This one has been on my list for awhile. I’ve followed Chefs Jack and Will on their Youtube channel talk through many different ways to prepare different proteins, preparing some iconic dishes from other restaurants, as well as some of their cooking challenges.
Fallow was founded in May 2019 by chefs Jack Croft and Will Murray, along with hospitality entrepreneur James Robson, initially as a pop-up concept that quickly gained traction through a series of sold-out residencies across the UK. Croft and Murray, who met and formed a friendship while working at Dinner by Heston Blumenthal, brought their culinary expertise to the project, while Robson provided business acumen from his background in hospitality ventures. The permanent site opened in November 2021 at its current Haymarket location, rapidly earning recognition for its sustainability focus.
Fallow is led by co-executive chefs Jack Croft and Will Murray, who oversee the kitchen and embody the restaurant's creative, boundary-pushing ethos. Croft, born in London, started young in kitchens alongside his father, an executive chef at Calcot Manor, developing a detail-oriented, systems-focused approach with a passion for processes. Murray complements this with his own culinary background, and together they draw from experiences at high-profile spots like Dinner by Heston to champion underutilized ingredients and sustainable techniques. Their philosophy centers on reimagining British flavors with global influences, prioritizing zero-waste and ethical sourcing to create bold, flavorful dishes.
Arriving at the restaurant, it was loud, chaotic and packed on a Sunday evening. There was barely enough room to pass between the tables, and music was blaring inside.
I was led to the heated patio that was significantly quieter, although occasionally punctuated with a roar from a revving supercar passing nearby.
I wasn’t sure what to try - the signature mushroom parfait, and smoked cod’s head weren’t on the Sunday menu, although the corn ribs were. I figured being in London on a Sunday, the natural thing to do was to get a Sunday roast. They had a venison roast that was off menu, so I figured I try that.
I went with the Paddington - one of their signature drinks that tasted suspiciously like an old fashioned.
I was a bit disappointed when the roast first arrived. It looked a bit spartan. A single honey-roasted carrot, and a large crispy Yorkshire pudding. A Sunday roast definitely looks off without a heavy coating of gravy!
The venison was fall-apart tender, slightly gamey, and absolutely amazing. I was afraid it was going to be a bit dry, but my fears were unfounded.
Fortunately, my quizzical looks were answered when a second plate with the sides arrived, along with a large jug of thick, rich gravy. Some of the crispiest roast potatoes I’ve had in my life - it’s clear that the chef’s adapted the recipe from Heston’s triple cooked chips. A wedge of charred Hispi cabbage, and a unidentifiable mash that I didn’t actually try.
Move the potatoes over, pour a thick layer of gravy on everything, and that’s an amazing Sunday roast. No 15 course tasting menu here, just simple British cooking, done well, and a stiff drink. Worth returning!
Total damage: 60 GBP/1 person