Acorns 2021: Jack Croft, 28

Co-owner, Fallow restaurant, Mayfair, London

Nominator James Robson, director, Robson Hospitality Partners

Here’s a chef who demonstrates resilience and versatility in spades. Jack Croft started Fallow at 27 with two business partners – including co-chef and fellow Acorn Will Murray – and a limited budget. They opened 10 days before the first national lockdown and immediately had to adapt their business plan. The sustainability-focused pop-up restaurant was changed to a takeaway, a shop and then a casual restaurant, and they also produce and deliver meal kits.

A big blow was that furlough was not available to such a new company, so Croft’s business agility was crucial to support the staff. Aside from securing funding grants for English tutoring for employees, he launched a virtual cooking class platform so that his chefs could earn money through teaching.

Croft’s career journey has been solid since leaving school at 16 to pursue his dream of becoming a chef. A two-year apprenticeship was followed by a five-year stint at Calcot Manor hotel. He then moved to London, where he rose quickly through the ranks at two-Michelin-starred Dinner by Heston Blumenthal, where he stayed for six years.

His culinary skill is evident, with Fallow receiving a Michelin Bib Gourmand in 2021 as well as a five-star review from Fay Maschler in the London Evening Standard, among a string of other accolades.

What is the most positive people change you see for your sector post-restrictions?

“The atmosphere as lockdown eases is one of gratitude and appreciation – from our chefs, who are glad to again be working in an industry they love, and the guests, who can dine out again.”

Photography: Hospitality Media/Adrian Franklin

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