Housed in an iconic glass and zinc pavilion in Spitalfields, Crispin is a rather unique setting for private and semi-private dining. Boasting a terrace, as well as dedicated canape and sharing menus, the space is well-suited to both drinks and canape receptions and sit-down dinners. The kitchen, led by Lewis de Haas, turns out exciting dishes using locally sourced ingredients from small, independent producers. To drink, meanwhile, you'll find an eclectic and intriguing list of wines, with plenty of sparkling, white, yellow, orange, pink and red options. Cocktails, such as the famous brown butter old fashioned, are available too. For groups of up to 16, part-hire of the pavilion is best suited, while up to 40 seated guests can exclusively hire the whole pavilion. The terrace, meanwhile, can host up to 18 seated guests, ideal for daytime meals or summer events.
The agreeably priced sharing menu is ideal for groups. You and your guests can start off with Dusty Knuckle bread with brown butter, wild mushroom and taleggio croquettes and burrata with pink navel orange and mint, before moving onto squash ravioli with sage and stichelton. After that, you can tuck into ox cheek with wild mushrooms, kale and horseradish, as well as roasted Cornish mids with winter leaves. Finally, round off your feast with a spiced panna cotta with apple and pear.
The more lavish festive menu, meanwhile, adds in plump and juicy Gordal olives and a selection of British charcuterie. Instead of squash ravioli, the squash is pickled and served with radicchio, fennel and walnuts, while the main course features lamb shoulder with anchovy and mint. Here, the dessert is a clementine and almond tart with creme fraiche instead. For canape receptions, there are lots of delicious bites to be enjoyed, including scallops with fennel puree, crispy halloumi with apricot jam, potted salmon with paprika and focaccia, chorizo sausage rolls with aioli and spiced fried chicken with tarragon mayo.