In spring 2024, Chefs Will Murray and Jack Croft, alongside Chairman James Robson, are
set to launch their next venture, Roe, in Wood Wharf. Named after native deer of the British
Isles, Roe will follow the same nose-to-tail and root-to-stem ethos as its critically-acclaimed
sister restaurant, Fallow St James’s, and FOWL, their recent chicken shop.
The extensive a la carte menu will be divided into nibbles and flatbreads, skewers and grilled
options, with larger plates and sides also available. As well as championing modest, British
ingredients, Roe’s dishes will showcase underused and underappreciated produce. Rare
breed meats and carefully sourced fish from the British Isles are central to the menu, as well
as regenerative crops like Wildfarmed native grain.
Dishes will include; a Maitake Cornish Pasty featuring shiitake mushrooms with fresh thyme
grown in-house; a new take on the humble Baked Potato cooked in kombu stock, served with
walnut and truffle ketchup and topped with crispy seaweed; Black Pudding and Pork Belly
Skewers, glazed with a fermented plum sauce and The Roe Mixed Grill featuring underused
cuts of venison 3 ways – grilled marinated haunch, confit shoulder and a venison skewer
alongside condiments.
Set across three floors, the 350-cover restaurant will feature a chef’s table, mezzanine PDR
and terrace overlooking the South Dock canal. The team has created the first known
plant-based and compostable 3D printed interiors including a coral-inspired tree and
counters which engulf the space. Every material used in the structure and elsewhere in the
design has been carefully chosen for its eco credentials and with a view to minimise waste,
reflecting the trio’s “reduce” ethos, as seen in details such as the beautiful terracotta pots.
There will also be a bespoke aeroponic green wall system where a range of herbs and greens
including peas, Padron peppers and chillies will grow and be tended by a full-time, onsite
gardener.
Since founding Fallow in 2019, Chefs Will and Jack have surged to the forefront of London’s
dining scene whilst unwaveringly upholding their sustainability values and bold cookery.
Londoners and tourists alike have flocked to Fallow to sample cult dishes like the Sriracha
Cod’s Head, a dish which spotlights a kitchen by-product and saves 400 cod’s heads a week
from being wasted.
For their latest opening, Will, Jack and James vow to bring the same steadfast commitment
to people, provenance and planet to London’s dining scene.
Further info including booking lines and opening date will be announced in
due course.
Website: www.roerestaurant.co.uk
Address: Roe Restaurant, Five Park Drive, Wood Wharf, London E14 9GG
Instagram: @roerestaurant, @robsonhospitality, @jcroftchef, @willmurraychef