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Crispin

International, Modern European, Spanish, Steak, Tapas, Vegan, Vegetarian·
££££
·
Silver Award
·

SquareMeal Review of Crispin

Silver Award

Crispin was once that slightly incongruous, jaunty pagoda, serving surprisingly good food at the end of Artillery Lane. These days, no-one is surprised - HAM Restaurants has become one of London’s most reliable exponents of hyper-seasonal British cookery, with sibling restaurants like Bistro Freddie and Crispin at Studio Voltaire also nailing that razor sharp balance of friendly service and good, affordable cooking.

Whatever this building was originally designed for, it surely wasn’t a restaurant. The room is all acute and obtuse angles, which makes it a bit pokey in places, and you’re liable to clonk your head on a girder if you’re not careful. Still, the clean minimalism is very attractive even if it isn’t the most comfortable, and the surrounding glass means that the restaurant is lovely and bright at all times, as are the staff.

We’ve said it before, but Crispin seems to get better and better each time we’re here. Chef Lewis de Haas is very in tune with the ebbs and flows of the seasons, and the menu has all the hallmarks of early spring: blood oranges galore; fried potatoes with three cornered leeks; and calcots with yoghurt, chilli and za’atar. Most importantly, there’s an unbelievable skewer with plump cod cheeks and fat chunks of chorizo, grilled with a whiff of oregano that transports us to the Aegean.

There’s more #propercooking on the specials board too. Golden nuggets of lamb sweetbreads, of which we capture the last, assembled on a plate with some stupendous supporting characters - goat's curd, green pesto, little charred petals of Roscoff onion and toothy chunks of pancetta. It’s a glorious plate of food, every element well-judged and executed.

Everything here is fresh, thoughtful and measured, right down to a final salvo of blood orange curd with Italian meringue and pistachio. Therein lies Crispin’s biggest strength - it sits right on the cusp of the British seasons, delivering peak ingredients in inventive plates that never go overboard. Delicious food, well priced, with charming service - the Crispin recipe is one we’ll keep coming back for.

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Good to know

Spend SquareMeal Smart Vouchers
Average Price
££££ - £30 - £49
Cuisines
International, Modern European, Spanish, Steak, Tapas, Vegan, Vegetarian
Ambience
Cool, Cosy, Glamorous, Lively, Romantic
Food Occasions
Dinner, Lunch
Alfresco And Views
Outside seating, Terrace
Special Features
Counter dining, Dog friendly, Vegetarian options
Perfect for
Birthdays, Dates, Group dining [8+], Romantic, Special occasions
Food Hygiene Rating

About

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.

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Menu Highlights

Starters
Pickled Winter vegetables - £5.00
Dusty Knuckle bread, brown butter - £4.50
Cobble Lane saucisson, cornichons - £5.00
Gorgonzola croquette, pickled walnut ketchup - £2.50
Fried Cornish mids, three-cornered leek mayo - £6.50
Welsh rarebit, anchovy, chives - £10.00
Main Courses
Roasted squash, chickpeas & tomato, yoghurt & sumac - £15.00
Squid ink tagliatelle, Portland crab, chilli, agretti - £17.00
Hake, salsify, olives & tomato, chard & parsley - £24.00
Duck leg, golden beetroot, greens, blood orange jam - £15.00

FAQs

Does the restaurant offer a catering service?

Yes, you can find out more via the website.

Helpful? 0

Do I need to book in advance?

Yes, it is strongly recommended.

Helpful? 0

What is the nearest station?

The closest station is Liverpool Street.

Helpful? 0
Meet the team
Crispin

Lewis de Haas

Head chef

Lewis first fell in love with cooking from watching his mother and grandfather in the kitchen while growing up in Dorset. He got his first job working in a local café as a pot wash, before going on to study at Weymouth catering college. Travelling to London to pursue his dream of becoming a professional chef, he started working at Brown’s Hotel in Mayfair, under the tutelage of Mark Hix for his first London chef gig. Over the years, he’s worked at prestigious names such as Le Caprice in St. James, Petersham Nurseries, La Goccia, Copenhagen’s Amass and The Shed. Lewis took on the role of head Chef at Crispin in Spitalfields post-pandemic, where he remains two years later.

Crispin

Alexandra Price

Head of Wine

Born in Northumberland, Alex spent her early life in pursuit of the Art world, attending Manchester University to complete a degree in History of Art. However, a growing side passion for wine led her to the historic Annabel's cellar, where she joined the buying team for the Birley clubs and Caprice Holdings. Following Annabel's, she moved to Burgundy specialist Domaine Direct to do a combined role of events and private client sales.

In 2019 she started a new role at Beaverbrook Members Club where she made the move to full time Front of House, serving as Sommelier and Assistant Manager of the Garden House, alongside hosting the occasional wine tasting event at the AllBright members club. Post lockdown, she helped open Bar Crispin as Restaurant Manager and Head Sommelier, writing the extensive list of around 150 natural wines. She now oversees the wine department for the Crispin Group as Head of Wine.


This venue also offers

Crispin
Private Group Dining

Crispin

Crispin
Event Party Venue

Crispin

Location

Pavilion on the Corner, White’s Row, Spitalfields, London, E1 7NF

020 8050 0123 020 8050 0123

Website

Opening Times

Lunch
Mon 12:00-14:30
Tue 12:00-14:30
Wed 12:00-14:30
Thu 12:00-14:30
Fri 12:00-14:30
Sat 12:00-14:30
Sun Closed
Dinner
Mon 18:00-22:00
Tue 18:00-22:00
Wed 18:00-22:00
Thu 18:00-22:00
Fri 18:00-22:00
Sat 18:00-22:00
Sun Closed

Reviews

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3 Reviews 
Food/Drink
Service
Atmosphere
Value

Emma L

02 June 2023   - Verified Diner
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Josselin S

08 April 2023   - Verified Diner
Food & Drink 5
Service 5
Atmosphere 5
Value 3.5
Great place !

Everything was very good ?

Anon

24 November 2022  
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Crispin is always top notch. However they change their menu, all dishes are spectacular. Their staff is amazingly friendly, and for me, their location is among the most stylish yet very calming (inclined to say peaceful!) in London. 

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