Coverage of hospitality and dining developments at a large-scale modern British restaurant launched by the team behind Fallow in the Wood Wharf district. Includes insight into seasonal menu innovation, no-waste operations, rooftop and riverside dining infrastructure, staffing trends, and interior design driven by sustainable materials and hydroponic ingredient gardens. Tailored for chefs, F&B directors, and hospitality professionals interested in how flagship restaurant formats can deliver scalable culinary experiences in central London’s regenerated office and riverside environment.