Having started his career as a pot washer, Chef Larry kept climbing the culinary gastronomic ladder one rung at a time, reaching dizzying heights of success, and making great strides in the industry. For creating a world of flavour and redefining the culinary landscape, he was named as the Craft Guild National Chef of the Year in 2016. Following this great win, he was made Head Chef at Gordon Ramsey’s Petrus Restaurant and was awarded a Michelin star in the UK & Ireland guide in the same year. Chef Larry has served at three Michelin-starred restaurants; Waterside Inn as Chef de Partie; Michel Bras in Rute de Laguiole and Le Manor aux Quat’Saisons. With a passion for sustainability, minimising food waste and ethical souring, Chef Larry is set to create a real difference in the industry.

During the four-day visit to Cinnamon Velifushi Maldives, the revered chef engaged with the in-house guests, sharing his experience, techniques and cooking styles and crafted an exquisite menu featuring his signature dishes including Doughnut of Local Crab, Tartlet of Tuna Soy and Black Truffle, Poached Oyster, Cucumber and Wasabi and Andrea’s Brioche and Chicken Butter. A live cooking demonstration was held, where the guests were given the opportunity to prepare a pasta dish alongside a culinary genius.

Creating a unique dining experience unlike any, a special five-course dinner was prepared by this world-renowned chef, featuring unexpected combinations of flavour and textures, creating a memorable experience. Offering guidance and inspiration, a special knowledge sharing session was conducted by Chef Larry, sharing his culinary expertise and techniques among the resident culinary artists at Cinnamon Velifushi Maldives.

Cinnamon Hotels & Resorts presents ‘Zests of Cinnamon’ with a contemporary Sri Lankan twist to a few authentic ‘Avurudu Sweets’. Chef Julinda Pushpakumara of Chaaya Tranz Hikkaduwa takes you through a few fantastic recipes to suit the season.

Chocolate Kokis is probably the most famous Contemporary Sri Lankan Avurudu Sweet! Well here’s how you could learn to make it at home!

Everyone loves Chocolate Chips! Here’s Chef Julinda Pushpakumara preparing a ‘Wandu Aappa’ with a new mouth watering ingredient.

PIzza? Halapa? Well here’s a fantastic combination that you wouldn’t want to miss!

 Ever heard of Blueberries mixed with Kavum? You can make it yourself! Check out this cool recipe!

Here’s Chef Julinda preparing a fantastic version of ‘Panipol’ in the last recipe of the latest ‘Avurudu Treats’ segment.

Hope you enjoyed another wonderful segment on authentic culinary experiences on Cinnamon U. If you have tried any of the above recipes or if you have any questions, please let us know. Inbox us on www.facebook.com/cinnamonhotels or send us in a mail on socialmedia@cinnamonhotels.com

Have a wonderful Sinhala and Tamil New Year from all of us at Cinnamon Hotels & Resorts!

CinnamonU embarks on a journey through Kandy to create a unique culinary experience.

Here’s Chef Raminda Premarathne creating a contemporary Sri Lankan dish made using a Freshwater Common Carp and ‘Raja Ala’ also known as the King of Yams which are both indigenous to the hill capital Kandy.

The fish is made using a technique called ‘Paupiette’, using a banana leaf and the ‘Raja Ala’ is combined with Risotto Rice. The two ingredients complement each other perfectly to create a well balanced main dish completed with the fattiness of the fish combined with the tangy coriander marination and finished with the creaminess of the risotto laid on a bed of sauteed vegetables.

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