In 2020, Chefs Jack Croft (29 years) and Will Murray (28 years) launched their debut restaurant, Fallow, at 10 Heddon Street in London alongside business partner James Robson. Although just open for one week before the pandemic hit and they were forced to close their doors, they received critical acclaim upon reopening along with a multitude of awards such as a Michelin Bib Gourmand, a Gold Award by Squaremeal, and crowned ‘Best New Restaurant’ by Hot Dinners.
The chefs started their careers at opposite ends of the country. Jack grew up near Stroud, in rural Gloucestershire, and learnt to cook from his father Michael, also a chef, from an early age. Whilst at school he was a part-time apprentice at Calcot Manor, where Michael was Executive Chef Director at the time. He completed his NVQ Level 2 and 3 at Gloucestershire College before joining the hotel full-time and working his way through the ranks over the four years he worked there.
Whilst Jack was cooking in the west country, Will, who hails from Bolton in the north, was studying Classical Literature at the University of Birmingham. Rather than taking the apprentice route, he learnt entirely on the job and started off as a kitchen porter in a local Italian restaurant. After graduating he joined Peak Edge Hotel, nestled on the border of Derbyshire's Peak District National Park, as a trainee pastry chef.
Wanting to broaden their horizons, the chefs both made their way to London in 2015 and found themselves working together at the two Michelin-starred Dinner by Heston in Knightsbridge. They bonded over a mutual love of creating delicious food from kitchen by-products, like fish heads, leek tops and lemon peel, turning these waste ingredients into staff meals and snacks.
In October 2019 they met hospitality entrepreneur James Robson and it was their shared passion for creative and sustainable cooking that led to the birth of Fallow.
Following their departure from Dinner, Jack and Will competed in the Brixton Cooking Competition and held subsequent pop-ups around London. There was a sell-out two-week residency at Carousel in Marylebone, a collaboration with Adam Handling at his then-new restaurant in Chelsea, and a two month pop-up at Spitalfield’s Crispin. Their debut restaurant opened at 10 Heddon Street in March 2020 featuring a weekly changing menu of ‘root to stem’ and ‘nose to tail’ dishes such as Cod’s Head with Sriracha Butter Sauce and Lemon Peel Pudding with Milk Ice Cream.