Guest Chef Series at The Cinnamon Club

Vivek Singh, Executive Chef of The Cinnamon Collection, will team up with four of London’s most talented chefs this summer for a series of one-off collaborative dinners at his renowned modern-Indian restaurant, The Cinnamon Club. From June to September, Vivek will join forces with Adam Handling of The Frog, Agnar Sverrison of Texture, Jose Pizarro of Pizarro and Mark Hix of Hix. Demonstrating each chef’s individual talent, whilst also reflecting the host venue’s style, no two dinners will be the same.

The series of dinners will offer guests a gastronomic dining experience, featuring five courses that fuse Vivek’s signature Indian cooking techniques with each chef’s individual culinary flair. The Cinnamon Club’s adept sommelier, Laurent Chaniac, will expertly pair wines to each dish.

12th June- Adam Handling

Kicking off the series, Vivek will collaborate with The Frog’s Head Chef and MasterChef: The Professionals finalist Adam Handling to host a dinner that brings together his love of Asian flavours with Vivek’s signature Indian dishes.

The evening will begin with canapés that represent Vivek and Adam’s style of cooking including Indian hot potato chaat and a duck and coconut spring roll alongside a cod roe mousse in a wanton and beef tartare. Five courses will follow including two courses from each chef and one collaborative dish of tandoori smoked saddle of lamb, slow-cooked raan and cauliflower, pickles and fried greens. The evening will finish with a strawberry and chocolate mousse from Vivek and Adam’s famous cheese doughnut.

Menu: Collaboration Dinner Vivek Singh and Adam Handling

Canapes

Franciacorta Brut DOCG, Contadi Castaldi, Italy

• Cod roe mousse in wanton canapés
  
• Beef tartare on tapioca crisp
  
• Hot potato chaat, tamarind, yoghurt mousse
  
• Crab and kokum salad, lotus root crisp
  
• Duck Mappas- confit duck, coconut, vinegar in spring roll
  

Starters

• Salmon peas, sweet & sour wasabi
  

Sauvignon Blanc, Map Maker Staete Landt, Marlborough New Zealand, 2016

• Kadhai spice crusted Pigeon breast, pickled beetroot, galouti tartare
  

Shiraz /Cabernet Sauvignon, Classic Possums, McLaren Vale Australia, 2013

Main courses

• Asparagus and wild garlic veloute
  

Sauvignon Blanc, Map Maker Staete Landt, Marlborough New Zealand, 2016

• Tandoori smoked saddle of lamb, slow cooked raan, cauliflower, picked, fried greens all over

Shiraz /Cabernet Sauvignon, Classic Possums, McLaren Vale Australia, 2013

Cheese Course

• Cheese doughnut (as cheese course canape)
  

Franciacorta Brut DOCG, Contadi Castaldi, Italy

Dessert

• Strawberries, bitter chocolate mousse
  

Taylors, Tawny 10 years, Portugal

FAQs

How can I contact the organiser with any questions?

Please contact events@cinnamonclub.com

What's the refund policy?

Tickets are non-refundable if you cancel less than 48 hours prior to the event.

Can I update my registration information?

Yes you can amend your registration details prior to the day of the event.