Meet the Neighbour: Bistro Freddie, Crispin and Canal’s Dominic Hamdy
HAM Restaurants founder Dominic Hamdy has firmly established himself as a restaurateur to be reckoned with, thanks to the success of Spitalfields’ favourite Crispin, Shoreditch’s buzziest brasserie Bistro Freddie, pictured above, and West London outpost Canal. He speaks to Amira Hashish about his passion for seasonal cooking, the quest for joy, and why a constant hum of creativity drew him to the neighbourhood.
What drew you to Spitalfields as a neighbourhood for Crispin?
There is so much history and a diverse demographic that is unrivalled. We feel a constant hum of creativity.
If you could describe the atmosphere of Crispin in one word what would it be?
Genial.
Tell us about the philosophy behind your menus. How do you and your team decide on the dishes?
Our dishes are completely led by the seasons. It is a way of cooking that makes the most sense - we simply cook with what is tasting best at any one time and try to source produce with as few food-miles as possible.
“Bistro Freddie is a contemporary take on classic Parisien bistros and London institutions such as Sweetings”
Of all your plates, what would you say is your signature?
We work with Portland Shellfish in Dorset who deliver the best British crab. There is always a dish celebrating it; whether a linguine from squid ink with brown crab and fresh white meat with chilli and garlic or a salad of the most incredible Italian pink radicchio. We cannot get enough.
How about the drinks list?
We have had a Brown Butter Old Fashion that is unbeatable. A head chef from one of our favourite neighbouring restaurants came and had 13 of them over dinner. It was his day off for the record. AMI is one of many producers that we have listed since day one. Aligoté for the ages.
What inspired the design for Crispin and Bistro Freddie?
Crispin's design has evolved over the years but the constant is a democratic design in an architectural building taking inspiration from ship sails that used to be stretched in the 1600s just a few meters away. Bistro Freddie is a contemporary take on classic Parisien bistros and London institutions such as Sweetings.
What makes a great dining experience, and how do you ensure that your customers leave with that feeling?
If a guest arrives and they get the sense that we have been preparing all day waiting for them to arrive, followed by a transportative meal full of joy and laughter, you cannot go wrong.
How do you see the restaurant scene evolving in East London?
The restaurant scene in East moves from strength to strength. We are so unbelievably spoiled and that is not going anywhere.
When you are not running your restaurants, what table are you booking?
Kiln in Soho.
Where will we find you drinking great cocktails or wine?
Noble Rot.
Are there any exciting plans or developments on the horizon?
If I told you that would ruin the surprise.