Crispin

From the garden to the gram

Crispin in Spitalfields is a striking, pavilion-styled, glass-fronted restaurant known for its seasonal small plates and clean, minimalist interior. Led by Chef Lewis de Haas, the menu celebrates locally sourced, home-grown produce through vibrant dishes such as smoked aubergine, Wolves Lane tomatoes and grilled courgette. This focus on sustainability and seasonality runs through every part of the Crispin brand, from what’s served on the plate to how it’s shared across social platforms.

During a late morning visit, we paused for coffee in the sunshine, tucked just behind the energy of Spitalfields Market. The outdoor terrace felt like a hidden pocket of calm. At the same time, a casual chat with the chefs revealed their freedom to flex the menu daily, switching ingredients or reworking dishes based on freshness and popularity. A printed date on the menu subtly reinforces this ever-evolving approach, aligning with Crispin’s ethos of creativity, seasonality, and spontaneity.

What we love:
Crispin’s Instagram feed extends this brand story with beautifully composed food photography, behind-the-scenes reels, and a visual focus on craftsmanship. From plating shots and kitchen prep to sunlit interiors and wine pours, each post builds a straightforward, engaging narrative. A well-curated social presence like this doesn’t just showcase food, it also invites followers into the restaurant’s culture, offering a consistent brand experience that strengthens connection, trust, and anticipation long before anyone takes a seat.