Cinnamon Tree, Reading

 

 

Cinnamon Tree
The Street
Mortimer
Reading
Berkshire RG7 3NR

Tel: 01189 332428/332615

This one of the latest additions on the restaurant scene, another magnificent conversion from a pub to a Bangladeshi/Indian restaurant, completed with style, charm and experience.

That experience comes from the owner, Syedhur Rahman Renu, known to his friends as Renu, who brings a wealth of experience in the trade with his individual style operation within the restaurant, his trademark lighting and his sheer charm. This is the second Cinnamon Tree in the group, this one managed by the infectious enthusiasm of , the original restaurant twenty minutes away in Maidens Green, owned and run by Renu, again a highly successful converted public house.

My visit to Mortimer was helped by the enthusiasm of the three ‘ladies who travel’ team, Sue my wife, with Sue and Carol fellow teachers and writers keen to see from the inside the success story that is The Cinnamon Tree.

Well lit from the outside in this quiet village in deepest Berkshire the restaurant offers a car park of enormous proportions, a great start. Immediately entering the restaurant each guest group is met and offered a warm welcome from a waiter neatly attired in crisp uniform and the booking details are checked. Even on a Wednesday evening in late March immediately after the Easter weekend break the restaurant was almost full when we arrived, and was completely full when we left, booking is therefore essential. I was so relieved we had done so a few days earlier.

As with many public houses you meet the bar first in the middle of the room, with ample space to the left and to the right, ideal for a restaurant conversion! The walls were adorned with a selection of rich red hand finished ornate tapestries from Bangladesh, matching the blind over the windows. The seats, tall and elegant were matched by their sheer comfort, and a modern gas fire completed the room, a fusion of the modern with the traditional.

The tables were carefully covered by crisp white tablecloths adorned with blue water glasses, polished wine glasses and modern cutlery, a very inviting sight indeed for a group of four with food on our minds!

Fresh poppadoms with a stylish collection of pickles and sauces set the tone as we examined the menu, causing us endless problems as there was such a wide collection of dishes on offer. We collectively chose dishes we could share, one of the joys of dining with good friends. Mach Kebab (minced fish lightly spiced and fried), Murgh Bora (spiced chicken mince stuffed in green peppers) Shabji Puree (fresh vegetables lightly spiced and served on puree) and Viceroy Cocktails (a selection of grilled tikkas and kebabs, served with a salad) were chosen, each offering deft touches from the kitchen and a delightful opening act to our Cinnamon Tree culinary evening. The Murgh Bora was described as outstanding by all concerned, a new dish for all of us and one where we shall attempt to prise the secret recipe from Renu and his kitchen team.

A tidy wine selection afforded wines from a just over £10 to a fine wine selection reaching towards £150 for those celebrating a special occasion. We all decided to enjoy a Badgers Creek Shiraz Cabernet at less than £13.00, a steal and a fine match to our wide selection of dishes. Matched with a regular supply of chilled still water we wanted for nothing, simply savouring the sights, sounds and delightful aromas of a busy and energetic restaurant.

By this time we had had a good look around the restaurant between courses and chatted excitedly about the entire concept of the ideal restaurant, the final parts of the jigsaw being supplied by the repartee from the waiting staff, highly attentive but not without humour, an ideal combination. I had earlier told the waiter that my three lady guests had been the original ‘Charlie’s Angels’ and, as I had my serious face on, he remained convinced I had been telling the truth throughout the evening!

Main course arrived, again a case of sharing and tasting, so often enjoying additional dishes, not merely one’s own. I selected my benchmark dish, Chicken Jalfrezi, offered at both medium level and hot, I chose the former. Two of my guests selected the Mach Shashlick (barbequed salmon chunks marinated in special spices and grilled with tomatoes, onions and green peppers) whilst Sue Caratelli selected the Chicken Misty Lau (cooked with red pumpkin, Bangladeshi herbs and special spices).

We selected a small group of supportive dishes, some rice, naan bread and some fresh aubergine to share, easily achieved with so many dishes so professionally arranged on the larger than normal tables. Even with water, wine and numerous hot plates there still was room to move and enjoy tasting a selection of alternative dishes, a very welcome touch.

Excellent food beautifully presented and cooked from fresh ingredients with more than an element of passion, no small platform upon which to build a reputation that ensures booking only midweek to secure a table. This fact together with a highly attractive colour scheme, carefully chosen, setting high standards that bring customers back with their friends, is an ideal way of increasing customer levels. This is effective marketing through effective delivery of standards through fine food and superb staff standards.

The Cinnamon Tree at Mortimer is the second branch that, if reproduced in this format could within a few years, turn into a veritable orchard. Attention to detail, a carefully produced menu, a visually attractive restaurant at affordable prices, effective staff training and, above all, in the words of the waiter on our visit,

‘You are the guest of the restaurant, whatever we can do to make your visit enjoyable we will attempt to achieve.’

There are many others in the restaurant business who could learn a great deal from that delightful young man. We did!

Alan McColm