The owners of Fallow, including chefs Will Murray and Jack Croft, alongside chairman James Robson, have announced that their restaurant will be moving to a permanent site in London’s St James’s Market this November.
Fallow was originally launched as a 12-week pop-up in March 2020 at 10 Heddon Street, The Crown Estate’s revolving restaurant site. Their new 150-cover site is open all day and it will boast a 65-cover dining room with a bar, wraparound terrace, and seven-seater chef’s counter overlooking the open kitchen.
At their new location, Murray and Croft will continue their culinary approach by creating “bold sharing-style dishes” that “celebrate the most sustainable produce” across the British Isles and from their small holding near Esher.
The restaurant will have a particular focus on whole animal butchery, with the downstairs kitchen boasting a dry ageing room.
The menu is divided into six sections, with dedicated offerings for those sitting at the bar or chef’s counter, including snacks, raw bar, plates, grill, and dessert.
Each dessert will be paired with a cocktail, such as a Foraged Negroni or Anglo Colada, made using British ingredients. Wines will also be sourced as close to the UK as possible, with a large selection sourced from either the UK or Europe.
Fallow’s approach to reducing waste will also be “mirrored in the décor”. The design, headed up by Christina Leung and Timothy Tan of Studio Gossamer, has reused and repurposed many existing fixtures to give them a “fresh new look”.
The walls will be clad using a “terrazzo-style bespoke shellfish panel”, using leftover oyster and mussel shells accrued from their Heddon Street residency, as well as a rotating mushroom wall from Isle of Wight Mushrooms.
James Robson, chairman of Fallow Restaurant, said: “Navigating a startup during the various lockdowns has been the business challenge of a lifetime but greatly fulfilling. The guest response has been tremendous and working with The Crown Estate to secure a substantial West End lease will give Fallow a permanent home to cement their future potential and ambitions.”
Murray and Croft added: “We are over the moon with the support for Fallow so far, and we are striving to make the new site better than ever before. We’re currently in experimentation mode and can’t wait to showcase the new ingredients we’ve recently discovered and grown on our small holding.”