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Fallow head to 10 Heddon Street for upcoming residency

Published 18 February 2020

The duo behind Fallow are currently coming to the end of a two-month residency at Crispin, and now the sustainability focused restaurant concept is heading to 10 Heddon Street. Beginning on 10 March, Fallow will complete a four month residency at the 40-cover site, showcasing the pair’s creative small plate offering.

Co-owned and operated by chefs Jack Croft and Will Murray, formerly of Dinner by Heston, and backed by Chairman James Robson, Fallow will serve a weekly changing menu of ‘root to stem’ and ‘nose to tail’ dishes, using sustainable produce and environmentally friendly methods. The trio have already run a series of successful events and residencies, including Carousel, a guest collaboration at Adam Handling Chelsea, and most recently a residency at Crispin in Shoreditch.

The menu will be at least 50% plant-based, with a focus on using all parts of the animal and vegetable. Guests can expect small plates including salmon with horseradish, bone marrow and parsley and mains such as leeks, hen of the wood and parmesan. For dessert there will be Yorkshire rhubarb with white chocolate and yoghurt, or cheese with malt loaf cake, walnut and date puree.

The drinks offering will feature a selection of biodynamic and sustainable wine producers, such as HUIA Vineyard, New Zealand’s first organic and biodynamic certified producer. Creative cocktails and local beers will also be available.

“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” say Croft and Murray. They continue “We’ve been steadfastly developing the dishes and offering since we came up with the concept, and four 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.”

Robson adds “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 our consumption habits.”

For more information, visit their website here or follow them at @fallowrestaurant on Instagram.

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