Fallow Finds Permanent Home in St James’s Market
The trio behind Fallow have left their residency on Heddon Street and will open their permanent restaurant on 16 November Chefs Will Murray and Jack Croft, alongside Chairman James Robson, owners of the sustainably-focused restaurant concept, Fallow, have announced that they will be moving to a permanent site in London’s St James’s Market this November. Having launched as a 12-week pop-up in March 2020 at 10 Heddon Street, The Crown Estate’s revolving restaurant site, Fallow’s residency was extended due to the COVID-19 lockdowns, however, during its time they received numerous awards and accolades, including a Michelin Bib Gourmand.
The new 150-cover site, open all day, will boast a 65-cover dining room with a bar, wraparound terrace, and seven-seater chef’s counter overlooking the open kitchen. Will and Jack will continue their culinary approach, creating bold sharing-style dishes celebrating the most sustainable produce across the British Isles and from their small holding near Esher. There will be particular focus on whole animal butchery, with the kitchen downstairs 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:
Snacks (£2-9): Fallow’s signature corn ribs with kombu seasoning are making their way to St James’s along with a string of new nibbles and small plates. Caramelised Cauliflower Croquetas honours the whole vegetable, likewise with the Smoked Pumpkin Skewer, the peel will be used for a crumb. The much-loved Mushroom Parfait with Shiitake and Truffle will use mushrooms cultivated from used coffee grounds in the kitchen.
Raw Bar (£3-11): Adjacent to the chef’s counter, a raw bar will serve British and Irish oysters, lightly marinated day-boat fish and Fallow Deer Tartare. Scallop Tartare with Dulse and Lemon is dressed with an XO sauce made from the roe.
Bread (£6): Sourdough flatbreads, made in-house using Gilchester Organics’ flour, will feature punchy toppings such as Veal Tongue with Smoked Mayo and Broccoli Head with Beenleigh Blue.
Plates (£10-32): Cod’s head covered in homemade sriracha butter sauce along with other often-wasted ingredients like fish bellies and leek tops, will take centre stage in the plates section. Dishes include Salmon Belly with Marrowbone Brioche and Chives, a Salmon Mousse laden with fresh herbs from the terrace garden and served in the bone with a laminated marrow brioche bun, and Ewe Kebab with Dill Pickles and mButtermilk using mutton from Barrowbrook regenerative farm in Kent.
Sides (£6): Recommended to order alongside the plates are a selection of side dishes such as House Smoked Gem Lettuce and English Greens with Walnut Pesto, using Kentish nuts.
Grill (£4-28): Dishes that lend themselves well to the flames come next. Huge advocates of championing retired dairy animals grazed on pasture, Will and Jack will only buy whole carcasses and serve rotating cuts such as Dairy Cow Sirloin Steak, Dairy Cow Rib of Beef and Cull Ewe Mutton Chop.
Dessert (£5-10): Joining Will and Jack in the kitchen is Chef Anna Williams, previously Head Pastry Chef at Dinner by Heston. Their new desserts include Chelsea Tart with Caramelised Whey, using leftover whey from Kappacasein Dairy. Rotating ice creams, starting with Sourdough Soft Serve made from surplus bread, will also showcase the underused leaves from different fruits such as figs and blackcurrant.
Each dessert will be paired with a cocktail such as a Foraged Negroni or Anglo Colada, made using British ingredients such as cold pressed apple juice and fig leaves, but mimicking the flavour of a Piña Colada. Wines will lean towards biodynamic bottles and are sourced as close to home as possible, with a large selection from the UK and the rest no further than Europe. The team will also be barrelling their own wine with London-based Renegade Urban Winery, made with Pinot Noir organic grapes hand processed by the Fallow team.
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, have reused and repurposed many existing fixtures, giving them a fresh new look. 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 featuring six varieties from Isle of Wight Mushrooms.
Chairman James Robson says, “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.” Will Murray and Jack 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.”
Fallow St James’s opens on 16 November. Visit www.fallowrestaurant.com to book.