Cripandip, The Internet’s Favourite Foodie, Reveals Her Must-Visit London Spots
It’s not every day you find yourself in a wine bar, taste-testing the new dip line from one of your favourite food creators, but on a gloomy Thursday afternoon in Peckham, that’s exactly where I ended up. Sitting in Forza Wine, Maddi (AKA CripandDip) left no stone unturned as we chatted all things London, all while digging into her brand new product launch, the completely delicious Messy Dips.
Whether you, like me, have always wondered about Maddie’s favourite crisp and dip combination, are in need of some new foodie recommendations, or are on the hunt for your next drinks spot with the girls, read on to have all your questions answered and more.
What is your holy grail crisp and dip combination?
“If I can do self-promo, it would probably be an Ottolenghi pitta chip with the Dirty Martini dip.”
“For an OG classic, I’d say a salt and vinegar crisp with an onion garlic dip. That was a classic for me growing up.”
Where did the inspiration for the name CripandDip come from?
“My passion has always been food, specifically crisps and dips, so CripandDip is just a play on that really. It was born at uni, where I was known for pretty much every day buying a pot of dip and crisps, and now snacking has become my career, it’s just incredible.”
My passion has always been food, specifically crisps and dips, so CripandDip is just a play on that really.
You’re known for your iconic Hungover Takeaway series. What is your favourite London takeaway?
“First of all, you know what I’m going to say… a Wingstop. It’s just so addictive, I think they must put something in it. That’s for when I’m really hungover and just need something carby, delicious and greasy.”
“The Fairfax from Eggslut also slaps. It’s just so consistent, and I’ll always respect takeaways that are consistently good.”
Where are the best hidden gem spots to stock up your cupboards?
“Lily’s in Newington Green is definitely my go-to for fruit and veg. Their tomato selection is like nothing I’ve seen before, and I could spend hours in there.
“I love Provisions too. They have a gorgeous wine collection, and the staff are so lovely in there. And I’d also say Supermarket of Dreams in Holland Park.”
Where are your current go-to spots for lunch and dinner?
“I’d say my favourite spot recently has been Morchella in Exmouth Market. The restaurant is just full of light and has stunning interiors. The food is also really special. Every dish is just beautiful, tastes amazing, and is different.”
Where: 86 Rosebery Ave, London EC1R 4QY
Website: www.morchella.com
“I also love Korean food, and there are a few great places in London. I particularly like babsang – great Korean barbecue and Kimchi soup. Eat it all.”
Where: 103B Dalston Ln, London E8 1NH
Website: www.babsang.com
Favourite spot for a drink?
“My favourite cocktail bar is Seed Library. Their bartenders are all Scottish, and I truly believe Scots make the best dirty martinis in the world. Good music, good vibes, a very good date night spot.”
“I do also love Dan’s in Dalston. Ooo and Albers – I think about their clarified Pina Colada a lot.”
Their bartenders are all Scottish, and I truly believe Scots make the best dirty martinis in the world.
Go to coffee spot?
“I’m going to be basic… Jolene. It’s just really good coffee, and really good ice. I’m really passionate about good ice in coffee. If it wasn’t dips, it would be ice! And Jenki matcha because it just hits.”
What is the one ingredient you are obsessed with right now?
“Probably tofu. Silken tofu. Oh my god. I think tofu is a bit like a courgette; you can make it so flavoursome, and it’s such a good vehicle for flavour. Whipped silken tofu makes a gorgeous creamy sauce or dip. It’s very versatile, and I’m obsessed.”
Probably tofu. Silken tofu. Oh my god. I think tofu is a bit like a courgette; you can make it so flavoursome, and it’s such a good vehicle for flavour.
What are the three staple condiments every kitchen cupboard needs?
“Chilli oil, I just think it goes with everything. You need it. I also use sesame seeds every single day. They go on top of everything and are a stunning little garnish. Then a really nice, squeezy olive oil, just to use for finishing touches.”
What made you decide to start a dip brand?
“It’s something I have been thinking about for years. It’s always been a dream of mine but something I never thought would be possible. I think what made me finally do it was that I was reflecting on what I really love and what I’m truly passionate about, and this is something I knew I would absolutely love and be good at. I also just don’t think there are enough good dips out there, so I kind of felt like this was something that needed to happen.”
I think what made me finally do it was that I was reflecting on what I really love and what I’m truly passionate about, and this is something I knew I would absolutely love and be good at
Messy Dips launches soon, keep an eye out!
