London restaurant Fallow has ended its Heddon Street residency and is to open its first permanent site at the St James's Market development on 16 November.
Its residency was extended due to the coronavirus lockdowns, during which time it won critical acclaim and was awarded a Bib Gourmand in the 2021 Michelin Guide Great Britain and Ireland.
Next month the team will open a 150-cover restaurant at 2 St James' Market. The site will include a 65-cover dining room with a bar, wraparound terrace and seven seat chef's counter overlooking an open kitchen.
Murray and Croft will create sharing-style dishes celebrating sustainable produce from across the British isles and their small holding near Esher. There will be a focus on whole animal butchery, with a dry ageing room in the downstairs kitchen.
The menu will be divided into sections, including snacks (£2-£9), raw bar (£3-£11), bread (£6), plates (£10-£32), sides (£6), grill (£4-£28) and dessert (£5-£10).
Dishes will include corn with kombu seasoning; cod's head covered in homemade sriracha butter; ewe kebab with dill pickles and buttermilk; and dairy cow sirloin steak.
Anna Williams, former head pastry chef at Dinner by Heston Blumenthal, is joining the kitchen team and has created dishes including Chelsea tart with caramelised whey, made using leftover whey from Kappacasein Dairy.
Each dessert will be paired with a cocktail such as an Anglo Colada, made using British ingredients but mimicking the flavours of a Pina Colada. A wine list will focus on biodynamic bottles, with a large selection from the UK, and the team will be barrelling their own wine with London's Renegade Urban Winery made with pinot noir organic grapes processed by hand.
Robson said: "Navigating a startup during the various lockdowns has been the business challenge of a lifetime but greatly fulfilling. The guest response has been tremendous and working with the Crown Estate to secure a substantial West End lease will give Fallow a permanent home to cement their future potential and ambitions."
Croft and Murray added: "We are over the moon with the support for Fallow so far, and we are striving to make the new site better than ever before. We're currently in experimentation mode and can't wait to showcase the new ingredients we've recently discovered and grown on our small holding."