The POV videos and day to day operations are definitely worthwhile. Without this channel, I wouldn’t know of the Fallow restaurant. I will be looking for this place when I visit the UK!
Need more pov of service during different days of week!! Maybe also from different departments of chef as well!! I think you might be onto something here
Congrats on completely blowing up in the last couple weeks, went from 4k subs to 20k such a long time of stagnation, you guys really deserve it though! Keep producing these high quality vids regularly and I can see you hitting 100k very soon.
I've just finished watching the other two POV videos and i feel like they're scratching an almost ASMR itch for me. Everything is so deliberate and pleasing
I’m not even a chef but I love cooking at home for me and my bros. I’m really enjoying these pov vids. Need more pls! I’m actually here and subscribed just because of them! A lot of chef/restaurant vids have got very boring and repetitive over the last few years and these pov vids are just absolutely great even tho I have no desire or want to ever be in such a busy kitchen 😂 I’m that home cook that likes to be alone when I make masterpiece.
This is seriously such a good idea for anyone interested in cooking, ive only been cooking for a couple of years in a professional kitchen environment, and this kind of pov is absolute gold dust, as a trainee its the sort of pov i would get looking up at the senior chefs from my mep, or on occasion getting to actually go and watch them, obviously youve got prep to do so learning on the spot like that is hard sometimes, but having it in video form is priceless, i can watch you do this as many times as i wanted without falling behind. really great what your doing here. i would suggest (aware this may be difficult at times) giving more tips like you did at the end with the scallop or the cloudy lobster broth bits, and why you took extra care to lay them perfectly etc. im sure the brigade wont look at you like a nutcase talking to yourself in the corner... much! little things that youve learnt, that hopefully others can learn from and avoid or just improve at generally, a plus for food quality globally. going around different sections doing bits of prep is very interesting too, im already going to be looking out for meat, veg, desserts, canopies/colds etc. obviously aware the youtube video side of thing is secondary to the main aim here but, deffo try to avoid filming your shoes haha, the secondary camera is a good catching net for that so you dont have to pay attention to the camera slipping, but then it relys on extra editing time etc, you may eventually hire an editor to save yourself that time, plenty good ones about. its a way to improve the quality of the video output and hopefully the return on subscribers/views and eventually covers! blessed to have found this channel, looking for something like it for a long while now. cheers.
This channel has something special, very interesting watching a high end restaurant operate with such professionalism. You guys look like you have a great team!
You guys are inspiring me to be better at my job and lead by example more in the kitchen. I'm trying to get out of the industry and start a sustainable farm in the US but love your respect for the ingredients and each other.
I’m a chef in Massachusetts working at a farm to table restaurant. We get crazy busy. These videos help tremendously in my process in becoming a finely tuned chef. You guys cook for the guests, and each meal looks amazing. All love. The content is top tie!
Small filming critique: From watching whitewater canoeing/kayaking videos for years I can tell you if you have the GoPro tilted down (or up, but the problem is almost always the former) just slightly too much it causes a strange phenomenon to the viewer where you actually try to crane your neck to try and compensate for the less than perfect camera angle. This video is one where the camera is tilted just slightly too far down, specifically during the first fish. It sounds crazy, but It is true and can cause some viewers (me included) to have discomfort while watching the video. The brain does some strange things when your eyes aren't seeing what your brain thinks it should be seeing. Anyways, the other two POV videos you have released of service have been perfectly filmed, and are wonderful to watch. Keep it up.
i make music and have no intention of becoming a chef and im only subscribed to producers but sometimes videos like these come along and I find myself getting hooked and watch like 5 full vids in a row! very calming to watch!
I literally can't believe I'm saying this but I miss this industry because of these vids. Good stuff, get to live a little through you. Also may need to grab a lobster from the monger this weekend...
I'd love to see a POV video of the washer upper maybe - how they operate the cleaning aspect of the job and she'd some light on what goes on in that area of the kitchen
I love your POVs! Any chance for future Prep videos to give a little commentary, on why you are doing what? Maybe some insight about technique and how to use left over produce - to get some education going on for us home cooks!
Such good vibes in the kitchen. Love to see it. I cracked some Scallops at work today, but used a pallet knife - I’ll definitely go for the spoon next time!
POV Vids incredible, wondered if you could give an insight into how you design the menu given that there's an emphasis on sharing plates e.g. how does this affect plating choices, process during service compared to a typical a la carte
Just discovered your channel last night! I love these chef POVs. The love you guys have for your work and the friendship in the kitchen is beautiful. I am planning on making it a point to come to the restaurant when I'm back in London!
@@FallowLondon That's a tough one because I love what you do! How about stock making, any butchery you do, Some POV in perhaps a collection from the individual stations. Perhaps a POV from front of house. I dislike food waste and am blessed with three dear a year from my hunter friends. I do the butchery myself. The pelts go of to be cured and turned into various items and I make stock from the bones. Lungs, heart and liver become Royal haggis.
Guys, I ran across your videos recently and totally love your concept. The “farm to table” concept is freaking wonderful, but you take it to a new level of “waste not want not”. Sustainability and availability! My hat is off to you. Someday I hope more chefs in the U.S. are open to your ideas.
Seeing stuff like this,you know how much care and love these chef put into their food is amazing. I will definitely visit your restaurant when i go to the UK someday.
Love the content guys, You have awesome attitude to cooking and helping your staff through service to achieve the goal.. No idiot sandwich shite here. Liked and subscribed for more, look forward to eating there one day.
Hey Fallow, The POV videos are fire ! I think it would be nice to see a POV from a person under your command. Like someone from the service or your secund chef maybe? That would be crazy :)
I'm enjoying a lot your videos... I'm just finishing a Gastronomy course (8 months), plus some extra courses and I would love to be able to work in Europe one day (I'm based in Brazil). I wouldn't mind starting as dish washer, or costumer service (I speak, beasides Portuguese, as you can notice English and also German, plus I'm learning Swedish. Not sure if that helops in anything).
Discovered Fallow a few days ago via your POV service video, and managed to book a table for this Friday night! Can’t wait! Great to see a restaurant embracing UA-cam like this and making some killer videos.
Hello im a 20 yr old chef denmark and 3 month ago i finished culinary school here and I am now getting better and better as a chef do you have any tips for new chefs going into the world (a few tips or a educational video would be amazing) all love from here 🙏
Hello, I did level 2 course catering and hope one day I have my own restaurant but I got a question why are you using yellow board for fish and not blue ???
The POV videos and day to day operations are definitely worthwhile. Without this channel, I wouldn’t know of the Fallow restaurant. I will be looking for this place when I visit the UK!
Need more pov of service during different days of week!! Maybe also from different departments of chef as well!! I think you might be onto something here
Noted!
Congrats on completely blowing up in the last couple weeks, went from 4k subs to 20k such a long time of stagnation, you guys really deserve it though! Keep producing these high quality vids regularly and I can see you hitting 100k very soon.
Found them about a month or so ago when they had around 2k and i couldn’t believe it. They will def blow up
POV videos are very popular on UA-cam atm, especially cooking, bartending, driving etc
No!! One of his videos will become meme and everything become blow up
That’s how UA-cam goes. You fly under the radar for the longest time and then you blow up. This channel is gonna go all the way,,you can just see it.
you guessed it!
I love your respect for ingredients and how you treat them. This is why you guys are so good at what you do!! Well done chefs!!
This dude straight up gave a lobster a horrible death. No respect for that
I've just finished watching the other two POV videos and i feel like they're scratching an almost ASMR itch for me. Everything is so deliberate and pleasing
I’m not even a chef but I love cooking at home for me and my bros. I’m really enjoying these pov vids. Need more pls! I’m actually here and subscribed just because of them! A lot of chef/restaurant vids have got very boring and repetitive over the last few years and these pov vids are just absolutely great even tho I have no desire or want to ever be in such a busy kitchen 😂 I’m that home cook that likes to be alone when I make masterpiece.
This is seriously such a good idea for anyone interested in cooking, ive only been cooking for a couple of years in a professional kitchen environment, and this kind of pov is absolute gold dust, as a trainee its the sort of pov i would get looking up at the senior chefs from my mep, or on occasion getting to actually go and watch them, obviously youve got prep to do so learning on the spot like that is hard sometimes, but having it in video form is priceless, i can watch you do this as many times as i wanted without falling behind.
really great what your doing here.
i would suggest (aware this may be difficult at times) giving more tips like you did at the end with the scallop or the cloudy lobster broth bits, and why you took extra care to lay them perfectly etc. im sure the brigade wont look at you like a nutcase talking to yourself in the corner... much! little things that youve learnt, that hopefully others can learn from and avoid or just improve at generally, a plus for food quality globally. going around different sections doing bits of prep is very interesting too, im already going to be looking out for meat, veg, desserts, canopies/colds etc.
obviously aware the youtube video side of thing is secondary to the main aim here but, deffo try to avoid filming your shoes haha, the secondary camera is a good catching net for that so you dont have to pay attention to the camera slipping, but then it relys on extra editing time etc, you may eventually hire an editor to save yourself that time, plenty good ones about. its a way to improve the quality of the video output and hopefully the return on subscribers/views and eventually covers!
blessed to have found this channel, looking for something like it for a long while now. cheers.
This channel has something special, very interesting watching a high end restaurant operate with such professionalism. You guys look like you have a great team!
You guys are inspiring me to be better at my job and lead by example more in the kitchen. I'm trying to get out of the industry and start a sustainable farm in the US but love your respect for the ingredients and each other.
this POV stuff is addicting please don't stop!
I am a cook myself and these videos are more educational than the best of Master Classes. Watching with pen and paper everytime.
Clean, neat, organized, efficient, effortless…nothing more satisfying than banging out a good prep
The first two doesn't matter
Keep up the POV style videos!! Used to be a line cook and this is bringing back nice memories
This is incredibly fascinating and addicting to watch. Please keep posting POVs !
I am not even from the restaurant business. I love cooking though. And I am still watching these videos and I absolutely love them!
After 20 years in professional kitchens, it is satisfying to see that chefs still work in clean and tidy prep and service area's.
I’m a chef in Massachusetts working at a farm to table restaurant. We get crazy busy. These videos help tremendously in my process in becoming a finely tuned chef. You guys cook for the guests, and each meal looks amazing. All love. The content is top tie!
There's something so therapeutic about prepping fish and seafood
I could watch these damned POV videos indefinitely.
Might have just found my new favourite culinary channel ! This is awesome man !
Welcome aboard!
I really love to watch ur vids to see how cooking works in a restaurant! keep up the good work
Small filming critique: From watching whitewater canoeing/kayaking videos for years I can tell you if you have the GoPro tilted down (or up, but the problem is almost always the former) just slightly too much it causes a strange phenomenon to the viewer where you actually try to crane your neck to try and compensate for the less than perfect camera angle. This video is one where the camera is tilted just slightly too far down, specifically during the first fish. It sounds crazy, but It is true and can cause some viewers (me included) to have discomfort while watching the video. The brain does some strange things when your eyes aren't seeing what your brain thinks it should be seeing. Anyways, the other two POV videos you have released of service have been perfectly filmed, and are wonderful to watch. Keep it up.
Love the pov videos! Please keep them coming. As a chef watching the service ones are so satisfying
Love this !!!
I am going to culinary school in a few months. And I love video’s like this !
Cant wait to come and eat. Im a chef and i absolutely love the way you run your kitchen. Showing it to all my new staff. Smashing it chefs. 👌
Just found you today, absolutely amazing to watch this!
I hope that whenever I am in London I can come visit. Currently planning our summer break trip
Thank you chef for the pov videos! Loving them!
i make music and have no intention of becoming a chef and im only subscribed to producers but sometimes videos like these come along and I find myself getting hooked and watch like 5 full vids in a row! very calming to watch!
I literally can't believe I'm saying this but I miss this industry because of these vids. Good stuff, get to live a little through you. Also may need to grab a lobster from the monger this weekend...
Please continue these POV videos, these are what's going to make your channel explode more than it already has.
I'd love to see a POV video of the washer upper maybe - how they operate the cleaning aspect of the job and she'd some light on what goes on in that area of the kitchen
I love your POVs!
Any chance for future Prep videos to give a little commentary, on why you are doing what? Maybe some insight about technique and how to use left over produce - to get some education going on for us home cooks!
Mate,I’m a chef and I like watching your videos after a hard dinner ,congratulations
seriously cannot get enough of this content!
Your videos are fascinating. I find them very therapeutic. You guys are smashing it
Such good vibes in the kitchen. Love to see it. I cracked some
Scallops at work today, but used a pallet knife - I’ll definitely go for the spoon next time!
your pov videos is just so inspiring and fun to watch, waiting for more. love all the way from saudi arabia🤍
POV Vids incredible, wondered if you could give an insight into how you design the menu given that there's an emphasis on sharing plates e.g. how does this affect plating choices, process during service compared to a typical a la carte
Definitely one for the future Oliver!
Just discovered your channel last night! I love these chef POVs. The love you guys have for your work and the friendship in the kitchen is beautiful. I am planning on making it a point to come to the restaurant when I'm back in London!
Im happy that the channel is growing, keep going!
I can hear "movin too fast" in the background. Good taste in food and music 👌
never seen a lobster being whacked. looked damm brutal
I work for UNOX, pretty cool seeing our combi oven in ya'll kitchen :D
FInally a new video! Great content! Best wishes from Sweden
More to come!
Perfection and nothing wasted as ever!
Thanks John! Have you any ideas for videos you'd specifically like to see?
@@FallowLondon That's a tough one because I love what you do! How about stock making, any butchery you do, Some POV in perhaps a collection from the individual stations. Perhaps a POV from front of house. I dislike food waste and am blessed with three dear a year from my hunter friends. I do the butchery myself. The pelts go of to be cured and turned into various items and I make stock from the bones. Lungs, heart and liver become Royal haggis.
Honestly as an aspiring chef I love these videos I hope to get my red seal soon and manage my own restaurant great vids please keep them coming 🙂
This is what I love, i grew up fileting fish for my Family after being taught by my father. There is something so satisfying about it
Absolutely loving these POV videos. Please keep them coming.
You guys will have 1 million subscribers in no time with the quality of content.
"Quality of the tunes is suspect .." .. yet still whistling away while prepping fish. Pure gold LOL
Guys, I ran across your videos recently and totally love your concept. The “farm to table” concept is freaking wonderful, but you take it to a new level of “waste not want not”. Sustainability and availability! My hat is off to you. Someday I hope more chefs in the U.S. are open to your ideas.
More POV videos please! Although I do find it more interesting when you’re actually doing service rather than prep 😀
The happy, care-free whistling makes this so much more entertaining / comically-sinister to watch 😁
Loving the POV content
The acc deserves far more followers than it has, your content is dope af
Love these videos! Keep them all comming!
Whenever I go to London again, I shall visit! Love from Aus!
I love this stuff man! Appreciate the effort y'all take to make the service great!
Yoooo let's goo another upload. Lads if you could do a Sunday roast upload I would be extremely happy
A Deba bocho would work better than the yanagi for the lobster. But I thoroughly appreciate the how clean and tight you work.
Seeing stuff like this,you know how much care and love these chef put into their food is amazing.
I will definitely visit your restaurant when i go to the UK someday.
Yesssssss.... new pov. Make POV as your content chef.
congrats keep inspiring chefs!!!
Love the technique. Can't help but notice cross contamination with unwashed hands touching all the different items
It’s all fish
What a cool channel. Just been randomly recommended one of your videos and I’m hooked. If you keep at it this will absolutely be a big hit, love it
Binging ur vids lately
same here😅
Love the content guys, You have awesome attitude to cooking and helping your staff through service to achieve the goal.. No idiot sandwich shite here.
Liked and subscribed for more, look forward to eating there one day.
Hey Fallow,
The POV videos are fire !
I think it would be nice to see a POV from a person under your command. Like someone from the service or your secund chef maybe?
That would be crazy :)
God I miss days prepping and working a busy Lunch service…
More of this please. Terrific stuff 💪
I'm enjoying a lot your videos... I'm just finishing a Gastronomy course (8 months), plus some extra courses and I would love to be able to work in Europe one day (I'm based in Brazil). I wouldn't mind starting as dish washer, or costumer service (I speak, beasides Portuguese, as you can notice English and also German, plus I'm learning Swedish. Not sure if that helops in anything).
Fantastic!
(Pls cover the burger’s box near the sink)😂
Such a good channel lads, keep it up
Thank you for the POV video
New favorite content to watch! Keep it up!
Babe wake up! New Fallow just dropped
So you just split the lobster's head in half like Henry at Agincourt? If only David Foster Wallace had known.
24mins of me Caressing and loving a fish
These videos are so interesting!
This guy is a master fish cutter upper.
Great video !
Just two things, raw fish on a yellow chopping board ? The also come in 15.75" x 23.62" ;)
I didn’t actually realise which restaurant this is until 19 mins into the video. I’ve eaten there! Great food
Dope! Love these videos chef!
Glad you like them!
Discovered Fallow a few days ago via your POV service video, and managed to book a table for this Friday night! Can’t wait! Great to see a restaurant embracing UA-cam like this and making some killer videos.
Hello im a 20 yr old chef denmark and 3 month ago i finished culinary school here and I am now getting better and better as a chef do you have any tips for new chefs going into the world (a few tips or a educational video would be amazing) all love from here 🙏
Keep up the amazing videos they are very informstional!
Absolutely incredible videos, I miss working in Kitchens so much.
Well Done
Thank you very much!
move the brioche away from the sink, please! 😅
more videos like this please
honestly was very shocked about the yanagi and a asian bone tweezer in the scene, i was expecting western tools lol
That neyo song in the background is a slap
I enjoyed your video! Tq so much
wholesome fish
Keep posting the video POV is diffirent from other video. thanks
So interesting, I need more!
Scallops wow 🤩 😮 Looks mouth watering
question, why are you sawing when taking the fish off the skin, instead of just a clean cut through. is it better to do it that way?
It would be cool if you put the camera on other chefs to get their perspectives as well.
Hello, I did level 2 course catering and hope one day I have my own restaurant but I got a question why are you using yellow board for fish and not blue ???
It's a great video , i really enjoyed it but what are the white things at 22:49 (ice cube or coarse salt)
Whats the cutting board he's using made of?