I am thrilled to announce that our restaurant Cinnamon Kitchen at Devonshire Square, will soon have a sister restaurant outside the city. Oxford will be the location for our first-ever Cinnamon Collection restaurant outside of London.
Introducing Cinnamon Kitchen – Oxford
We are moving Cinnamon Kitchen from the shadows of the Gherkin in London to the Spires of Oxford. Cinnamon Kitchen Devonshire Square, housed in what used to be warehouses for East India Company is a great location to start off from. The warehouse that stored India’s best known export products then (i.e. spices and tea), houses India’s best known export product now (i.e. Indian restaurants). The city of Oxford feels an apt location for Cinnamon Kitchen – a city known for its University and academic studies. But also a city that is constantly pushing the boundaries of knowledge through curiosity, innovation and experimentation – the kind of values that Cinnamon Kitchen also adheres to.
Cinnamon Kitchen Oxford will be opening late October in Westgate Centre, a new retail and leisure destination in Oxford. The restaurant will be a relaxed all-day dining concept. Like its sister restaurant in London, the restaurant will be serving modern-Indian cuisine with British influences using innovative cooking techniques. The restaurant will be open for brunch, lunch and dinner as well as cocktails and light bites from Monday to Sunday.
Imagine a lively atmosphere, yet laid back and accessible – welcoming to all. Cinnamon Kitchen Oxford will have a strong focus on interaction with guests and any occasion should feel like a special occasion with us. A prominent bar will be a focal point of the room, perfect for pre-dinner cocktails and drinks during the day, whilst an expansive, open-plan kitchen will give diners a view into the cooking action. I am very excited about our ice block centrepiece that will feature fresh and cured fish for some of our signature dishes. A chef’s table and a semi-private ‘Pagoda’ room seating up to six will play host to cooking demonstrations and private parties. A large rooftop garden terrace overlooking the iconic Oxford Spires will be the ideal space for guests to dine alfresco. I’m looking forward as well to growing some of our vegetables on-site.
The kitchen will be led by Thangavel Murugavel (Velu Anna). I still remember interviewing Velu in Jaipur 18 years ago before opening The Cinnamon Club. That’s how long we’ve been working together and that’s how excited I am for him to start this new challenge.
The kitchen will focus on seasonal, quality ingredients to create Cinnamon collection’s trademark Indian flavours. Dishes will include Chukka-spiced 35 day dry-aged Hereford beef rump steak and char-grilled sea bass in a banana leaf parcel alongside a tasting menu of signature dishes. Theatre, flair and interaction being key to the Cinnamon Kitchen experience, a portable trolley will make its way through the restaurant, serving Kerala spiced lobster soup and flambéed desserts tableside. The bar will offer spiced-infused cocktails created by a leading mixologist alongside a range of locally-sourced Oxford wine.
Cinnamon Kitchen Oxford will be open seven days a week, 11am – late.
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I look forward to welcoming you at Cinnamon Kitchen Oxford soon.