Fallow
The restaurant that made sustainability interesting. Jack Croft and William Murray cook with a whole-animal, waste-conscious brief and produce food that is genuinely exciting.
Fallow built its reputation on making sustainability interesting rather than earnest — a distinction that matters more than it sounds. Jack Croft and William Murray cook on St James's Market in a way that takes the whole-animal, nose-to-tail, waste-minimizing brief seriously without turning dinner into a lecture. The food is genuinely exciting. The corn ribs became the viral dish; the deer tartare and the mushroom dishes are the better argument for the kitchen.
It is one of the most forward-thinking rooms in London and one of the least tiresome about saying so. The beverage program has the same intelligence as the food. Worth the advance booking.
Produce-led, whole-animal, seasonal modern British — the kitchen's commitment to its ingredients shows in the depth of flavour. The mushroom dishes and the game are the signatures.
A smart, considered St James's room — not flashy, genuinely comfortable, the kind of room that has settled into its identity. The open kitchen is part of the experience.
CORN RIBS · DEER TARTARE · MUSHROOM DISHES · WHATEVER THE SEASON DICTATES
Fallow is the most interesting modern British restaurant in London right now. Go for the ethos, stay for the food, and understand why it has become the room everyone talks about.
Reserve well in advance — this room fills weeks out, especially on weekends.
Aim for an earlier seating if you want a calmer room; later tables run louder and longer.