Crispin

You can hardly miss Crispin’s jaunty angular pagoda should you wander down to the end of Artillery Lane as you explore the surrounds of Spitalfields Market. From a distance this seems more likely to be home to a post-modern art exhibition, but inside, head chef Lewis de Haas and team are creating artful plates instead.

Inside Crispin is equally unconventional - a room stuffed with obtuse and acute angles that, though quite pleasing on the eye, make some tables rather preferable to others. Plenty of foliage provides a nice pop of green to offset the otherwise clean minimalism of the dining room itself, and the surrounding glass means that the restaurant is lovely and bright at all times, as are the staff. In summer, a glorious outdoor terrace catches plenty of sun and is, unsurprisingly, buzzing with eaters and drinkers in sunglasses.

On the food front, Crispin seems to get steadily better and better each time we’re here. Classic menu items are as good as ever - croquettes are a staple on modern British menus these days but Crispin’s Cheddar and pickled walnut ketchup version takes some beating. Likewise, plump mussels in shells come awash with a rich, spicy ‘nduja cream, pickled onion petals and gremolata - another dish that shows lovely balance without going overboard. It slips down easily with a crystal clear orange wine Margarita.

Everything is fresh, thoughtful and measured, taking peak seasonal ingredients and presenting them in arrangements that are just as delicious as they are aesthetically pleasing. Wild garlic tagliatelle with mushroom and asparagus is a lovely bit of cooking, a nest of bouncy pasta, swaddled in starchy sauce and vegetables. Even the white chocolate panna cotta with pistachio and rhubarb, which could so easily be too much at the end of a meal, is perfectly set and gently balanced between sweet and tart. There is the odd dish that feels like it’s still evolving, but this is the nature of hyper-seasonal cooking sometimes, and Crispin’s highs far outweigh any more middling dishes. When the sun is belting down, there’s nowhere we’d rather be than on that terrace with a glass of cool white wine and a couple of croquettes.

Crispin is an all-day restaurant and wine bar in Spitalfields serving seasonal, ingredient-focused small plates alongside an extensive low-intervention wine list. The restaurant is housed inside a unique angular glass and zinc pavilion, not far from the famous Spitalfields market and only a short stroll away from the bright lights of the City and Shoreditch. Inside, there is seating for 40 guests, plus an extra 20 on the outdoor terrace – perfect for any occasion.

At lunch and dinner guests can choose from a concise menu of snacks and small plates, which all maintain a broad modern British vibe. Head chef Lewis de Haas (previously Petersham Nurseries and The Shed) oversees a menu that focuses on great seasonal produce, presented in a signature pared-back style. While the team goes to great lengths to find quality ingredients from trusted suppliers - all the bread comes from the Dusty Knuckle in Dalston, for example, dayboat fish comes via The Sea, and fruit and veg comes from small-scale independents via Natoora and Shrub Provisions.

Dishes on the menu at the time of writing include Welsh Rarebit with anchovies and chives, burrata with oregano and artichoke, and bavette with parsnip puree, kale and horseradish, with desserts such as brown butter cake with plum and crème fraiche, and poached clementines with yoghurt and pistachio. 

Wine plays a large part in Crispin's offering too. Head sommelier Alex Price curates a wine list that focuses largely on low-intervention European wines, and the list rotates regularly to bring in new talent and great new bottles. 

Crispin has a booming private catering business on the go as well - the team is available to hire for private bespoke events of up to 200 guests, and brings its signature offering of low-intervention wines and pared-back, ingredient-focused small plates to a range of private and corporate events.