A born-and-bred East Londoner with hospitality in his DNA, Elliot grew up in Dalston surrounded by pub landlords and community spirit. Now helping to run one of Spitalfield’s most effortlessly cool restaurants, he shares his story of drive, gratitude, and good food — plus a few pearls of wisdom on what truly makes great service.
Tell us a bit about your family history in East London
My family’s been in East London for the better part of a century — mostly around Dalston and the neighbouring areas. My grandparents on both sides were pub landlords; some of their pubs are still around today, like The Willow Tree, The Greyhound, Brady’s and the Brewery Tap (which is now Molly Bloom’s!).
Where were you born and where did you live growing up?
I was born in Camden Hospital but grew up in Dalston. My whole family lived within a ten-minute walk of each other, so I spent most of my childhood bouncing between my parents’, my nans’, and my aunties’ and uncles’ houses.
What are some of your strongest memories growing up in East London?
Definitely the sense of community. My parents used to throw big birthday parties in the little park outside my nan’s house — the whole estate would show up, bringing their own food, music, and culture. It was before technology took over our lives, so all we had were games like 40/40 home, runouts, Kirby — pure estate classics. It felt like one big family, and I’m still close to a lot of the people I grew up with.
What about East London has changed since you were a kid?
A lot, honestly. The big scary word — gentrification — has hit hard, especially since the early 2010s. Sure, there are positives (Hackney’s not “Murder Mile” anymore), but it’s lost a lot of that working-class soul. East London to me was always about grafters — people with real drive and edge — and now it’s full of “Yuppies” chasing that East London aesthetic. It’s funny walking into the Army & Navy and seeing the old locals mixing with badly dressed Sussex kids calling themselves “real Londoners”.
Did anyone in your family inspire your work ethic or career path?
My grandad and my dad, no question. They’ve both been grafters through and through — done everything from butchery to construction to driving black cabs. When I was a kid, I’d help my dad during Christmas when he was a postman, and I really admired how hard he worked to look after us. I started in hospitality at 15 because of that drive they passed on.
What was your first ever job, and how did it shape you?
My first job was at Prawn on the Lawn — a fishmongers-slash-restaurant in Highbury and Islington. I wasn’t nearly as dedicated to hospitality back then, but it opened my eyes to the world of food and service. I discovered new flavours and cuisines that really stuck with me. Big shoutout to the team there, and their fruits de mer – unreal.
Have you had any mentors who helped you along the way?
Mentorship is massive in this industry. One big influence for me was Edie Jobson at KOL — she really guided me through some tough services and showed me how to build a positive, high-performing team culture. Also my mate Samir Knights — he started as a food runner under me at Dishoom, and we’ve moved between places together since. He’s great at calling me out when I’m wrong and pushing me to keep innovating. And of course, a huge shout out to Lewis De Haas and Dom Hamdy for pushing me and helping me curate such a beautiful restaurant.
Did you always want to go into hospitality?
Originally, I wanted to go into robotics — mad, I know. But the deeper I got into hospitality, the more it felt like home. I’ve run music events on the side, but my heart’s firmly in restaurants.
What’s the most rewarding part of working in the industry?
Gratitude. Seeing people genuinely enjoying themselves — knowing you’ve made their night — that’s unbeatable. Oh, and that post-service pint after a long week doesn’t hurt either.
What do you think makes excellent service stand out?
The small touches. Great service isn’t showy or forced — it’s refined, thoughtful, and personal. You never know what a guest might be going through, so reading the room and making those subtle, meaningful gestures makes all the difference.
How do you handle difficult customers or high-pressure moments?
My nan taught me the golden rule: kill ’em with kindness.
Where have you worked before and what led you to work at Crispin?
I’ve worked at Prawn on the Lawn, Dishoom (Shoreditch, then helped open Canary Wharf), Jimmy Garcia’s pop-up on the Southbank, and KOL. Each place taught me something new, but Crispin hits the sweet spot for me — the attention to detail, the finesse, and the balance between great food and relaxed energy. It just fits.
What makes Crispin different from other places you’ve worked?
The team culture, hands down. We’re young, ambitious, and creative — but we all bring something unique to the table. Plus, our connections with amazing producers and winemakers, and that effortless “cool” energy, make Crispin stand out.
What would you order from the menu at Crispin?
Dusty Knuckle bread with brown butter, fried olives, cod cheek and chorizo skewers, burrata, then the hake with creamed leek and chicken sauce — perfectly paired with a textural skin-contact white.
What’s one behind-the-scenes thing about hospitality most people don’t realise?
How emotionally, physically, and mentally demanding it is. Burnout is real — even for those of us who love it. Be kind to your servers; they’re giving their all every night.
What’s the best lesson you’ve learned in your career so far?
Two big ones: communicate clearly — keep it relevant and concise. And second: speed the fuck up.
What advice would you give to anyone looking to go into hospitality?
Dive in headfirst. Try everything. Find what you love, then nurture it — and don’t let anyone tell you it’s not worth pursuing.
Do you have any hobbies or creative interests outside of hospitality?
I used to run a house music events brand, play Pokémon professionally (yes, really), and go rock climbing when I get the chance.
If you could open your own place one day, what would it be like?
Secret. Watch this space.
Who would be your three dream dinner guests, dead or alive?
What are your favourite places to hang out in East London?
To eat: Crispin, Sessions Art Club, or any café that hasn’t been ruined by food reviewers.
To drink: Bar with Shapes for a Name, Callooh Callay
To dance: Number 90, All My Friends, Basing House
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