November 2, 2026
Choosing a place for a client dinner or a team lunch in the City comes down to a few practical questions. Is it close to the station? Will the room hold everyone? Can someone look after the food and wine while you look after your guests? The same questions apply if you are weighing up corporate catering London teams can book for an office event instead. Crispin in Spitalfields answers all of them.
The City has no shortage of function rooms and many of them feel like extensions of the office. East London offers a change of scene without a long trip. Spitalfields sits a few minutes from Bishopsgate and its streets are full of market stalls and independent restaurants and old brick warehouses.
A corporate dinner Spitalfields style gives clients something to talk about before the business starts. That is what client entertainment east London planners tend to look for.
Crispin is on White's Row E1 7NF and the walk from Liverpool Street station takes less than five minutes. Guests arriving on mainline trains from Essex and East Anglia or on the Underground or the Elizabeth line all end up at the same station.
That makes business dining Liverpool Street planners handle each week much simpler. Lunch and dinner service runs Monday to Saturday so a working lunch E1 fits easily around a morning meeting and an afternoon call.
The restaurant is a glass and zinc pavilion with an open kitchen. It seats 40 inside and a further 20 on the south-facing terrace. Daylight fills the room at lunch and the glass turns it into a lantern after dark.
Groups of up to 14 who want more privacy can use the Green Room at Bar Crispin on 19 Kingly Street in Soho.
Not every event happens in our dining room. Crispin Catering provides full and part catering across the UK for corporate dinners and canapé receptions and conferences and product launches. Whether the event is in a City boardroom or a warehouse in Hackney the corporate catering London planners ask us about comes with menus.
A shared menu suits business dining because nobody has to choose a main course or wait for the slowest plate. Dishes arrive in the middle of the table and conversation carries on around them.
Menus change with the seasons and draw on independent producers.
Natural wine is made from grapes grown with little or no chemical input and bottled with as little added in the cellar as possible. The label you will see most often is low-intervention.
Guests who like something familiar can start with a crisp white. Those who are curious can try an orange wine which is white grapes fermented with their skins and tastes closer to tea and dried apricot.
The bar team also pours an orange wine margarita and an olive oil and green tea martini for guests who prefer cocktails. Our journal goes further into natural wine.
Full exclusive hire of the pavilion takes up to 40 seated or up to 100 standing guests. The terrace adds a further 20 seated. Hire includes Wi-Fi and DJ decks so the room can work as a presentation space in the afternoon and a party in the evening.
Typical bookings include a client dinner or a team celebration or a product launch or networking drinks. Our Spitalfields private hire page has the full details on space and capacity.
Send the date and guest numbers and the kind of event through the contact form on our website. We will reply with availability and menu options for the pavilion or for catering at your own venue.
Include your guest count and any dietary needs in the first message and the reply can come back with menu options straight away.
