The Cinnamon Club’s collaboration finale welcomes Mark Hix

The Cinnamon Collection’s Vivek Singh and Mark Hix (Hix W1, Hix Oyster & Chop House) will team up on 18 September, combining Vivek’s modern-Indian style with Mark’s upscale British food.

The dinner series at Westminster’s impressive Cinnamon Club has already seen Vivek work alongside top chefs José Pizarro (Bermondsey’s José and Pizarro, and José Pizarro in the City) in July, and The Frog’s Adam Handling and Texture’s Aggi Sverrisson in May and June respectively.

The series finale will consist of an array of small dishes, served tapas style, 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 British cooking with Vivek’s modern-Indian approach with dishes like fish collar curry and grouse tandoori with lentil kedgeree and pumpkin chutney. The evening will finish with sweet treats like Indian Mithai knickerbocker glory. The Cinnamon Club’s wine buyer, Laurent Chaniac, will pair wines to each dish.

Each dinner is ticketed at £120 and starts at 6.30 pm with a welcome drink and canapés. Book your ticket.

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