Fallow

Sustainable British dining in St James’s

Fallow, tucked into St James’s Market, is one of London’s most talked-about modern British restaurants — and one of its most thoughtful. Founded by chefs Jack Croft and Will Murray (both formerly of Dinner by Heston Blumenthal) with restaurateur James Robson, it puts sustainability and zero-waste cooking at the heart of everything, transforming often-overlooked ingredients into standout dishes through nose-to-tail thinking. The glass-walled dining room, with its bar and open kitchen, is boisterous and welcoming, blending natural materials with sleek, modern design.

What to order

The menu is modern British with bold, well-balanced flavours and a focus on conscious use of British produce. Signature dishes include the Orkney scallop tartare, the much-photographed cod’s head with sriracha butter, and a mushroom parfait made from mushrooms grown on-site. Don’t miss the corn ribs with kombu seasoning, the cauliflower cheese croquetas with black garlic mayo, or the ex-dairy cow steak — a perfect example of the kitchen’s low-waste philosophy.

Who it’s for

This is a place for food lovers, a special dinner or a meal with friends who care about where their food comes from. Recognised with GQ and Marie Claire Sustainable Restaurant of the Year awards and praised in the Michelin Guide, it suits anyone after creative cooking with a conscience. Booking ahead is recommended.

Questions and answers

What kind of food does Fallow serve? Modern British with bold flavours and a strong focus on sustainability and zero waste.

What should I order? The cod’s head with sriracha butter, Orkney scallop tartare, mushroom parfait and corn ribs.

Who founded Fallow? Chefs Jack Croft and Will Murray (ex-Dinner by Heston Blumenthal) with restaurateur James Robson.

Why is it notable for sustainability? It uses nose-to-tail cooking and waste minimisation, winning Sustainable Restaurant of the Year accolades.

Where is it located? In St James’s Market, central London.

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