FALLOW
THE WORLD OF HOSPITALITY
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to being plant-based, with a focus on using all
parts of the animal and vegetable, in particular
the bits other kitchens would traditionally
throw away, such as chicken scratchings, veal
tail and goat ribs.
The drinks offering at the restaurant will
focus on a selection of top biodynamic and
sustainable wine producers, such as HUIA
Vineyard -New Zealand’s first organic and
biodynamic certified producer; La Dama
Valpolicella -a smaller Italian estate that
has recently converted to organic farming,
and focuses on small boutique vintages; and
Chateau Guiraud -The first French organically
certified Grand Cru Classeé of Sauternes.
Creative cocktails and local beers will also be
available.
Having met on the veg section at two Michelin
star Dinner by Heston (London), where they
worked for a decade between them, Croft and
Murray met James Robson a couple of months
before their departure in October 2019. A
shared passion for creative and sustainable
cooking between the three led to the birth of
Fallow. The trio have already run a series of
successful events including a sell-out two-week
residency at Carousel, in Marylebone, a guest
great opportunity for us to continue to grow.
We’re discovering new dishes and flavour
combinations constantly, so the offering at
the Mayfair site will be completely unique.
However, what remains at the heart of our
ethos is our devotion to sustainable produce
and cooking techniques -something that has
clearly struck a chord with the public.”
collaboration with Adam Handling at the new
Restaurant Adam Handling (Chelsea), and a two
month pop-up at Spitalfield restaurant Crispin.
Commenting on the upcoming launch, Will
and Jack said: “We’re really excited to get our
10 Heddon Street, previously the home to
Magpie restaurant, has become a short-term
restaurant incubator project for budding
chefs created by The Crown Estate. Previous
residencies include Chris Leach and David
teeth stuck in at 10 Heddon St and continue
on the path we started with Fallow 5 months
ago. We’ve been steadfastly developing the
dishes and offering since we came up with the
concept, and 4 months at 10 Heddon St is a
WEBSITE: WWW.FALLOWRESTAURANT.COM
Carter’s pasta restaurant, aptly named 10
Heddon Street, and more recently Shaun
Presland’s Pacific.
James Robson commented: “From the first
moment I met Jack and Will it was abundantly
clear that they are incredible chefs. What
stands them apart is their genuine commitment
to the environment and sustainability. I
instantly knew we would work together to
launch not just a restaurant but to sincerely
help raise awareness of the need to disrupt
and effectively challenge and change our
consumption habits.”