Vivek Singh Collaborates with Mark Hix

Vivek and Mark will team up for the big finale dinner of Vivek’s Guest Chef Series at The Cinnamon Club. The dinner will consist 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, followed by starters like cured salmon carpaccio and Kadhi style aubergine and potato stir fry. 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 fish collar curry and grouse tandoori with lentil kedgeree and pumpkin chutney. The evening will finish with sweet treats like Mark’s bread and butter pudding. The Cinnamon Club’s adept wine buyer, Laurent Chaniac, will expertly pair wines to each dish.

Combining each chef’s expert culinary backgrounds, this one-off supperclub style dinner will no doubt be a great way to top off the summer.