If you’ve spent any time in the London food scene, you’ve definitely heard two restaurants on everyone’s lips: Fallow and FOWL. And if you spend any time on social media (which – who doesn’t?) you’ve likely seen the hugely viral videos of the chefs behind these two London restaurants, Will Murray and Jack Croftsharing cooking tips and tricks, and behind-the-scenes looks at their restaurants. Needless to say, the chef duo has been making quite a splash! And now, they’re set to open yet another London restaurant – this time in Canary Wharf. Welcome to the dining stage, Roe.
The two chefs, along with Chairman James Robson, will launch their new restaurant in Spring and it’s set to be a pretty grand affair. We’re predicting a late April opening (based on the available bookings) but no official opening date has been revealed. Specifics are pretty thin on the ground, but we do know some details.
Inside Roe
The site will stretch across three floors, with enough space for 350 diners at a time. Special features of the restaurant will include a chef’s table, a mezzanine private dining room, and a terrace that overlooks the South Dock canal.
The decor, meanwhile, comprises “the first known plant-based and compostable 3D printed interiors”. These will include a tree in the middle of the restaurant, eco-friendly materials, and a “bespoke aeroponic green wall system”. Allow us to translate that into English for you. That means a living wall of plants where the restaurant will grow herbs and greens for use in their dishes. They will even have a full-time, on-site gardener whose job is to tend the vegetable wall.
What to expect from the food
Roe will follow in the example set by Fallow St James’s and FOWL, with an emphasis on considered, low-waste cooking. Just like the other two restaurants, Roe will follow a nose-to-tail and root-to-stem ethos that will see them binning as little produce as possible. This approach to cooking resulted in one of Fallow’s most popular dishes: the Sriracha Cod’s Head. This particular dish makes use of a typical kitchen by-product and saves 400 cod’s heads a week from being wasted.
With Roe, chefs Murray and Croft are also hoping to highlight underused and underappreciated produce. This means restaurant guests can expect rare breed meats, carefully sourced fish, and regenerative crops to feature heavily on the menu.
So what will actually feature on the menu at Roe? They’re promising an extensive a la carte menu ranging from nibbles and sides to flatbreads, skewers, and grilled dishes, as well as large plates suitable for sharing.
Among the currently-revealed menu items are a Maitake Cornish Pasty and “a new take on the humble Baked Potato”. Other dishes include the Black Pudding and Pork Belly Skewersand The Roe Mixed Grill. This particular dish will feature underused cuts from the eponymous venison breed, cooked three different ways.
All in all, a meal at Roe sounds like it’s set to be a roe-llicking good time.
Bookings are already available. Head here to secure yourself a table at what’s sure to be London’s hottest new restaurant.
📍 Roe Restaurant, Five Park Drive, Wood Wharf, London E14 9GG. The nearest station is Canary Wharf.
