Chef Michael Thompson will bring his sustainable flair and fine dining skills to Crispin, Spitalfields, from March 10th to April 25th
Available from Tuesday 10th March to Saturday 25th April at the all-day cafÃƒÂ©, restaurant and natural wine bar in Spitalfields, Michael’s menus will rotate weekly.
For six weeks, Michael will explore unique British produce with dishes such as Squid with egg yolk, smoked Jerusalem artichoke dashi and nori; Jersey Royals with wild garlic and chicken fat vinaigrette; and a Hogweed, whiskey, pear and buckwheat popcorn dessert.
Plates range from £4 to £17.50 and Crispin is once again offering its signature’one of everything’ deal, to share between two, priced at £64.
With a plethora of Michelin experience under his belt (Simon Rogan’s Fera and Pollen Street Social), award-winning chef Michael’s spring takeover menu is sure to bring something very unique to Crispin’s tables, especially highlighting underused British ingredients.
Such ingredients include: Alexanders – a versatile coastal plant with a complex herbal flavour which Michael forages in Sussex; sections of fish such as ray tails and wrasse that would otherwise be wasted; plus red fox carlin peas and British-grown quinoa from Hodmedod’s, championing farming in the UK.
His dishes are refined, using simple techniques to highlight the natural qualities of a product, with an emphasis on waste reduction. He enjoys seeking out new ingredients, using wild native plants as well as local farmed produce.
Michael’s forward-thinking culinary style 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 Kitchen FM’s Fabien Spagnolo & Max Truel and, more recently, Fallow’s Jack Croft & Will Murray, ahead of their takeover at the now famous 10 Heddon Street.
Michael Thompson’s residency will run from Tuesday 10th March – Saturday 25th April at Crispin.
Pavilion on The Corner
London E1 7NF