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.
ENDS
For further information, please contact CRAB Communications on:
roe@crabcommunications.com
Website: www.roerestaurant.co.uk
Address: Roe Restaurant, Five Park Drive, Wood Wharf, London E14 9GG
Instagram: @roerestaurant, @robsonhospitality, @jcroftchef, @willmurraychef
About Canary Wharf Group:
Canary Wharf Group (CWG) is the developer of the largest urban regeneration project in Europe. CWG develops, manages and currently owns interests in approximately 9 million square feet of mixed-use space and over 1,100 Build to Rent apartments.
CWG is committed to turning sustainability ambition into impactful action. Examples include purchasing 100% electricity from renewable sources since 2012, our partnership with the Eden Project creating a place for nature and people and working to deliver our Science-Based Target.
CWG has created a 24/7 city where people can live, work and thrive on the Canary Wharf estate and enjoy all the benefits: great transport links, access to 16.5 acres of green spaces and waterside living; and a wide range of amenities including an award-winning arts and events programme. Canary Wharf’s retail offering comprises over 70 bars, cafes and restaurants and over 300 shops, including 8 grocery stores, pharmacies and health clubs all within 15 minutes’ walk.
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