Jack Croft

That early exposure came through the practical side of the job, where the rhythm of the pass teaches more than theory. From there, he moved to chef at Dinner by Heston Blumenthal, a next step into a kitchen defined by precision and pressure. Since 2019, Croft’s work at Fallow has given his career a clearer edge, while ROE has added another strand to the same body of work. Across both kitchens, the emphasis reads as operational as much as culinary: building a point of view through service, repetition and the daily discipline of the plate.

Chef-director at Fallow in London means Croft is involved in the restaurant’s daily identity as much as its food. The additional role as director of Fallow Restaurant in London extends that remit beyond service into the wider running of the place.

Blooming Onion shows the kitchen’s taste for a dish that lands with immediate impact. ROE Mixed Grill leans into fire and directness. Mortadella Flatbread sits in the shareable, table-first register, while venison tartar points to a more exacting line of cooking. Taken together, these dishes suggest a style that moves between comfort and contrast without losing pace.