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Fallow quickly became one of London’s most talked about restaurants after opening in March 2020, introducing the diners of Mayfair to an intricate mix of fine dining, sustainable ingredients and food that you just want to devour.


Head chefs Will Murray and Jack Croft met over the stoves of Dinner by Heston Blumenthal over 5 years ago where they received a first-class education in British produce at its best. A partnership was formed based on a shared passion for creative cooking and sustainable thinking. James Robson completed the trio in 2019 and brought a wealth of hospitality experience, what followed were a series of sold-out residencies at Carousel and Crispin to establish Fallow as one of the most exciting restaurant concepts of 2020.


Fallow’s ethos ‘sustainable thinking, creative cooking’ means championing British seasonal produce, showcasing the best British suppliers can offer. This includes cod’s heads which used to be disregarded by fisherman but are now Fallow’s signature dish! Other menu highlights are Fallow’s infamous Corn Ribs, Aged Ex-Dairy Cow Steak and their ultimate plum stone soft serve Knickerbocker Glory. Their passion for sustainable British produce extends into their drinks menu with an extensive selection of British made wine and local beers and ales. Fallow’s dishes are as elegant as they are punchy, expect big flavours delivered delicately.


Fallow’s current posting on Heddon Street coveted accolades such as the ‘best new restaurant in London 2020’ Hot Dinners, ‘Number 1 of 10 in Conde Nast traveller’s best restaurants in London 2020’ and attracted dazzling reviews from the likes of Fay Maschler whilst also picking up a Gold Award from SquareMeal.com. Jack and Will’s recognition in the CODE 30 under 30 awards pave the way for an electrifying 2021 for Fallow. After achieving the accolade of Michelin Bib Gourmand, head chefs Jack and Will are ready to further Fallow’s journey to new sights.