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Sip Cocktails on Cin Cin’s Italian Terrace

“In need of a Mediterranean getaway? Head to Cin Cin’s brand new Italian terrace for a delightful aperitif under the summer sun. It might not be a cosy bar on a cobbled street in Sardinia… but it’s pretty close.

Alongside a new summer makeover, Cin Cin have a special al fresco menu that boasts the likes of Arancino of white crab with brown crab aioli, and crispy calabrese chicken wings. Wash down with an Aperol Spritz or three. Yum.”

Fantastic things to do in London in August | Londonxlondon

After hosting our first brunch at Cin Cin Fitzrovia this weekend, in collaboration with L’Occhiolino Sparkling Red, from Laithwaites, we are super excited that we have been featured in so many great London guides!


“Sparkling red wine may raise a few eyebrows as it’s first uttered – but pair a few chilled glasses of it with the brunch of dreams and you’ll be won round before you can say Saluti. The latest Italian tipple on the block, L’Occhiolino, has joined forces with Cin Cin Fitzrovia for an extra special weekend of feasting. Think freshly baked focaccia, house-cured sea trout with olive oil crushed potatoes and courgette flower fritti stuffed with truffled ricotta; just save room for a hearty slice of the orange polenta cake littered with roast apricots and Amaretto crema.”

Conde Nast Traveller | Things to do in London


“You can hardly ever find it, it’s gorgeous and it is basically the taste of summer and we don’t care what anyone says, even that Olly on Saturday Kitchen who does the wines.

It is chilled and sparkling Italian red wine – yes! Red! – and it hits not only the spot, but many spots, especially when sloshed out to accompany some top-level Italian nosh.

That’s what will be happening at Cin Cin, the cutest Italian restaurant in Fitzrovia, who are partnering up with L’Occhiolino – only available from Laithwaites, the wine people – for a limited edition brunch affair. Food-wise, expect cured sea trout, courgette flower fritti, Bacon alla Giacomo but make sure you leave plenty of room for that delicious L’Occhiolino.”

Metro | Best London Events 


“Meaning ‘the wink’ in Italian, L’Occhiolino is the kind of wine that’s served from under the counter, that off-menu gem. It’s made from some of the oldest grape varieties in Italy that are relatively unknown outside the country. Unusually combining a deep ruby red colour and light froth of bubbles, this sparkler is lighter than typical Italian sparkling wine and the perfect choice for brunches and summer dining. Typically enjoyed by the trend-setters of Bologna, this authentic and delicious sparkling red has now arrived in the UK.

Originally founded in Hove, Cin Cin Fitzrovia launched in 2021. A small and intimate neighbourhood Italian restaurant, with 20 seats inside and 20 plus outside on a south facing corner with lots of afternoon sun, it’s perfect for al fresco dining this summer.

Menus include the a la carte or chef’s tasting menu, that can be enjoyed with an accompanying flight of wine.”


“On a tranquil street in Fitzrovia, Italian bar and kitchen Cin Cin’s terrace is an ideal spot for some al fresco dining paired with people watching. The cafe-style street seating looks out over Great Titchfield Street and gets plenty of sunlight (although there are shadier tables if that’s what you’d prefer). And Cin Cin has launched a brand new menu of snacks and sharing plates exclusive to the terrace, including the likes of crispy calabrese chicken wings with garlic mayo & parmesan; courgette flower & truffled ricotta fritti; arancino of white crab with brown crab aioli; and a seafood crudo platter with cured trout, seabass, citrus marinated scallops & oysters. Of course, no summer dining terrace is complete without cocktails, and Cin Cin have plenty of those with Negronis and Australianos on the list.”

London on the inside | Best Terraces | London

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Cin Cin Fitzrovia has been included in Infatuation London’s list of Where to eat pasta in London!

“This Italian bar and kitchen in Fitzrovia is a Brighton import that serves a bigoli with such perfect al dente bite that we have officially added ‘stop eating mediocre pasta’ to our five-year life plan. It comes in a Venetian duck ragu that is so deliciously rich, you won’t even be mad that it’ll set you back £17. Ideal for date night and aperitivo-fuelled four-hour catch-ups, the sophisticated dining room is a truly lovely place to be but when the sun is shining, you can’t beat the quintessentially London pavement seating. Affogato and limoncello shots encouraged.”

“It was only on Thursday that I let my hair down a little over lunch at my new favourite restaurant, Cin Cin, a laidback Fitzrovia Italian where I had a cold beer and then a carafe of white and a carafe of red with excellent carciofi alla giudia, stuffed courgette flowers, salumi and a terrific lobster fettucine with… Oh, wait, lobster, there you go – that could have been it. “

Giles Coren, The Times

We are super happy to announce that we have made it onto Mob’s list of best restaurants in Brighton. With some astounding restaurants keeping us company on the list, it is an honour to be considered.

Located on Western Road, Cin Cin is one of Hove’s best neighbourhood Italians and one of the best restaurants in Brighton, full stop. This is where you’re going to want to come to get your fill of ‘nduja arancini, fluffy focaccia, and a strong stable of well-made pasta dishes. It doesn’t matter whether it’s a strozzapreti cacio e pepe or a ravioli of Saddleback pork and guanciale, every plate has been given the same amount of care and attention. Which is lots. Make sure you’ve got an Aperol Spritz in your hand if it’s a scorcher of a day.”

Read the full article here

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.

menta health


Vegan potato & mint Curlugiones with tomato fondue

These rustic Sardinian pasta dumplings look a lot like Cornish pasties and are just as delicious and versatile – perfect for Veganuary. This recipe serves 3-4.



350g yellow potatoes
2 tablespoons of extra virgin oil
1 glove of garlic, grated
Handful of mint leaves, finely chopped
Sea salt and cracked black pepper, to taste


150g semolina
1 tablespoon of  extra virgin oil
1 pinch of sea salt

To serve

1 tin of good peeled tomatoes
1 tablespoon of extra virgin oil
1 pinch of sea salt
Handful of basil leaves


1. Start with the filling. Boil the potatoes in well salted water, drain well and peel them by hand while still warm. Pass them through a ricer or mouli (or use a masher if you do not have either). Mix through the EVO, mint, garlic salt and pepper. Cover and cool in the fridge for at least 30 mins.

2. Next make the dough. Mix all the ingredients by hand or using a stand mixer, this will take a good 5 mins of firm kneading to get a smooth, even dough. Wrap in cling film and leave to rest for 30 mins.

3. Roll out the dough with a pasta machine or rolling pin, adding a little flour if needed, to get to 1-2mm thickness. Use a highball glass to cut discs in the dough then take a walnut sized piece of the filling and place it in the centre of the disc. Pick up the disc in your left hand and use your right hand to fold and pleat the dough to encase the filling – lots of videos on YouTube if you get stuck on this bit! Once made, these will keep in the fridge for 2 days if needed and freeze well too.

4. For the tomato sauce, slowly cook the tomatoes with the extra virgin oil and salt until they have collapsed – use the potato masher if you like or you can blitz in the blender if you prefer a smoother finish.

5. When ready to cook, bring a large pot of salted water to the boil, gently drop the curlugiones in and cook for 2-3 mins until they rise to the surface. Remove with a slotted spoon and place into the warm tomato sauce. Stir to coat and serve with basil leaves.

Happy New Year and welcome to 2022 – we made it!

It did feel a little touch and go there didn’t it?! This year will be better/crazier/harder than 2021 (delete whichever do not apply) BUT one thing we can promise here at Cin Cin is that each year is tastier than the last.

We kick off 2022 with our Italian take on Veganuary for those looking to rebalance after a heavy Christmas schedule or wanting to give a little back to our environment. Read on for a sneak peak at our January Vegan menu and our Vegan event later this month.

And later in January we’ve got some great ragu recipes to share for Slow Cooking Month AND don’t forget it’s Burns Night on the 25th… who said January had to be boring and blue?


Cin Cin Dine At Home

After a very busy Christmas and New Years Eve set of delivery days – thanks to all you lovely people ordering our festive At Home products – it’s time to give our hard working team a well earned break this week.

So Cin Cin At Home will be back next week and available to order from the 10th January for collection and delivery across Brighton and Hove on 13th to 15 January.

Our chefs have created an incredible menu especially to help blow away those January blues. Stay tuned!



We are very proud to be kicking off Veganuary in the UK’s most vegan-friendly area – Brighton and Hove – with our own Italian take on vegan dishes.

January has long been considered a month of change and resolutions, a time where we reflect after a heavy end to the year that often comes with December. It’s no wonder then that for many, it is also synonymous with Veganuary, a month-long initiative to omit or reduce animal derived products and produce in favour of a plant-based diet.

Head Chef Jamie Halsall has created an indulgent four course vegan set menu that stays true to our authentic Italian roots and will be available for just £35 per person throughout the month of January – BOOK NOW:

Nocellara del Belice olives marinated in lemon, chilli & garlic
Rosemary house focaccia, Valdibella EVO & balsamic
Salad of celeriac, pear, grumolo & hazelnut

Roasted cauliflower, radicchio, pickled golden sultana, kale pesto

Culurgiones of sweet potato, January king cabbage, tomato fondue & roasted chestnut

Pear & almond cannoli, polenta & olive oil cake

Salt Cod Mousse 

The perfect appetiser to whip up at home over the festive period!


50g Cod


1/4 of 1 White of a leek

1/4 of 1 Onion 

1/4 of 1 Banana shallot

1/2 of 1 Garlic clove

1.5  Bronze gelatine leaves

60ml Milk 

100ml Double cream 

Chopped chives 

Salt & Pepper 


1. 24 hours prior to preparing the mousse, cover the cod in rock salt for 24 hours, washing the salt of prior to preparing the mousse

2. Start by finely dicing the vegetables

3. Add the vegetables to the pan and sweat them for 5 minutes in a little oil, salt and pepper 

4. Add the cod and milk to the pan, cover in cling film and bring to a simmer 

5. Leave covered for 5 minutes, in the meantime soak the gelatine in cold water

6. When ready, add the gelatine leaves into the cod and milk mixture and blend everything on high for a few minutes

7. Pour the mixture into a bowl to set

8. Once set, whip the cream to soft peaks

9. Beat down the set cod cream

10. Fold the whipped cream into the cod mixture 

11. If you would like to add chives, add them now

12. Season with salt and pepper




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