Launching next month, the new 150-cover site will boast a 65-cover dining room with a bar, wraparound terrace, and seven-seater chef’s counter overlooking the open kitchen.
Founded by former Dinner by Heston chefs Will Murray and Jack Croft, alongside chairman James Robson, Fallow originally launched as a 12-week pop-up at 10 Heddon Street in March 2020.
The residency was subsequently extended due to the Covid-19 lockdowns, eventually coming to an end earlier this month. During that time Fallow received a Michelin Bib Gourmand.
“Navigating a startup during the various lockdowns has been the business challenge of a lifetime but greatly fulfilling," says Robson.
"The guest response has been tremendous and working with The Crown Estate to secure a substantial West End lease will give Fallow a permanent home to cement their future potential and ambitions.”
Murray and Croft will use the space to continue their culinary approach, which combines ‘creative cooking and sustainable thinking’.
Much of the produce will be sourced from the pair's small holding near Esher, and there will be particular focus on whole animal butchery with the downstairs kitchen boasting a dry-ageing room.
The menu is divided into six sections, with dedicated offerings for those sitting at the bar or chef’s counter.
Snacks will include Fallow’s signature corn ribs with kombu seasoning, along with a string of new nibbles and small plates such as caramelised cauliflower croquetas; smoked pumpkin skewers; and sourdough flatbread topped with veal tongue with smoked mayonnaise.
Adjacent to the chef’s counter, meanwhile, will be a raw bar will serve British and Irish oysters; and fallow deer tartare.
Mains will include a range of grill dishes serving a rotating range of meat, as well as cod’s head covered in homemade sriracha butter sauce; salmon belly with marrowbone brioche and chives; and ewe kebab with dill pickles and buttermilk.
Desserts will be overseen by Anna Williams, previously head pastry chef at Dinner by Heston, and feature Chelsea tart with caramelised whey; and sourdough soft serve made from surplus bread.
Each dessert will be paired with a cocktail such as a foraged negroni; and an anglo colada.
Fallow’s approach to reducing waste will also be mirrored in the décor. .
The design, headed up by Christina Leung and Timothy Tan of Studio Gossamer, will see walls clad using a terrazzo-style shellfish panel, using leftover oyster and mussel shells accrued from the Heddon Street residency; and a rotating mushroom wall featuring six varieties from Isle of Wight mushrooms.
“We are over the moon with the support for Fallow so far, and we are striving to make the new site better than ever before," says Murray and Croft.
We’re currently in experimentation mode and can’t wait to showcase the new ingredients we’ve recently discovered and grown on our small holding.”