£127.09

Guest Chef Series at The Cinnamon Club: Vivek Singh & José Pizarro

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The Cinnamon Club

30-32 Great Smith Street

London

SW1P 3BU

United Kingdom

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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.


Wednesday 19th July- José Pizarro

Vivek and José will team up in July, integrating José’s trademark Catalonian style with Vivek’s modern Indian cooking. This is the only evening in the series where both chefs will collaborate on all five-courses. The duo will serve up dishes such as cumin and chilli octopus, crab salad with mango sauce and grilled asparagus with aubergine relish to start.

For mains, Vivek and José have created a tasting menu of tandoori spiced pigeon breast, sweet sour pumpkin, creamy rice with ham and a delicious pimenton, oregano and paprika crusted lamb neck fillet with yoghurt sauce and minty peas. The evening will round off with a strawberry, balsamic vinegar and coriander salad with Pedro ximinez jelly and cinnamon crema catalana.

Menu Collaboration Dinner - Vivek Singh & Jose Pizarro

Canapes

Cava, Spain NV

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Starters

Cumin and chilli octopus, crab salad and mango sauce

Chardonnay/ Gewurtztraminer/ Macabeo, Alquezar,Somontano, Spain, 2015

Grilled asparagus, aubergine relish

Albariño, Teas de Lantano, Rias Baixas, Spain 2015

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Main courses

Tandoori spiced Pigeon breast, sweet sour pumpkin, creamy rice with ham

Finca Allende, Rioja, Spain, 2010

Pimenton, oregano and paprika crusted lamb neck fillet, yoghurt sauce, minty peas

Potato salad

Spiced lentils

Gem salad

Monastrell, Talento, Vino ecologico Ego Bodegas, Jumilla, Spain, 2015

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Dessert

Strawberry, balsamic vinegar, coriander salad, Pedro Ximinez jelly,

Cinnamon Creme Catalana

NV Pedro Ximénez, San Emilio, Lustau, Jerez, Spain

Tea, coffee and petit fours


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.

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Date and Time

Location

The Cinnamon Club

30-32 Great Smith Street

London

SW1P 3BU

United Kingdom

View Map

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