Restaurant news is brought to you by Meiko UK
Dublin restaurant and sauce brand Chimac is partnering with INIS for a three-day collaboration in London from Thursday 5 to Saturday 7 November.
The partnership will see INIS serve several of Chimac’s established dishes alongside its existing menu, while a selection of INIS dishes will be adapted using Chimac sauces.
The collaboration brings together INIS’s focus on British and Irish produce with Chimac’s Korean-inspired sauces, including Korean Hot Sauce, Sriracha Caramel, Sriracha Caramel Mustard and Honey Jalapeño Relish.
During breakfast, INIS’s French toast with belly bacon will be served with Chimac’s Sriracha Caramel, which will also feature in a bacon sandwich.
Later in the day, the menu will include Chimac’s twice-fried chicken alongside Szechuan-spiced chicken wings.
Further dishes will include sausage with Sriracha Caramel Mustard and cheesy croquettes served with Honey Jalapeño Relish.
The collaboration has been developed to explore how Chimac’s sauces can be incorporated into dishes beyond those for which they were originally created.
Garret FitzGerald, co-founder of Chimac, says: “We’ve wanted to bring Chimac to London for a while, and doing it through a proper kitchen collaboration with Inis felt like the right way to do it. We really admire how Lynsey and the team cook: putting great British and Irish produce at the centre and letting the ingredients speak for themselves.
Chimac comes at food with big, punchy flavours: heat, sweetness, acidity and umami – so bringing those two approaches together has been really exciting. It’s not about one taking over the other; it’s about seeing what happens when spectacular produce meets the sauces and flavours we’ve spent years developing in Dublin. We can’t wait for people to taste it.”
Lynsey Coughlan, co-founder of Inis, says: “We build everything at Inis around produce and provenance, so working with a sauce brand this bold is brilliant for the kitchen. Chimac brings a completely different energy, and putting that alongside the British and Irish ingredients we usually cook with has made for one of the most fun menus we’ve developed. Come hungry and thirsty.”
The three-day collaboration will run at INIS from 5 to 7 November.
Associated Articles
Pierre Koffmann to Launch Ben Murphy’s New Chef Series at 74 Charlotte Street
Provides further context on London restaurants using limited-edition chef collaborations, with Pierre Koffmann joining Ben Murphy for the first Ben & Friends dinner at 74 Charlotte Street.
Pierre Koffmann to Launch Ben Murphy’s New Chef Series at 74 Charlotte Street
Pavyllon London and BEHIND Join Forces for Michelin-Starred Counter Culture Dinner
Adds further context on collaborative London dining events, with Pavyllon London and BEHIND developing a joint menu bringing together their respective culinary approaches.
Pavyllon London and BEHIND Join Forces for Michelin-Starred Counter Culture Dinner
Crudo Group to Open Rocola on Mare Street This July
Provides wider context on the growth of guest-chef collaborations and residencies in East London, with Rocola built around a changing programme of chefs, producers and culinary partnerships.
