While there are a number of restaurants these days that aim to be as sustainable as possible by minimising waste and using ethical suppliers, it’s a different task all together to approach that in an innovative and interesting way. At London’s Fallow, however, not only is the menu crafted around ingredients which, in many cases, would otherwise go in the bin, it’s done with such skill you’d be forgiven for forgetting you're eating food that would otherwise go to waste.

Nestled away in St James’ Market, Fallow opened its doors in 2021 after a series of residencies and sees co-head chefs Jack Croft and Will Murray putting sustainability first. The restaurant’s impressive, modern dining room is centered around a huge open kitchen framed with a sweeping marble counter top, allowing diners to watch on as the chefs prepare their food. A separate bar and a number of tables provide further seating options while an array of seaweed and foliage hangs from the ceiling.

Fallow’s a la carte menu champions the less commonly used parts of animals, fish and vegetables, while also making use of various waste and by-products. Guest can begin their meal with a selection of tempting snacks such as corn ribs or caramelised cauliflower croquetas, followed by small plates including a creamy mushroom parfait. Larger dishes, meanwhile, range from a signature dish of cod’s head served with a sriracha butter sauce, to a range of dairy cow steaks. Creative desserts might include a Chelsea tart made with leftover whey or a soft serve flavoured with excess Guinness. This all comes paired with a biodynamic-led wine list which features a number of bottles from the UK. Alternatively, you can opt for one of Fallow’s house cocktails, many of which again make use of food waste.

Since it first opened, Fallow has garnered a reputation for serving some of London’s most creative, environmentally conscious food - and with good reason. Will and Jack’s cleverly constructed menu is a demonstration of the fact that sustainable cookery doesn’t mean a compromise in flavour or quality, and it therefore provides an exciting glimpse into the future of dining.