Vivek is considered one of the foremost authorities on Indian food in the UK and is a familiar face in the national media. He continues to make appearances on cookery shows such as Saturday Kitchen, Masterchef, Market Kitchen and is a regular face at food festivals up and down the country including Taste of London and the BBC Good Food Show.

Please see below a selection of Vivek’s appearances, articles and interviews in the press;

2022

March 2022 – The Telegraph featured an article on small plates for entertaining. Highlighting seasonal dishes, including black beluga lentil dal, inspired by a collaboration between Chef Mark Hix and Chef Vivek Singh.

April 2022 – The Guardian highlighted chef Vivek Singh as one of the esteemed judges for the Observer Food Monthly Awards 2022. Renowned for blending modern Indian flavors with Western techniques, Singh is the executive chef and CEO of The Cinnamon Collection and an acclaimed cookbook author. The feature recognized his influence in shaping the UK’s culinary landscape.

 

2021

April 2021 – The Chef’s Forum featured renowned Indian chef Vivek Singh as “Chef of the Week.” In the article, Singh discussed his 20-year journey with The Cinnamon Club, his passion for cooking, and the inspirations behind his culinary career. He also shared insights into the instant gratification chefs experience from cooking and guest feedback.

June 2021 – Time Out London featured chef Vivek Singh in their “Shelf Life” series, where he shared a glimpse inside his cupboard. As the head of The Cinnamon Club, Singh revealed his essential ingredients and pantry staples, offering insight into the flavors that define his signature dishes.

August 2021  – Chefs at Home, a cookbook supporting the charity Hospitality Action, featured a recipe by Vivek Singh for Lentil and Basmati Kichri with Burnt Aubergine Relish. In the book review, Singh shared how this comforting dish is a staple in his father’s ancestral village in India, traditionally served every Saturday. The collection includes recipes from over 50 of the UK’s top chefs, offering meals inspired by home cooking during lockdown

2020

January 2020 – BBC Good Food Magazine featured renowned Indian chef Vivek Singh, who discussed his work to change the way British restaurants approach Indian cuisine. The article included an interview with Emma Freud, who had cooked for Singh and shared his recipe for spicy chicken wings.

March 2020 –Delicious Magazine celebrates Vivek Singh’s Holi-inspired menu. Featuring dishes like Kheela Kalia, Suzi Mattar Pulao, and Malpua, the menu captures the vibrant spirit and flavors of the Indian festival of colors.

December 2020 – Ideal Magazine featured Vivek Singh, Executive Chef and CEO of the Cinnamon Collection, who shared Christmas cooking tips. Singh recommended “sprinkling spice onto your roasts” and marinating meats in spice mixes overnight to add new layers of flavor.

2019

May 2019 – May 2019 – London On The Inside features Vivek Singh in their podcast, “Yes Chef,” where he shares his journey, from his first food memories to his role in transforming perceptions of Indian cuisine in the UK. The podcast highlights his inspiring culinary story and his influence on the Indian fine dining scene

September 2019 – Vivek Singh’s Old Delhi-style Butter Chicken is featured in BBC Good Food. Inspired by the iconic Moti Mahal restaurant, this dish was the first curry served at The Cinnamon Club, showcasing Singh’s homage to authentic Indian flavors.

Dec 2019 – The Gentleman’s Journal features Vivek Singh in “Where Chefs Eat,” where he highlights The Heron in London as a go-to spot for authentic Thai food. Vivek shares his love for the restaurant’s intense spice levels and unique, heady dining experience

2018

Mar 2018 – Andrew Dickens of Shortlist writes an article about British men and their need for spicy food. He visits Vivek at the Cinnamon Club to talk about this trend and tries the renowned “Bollywood Burner” – once the hottest curry in the world

Feb 2018 – Vivek gives his expert opinion on how to make the perfect Vindaloo in the Guardian

Jan 2018 – Restaurant Magazine did an interview with Vivek, talking about the growth and the future of Cinnamon Collection and the roll out of the restaurant brands Cinnamon Kitchen and Cinnamon Bazaar. The interview also appeared online on Big Hospitality

2017

Dec 2017 – the Guardian features Vivek’s masala fried mackerel moilee in the 20 Best Christmas recipes

Dec 2017 – In Season’s Eatings – Vegetarian Living you can find Vivek’s Malabar Christmas Cake to spice things up for Christmas

Dec 2017 – Oxfordshire Limited Edition features Vivek’s Keralan Lobster bisque for a cold January day

Nov 2017 – Oxfordshire Limited Edition gives you Vivek’s Christmas pud with an Indian twist

Nov 2017 – Find out more about Vivek’s out of hours eating habits in Great British Food’s – Curry. Vivek: “Eggs, green chillies and butter are the ingredients I always have in my fridge to rustle up my favourite green chilli omelette.”

Oct 2017 – Richard Ehrlich talks to Vivek about (food) traditions and celebrations in Delicious Magazine

Sep 2017 – the Guardian features Vivek’s king prawn in coconut curry sauce in the 20 Best Seafood recipes

Aug 2017 – Have a sneak peak in Vivek’s home kitchen in the Guardian’s – A Cook’s Kitchen where Vivek shares his favourite kitchen items and tools at home

Jul 2017 – Vivek talks about how to find festival feasts in Sunday Times – Travel Magazine

Jul 2017 – In Waitrose Weekend Vivek talks about his cookbook Indian Festival Feasts

May 2017 – the Telegraph talks to top chefs on their favourite sandwich. Vivek: “One of my favourites on the menu at Cinnamon Soho is the Keema Gotala Toastie.”

2016

Oct 2016 – For Delicious Magazine Susan Low visited Calcutta with Vivek Singh as her expert guide around the city

May 2016 – the Guardian features Vivek’s South Indian dosa’s with spiced potato filling in the 20 Best Vegetarian recipes

Mar 2016 – “I didn’t acknowledge it at the time, but now I recognise that a lot of my deep-rooted culinary influences came directly from her.” Vivek talks about how his mother was an inspiration to him and shares a favourite childhood recipe in The Sunday Times

Feb 2016 – the Telegraph shared one of Vivek’s favourite dishes; Old Delhi-style butter chicken from his Spice at Home cookbook

2015

Dec 2015 – Good Things Magazine talks about Vivek’s cookbook Spice at Home. Kavita Favella writes: “In Spice at Home, Vivek shares the reality of cooking in Britain today, guiding us with skill and temptation through a glorious fusion of Indian spices and modern British cooking.”

Sep 2015 – GQ Magazine writes about the Cinnamon Club’s reopening after the big refurbishment and Vivek shares a Club’s recipe

Aug 2015 – Evening Standard interviewed Vivek on the Indian food scene in London

Mar 2015 – Vivek shares his domestic kitchen secrets with Metro

Mar 2015 – The Resident talks to Vivek about his restaurants, cookbooks and the House of Holi at Cinnamon Kitchen

Feb 2015 – “Perhaps the most important family time we have food-wise is weekend breakfasts.” The Observer – Food Monthly interviews Vivek on combining family life as a chef and cooking at home

Jan 2015 – In The Sunday Telegraph Vivek shares one of his favourite dishes using game

Jan 2015 – Great British Chefs features a profile of Vivek, talking about his background, his restaurants and his cookbooks

2015 – Bazaar Escape talks to Vivek on where to travel for the love of coffee.

2014

Nov 2014 – The Lady features Vivek’s recipes for Bangla Scotch eggs and Old Dehli-style butter chicken and talk about home cooking with Vivek

Oct 2014 – the Guardian reviews Vivek’s cookbook Spice at Home

Jul 2014 – City AM interviews Vivek on cooking curries at home

2013

Oct 2013 – The Staff Canteen interviews Vivek on his philosophy of modern Indian cooking, his different restaurant concepts and what brought him to the UK

2011

Apr 2011 -Together with The Observer – Food Monthly Vivek travels through India with the Maharajas’ Express

Feb 2011 – The Independent interviews Vivek on the success of the Cinnamon Club, the Cinnamon Kitchen and his plans for expansion