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From 30th September, Vivek Singh – will team up with three of London’s most talented chefs to celebrate the game season at The Cinnamon Club. The autumn series will see dishes on the menu from Ollie Dabbous of Michelin-starred HIDE, Marcus Wareing of Marcus Wareing Restaurants (including Michelin-starred Marcus) and Brett Redman of Jidori and Elliot’s.

Highlighting the myriad ways these seasonal meats can be cooked and enjoyed, each chef’s dish reflects their individual flair and will be on the menu for a two-week period alongside all The Cinnamon Club classics.

First up is HIDE’s Ollie Dabbous, showcasing his quirky take on traditional venison cookery with a dish of spiced venison loin cooked over charcoal with fennel yoghurt, pumpkin and pistachio pilaff. From 14 – 27th October, guests can enjoy Marcus Wareing’s wild mallard glazed with juniper, black pepper and orange, roasted Delica pumpkin, Espellete pepper and pumpkin seed with offal. The season ends with Brett Redman, who will give Jidori’s signature skewer a seasonal twist, serving up Venison Tsukune with homemade juniper Tare sauce from 28th October – 10th November.

A long-time advocate for game cookery throughout the season, Vivek looks to the ancient hunting traditions of India’s history to shape new dishes each year. This autumn, The Cinnamon Club will also be serving Vivek’s game special of green tandoori partridge breast with beetroot raita and kachri crumble..



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