Crumble



Inspired by the combination of great food and good people, Crumble was born.

In 2010, I left a career in marketing to follow my passion, cooking.

A creative home-chef for years, I complimented that with a year full-time at the SA Chefs Academy, working at Cape Town’s Test Kitchen (world’s #48 restaurant) and launching Crumble supperclubs.

I then returned to London and built nights around the same simple and hugely enjoyable formula, which has enjoyed 15 sell out events already.

Next Grub Club

Upcoming Grub Clubs

Past Grub Clubs

In a Nutshell

Inspired by the combination of great food and good people, Crumble was born.

In 2010, I left a career in marketing to follow my passion, cooking.

A creative home-chef for years, I complimented that with a year full-time at the SA Chefs Academy, working at Cape Town’s Test Kitchen (world’s #48 restaurant) and launching Crumble supperclubs.

I then returned to London and built nights around the same simple and hugely enjoyable formula, which has enjoyed 15 sell out events already.

The Whole Hog

Take a seat with friends, old and new, at one of two long tables, as we take over Hoxton cafe Embassy East for a 4/5-course menu, inspired by the magic that happens when good people get together to laugh and eat.

Thanks to great reviews, consistent re-bookings and the wonderful London culture of sharing interesting food happenings, we've already enjoyed 15 sell-out events this year. We’d love you to join us at a future Crumble.

Food wise: Expect a seasonal menu with bold flavours that changes weekly. Sometimes it’s all about sharing, other times the entire menu is inspired by one country’s cuisine and culture but the thing that they all have in common is a friendly environment with food to match.

Below are two recent crumble menus to give you an idea of my approach to creating menus that make for enjoyable dinner parties.

WINTER
Start with a wild prawn scotch egg, follow that with butternut gnocchi and tomato coullis that melts in your mouth and a short time later you are slicing into a slow cooked lamb shank with cauliflower puree. Still hungry? For dessert there's a passionfruit soufflé with lime parfait or hazelnut and milk chocolate tart with hazelnut crumb and salted caramel ice cream.

SUMMER
On warm mid-year nights I often focus on sharing plates. Think marinated aubergine in coriander and chilli with a lemon and tahini yoghurt dressing, followed by Thai whole salmon, hazelnut and saffron chicken, chilli and garlic chargrilled broccoli with toasted almonds. To end the evening a light passionfruit soufflé with lime parfait and a crème anglaise.

Sit back and enjoy. Crumble nights are hosted affairs, so just come with a bottle or two of your favourite wine, enjoy the dinner company of other fun and interesting people and let us introduce you to new flavours and new friends.

Event is added to wish list! Event is removed from wish list! You are now following this chef! You have stopped following this chef!