Fallow finds a new home at St James’s Market

The acclaimed sustainability-focused restaurant Fallow has found a new permanent home after an extended pop-up at 10 Heddon Street.

The restaurant, now the former neighbour of Nieves Barragan’s Sabor and Gordon Ramsay’s Heddon Street Kitchen, has announced it is moving on 16 November to a new permanent site at St James’s Market – past home to Duck and Waffle Local.

It appears to be a tough site, but Fallow could yet attract scores of tourists and office workers and life continues to normalise following lockdown.

Chefs Will Murray and Jack Croft, alongside chairman James Robson, founded Fallow in 2019. The concept started as a two-week residency at Carousel in Marylebone, followed by a two-month pop-up at Spitalfields restaurant Crispin. In March 2020 they took over 10 Heddon Street for a residency which was extended due to Covid.

The new restaurant will seat 150 guests and includes a dining room, bar, a wrap-around terrace, and a seven-seater chef’s counter.

The concept remains the same, serving sharing-style dishes using British produce. The well reviewed corn ribs, mushroom parfait, and deer tartare have made the trip across Piccadilly Circus to the new site. The new restaurant will also have a particular focus on whole animal butchery, with the kitchen having its own dry ageing room.

Murray and Croft plan to use often-wasted products in its dishes, such as salmon belly and leek tops, and told CODE they’re “in experimentation mode and can’t wait to showcase the new ingredients we’ve recently discovered.”

Murray, Croft and Robson told CODE: “We are thrilled to open our new space in the heart of St James’s and welcome back those guests who made our dream site a reality.

“We are equally excited to welcome back a team that enabled us to turn a modest, yet ambitious, pop-up concept into a collective of talented professionals dedicated to creating a special experience for our guests.

“The move for us reflects how the industry and wider community comes together to support new concepts especially in tough times – it’s truly humbling to be a part of.”

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