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.

18th September- Mark Hix

Following on from the successful collaboration between Vivek and Mark at Mark’s Kitchen Library Series in early May, Mark will reunite with Vivek for his series.

The dinner will start with Hakka-spiced stir-fried chicken with watermelon and hoisin sauce as well as savoury masala cashew nuts. To follow, an array of small dishes from both chefs will incorporate Mark's signature style of upscale British food and seasonal ingredients, including game and fish collar, with Vivek’s modern-Indian approach. Small plates from each chef will include cured salmon carpaccio with caramel muri and smoked escalope of venison with kachumbar, dairy black lentils, pilau and pomegranate raita for a main. The evening will finish with a cardamom, lime and yoghurt 'shrikhand' and a cheese course

Menu: Collaboration Dinner Vivek Singh and Mark Hix

Canapes

• Indo-Chinese Hakka style chicken
• Lyme Bay whiting ceviche on a shellfish cracker
• Steak tartare

Starters

• Cured salmon carpaccio, green pea chutney and caramel jhal muri
• Wye Valley asparagus salad with soft boiled pheasant egg

Main courses

• Ilse of Gigha halibut collar curry with rock samphire pakoras
• Peter Hannan’s barbecued sugar pit beef curry with rock samphire pakoras
• Smoked Venison loin, diary black lentil, stir-fried mushroom, pilau rice and pomegranate raita

Dessert

• Buttermilk pudding with rhubarb and ginger
• Yoghurt, lime and cardamom labna with charred dates, pinenut and black sesame

Tea, coffee and petit fours

Wines to be paired to each dish