Spitalfields restaurant, café, and natural wine bar Crispin has announced the latest in its run of guest chef residencies. It’s the sustainability-focused Michael Thompson, formerly head chef of Cub in Hoxton and also known for his Fodder pop-up, which focuses on foraged ingredients.
For six weeks, Michael will present a menu focused on what Crispin is calling ‘sustainable luxury’ and Michael spoke exclusively to Hot Dinners to explain this concept: ‘It’s about creating a comfortable and delicious experience that’s a platform to promote ethical producers and suppliers,’ he said. ‘I hope to demonstrate sustainable practices and ideas that people can take into everyday life.’
The menu, which changes weekly, explores British produce, and some of the offerings include:
- Squid with egg yolk, smoked Jerusalem artichoke dashi and nori
- Jersey Royals with wild garlic and chicken fat vinaigrette
- Hogweed, whisky, pear and buckwheat popcorn dessert
Adventurous gourmands can look forward to Michael’s tendency to showcase some of the lesser-known or underused British ingredients, such as Alexanders (a versatile coastal plant foraged in Sussex and known for its complex herbal flavours), ray tails and wrasse (otherwise wasted sections of fish), red fox carlin peas, and British-grown quinoa.
It's advisable to book ahead, as Crispin’s previous chef takeovers (including ex El Bulli chef Rob Roy Cameron) have been sell-outs, and it only caters to 40 covers in a relaxed environment; perfect to quiz the chef for a tale about how he found some of his more obscure ingredients.
More about Michael Thompson at Crispin
Where is it? Pavilion on The Corner, White’s Row, E1 7NF
When does it run? 10 March to 25 April 2020
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