Fallow, the sustainability focused restaurant concept, will take over the pop-up restaurant site, 10 Heddon Street, for a 4 month residency on 10th March. Co-owned and operated by chefs Jack Croft, 27, and Will Murray, 26, formerly of Dinner by Heston, and backed by Chairman James Robson, who founded Mews of Mayfair, the 40-cover site will showcase the culinary pair’s creative, pared-down small plate offering.
A weekly changing menu of ‘root to stem’ and ‘nose to tail’ dishes, will include a selection of snacks, small plates, mains and desserts such as:
- Snack: Corn ribs and Chicken scratchings
- Small plates: Hen keema, pullet egg, kohlrabi and Salmon, horseradish, bone marrow, parsley
- Mains: Leeks, hen of the wood, parmesan and Dairy cow, smoked beetroot, ox tongue trencher
- Desserts: Yorkshire rhubarb, white chocolate, yoghurt and Cheese, malt loaf cake, walnut and date puree
The restaurant’s concept is based on the creation of individual dishes, using the most sustainable produce and environmentally friendly methods available. To this end, Croft and Murray commit at least 50% of each menu 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 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 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 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.”
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 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.”