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, Aggi Sverrisson of Texture, José 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 Chef Patron 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 signature cheese doughnut.
21st June- Aggi Sverrisson
Chef Patron Aggi Sverrisson from Michelin-starred Texture, will join Vivek to create an exquisite fusion of European food with Scandinavian influences and Indian spice. Guests can look forward to canapés from each chef such as Icelandic gravlax, semolina shells with mint and tamarind and lamb seekh kebab in roomali bread.
To follow, the chefs have created five courses, two from each chef and one collaborative course. Vivek will serve his signature Kerala spiced halibut, grilled on banana leaf with green mango chutney, and Aggi will serve a traditional Icelandic plate of king crab, coconut, ginger and lemongrass. The collaborative dish is one not to miss- tandoori pigeon leg roll with sweet corn, red wine essence, bacon popcorn and watercress. The evening will finish with Aggi’s Icelandic Skyr with strawberries and muesli.
Aggi will host a return dinner with Vivek at Texture on September 7th 2017.
19th July- José Pizarro
Vivek and José will team up in July, integrating José’s trademark classic Spanish 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 jamón and a delicious pimentón, 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 Ximenez jelly and cinnamon crema catalana.
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.
Vivek Singh’s Guest Chef Series will bring together the leading lights of London’s burgeoning food scene. Combining each chef’s expert culinary background, these one-off supperclub style dinners will no doubt be a highlight of the summer.
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