The restaurant, which launched back in 2021, secured the certification following an 18-month process that saw founders Jack Croft, Will Murray and James Robson work with Jenn McGarrigle at CYD Connects to ‘assess every part of the business and how they could better it for social purposes’.
B Corp businesses are certified by non-profit network B Labs and are audited on their commitment to bring benefit not just to shareholders but also to positively impact its stakeholders: workers, customers, communities, and the planet.
More than 2,000 businesses in the UK currently have B Corp status including several restaurant group including Hawksmoor, Blacklock and Pizza Pilgrims.
“Going through this process with Jenn at CYD Connect has been eye opening, she helped us address every part of our business and think even more about how we balance purpose with profit in everything we do,” explains Robson.
“Serving British ingredients of the utmost quality is central to Fallow’s ethos, as is the importance of keeping our staff happy and supporting them in whatever way we can.”
Fallow, which is currently ranked at number 43 on the National Restaurant Awards Top 100 list, takes a ‘sustainably focused’ culinary approach with much of the produce sourced from Murray and Croft’s smallholding near Esher.
There is also a focus on whole animal butchery, with the restaurant’s downstairs kitchen boasting a dry ageing room.
Robson adds that he would urge others in our sector to go through the B Corp process.
“As business owners we all have a responsibility to both think and do more for our planet and people,” he continues.
“Our pursuit of perfection across everything we do is paramount and earning B Corp status is by no means an end goal for us. It has pushed us to continue reflecting on our processes and identifying more and more ways in which we can better ourselves for the greater good.”
Robson, Croft and Murray also own ‘beak-to-feet’ chicken restaurant FOWL, also in St. James’s; and the recently-launched Roe in Canary Wharf.
