Fallow — Restaurant in London

The Good: Food was generally delicious with a couple of amazing dishes that stood out. Highlights were: the venison mains - cooked perfectly and so flavorful and fantastic, beef ribs (melt off the bone and with the perfect amount of smokiness), mushroom parfait was yummy as well. The cheese and leek croquettes were absolutely delicious, albeit quite tiny, little bite sized squares. Kombu seasoning was tasty, I'd recommend trying the corn ribs or the chips for a tasting, they were both good. Would also recommend ordering the Hispi BBQ cabbage as a side. Dined 9:45pm on a Monday night and the vibe and atmosphere was buzzing, which was great. Definitely book a reservation much more advance than I did.

The Mediocre: We ordered several signature cocktails and the miso butter one was interesting, but the rest left a bit to be desired or were not particularly special. The venison tartare had a weird chunky texture (large raw chunks) that we did not love, but the flavour was very good.

The Bad: The only true disappointment was the cod's head - which on the insides were not cooked fully through and we thought looked and felt raw; and generally the meat tasted quite gummy... but being unfamiliar with the head meat, we weren't sure if this was normal. We asked our waitress and she wasn't certain either, and she went to the kitchen to ask. She came back insisting it was normal for the insides to be that way, but didn't bring back the dish, which to us implied that it was raw...

It was getting to close and they were rushing to close at midnight, so I imagine that may have been the reason they did so... We were mostly finished the dish, so didn't ask for it back; but I believe the implication is if it was cooked correctly, that they would have served the dish back instead of taking it away.

The service was crowded, and when the waitress was putting down a starter, one of my friends moved his arm out of the way, hitting the glass and spilling his new cocktail. It wasn't replaced but I think in most places, they would do so. The waitress later collected that glass and actually dropped it/broke the glass at the table. She was very apologetic but didn't seem to really follow the protocol and was less concerned than us about the glass getting on us/food.

The Ugly: Service coming in was not particularly endearing or welcoming, a bit curt - but it was nothing too out of the ordinary. Our waitress appeared a bit new, and not that knowledgeable, but was generally nice.

Due to the open patio, the huge door on the side of the restaurant was left open, making it highly unpleasant and cold to eat nearby there as gusts of wind flew in. However, we had to ask staff 4 times about the cold draft and where we were seated which was directly beside the open door. The first server we stopped seemed to simply ignore our request; one responded "there are heaters" and walked away, which was not only rude but also inaccurate. The next person mentioned that they would inquire and they would get back to us. They did not, and we had to follow up again with her. She then told us the patio was closing very quickly, in 5 minutes and the door would be shut, so it would no longer be cold. That was fine for us, but 15 minutes passed by without the door being closed, with 2 diners still talking on the closed patio. We had to request again to be moved, which they finally sorted for us. With that, some of the items we started eating on our plates were not taken to the new table and left on the old table, which also wasn't great.

It was quite frustrating to deal with service of that quality for an establishment so nice.

At the end of the night, they comped the two desserts we ordered (Chelsea tart and apple crumble - both were tasty and come recommended), which was a nice touch - they noted because of the rushing of everything, but it didn't feel totally commensurate.

The food was good, but definitely need to work on all the other parts. I would like to try their brunch menu and go on a less busier time where they can provide better service...

TLDR: 8.5/10 - Fallow delivers an impressive dining experience with exceptional service, innovative sustainable cuisine, and a beautiful atmosphere. Standout beef tartare and creative desserts overshadow minor seasoning issues in some main dishes.

My recent birthday celebration visit revealed a restaurant that balances environmental consciousness with attentive service and creative cuisine.

The Atmosphere

The restaurant was packed during our visit, a clear testament to its popularity. We were fortunate to be seated in the terrace area, a peaceful retreat from the energetic main dining room. This outdoor space is thoughtfully designed with abundant greenery that creates an intimate, sheltered feeling while still being connected to the restaurant.

The terrace features elegant white marble tables paired with comfortable rattan-style chairs. The attention to guest comfort is evident in the thoughtful details - blankets provided for those seated away from heat lamps, while tables closer to the restaurant benefit from warming lamps casting a pleasant red glow over the space.

Inside, the restaurant features striking decor with dried plants and ingredients hanging from the ceiling - a visual reminder of the sustainability ethos that drives Fallow's concept. Though tables are closely packed, creating a vibrant, almost electric atmosphere, the overall design is stylish and inviting.

The Service

The service elevated our experience considerably. Our server displayed impressive knowledge about the menu, readily explaining dish components and preparation methods when asked. They proactively informed us about availability, preventing any disappointment later in the meal.

Their attentiveness struck the perfect balance - present without hovering, they asked thoughtful questions about our occasion and previous visits, and checked in at appropriate intervals to ensure our satisfaction with each course. Perhaps most impressively, they provided perfect pacing, allowing ample time to digest between courses before suggesting dessert - a small but significant detail that enhanced our overall experience.

The Food

Our meal began with house bread - soft, warm, and distinctive with a deep, earthy flavor that hinted at the kitchen's capabilities.

The beef tartare with oyster mayo was the standout savory dish. Expertly seasoned with soy sauce, white onion, dill, and crispy seaweed with a gentle hint of chili, it was elevated further by the oyster mayo that brought unexpected brightness to each bite.

The Sunday roast pork revealed both strengths and weaknesses. The crackling achieved perfect crispness, but the meat itself needed more seasoning. The gravy had a pronounced red wine character that leaned toward sweetness rather than savory depth. The Yorkshire pudding struck that ideal balance between fluffy interior and pleasantly chewy exterior.

Side dishes showcased thoughtful preparation. The roast potatoes delivered that perfect crispy-fluffy contrast (though like the meat, needed more salt), while the charred broccoli offered welcome smokiness. The standout side was the cumin-buttered swede - indulgent, perfectly seasoned and surprisingly memorable.

Sweet Endings

The desserts were truly exceptional, showing the kitchen at its creative best. The sweet corn soft serve was a revelation - topped with cornflakes and salted caramel sauce while hiding roasted corn nuts beneath. The contrasting textures and sweet-savory balance made this a standout.

The Chelsea tart delivered rich indulgence with its caramelized whey, complemented perfectly by vanilla ice cream. The pronounced condensed milk flavor might surprise some diners, but the overall effect was beautifully balanced.

In a thoughtful birthday touch, the restaurant served our desserts with a sparkler in a glass - a small gesture that added to the...

Corn ribs were excellent. Great cook, texture, seasoning. Spot on, no notes

Sheep's ricotta focaccia was great. Fantastic bread, everything else as advertised

Rye sourdough was good. Also as advertised

Pork pie wasn't bad, but the walnut ketchup, while tasty, was very strong both in vinegar and salt. Pork pie itself was served cold and gave a less flavorful impression. Paired together, the walnut ketchup largely took center stage in any pairing regardless of ratio. Did not meet expectations this one.

Mushroom parfait was exceptional. I'd get this over foie gras any day. Maybe the star of the menu honestly

Beef ribs were incredibly tender. Great seasoning without overwhelming flavor. Not as flavorful as the corn ribs, but I think in a way that allows the beef flavor of the ribs to be appreciated.

Crapaudine beetroot was lovely. Clean vegetables without much unnecessary fuss. Not strong in beetroot flavor, not harsh in horseradish. A largely inoffensive dish dispite it's components.

Halibut had an excellent cook on it. The goan curry it came with was well balanced and enticing in flavor. This and the tandoori cauliflower, I think, were better Indian eats than the food I got at Dishoom. In line with that, the cauliflower was great. Cooked til tender, spiced well and presented in a balanced dish.

Venison came in 2 parts, a steak and a stew. The steak was fantastic, offering two cuts with pickled crapaudine beetroots, red wine sauce, and a neutral celeriac puree. Tender meat, lovely plate. The stew was not so good. The stewed venison meat was tender and succulent, the potato ring atop the stew was crispy, with excellent texture and flavor. Even so, the stew itself was beyond salty. We had some sourdough bread to dilute it down, but near inedible by itself or for someone with higher standards.

Sandy Black pork was a miss as well. Our cut had a bit of sinew running along its length, making the meat tough to cut and chew. The char sui glaze was good, but ultimately I'm not sure this pork does well at the rare temps they seemed to cook it at. The chop was served with the rib it came on, pickled daikon, and an oyster mushroom. All three of those components were excellent. I hope this dish is reinvented to orient around the ribs or maybe a pork short rib version of this. The suboptimal cut we got seemed to really undermine an otherwise promising concept.

Hispi cabbage was fine. It comes with chorizo, but that's hard to distinguish. Mostly a nice palate cleanser and a way to add veg to the meal

We ended with sweet corn, brown butter soft serve, Corn flakes crunch, smoked caramel. Honestly, it was really difficult to identify the sweet corn or brown butter flavors in the ice cream. No discernable smokiness in the caramel either. Corn flakes crunch was excellent though. Would not get again

I suspect this is by design, but the layout of the dining area has plenty of natural light, meaning those looking for a spot to add to their Instagram posts are likely to walk away with excellent photos. Clever if intentional, fortuitous if not.

I saw someone say Fallow is missing a Michelin star because of petty politics. I don't think that's the case, there's genuinely a couple things that could be dialed in.

Beautiful kitchen, excellent service. Overall would recommend with the caveats that certain dishes are noticeably better than others

Tl;Dr - Starters and small plates are exceptional here.

Get the corn ribs, smoked beef ribs, mushroom parfait.

Can't go wrong with the halibut & goan curry, tandoori cauliflower, Sheep's ricotta / pesto on focaccia.

Skip the pork pie, venison (unless they fix the stew or remove that component), Sandy Black pork (unless the form factor and cut of meat is altered), and corn / brown...