It was founded and owned by David and Kay Canter and Daphne Swann, and its flagship restaurant was at Marshall Street in the West End of London.

While he was converting premises in Carnaby Street for the Craft Potters Association (of which he was a co-founder), a vacant bakery came on to the market nearby and Canter decided to take it.

David Canter wrote that, "In contrast to the traditional tired lettuce that makes the appetite wilt too, these salads could change the eater's whole view of vegetables.

The vivid combinations of ingredients and colours, crisp from cutting and dressing, were teamed with equally fresh wholemeal rolls, savouries and puddings."

[5] There were solid natural-coloured oak tables, hand thrown stoneware pottery, heather-brown quarry tiles, woven basket lampshades and hand-woven seat covers.

[4][12] The Financial Times reported "Cranks restaurants and recipes popularised vegetarian food on the high street and in the home.

[13] United States journalist Avery Yale Kamila of the Portland Press Herald reported Cranks is "credited with setting the tone for London’s current vibrant veg scene.

"[1] The recipe ingredients are one onion, butter or margarine, nuts, wholemeal bread, vegetable stock or water, yeast extract, mixed herbs, salt and pepper.