The new role marks a first for Fallow and has been created to allow chef talent to lend their skills to the restaurant team for a flexible period.
Working closely with Fallow chefs Will Murray and Jack Croft, Majozi will create regular changes to the pie offer and introduce a pâté en croûte alongside other additions to the menu.
Fallow, located in the heart of St James, holds a nose-to-tail philosophy committing to reducing food waste stating on its website that ‘sustainability is not just a trend but a core value’.
Majozi will play her part in this and use her expertise to help in expanding the restaurant’s house made charcuterie and ensuring every part of the animal is used with intention and creativity.
The chef worked as head pie maker at the Holborn-based hotel before departing in September.
Fallow currently offers dishes such as the salt marsh lamb T-bone served with roasted miso aubergine and pickled onion; flamed mussels with bacon butter sauce, pickled lemon and parsley; and a Chelsea tart paired with Cesar Florido, moscatel dorado sherry and jerez.