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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. 

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Vivek Singh executive chef of the Cinnamon Club and Kitchen 

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

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Simon Rogan (L’Enclume and The French)

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

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Jose Pizarro (José tapas bar and Pizarro restaurant)

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

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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`

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

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Abdul Yaseen (Cinnamon Kitchen)

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Bjorn van der Horst (Rosewood London)

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

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The team of the Cinnamon Kitchen plus all the guest chefs 

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