Fallow - London

Restaurants

17 Dec

Our Rating: ★★★ | ££££ - Unique dishes you won’t find elsewhere

Fallow, located in the bustling heart of London, presents a unique and sustainable dining experience that has garnered much acclaim. The restaurant, led by former chefs of Dinner by Heston Blumenthal, Will Murray and Jack Croft, emphasises creativity and sustainability in its culinary offerings, making it a standout destination in London's vibrant dining scene.

Cods head at Fallow in London — *Cod’s head*

Our order

Corn Ribs
Venison Tartar
Confit Smoked Cabbage
Smoked Cod’s Head
Sirloin Steak with fries

The ambience was busy and lively, reflecting the central London vibe.

Fallow's menu showcased inventive dishes that are both sustainable and indulgent. Our highlights were the grilled ribs of sweetcorn and the confit smoked cabbage.

The corn ribs were dusted with Kombu seasoning, which was addictive and gave them a strong, meaty, umami-packed flavour (you get this on their fries, too!)

The confit cabbage is vegan, but we could not believe it wasn’t slathered in butter and cream; the cabbage was soft and succulent, and the crispy onions gave the dish an excellent mouth-feel.

The venison tartare was another standout dish with perfect garnishes and lovely crisps to carry the meat. The garlic sauce accompanying this dish added an extra layer of flavour.

The cod's head with sriracha butter sauce is a must-try for adventurous seafood enthusiasts. The dish exemplified Fallow's nose-to-tail, root-to-stem philosophy, ensuring nothing goes to waste. The sriracha butter sauce was deep in flavour, and dissecting a large cod’s head was an exciting experience.

While Fallow excelled in many areas, the sirloin steak was pretty average, and we would skip that if we were going back again (which we will).

The service was friendly and energetic, and our waiter, Eric, helped us pick from the menu.

In summary, Fallow is a must-visit destination, particularly for its small plates and exceptional service. The restaurant's sustainable eating concept and utilisation of every part of the animal were commendable and resulted in a range of unique and delightful dishes.

Make sure you book in advance to secure a spot, as it gets very busy!