Thank you to all who came to our Rome dinner in May, it was wonderful to take you on a culinary tour of the Eternal City. For our next regional La Festa, we will be taking you to Palermo, the picture postcard destination on the isle of Sicily. Read on to see the menu and find out a little out more about the origin of these beloved dishes.
Our 4 Sicilian courses for £48 will take you on a succulent journey of the eternal crossroad of the Mediterranean. Our antipasti course includes the Sicilian classic and Cin Cin mainstay, the arancina (pronounced with an ‘a’ in Palermo). Said to have originated in Sicily in the 10th century, the name for these beloved cheesy, stuffed rice balls derives from the word ‘aranciu’, meaning orange, due to their shape and golden appearance after deep frying. Our Sicilian antipasti will not be complete without sfincione palermitano, the Sicilian pizza which is one of the most traditional and most popular recipes of Palermo.
Following our antipasti is our primo pasta dish of Busiate alla Norma, long spiralled macaroni with a rich tomato and aubergine sauce, topped with salted ricotta. Our secondi features couscous, a typically Moroccan dish that has travelled up from Sicily’s southernly neighbour to become a regional staple. In the African coast it is prepared with meat and vegetables, in Sicily – and more precisely in Trapani – it is seasoned with fresh fish caught in the Mediterranean Sea.
To finish, we have brioche & cherry gelato as well as cannoli of ricotta & chocolate. The latter sweet treat was originally prepared for the Carnival season before Lent, but nowadays can be found across the island and country all year round. Read on for the full menu…
We hope you can join us on the 28th June for our Palermo dinner in London or Hove. Click the links below to book your place now.
And if you can’t make this regional feast then we hope you can make Bologna (on the 27th September) or Venice (on the 22nd November) in this regional trip around the food capital of the world.
*please note on the dates of the regional dinners our current Chef’s Menu will be unavailable and instead our La Festa Regional Chef’s Menu will be available on the night.
On the 29th March we hosted an amazing charity Arancini Event to raise money for The Sussex Beacon. The evening saw us welcome guest chefs from The Chilli Pickle, Wild Flor, Nostos and Boho Gelato, alongside our own chefs, who each prepared their own twist on the classic arancino.
The sold-out event was a roaring success and we were treated to some incredible mouthwatering arancino dishes, prepared by some of Brighton’s best chefs, including:
- NOSTOS: Trahana – Smoked cheese & veal pastrami on basil mayo & tomato jam
- THE CHILLI PICKLE: Kari Crab – Crab biryani, chilli, cheese, vermicelli, Moilee sauce, curry leaf chutney
- CIN CIN: Spring Agnello – Calcot Farm lamb, spring onion caponata, parsley mayo
- WILD FLOR: Some Like It Scot – Haggis arancino, iberiko tomato
- BOHO GELATO: Breakfast In Sicily – Pistachio & orange rice pudding deep fried gelato
The guest judges award and the people’s choice award went to the hugely talented chef Alun Sperring from The Chilli Pickle with his delicious Kari Crab. Followed closely in second place by Cin Cin chef Mike’s Spring Agnello arancino.
The raffle on the night included some fabulous prizes donated by the restaurants taking part and we are pleased to announce from the ticket sales and the raffle we raised a staggering £1,720 for The Sussex Beacon, who provide specialist care and support for people living with HIV.
HIV remains a serious, life-changing condition with, as yet no cure. The public perception is often that HIV is no longer a threat in the UK, but every year over 5,000 people receive an HIV diagnosis. Early diagnosis, extensive access to HIV care and treatment, adoption of healthier lifestyles and good adherence to HIV medication can all help people live well with HIV.
The Sussex Beacon support people who are struggling to cope with HIV, supporting their independence and improving their health and wellbeing; their 10-bed inpatient unit provides high quality care, rehabilitation and treatment and their Community Services empower people to manage their own health and to live well with HIV.
Every year, The Sussex Beacon need to raise over two million pounds to continue providing these vital services to people living with HIV and we are proud to play our part in helping to reach their target.
David, Cin Cin Founder said “I want to thank all who came to our event and bought a raffle ticket and to the restaurants and chefs who contributed to this fantastic night for this incredible charity. It is only through the generosity of people like you that The Sussex Beacon are able to continue their work. And watch this space for the next event as we will definitely be running more”.
We’ll all be cheering on the Three Lions this Saturday night vs France but whether you count yourself as a foodie or footie, there’s no need to choose between the two when you can have Cin Cin At Home delivered in time for kick off! Leave the cooking to us this weekend. Come on England!
Go all out with our Chef’s Menu for an indulgent four course meal for two, all the best dishes as chosen by our chefs in the restaurant.
Or our three course Dinner for Two is back with our world famous (we think so!) arancini, hand made pasta main and ready to eat desserts – perfect for pre and post match celebrations!
And our sharing lasagnes are great for sharing with family and friends. And don’t forget to add some of our extras and a bottle of fizz or one of our cocktails to make it a night to remember.
Order your Cin Cin feast now for delivery this weekend
With the cost of living spiralling out of control, we’re doing all we can to continue to keep Cin Cin the accessible, neighbourhood restaurant we always wanted it to be. A special place that you can enjoy at least every month, or even every week. We want to continue to deliver on that promise, even during these toughest of times.
Prices are going up and up, month on month. Latest figures show food price inflation at 16.2%, the worst it has been for 45 years. We’re all feeling the strain. And we can see that PWC recently reported that almost 50% of diners have either stopped or reduced the amount they eat out.
At Cin Cin, we feel that pressure too. Let’s start with the rising costs of all the ingredients that go into our dishes and the increases we have seen this last year, to name but a few:
- Eggs – to make your pasta silky and rich – up 57%
- Milk – a staple in any restaurant or home – up 59%
- Butter – the base of all our sauces and emulsions – up 46%
- Grated Parmesan – to top off your pasta dishes – up 42%
And the utilities to keep our lights on, the kitchen running and coffee machines grinding, we have been quoted a rise of almost 400% from spring next year. If that’s the reality, it will literally be very hard to keep the lights on.
Cin Cin has always been proud to be a Living Wage employer, but with increased inflation, this means an increase in our wage bill (up over 10% in April and the same again is forecast for this April).
So, whilst we do have to review our menu prices month to month to keep up with the steep rise in costs, we’re doing whatever we can to absorb as much of this as possible so we can continue to deliver on our promise. Back in September, we brought back £10 Tuesdays at both our restaurants. That’s £10 for a handmade pasta dish and a glass of wine or beer, served by our wonderful team, all for just £10. We have a great value lunch offer at both restaurants this Xmas – 2 courses for £22 or 3 courses for £30. Perfect for a catch up with friends or a casual business lunch. Also available at both our restaurants. And coming into the festive season, we are offering a free glass of L’Occhiolino sparkling Lambrusco on arrival when you dine with us between 3pm and 5:30pm.
So, whilst we are all feeling the pressure, we still want as many customers as possible to enjoy a meal at Cin Cin. So pop by when you can, we’d love to see you.
David, Jamie & Team Cin Cin x
LONDONERS: HERE’S YOUR SIGN TO TUCK INTO GORGE ITALIAN SMALL PLATES ON A SUMMER TERRACE
One of the things I like about being obsessed with food (other than eating it, of course) is that it takes you to areas in your hometown that you haven’t explored before. Enter into the frame Cin Cin, a charming authentic Italian bistro in the heart of Fitzrovia, nestled in a quiet space between Oxford Street and Euston. But does it give you a dose of la dolce vita? We tried the brand new menu to find out.
Have you ever seen a more striking terrace?
The atmosphere on this balmy summer evening was humming, and after strolling past pretty alfresco restaurants, swish cocktail bars and a very cool coffee shop (lovingly restored from its previous life as a public toilet), we arrived at this stylish neighbourhood hangout. The navy and white rattan-esque chairs provided a fun pop of colour, plus the beautifully laid out table featured a bloom of freshly cut flowers. It was going well so far.
We kicked things off with the boozy duo of Cin Cin negroni (£10) and the reverse Manhattan (£11). The eponymous drink, decorated with a slice of fragrant dried orange, was honestly the nicest version I have ever tried: fruity but not sugary and perfectly balanced. After speaking to the wonderful waiting team, we heard that the owner David helped to create this tipple, adding in Regal Rogue as a nod to his Australian Italian heritage. As for the other cocktail? We’re glad there were no open flames near us, as the beverage really packed a punch with vermouth, rye whiskey and sour cherry gin. Bitter and delicious.
Next came the grub, served in a tapas-style way, freshly cooked in the kitchen and personally delivered by the chefs. The Jersey rock oysters (£3.90 each) were presented in their shell on a bed of seaweed with tiny cubes of tomato and onion, drizzled in basil oil. A salty hit and a true taste of the sea. The tear-and-share rosemary house focaccia (£3.80), was still warm and ideally matched to the rich Belcari olive oil. Alongside the aged balsamic vinegar, I could have dunked my way through this part many more times.
I made the error of thinking the crispy polenta (£5.50) was veggie, but after pushing the coppa ham aside for my date to enjoy, I swooned after the sweet ‘n’ sour notes coming from the aubergine-laced caponata and citrusy, flavour-stacked corn cake. And the dishes kept on coming. The torched mackerel (£10) was elegantly presented with salsa verde and the beef shin arancino (£10) was a cheesy, comforting gargantuan that was demolished in just two bites. Amazing.
My favourite plate of the night? Got to be the burrata (£9.50). Partnered with segments of charred peach, a total revelation for me, this meal was silky smooth and remarkably delicate.
As we sipped a refreshing pinot grigio (£7.50) and Moretti beer (£6), the buttermilk panna cotta (£8) dessert arrived, a fitting finale. You’d be a fool not to go for this one, people, because there was real depth coming from the shortbread crumble, British strawberries right through to the wobbly centrepiece. And the Pimms jelly? What’s not to love?
The DesignMyNight Digest
Being close to shopping districts like Regent Street, this spot could have easily fallen into the tourist trap of grab-and-dash pizza. But this couldn’t be further from the truth at Cin Cin. They’ve retained the same ethos as when David started out in a vintage 1972 Fiat 850 van, plus there is a real community feel around here. The south-facing corner gets rays upon rays of afternoon sunshine, perfect for golden hour, and combined with droolworthy cuisine and world-class service, we can see why this quirky gem has become the talk of the town.
Just when you thought arancini couldn’t possibly get any better, Cin Cin in Fitzrovia is turning them into a force for (even greater) good. For one night this month, six chefs from some of the city’s most exciting restaurants will come together at the neighbourhood Italian restaurant to battle it out in an arancini-off in aid of mental health charities.
Throughout the evening, guest chefs from Leroy, The Sea The Sea, Fatto a Mano, Mob and Kin Cafe will present their signature takes on the Italian classic, while guests vote for their favourite and an industry panel – including London restaurant royalty Fay Maschler and Evening Standard Reveller editor David Ellis – choose a winner. Tickets cost £30 per head which will get you all six of the arancini, cocktails provided by Italicus and the chance to win prizes provided by the likes of Passione Vino and Savoia. If you’re an arancini admirer, you won’t want to miss this.
We are so proud to announce that Jamie Halsall will be undertaking a year long apprenticeship focusing on Mental Health Leadership in Hospitality in association with The Opportunity Group. The course is conducted by The Burnt Chef Project, an initiative launched in May 2019 with the sole intention of eradicating mental health stigma within hospitality.
The apprenticeship focuses on mental health training, performing effective appraisals, problem solving, essentials of leadership, driving cultural change, team dynamics and coaching and feedback. Jamie will end the course with all of the tools and knowledge to better support our staff members and enhance Cin Cin as a workplace.
The programme focuses on creating mentally healthy workplaces and bridges the gap in leadership knowledge on workplace mental health which is crucial, particularly in the hospitality industry.
We work hard to ensure Cin Cin is a positive work environment, we like our staff to feel valued, respected and secure which is why we are continually looking for opportunities such as this apprenticeship, that help make Cin Cin an attractive workplace.
Introducing our new producers
Lyons Hill Farm is owned by father and son team James and Mark Leatham, who are very passionate about the countryside and producing meat of the highest quality. Using regenerative farming practices that have a positive impact on the environment. Lyons Hill Farm guarantees that the animals they rear have had the best life possible.
At Cin Cin, we always look to use the highest quality ingredients as the foundation of our dishes and we are delighted to be working with such incredible produce from Lyons Hill Farm.
First up on the menu, we have received a delivery of a whole Iron Age pig. A cross between a pedigree Tamworth sow and a Eurasian Wild boar, this breed was introduced over 50 years ago and represents what early domesticated pigs might have looked and tasted like 4,000 years ago.
Lyons Hill Farm pigs roam free in a large area of fenced woodland living on a natural diet. Their meat is dark and full flavoured, like that of wild boar, but with the fat content of a Tamworth, making this breed the perfect fit for our hearty Italian dishes.
Join us soon to sample this amazing new produce in our restaurants.
Wine Dinner
Dive straight into the wines of Emilia Romagna with a guided wine dinner through this fascinating region with Passione Vino at Cin Cin Fitzrovia on Wednesday 2 March 2022.
We will be sharing eponymous producers from across the region such as Paltrinieri, San Patrignano and Ca’ de Noci. This is an event for wine and food lovers alike and not one to be missed!
Enjoy a six-course tasting menu from chef patron Jamie Halsall and head chef James Welch, with exciting Italian wines matched by Matteo Malquori of Passione Vino who will present on the night.
Dine at Home
Okay, who likes to eat restaurant quality dishes in the comfort of their own home? Raise your hands! ?
Place your order now for Cin Cin Dine At Home and indulge in some Pappardelle, lamb & nduja ragu. Or our housemade beef sausage with rosemary potatoes, leeks & salsa verde finish. And finish with a pistachio pannacotta, chocolate mousse and blood orange for a full Cin Cin experience.
Delivering direct to your door on the 25th and 26th February.
Wine tasting event at Work Life Fitzrovia
Wine Tasting with Nibbles
David Toscano of Cin Cin and Jo Draper of Jascots wine are hosting a wine tasting event at Work Life Fitzrovia.
Jo and David will walk their lucky members through four exciting wines from across the boot of Italy.
At this event expect to enjoy a Fedora Col Fondo Veneto – Organic Unfiltered prosecco, two incredible organic wines from the Terre di Vita winery in western Sicily and a wonderfully quaffable wine from Tenuta Tiefenbrunner in Alto Adige by the border with German.
For Further information on attending this event please contact the team at Work Life and if you would like David and Cin Cin to host a wine tasting event for you at your work space, please get in touch!
At Cin Cin we believe in investing in our staff to make the workplace a happy and productive space for everybody. We are currently hiring for a Sous Chef in Hove, so if you are interested, why not apply on our careers page today to join the family and start recieving the benefits below!
50% off food when dining in our restaurants
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Cost price takeaway wines
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Producer & supplier trips
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Cycle To Work scheme
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Gym membership allowance
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Living Wage Employer
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Subsidised chef shoes/whites
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trips to our London restaurant
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4 day work week – we currently open Wednesday-Saturday
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Welcome bonus upon completion of a probationary period
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Birthday off every year, guaranteed
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Executive coaching for your career and wellbeing
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Achievable bonus scheme linked to turnover and GP
(applicable to management staff)
Benefits applicable after passing a probationary period *full details on application
Valentine’s day just got EXTRA!!!
We present to you a special one off delivery run in Brighton & Hove on Monday 14th February for our special Valentine’s At Home bundles
Grab your boo thang, your crush, your palentine or your galentine and enjoy five courses of pure Italian sexy time….. ahem… I mean food…sexy food!
Want to spoil your Bae? You are just one click away from ordering a Valentine’s bundle which includes a bottle of fizz.
Love is in the air at Cin Cin Hove and Cin Cin Fitzrovia too! We are celebrating Valentine’s day on the 16th February this year. Expect a show-stopping seven course menu, with expertly paired wines to compliment each course.
There are a couple of tables left, we strongly advise booking now to avoid missing out.