Executive Chef Vivek Singh collaborating with Mark Hix of Hix
18th September- Mark Hix
After a successful series of one-off collaborative Guest Chef dinners, Executive Chef Vivek Singh and Mark Hix will team up for the big finale dinner of the series. The dinner will comprise of an array of small dishes, served tapas style, with dishes from each of the chefs.
To start, a selection of canapés will be served such as crab and beetroot cake with Bengali mustard and red kidney bean galouti on lotus root crisp. The main dishes will incorporate Mark’s signature style of upscale British food and seasonal ingredients and Vivek’s modern-Indian approach with dishes like Ilse of Gigha halibut collar curry with rock samphire pakoras and tandoori grouse with lentil kedgeree and pumpkin chutney. The evening will finish with a luscious bread and butter pudding with saffron, pistachio and cinnamon. The Cinnamon Club’s expert wine sommelier, Laurent Chaniac, will expertly pair wines to each dish
Each dinner will be ticketed, costing £120 and will start at 6:30pm at The Cinnamon Club.