This summer, we are hosting a trio of guest-cheffing events which is a perfect opportunity for three out-of-town chefs to showcase their culinary prowess to an audience in the City. Each guest-chef will cook 4 courses in their signature styles, one of them Indian inspired at our Tandoor grill.
Matt Gillan from The Pass on Tuesday 24th April
First up is Michelin-starred Matt Gillan, head chef at The Pass in Sussex. With diners at his restaurant able to watch his every move across six live TV screens, Matt is more than comfortable with cooking for an all-seeing audience. His menu for Cinnamon Kitchen is similarly confident: curried Gressingham duck breast, braised leg, blackened onions and pink grapefruit; roasted stone bass, spring onions, chickpea and watercress; saddle of lamb, slow-cooked belly, lamb fat gnocchi, lemon curd and mushroom; and vanilla and lime cream, mint gel, cucumber, mango and coconut sorbet.
Paul Foster from Tuddenham Mill on 15th May
Second in line is Paul Foster, head chef at Tuddenham Mill in Suffolk. It is here he has developed a style he describes as ‘natural modern British’, focusing on the purity of flavour and harnessing wild, seasonal ingredients. His menu for Cinnamon Kitchen is just as fresh and flavoursome: slow-cooked cauliflower, hazelnut and chickweed; organic salmon, asparagus, mugwort juice and rhubarb; tandoor lamb rump, fennel, quinoa and yoghurt; and whipped sea buckthorn, crispy rice and burnt meringue.
Chris Lee from The Bildeston Crown on 12th June
And last but certainly not least is Chris Lee, head chef at The Bildeston Crown in Suffolk. Voted ‘best up-and-coming chef’ by The Good Food Guide, Chris cooks classic British dishes-with-a-twist. His menu for Cinnamon Kitchen draws on this: cumin-roasted scallops, smoked eel, carrot and cardamom; Nedging Hall artichoke fondant, pickled walnuts, Suffolk Blue cheese; fillet of Red Poll beef; braised shin and kidney pudding; and tropical trifle and pineapple spring roll.
A highly exclusive event with just 16 seats, this is a rare opportunity for foodies to enjoy a fully interactive restaurant experience in an intimate setting. Dinner starts from 6.30pm onwards and priced at £40 pp. Call 020 7626 5000 or email firstname.lastname@example.org to book your space.