Starting out life as a 12-week pop-up on Heddon Street (a timeline that's long since rolled over from the March 2020 opening), innovative restaurant concept Fallow has set up shop in St James' Market and our bellies are rejoicing. Its ever-increasing status is unsurprising, considering they barrel their own wine and use ingredients from purely sustainable sources, including chef-owners Will Murray and Jack Croft's own small holding. After earning a Michelin Bib Gourmand, it was about time Fallow permanently came home to a roost in London.

These guys pride themselves on minimising waste and using up every little morsel of produce bought - and when they say everything, they really mean it. Think offal, salmon belly with marrow bone brioche and ice cream made from surplus sourdough. Yup, bread ice cream; you read that right. Not stopping there, even the decor follows their "waste not, want not" motto in the form of shell-covered walls. Leftovers from oysters and mussels scoffed during their previous residency have been cleverly reused in bespoke terrazzo-style panelling.

To top it off, each dessert is served with a unique cocktail. Our fav concoction? The dreamy anglo colada is a British twist on the flavour of a piña colada, instead using cold pressed apple juice and fig leaves. The best news though, especially to Fallow's regulars, is that some of their most popular dishes - fallow deer tartare, cracklin' corn ribs and mushroom parfait - make a very welcome return. Grubs up.