The dish that put Fallow on social media. Corn cobs are quartered lengthwise, deep-fried until the pieces curl up like tiny ribs, then dusted with a house-made kombu seasoning (seaweed, smoked paprika, Old Bay, chilli flakes). They are sweet, chewy and salty all at once. Multiple reviewers note they are best eaten with a cocktail as a snack before the rest of the meal arrives.
Tips from diners
These look better in person than on TikTok. Order them as a snack with cocktails while you wait for the rest of the food — they come out fast.
The kombu seasoning is what makes these — Fallow sells it in jars at the restaurant if you want to try it at home.
A whole cod's head, cooked over charcoal and served with Fallow's own sriracha butter sauce. It arrives looking dramatic, and eating it is a hands-on experience — you dig around the cheeks, behind the jawbones and through the collar to find all the edible meat. Reviewers who sit at the chef's counter say watching it come off the grill is part of the appeal. This dish encapsulates the zero-waste ethos: using a part most restaurants discard.
Tips from diners
Sit at the chef's counter if you can — watching the cod's head come off the charcoal grill is half the experience. It arrives whole and you need to dig around for the best bits yourself.
Do not be put off by the presentation. The meat from the cheeks and collar is the most tender part of the fish. Ask the staff to show you how to eat it if you have not had a whole fish head before.
Baby back ribs from dairy cows (a byproduct of the dairy industry that most restaurants avoid), slow-smoked and then glazed. This is another dish that speaks to the sustainability mission — dairy cow beef is tougher than standard beef, so the long, slow cook is necessary to tenderise it. The glaze is sweet and sticky. Reviewers say to order these alongside the corn ribs for a 'ribs of two kinds' pairing.
Tips from diners
These are from dairy cows, which is the whole point of Fallow's menu. The slow cook makes the tougher meat very tender. Pair them with the corn ribs for a two-rib combo.
Fresh burrata served with a sweet caramelised onion base and a crispy chilli dressing that adds crunch and heat. At £14.50 it is one of the more accessible dishes on the menu and works well as a shared starter. The chilli dressing elevates what could otherwise be a standard burrata plate.
Tips from diners
Good starter to split between two while you wait for the mains. The chilli dressing has real kick, so order bread to mop it up.
Diced raw venison dressed with fermented red pepper and black garlic, served with a spiced tomato potato crisp for scooping. The venison is lean and clean-tasting, and the fermented pepper adds a smoky heat. Several reviewers call it one of the better tartares in London because the toppings do actual work rather than just sitting alongside the protein.
Tips from diners
The spiced tomato crisps are the vehicle here — use them to scoop everything up in one bite rather than eating the tartare on its own.
A velvety smooth parfait made from smoked shiitake and home-grown lion's mane mushrooms that mimics the richness of a traditional chicken liver version. Served with grilled bread. Jay Rayner highlighted this dish in his review, and multiple food bloggers call it one of the best vegetarian starters in central London. The smokiness from the shiitake is the key — it provides a depth that most vegetable-based parfaits lack.
Tips from diners
Even committed meat-eaters rate this as one of the best starters on the menu. The texture is as smooth as any liver parfait. Order extra bread.
Founded by Jack Croft and Will Murray, both ex-Dinner by Heston Blumenthal, Fallow built a cult following from pop-ups before landing at 52 Haymarket in St James's. The 'conscious gastronomy' concept means dairy cow meat, offcuts and foraged ingredients drive the menu. Michelin Bib Gourmand since 2021, the restaurant also runs a breakfast and set lunch service that regulars say is the best-value way in.
The weekday set lunch menu (Mon-Fri, 12-5pm) is the best-value way in. Two courses for considerably less than ordering the same dishes a la carte at dinner.
Book at least a week ahead for Friday/Saturday dinner. Weekday lunches are easier to get. The chef's counter seats give you the best view of the kitchen but go fast.
Saturday brunch runs from 9am to 12pm and is a completely different menu from lunch and dinner. If you want the corn ribs and cod's head, come for lunch or dinner instead.
Expect to spend around £50-70 per person for food with a drink. The snacks and small plates add up quickly, so pick two or three rather than trying to order everything.
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