Chef Rob Roy Cameron takes up Crispin residency

From Tuesday 3 September, acclaimed chef Rob Roy Cameron will take over the kitchen at all-day cafe and wine bar, Crispin in London's Spitalfields, for two weeks only.

Rob Roy Cameron, formerly of El Bulli and Gazelle, will be serving a menu of seasonal small plates influenced from his time travelling around the world as a chef, available for two weeks only on Tuesday to Saturday evenings.

The autumn takeover menu will be a minimalist and borderless exploration of British produce, with a diverse range of influences from Cameron’s travels in Spain (where he opened the Michelin-starred Hoja Santa, and worked at the three-Michelin-starred El Bulli), Mexico and Scandinavia.

Guests can expect unusual flavour combinations including:
> Albouze Bruno tomatoes, foraged English seaweed (V)
> Herb Salad, wilted sea aster, crispy yeast (V)
> Squid, smoked broth, preserved strawberry
> Cured sardine, pickled onion, fennel water
> Golden enoki mushroom, mushroom stock, hazelnut milk (V)
> Iberico pluma, grilled onion, chichilo sauce
> Baked white beet, yuba, macadamia, coffee

Rob Roy Cameron’s menu will be paired alongside Crispin’s natural and low intervention wines from around the world - chosen by Fernando Berry of Otros Vinos. Bread is supplied by East London favourites, The Dusty Knuckle Bakery.

Offering 40 covers, Crispin is located in an impressive purpose-built zinc and glass pavilion on White’s Row, just five minutes’ walk from Liverpool Street station on the edge of the iconic Spitalfields Market.

Rob Roy Cameron’s guest chef residency at Crispin will run on Tuesday to Saturday evenings from 6pm, 3-14 September.