Cinnamon Soho does sustainable al fresco dining with “upcycled” cocktails and street food

Want to enjoy one of the best biriyanis in the whole of London, washed down with a spectacular cocktail featuring a syrup made from leftover chai, in the midst of a sustainable al fresco setting? Then head down to Cinnamon Soho.

The sustainable Summer Festival Terrace, which opened in June and runs until the 31 September, is a collaboration between renowned mixologist, Ryan Chetiyawardana, aka Mr Lyan, and Cinnamon Soho’s legendary chef, Vivek Singh.

Combining their reduce and reuse principles, Vivek Singh and Ryan Chetiyawardana are encouraging Londoners to waste less food and drink.

The sustainable al fresco terrace serves up a range of Mr Lyan’s “Upcycled & Recycled” cocktails alongside a selection of Vivek Singh’s signature street food.

Featuring upcycled and recycled ingredients like watermelon rinds, pistachio shells and leftover chai to create syrups, cordials and liqueurs, Mr Lyan’s range of refreshing sustainable drinks are served in repurposed milk bottles.

The space is decked out in salvaged furniture and materials, channelling a “shabby chic” vibe with festoon lights, recycled bicycle wheels and repurposed coffee tins. The dining experience encourages Londoners to become aware of recycling and upcycling and to ensure nothing goes to waste not just in their eating out experience, but at home too.

Drinks include a Watermelon Rind Tonic, made with tequila and watermelon rind tonic syrup; a herbaceous Mint Stem & Curry Leaf Collins, combining Colombo gin, fresh lemon juice, mint stem cordial and soda water for a refreshing summer cooler; and a Pistachio Shell Daiquiri. While the drinks are served in repurposed milk bottles, street food dishes are served in recycled dishes.

Vivek Singh has also created a special street food menu of Dabi Vada – chilled white lentil dumplings, cooling cumin yoghurt topped with masala chickpea giant caviar; Bhelpuri Chaat – puffed rice and chickpea vermicelli with spiced potatoes and coriander chutney; and The Bonda Bap – a South Indian spiced potato bomb in a pao bun, with green chutney, tamarind and masala peanut.

If you are in London or visiting, be sure to experience this taste sensation and awareness raising campaign of recycling and waste, from two pioneers and innovators of London’s sustainable food and drink movement.

Cinnamon Soho

Rosalind Medea is Life & Soul Magazine’s Chief. She is a writer who specialises in sustainable lifestyle and living, wellbeing, and entertainments. Rosalind also works as a psychic, counsellor, intuitive reader and spiritual life coach helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com

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