Following on from Fallow’s recent residency success at Carousel, Marylebone, the sustainable dining fanatics will embark on a two-month residency at revered all-day café, restaurant and wine bar, Crispin this month.
From 7 January to 7 March, Fallow will grace the east London restaurant with creative, pared-down dishes such as ‘Ribbed corn with Kombu salt’, ‘Hen kofta yakitori with house Sriracha’ and ‘Crispy egg with charred leaves and mustard dressing’.
The winter-spring takeover menu from chef double act Jack Croft and Will Murray - who met whilst working at two-Michelin starred restaurant Dinner by Heston Blumenthal, focuses on bold, modern flavours. The pair, who now reside in Brixton, South London, have a decade of first-class experience under their belts and are committed to ‘nose to tail’ and ‘root to stem’ cooking approach: using every part of the vegetable/animal to tackle food waste and elevate often humble produce to new heights.
The duo’s ethos is a perfect fit for Crispin and its sell-out residencies, which showcase emerging chefs and supply a continuous stream of burgeoning culinary talent. Previous stints include ex-El Bulli chef Rob Roy Cameron and, more recently, Kitchen FM’s Fabien Spagnolo and Max Truel.
With 40 covers, Crispin is intimate and casual, and has gained industry and customer plaudits since opening in August 2019. Designed with the award-winning architects at Sheppard Robson, the geometric restaurant is a striking purpose-built glass and zinc pavilion, just a hop, skip, and a jump away from Liverpool Street station and Spitalfields Market.