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About Us

Ethos

Ethos

The flagship Cinnamon Club restaurant, which redefined modern Indian cookery in London, opened in 2001 to great critical acclaim. Cinnamon Kitchen opened in 2008 and brings a new wave of culinary innovation and experimentation to the city of London. The high-energy, theatrical dining room, with its open tandoor grill, offers people an interactive dining experience and is as much a part of the Cinnamon Kitchen experience as the memorable food.

Cinnamon Kitchen is now a key part of the vibrant and dynamic food scene, which makes this part of London so exciting.

Vivek

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'. Outside of the kitchen Vivek has authored three bestselling cookbooks and is a regular on BBC's Saturday Kitchen, Celebrity Masterchef and UKTV’s Market Kitchen.

Meet The Team

Jean-luc Giquel

Jean-luc Giquel

GENERAL MANAGER

Jean-Luc joined The Cinnamon Kitchen team in 2006, having previously run some of the best restaurants in London, among them being Chez Nico, Le Manoir and Galvin’s. Jean-luc’s belief is that the best guest experiences come from simplest things and keeping things simple is often the hardest thing to achieve in restaurants. Jean-Luc and his team are committed to creating the best experience by listening to our guests and build on our ethos of originality and excellence.

Santosh Shah

HEAD CHEF

Santosh is Head Chef at Cinnamon Kitchen. He joined Cinnamon Collection in 2015 February and quickly moved up the ranks from Sous Chef at The cinnamon Club to Head Chef at our City site. During his time at The Cinnamon Club Santosh’s signature dish was Tandoori Octopus where it still reigns supreme as the No.1 bestselling dish on the menu.

Passionate about food, Santosh likes to eat his way around London in his spare time. He enjoys travelling and now combines this pursuit with discovering new tastes, new ingredients and new methods of cooking.

Reviews & Awards

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