Chefs Jack Croft and Will Murray - who met whilst working at two-Michelin starred restaurant Dinner by Heston Blumenthal - embark on a new residency taking over the pop-up restaurant site, 10 Heddon Street, for a 4-month residency for their sustainability-focused restaurant concept where they will be serving up their ‘nose to tail’ and ‘root to stem’ cuisine.
Expect creative, pared-down dishes championing seasonality, the offering is satisfying and sustainable, with dishes such as bone marrow & parsley, corn ribs, and dairy cow with smoked beetroot. To wash it all down, there’s a list of biodynamic wines and creative cocktails.
Satisfying and sustainable suppers
Corn ribs; chicken scratchings; salmon with horseradish, bone marrow & parsely; dairy cow with smoked beetroot & ox tongue trencher; Yorkshire rhubarb with white chocolate & yoghurt; and cheese with malt loaf cake, walnut & date puree.