Crispin Presents Fallow Residency

Following on from Fallow’s residency success at Carousel, Marylebone, the sustainable dining fanatics have embarked on a two-month residency at revered all-day café, restaurant and wine bar, Crispin.

From January to 7th March, Fallow graces 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’. Plates range from £4 to £16 and, for those who are spoilt for choice, Crispin is once again offering its signature ‘one of everything’ deal, to share between two, priced at £59.

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: 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.

ABOUT JACK & WILL

Jack Croft and Will Murray met on the veg section at two-Michelin-star Dinner by Heston Blumenthal, where they received a first class education in British food at its glorious best. Their dishes showcase their commitment to using every part of the animal, in particular the bits that other kitchens would traditionally throw away. It’s all about elevating humble produce to thrilling new heights.

Jack’s first kitchen memories were waiting for his father to finish shifts at Calcot Manor. He’s had kitchen knives in his hands from the age of twelve and was polishing copper pots on a Sunday afternoon way before that. Will’s Boltonian food background was so bereft of opportunities that with the help of cooking shows and books he became self-taught to cook family meals from ten years old. Whilst studying at university he became a baker which led to a natural route to the kitchens where he met Jack over the veg section at Dinner.

The chalk and cheese food heritage have created a perfect harmony and partnership for Fallow routed in traditional experience and outside industry thinking.