Eric Mustard

Editor & Founder

Eric grew up with a love of fine dining and an appreciation for Michelin-starred restaurants which has since broadened to a wider admiration of creative and innovative cooking without the white table clothes.

Having amassed a list of 1,000 strong, restaurants, bars and bodegas across London over the years. Eric decided it was time to stop updating the notes on his phone and find a new home to share some of his favourite spots and hidden gems. Crumbs being the perfect outlet for this and of course providing a great excuse to carry on attempting to stay on top of all things food in London. 

He has a particular soft spot for pubs and still enjoys the odd-tasting menu here and there.

Frankie Bagel

Writer

With a background in fashion but a heart in food, Frankie appreciates a balance of taste and aesthetics. For Frankie, it’s all about the whole experience from staff to music and of course the main event.

She has travelled extensively and as a toddler fell asleep under many a Michelin-starred table. That being said, her restaurant taste is eclectic, to say the least.

For Frankie, street food is her go-to in a regular week, and modern Japanese will always be her first choice, but with roots in Paris and Northern Italy, she’s always on the hunt for a good old traditional bistro or trattoria.

She has been sampling London’s foodie delights for over 20 years and so is excited to share her favourite eateries, old and new.

Bobby Biryani

Writer

After rejecting baby food in favour of his mum’s lentils and rice, Bobby was destined to have a loving relationship with food. Being of Indian heritage, Bobby’s interest in food stemmed from his curiosity of wanting to know what was happening in his family kitchen (the aromas helped too), whilst trying to nibble on anything and everything before it made it to the table.

Now a keen home cook, Bobby has spent over a decade working in the lifestyle industry and has developed a significant knowledge of the London dining scene and a real passion for eating out. Having visited nearly 300 restaurants across London, he keeps a keen eye on new openings and always keeps on top of the latest trends as well as being a reliable recommendation tool for all his friends and family.

For Bobby, nothing beats the Indian food that he’s been raised on but he loves fine dining just as much as he does street food and it’s fair to say he has a savoury and sweet tooth in equal measure.

CeCe Saffron

Writer

CeCe has a humble palette. She grew up with the finest homemade Persian cuisine and Sussex’ finest fish and chips were a regular Friday night feature. Restaurants - anywhere but Iran - never quite match up to her mother’s hands and no kabab koobideh will ever be a match for her father’s.

Fast forward a decade or so and CeCe has since been lucky enough to have attended many new openings, and soft launches throughout London, getting a taste for what will work and won’t in the big smoke. Now a well-seasoned Londoner of 12+ years, CeCe has a list of strong and long time favourites that have won her heart with their attention to detail and with a particular soft spot for small kitchens and tight-knit operations.

She’ll eat anything. So is understandably pro diverse and flexi in terms of diets but she also holds sustainable processes dear, A quote that really sums up CeCe’s approach to food comes from zero waste chef, founder, and author at Silo — Douglas McMaster who said: "We aim to innovate the food industry whilst demonstrating respect: Respect for the environment, respect for the way food is generated and respect for the nourishment we give to our bodies."

Penelope Picante

Artistic Director

Penelope brings the artistic flair to our team along with a certain je ne sais quoi (she’s French). She was raised on the Mediterranean delights of Southern France and Northern Italy, growing up a stone’s throw from the border.

Penelope has long appreciated the food of others and has been spoilt in particular, by her grandfather’s cooking, much to her mother’s annoyance, who described the fine dining experience that he gave her as similar to ‘feeding caviar to little piglets’. However, this has clearly had a big impact on her taste in restaurants and her palate.

This appreciation of the food of others has been converted into an appreciation of food as an art form too. You will likely find her hovering over a table rearranging plates for the perfect photo opportunity or flicking through the images of the latest cookery books for inspiration.