Les Routiers Café of the Year 2012
The Café in the Crypt is pleased to have been named the Les Routiers Café of the Year 2012. This annual award is chosen by the Les Routiers customers from the hundreds of cafés in the capital.
5 Star Food Hygiene Rating 2012
The City of Westminster has awarded the Café in the Crypt the highest rating of five stars for our Food Hygiene.
Here is what our customers say about their experience at the Café in the Crypt:
“This is a very handy place for a restaurant right next to all the tourist chaos of the square and galleries etc. The food is nice and the location is quite unusual, Well worth knowing where this is if you need to dive out of the chaos and grab a bite to eat.”
“The Cafe in the Crypt never disappoints – wholesome, tasty food just a stone’s throw from Trafalgar Square. Access is via a glass entrance door to the left of St Martin-in-the-Fields. There are steps down to the crypt (or you can take the lift). Food is served, cafeteria-style, with a choice of salads, and hot dishes.”
“Stopped here for lunch and to get out of the rain. Eating on the tombs of monks in a crypt! Sounds odd but would definitely recommend it. The service is cafeteria style and works well. The food is tasty and plentiful and doesn’t break the bank. Very enjoyable and will return.”
Policies and Group Reservations
At the Café in the Crypt we ensure all of the food we purchase is from sustainable sources and our methods are environmentally friendly. For further information please read our environmental sustainability policy.
Reservations are not required but we do recommend reservations for parties of 10 or more. Email firstname.lastname@example.org or telephone 0207 766 1158 for assistance.
A word from Stuart House, Head Chef
Fish and Chips
Since starting our new fish and chips, it has been a real challenge to make ‘the perfect homemade batter’.
After numerous recipes we decided to make a batter that was unique to the Café in the Crypt. The premise was to make a batter that was light but tasty, and we found by creating a chemical reaction with lager, baking powder, malt vinegar and freezing cold water this was the way forward. The reaction created something that looked like it could have been found on Dr Who, but once the flour and olive oil had been added this calmed the lather flow!
This mixture seems perfect as the batter clings to our sustainable fish when cooking.
We have a new range of bowl salads, they look fantastic and very pleasing to the eye but what really counts is the taste, clean, fresh and well balanced. The roasted butternut squash and aubergine salad with watercress crème fraiche and toasted hazelnuts is my favourite and I’m no vegetarian but this a great summer style lunch delight.
The new hot sweets are not too far off from our original choices, the apple crumble remains the same but in its own dish straight from the ovens, and the bread and butter pudding, although this has been very popular has been replaced by a berry compote Cobbler. Both are served with custard in one portion sized jug so you can keep adding as you devour south.