Samuel Hauenstein Swan

The evening was hosted by Cinnamon Kitchen featuring some of the UK’s top chefs cooking up a five course meal paired with esquisit  wines. 

Vivek Singh executive chef of the Cinnamon Club and Kitchen 

Vintage Potatoes in Onion Ashes, Lovage and Wood SorrelVintage Potatoes in Onion Ashes, Lovage and Wood Sorrel

Simon Rogan (L’Enclume and The French)

Griddled Stone Bass on a bed of Creamy Rice with Iberico Chorizo from Spanish

Jose Pizarro (José tapas bar and Pizarro restaurant)

Indian inspired main course of Tandoori Spiced Lamb Cannon with a spicy Rogan Josh Sauce

Vivek Singh Classically trained in India, Vivek has transformed the face of Indian cooking by drawing inspiration from age-old recipes and ideas and evolving them to create dishes 'beyond authenticity`

Indian ingredients with local produce and Indian cooking techniques with a European design template which produces a distinctive layering of flavours.

Abdul Yaseen (Cinnamon Kitchen)

Bjorn van der Horst (Rosewood London)

Sweet coconut and passion fruit Pave, topped with a crunchy coconut and mango sauce

The team of the Cinnamon Kitchen plus all the guest chefs 

Using Format