CLAW’s crab treats, which have taken the capital by storm, will be introduced into Skylon’s menu alongside executive chef Tom Cook’s signature dishes.

Fresh from the Devon coast, CLAW’s seafood-based pièces de résistance will include Sea bream carpaccio, Crab croquette fondue and Black sesame crayfish toast. Up the burger experience with a Kimchi burger, a tiered delight starring handpicked Devonshire crab, iceberg, kimchi slaw, sriracha reduction all served in a homemade brioche bun.

Meanwhile those popping in just for a drink, can munch on Coconut popcorn shrimp while sipping Skylon’s latest floral cocktails with paired marshmallows by The Marshmallowist.

%TNT Magazine% Skylon 164 Claw 0433

The collaboration between Skylon and CLAW was born from a shared passion for sustainably sourced, local ingredients. Skylon is located on the third floor of the Royal Festival Hall in the Southbank Centre with panoramic views of the River Thames.  

Fabian Clark set up CLAW in January 2015 on a mission to put British crab back on plates and he works directly with local fishermen from Start Bay, on the South coast of Devon, to ensure the quality of CLAW’s crabs. Following success at KERB, Spitalfields Market and a series of bar and restaurant residencies, CLAW won the 2015 Virgin ‘Foodpreneur’ of the year award in the Street Food category. 

The CLAW pop-up menu at Skylon Bar & Grill will be available for lunch and dinner every day of the week. For the full low-down, visit