Cinnamon Kitchen

‘Fantastic Five Supper Club’ Returns to Cinnamon Kitchen


Executive Chef and CEO of the Cinnamon Collection, Vivek Singh, is bringing together once
again BBC One’s 2020 MasterChef: The Professionals final four – Santosh Shah, Philli
Armitage-Mattin, Bart Van der Lee and Alex Webb – for a Fantastic Five Supper Club at
Cinnamon Kitchen City on Devonshire Square.

Reuniting for two days only on Friday, 1st and Saturday, 2nd March for dinner, the supper club
pop-up will see the chefs cook a special five-course menu showcasing the unique styles that
carried each to the finale of the popular cooking show.

Each chef will prepare a canapé to be served family style – expect five unique appetisers
reflecting each chefs’ varied culinary heritages. Delightful bites include Bart’s white crab with
avocado, pickled celery, puffed quinoa and tarragon; Vivek’s vodka lime and tamarind pani puri
and Santosh’s spiced pomelo with fenugreek seeds, dalle khursani, mustard oil, marigold leaf,
sorrel and edible flowers.

Next, it’s the main event with each chef on hand to chat about their chosen plate and share their
culinary highlights anecdotes. First up is Alex’s iconic citrus and dill cured chalk stream trout with
fennel purée, orange and fennel salad, onion oil, crispy potato and trout roe – a reiteration of
the dish that won him the MasterChef trophy in 2020. Bart is behind the grill for the second
course of brill with braised sweetheart cabbage, pancetta, black garlic and parsnip emulsion,
brown butter & hazelnut vinaigrette, crispy leeks and sage.

Philli provides the main with a flavour-punching dish of Xinjiang lamb rump, Chinese bbq lamb
rib, Sichuan aubergine, tahina and chilli oil followed by Santosh’s decadent ghewar with saffron
rabri, gudpak, pineapple bonndi, fennel powder and gold leaf.

This Fantastic Five pop-up is part of Vivek’s ongoing supper club series, which has featured
many long-standing Cinnamon chefs and talented alumni. The upcoming Fantastic Five dinner
is further celebration of young talent in the industry and showcases Vivek’s ongoing
commitment and passion to provide a dedicated platform to nurture the next generation.
Tickets cost £100pp with wine pairings available at an additional £60pp.

The pop-up will run across dinner service on both the 1st and 2nd March. To book, visit the link here: