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Guest Chef Series at The Cinnamon Club

Vivek Singh, Executive Chef of The Cinnamon Collection, is teaming 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.

Since June, Vivek has joined forces with Adam Handling of The Frog, Agnar Sverrison of Texture and Jose Pizarro of Pizarro. Demonstrating each chef’s individual talent, whilst also reflecting the host venue’s style, no two dinners have been the same.The series of dinners have offered guests a gastro collnomic 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.

Our BIG FINALE is Vivek 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 experly pair wines to each dish

View Sample Menu

Buy Tickets

Each dinner will be ticketed, costing £120 and will start at 6:30pm at The Cinnamon Club.

Previous Guest Chef series colloborations at The Cinnamon Club.

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.

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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 gravadlax, 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 with black rice, coconut, ginger, lemongrass and mouli. 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.

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12th June- Adam Handling

Kicking off the series, Vivek will collaborate with The Frog’s Head Chef 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 famous cheese doughnut.

View Menu

More details about the chefs:

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. Mark is well known for his HIX brand of restaurants which include the distinguished HIX Oyster & Chop House in Smithfield, HIX Soho, and the chicken and steak concept restaurants ‘Tramshed’ in Shoreditch, and Hixter Bankside. In February 2016, Mark partnered with Damien Hirst to open Pharmacy 2 at Newport Street Gallery in Vauxhall. Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance and is the author of a number of cookbooks on British cuisine.

The Frog E1

As Chef Patron of The Frog E1, and the soon-to-open The Frog in Covent Garden, Adam combines his creativity and theatrical flair with his love of Asian flavours and techniques to produce beautifully presented dishes that deliver real harmony and depth of flavour. Adam’s culinary prowess has seen him be awarded Scottish Chef of the Year 2015, Food & Travel’s Newcomer Restaurant of the Year 2015, British Culinary Federation’s Chef of the Year 2014, and remains to this day the youngest person ever to be tipped by The Caterer as one of the “30 under 30 to watch” in the 2013 Acorn Awards. Adam has also appeared on Saturday Kitchen Live, Great British Menu, and MasterChef: The Professionals, as well as authoring his cookbook Smile or Get Out of The Kitchen.


Icelandic born Aggi Sverrisson is Chef Patron and owner of Michelin-starred Texture. Aggi’s unique culinary style marries modern European fare with Scandinavian influences, to create dishes that use flavour and texture to entice the senses and showcase the finest native Icelandic produce. Texture has retained its star for seven years, and this year celebrate its 10th anniversary. The Texture Restaurant Group also includes 28°-50° Wine Workshop & Kitchen, based in Fetter Lane, Maddox Street and Marlybone Lane.


The Godfather of Spanish cooking in the UK, José Pizarro and his team have now opened four restaurants across London. His latest venture, Little José, is part of Street Feast’s Giant Robot at Canary Wharf and offers Pizarro’s own take on Spanish street food. Pizarro is currently writing his 4th book all about the food of Catalonia and is a regular on stage at food events including Taste of London and The Big Feastival. He’ll also be back on the screen in July on Saturday Kitchen.


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