Private dining venue

guest chef series
Posted on May 15, 2017 by

Announcing: Guest Chef Series at The Cinnamon Club | Vivek Singh

Vivek Singh is delighted to announce a fantastic series of collaborative dinners, where he will be teaming up with four of London’s most talented chefs this summer for a series of one-off collaborative dinners at his renowned modern-Indian restaurant, The Cinnamon Club. First up in June, Vivek will join forces with Adam Handling of The Frog, followed by Agnar Read More

Posted on April 20, 2017 by

Vivek Singh at Mark Hix’s Kitchen Library Series

Vivek Singh will be Guest Chef at Mark Hix’s Kitchen Library Series this May On Wednesday 3rd May, for one night only, as part of a special series of dinners at Mark’s Shoreditch restaurant Tramshed, the two chefs will collaborate for an exclusive evening of great food, drink, company and conversation. Guests are in for Read More

Posted on March 6, 2017 by


#HouseofHoli is back for 2017! One of my favourite festivals is on the horizon. Holi, famed for colourful, paint-throwing as part of its celebrations will be celebrated this year on March 13th. Much more than just a religious festival, it embraces fun, friendship and new beginnings. The best part of Holi?  NO RULES!!   Young and Read More

cinnamon bazaar VIS 02rev
Posted on November 28, 2016 by

Cinnamon Bazaar – Now Open

Friends and family of Cinnamon, I am delighted to announce that Cinnamon Bazaar is now open! A Bazaar was a place to buy, to sell, to exchange, to explore, to learn, to share, to entertain and be entertained. Cinnamon Bazaar aims to draw inspiration from the colours, the sounds, the smells, the bustle and energy Read More

cinnamon bazaar VIS 01rev
Posted on October 24, 2016 by

Introducing Cinnamon Bazaar

First there was The Cinnamon Club, then came Cinnamon Kitchen & Anise, followed by Cinnamon Soho. Friends, I would like to announce a new member of The Cinnamon Collection; Cinnamon Bazaar Introducing Cinnamon Bazaar, Covent Garden I am delighted to announce the arrival of Cinnamon Bazaar – an all-day dining concept that mixes real Indian Read More

Roast Rack of Lamb with Saffron Sauce_8823-min
Posted on May 9, 2016 by

May – Roast Rack of Lamb with Saffron Sauce

Welcoming Spring lamb this month! We are excited to be introducing Sunday dining at The Cinnamon Club, where the best of British Spring lamb features prominently. Found out more here! Now for May’s recipe of the month, don’t let the picture and cheffy flourishes with sauce put you off; my recipe for roast rack of lamb Read More

PG-VS Dinner
Posted on May 4, 2016 by

15 Years: Chef Vivek Singh & Chef Peter Gordon

15 Years: The Cinnamon Club & The Providores and Tapa Room collaborate on a one-off dinner to celebrate milestone anniversaries Our iconic Westminster restaurant The Cinnamon Club and renowned Marylebone haunt The Providores and Tapa Room have teamed up to celebrate their milestone 15th anniversaries with a one-night-only collaborative dinner on 21st June featuring the finest Read More

Stir-Fried Shrimps with Red Chard_9957-min
Posted on April 12, 2016 by

April – Stir Fried Shrimps with Red Chard

Spring has truly sprung this month, and we’re embracing this with a splash of seasonal colour & flavours with our vibrant spring dishes at our restaurants. Find out more here! Today, I’m sharing with you my recipe for Stir-Fried Shrimps with Red Chard – a very simple yet effective starter, and I particularly like the way the Read More

Posted on March 9, 2016 by

Happy 15th Anniversary to The Cinnamon Club!

The Cinnamon Club Celebrates 15 Years We are delighted to be celebrating The Cinnamon Club’s 15th birthday this March. Much has changed over the past 15 years; the restaurant industry, and in particular the London dining scene has evolved, what seemed adventurous at the time is now common. Alongside this, the energy, creativity and willingness Read More

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Posted on October 5, 2015 by

October – Mixed seafood in a Bengali broth (Macher Jhol)

Mixed seafood in a Bengali broth (Macher Jhol) The Bengalis love of fish and seafood is well-known. Traditionally the simple fish curry extended with aubergine, potatoes, tomatoes, with sweet spices such as bay leaf, and cardamom, is not a million miles apart from a French bouillabaisse or a Chinese hot pot. Fresh, light, aromatic, yet Read More

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