Q: Who will be dishing up dinner and why?
A: Each night will see a combination of two friends cooking and serving – we’ll be pulling out all the best from our respective repertoires and we’ll get any experimentation well out of the way first. Hobby and hosting aside, most of us do have a professional connection to food – either as professional chefs, restaurant managers or brand owners. The CCC is chance to step aside from the confines of the 9-5 (or should I say the 16 hours shift) and get creative again with our own menus and the chance to meet lots of new people.
Q: Why Civet Cats?
A: Newington Green, London N1 has a long, varied and radical history. Henry VIII’s hunting lodge was established here with bear baiting battle zones to the south. Writer Daniel Defoe lived and studied on the green as did fellow writer Edgar Allen Poe who noted that Newington Green was a “misty looking village of England with gigantic and gnarled trees and deeply shadowed avenues.” The Radicalists and Feminists campaigned from here and even the Muppets were conceived and made from the original studio – albeit a marginally less political creature.
However, we wanted to pay homage to the local civet cat – bred on the green in the 1600s for their oil used in the perfume industry. Now, the contemporary Civet is tracked for its part in processing Kopi Luwak coffee in Indonesia and the Philippines. These cats pick their way through coffee plantations at night grazing on the ripest cherries. The stones, which eventually form coffee beans are separated from the droppings. The unique flavour of the coffee is down to the partial fermentation which has taken place by passing through the digestive system of the Civet. It is one of the most rare and expensive coffees in the world…
Q: Are secret restaurants just a passing trend?
A: Underground restaurants, supper clubs, secret dining rooms – however you wish to refer to them, we think they’re here to stay. People across the length and breadth of the American continent have been frequenting them for many years.
There’s a real diversity of cuisine and dining spaces amongst these hidden restaurants already and that reflects what you will find on the high street. London’s ‘Open House’ has long proved that people love having a good look around strangers’ homes and couple this with good food, new people and control over the music? What can go wrong?!
Q: Aren’t you a bit late on jumping on the band wagon??
A: Actually we’re quite happy to let The Metro et al spoil it all and then emerge into the climate of Secret Dinnering v2.0. It’s not about being first – it’s about being good.
Q: What are Mr Singh’s Bangras™?
The hosts are bringing to market a range of premium Indian pork sausages which were first created in India in the 1940s. This secret recipe has been passed down the generations of this Singh family from the foothills of the Himalayas to London. Mr Singh’s Bangras are now produced for everyone to enjoy by Harnam’s grandson and The Cinnamon Club’s executive chef Vivek Singh. Please see www.bangras.com for further details. We will be serving these at all sessions as a complimentary pre-launch taster – they will hit the shelves early into the new year.
Q: How can we book?
A: Please just email email@example.com with your preferred date, numbers and any special dietary requirements and we’ll get back to you as soon as possible.