To mark this achievement Peter Gordon, his business partner Michael McGrath and their team will welcome The Cinnamon Club’s executive chef, Vivek Singh, into their kitchen to collaborate on a feast of unique dishes for a celebratory event.
On Tuesday 18 October, the chefs will host an intimate dinner comprising introductory cocktails and canapés as well as a six courses paired with premium New Zealand wines. The dinner will be followed by a Q&A session.
Dishes from Gordon will include miso-baked aubergine, pinenuts, dates, feta, crispy buckwheat and tahini orange yoghurt as well as treacle-cured bacon ice-cream, olive meringues, banana salted caramel, yogurt maple cream.
Singh will be presenting his smoked venison loin, Rajasthani corn sauce, pickled root vegetables and masala cashew nut and carrot and ginger sticky toffee pudding with carrot halwa and clove ice-cream.
Guests will also enjoy a collaborative dish from the chefs, mid-meal.
Gordon and Singh have been pioneers in bringing fusion and fine-dining Indian cuisine into the mainstream, so this event will also be a retrospective of their time since opening in 2001.
Tickets are priced at £120pp and available from here.