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Fallow, the sustainability-focused restaurant concept, focuses on ‘root to stem’ and ‘nose to tail’ dishes, with roughly half of each menu being plant-based. Chefs Murray and Croft, formerly of two Michelin-starred Dinner by Heston, share a passion for pared back, individual and creative cooking with a particular emphasis on championing ingredients usually discarded by restaurants including chicken scratchings, veal tail and cod’s head. Menu highlights include; Corn ribs and lime (£5); Mushroom parfait, shiitake and shallot (£12; Cornish chicken, smoked leek, rainbow chard (£24) and Lemon peel pudding with milk ice cream (£9). Fallow’s drinks offering focuses on top biodynamic and sustainable wine producers with a range of innovative cocktails also on offer including their very own ‘London negroni’.
“Sustainable kitchen offers charm, finesse and an enlightened drinks list” Fay Maschler Evening Standard 97.5K followers
The Best Restaurants In London Right Now “Style and substance in equal – and environmentally conscious – measure” Conde Nast Traveller
“Look at that caramel ooze! Utterly brilliant food today at the very special @FallowRestaurant” Felicity Spector – Sunday Times
“This sustainable menu pack a punch” Catherine Hanly – Hot Dinners
“Fallow is generous and indulgent, relaxed and innovative, and in short, it’s everything you want from eating out.” Square Meal Gold Award
From a warm welcome to attentive service, we thoroughly enjoyed an exceptional tasting experience at the Fallow, from the Smoked Beef Short Ribs and Mushroom Parfait, to the Spring Lamb, Chelsea Tart with a glass of Moscatel and the Baron Bigod Cheese Waffle with a quality glass of Port accompanied by a great Portuguese Douro Wine throughout the eating experience. Overall we received exceptional service and some flavors we had never experienced before, sharing our dining adventure with a beautiful Golden Labrador a couple of tables away.
