We're Getting Roasted For Our Cabbage
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- Опубліковано 9 кві 2023
- We went on the beloved Saturday Kitchen on BBC One. We cooked one of our most loved dishes, confit cabbage. We thought all of the viewers would love our dish, but we were wrong...
Watch the episode of Saturday Kitchen: www.bbc.co.uk/iplayer/episode...
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter - Навчання та стиль
People think you're paying for the cabbage, when in reality you're paying for the expertise to turn that cabbage into something amazing.
Lol this is British inferiority complex over food at it’s finest.
Partly true. They said that you're paying more for the cabbage dish because the cost of meat is much higher.
Also they have to pay their chefs, front of house staff, rent, gas, and their personal bills as well. The goal of a business is to make money as a self employed individual.
Yep, eating out is expensive these days, and off the menu for many because of that. However, I really like the way you are showing different ways to prepare ingredients that anyone can access if they are willing to put the time in to create the dish. Even as a very experienced cook I am learning things from your channel. It's great.
Thanks!
Brilliant.. people don’t factor in overhead cost like gas electricity water rates ,business rents , food costs, staff wages, ..this is what’s incorporated into the cost..can’t wait for your next episode outlining this.. my hobby is making Indian curries from scratch like a restaurant /take away does . The prep is time consuming like the base gravy and meat prep, and the spices etc all have to be bought. But the end product is superb.. 👏👏👏
I think this is one of the best videos because it shows transparency, a brief glimpse into how menus are planned with a GP in mind and also proof that you guys are really passionate about your craft. Yes, maybe it would be too expensive for most to frequent the restaurant on the regular but it does not mean the pricing is dishonest. I hope to visit one day for what I'm sure will be a great experience
Love the down to earth schooling you give people. Your really taking all the right moves worth your social media by engaging questions that will teils good results. Love you guys, keep up the good work
Not that you should even have to, but love your candor and honesty. It aligns perfectly with the spirit of Fallow and what you guys strive for and represent. Love from the USA.
Fantastic video! I truly cant wait for the continuation of this series!
I barely watch daytime TV, but I had to tune in on that Saturday to watch you guys. Aiming to book Fallow with work colleagues end of May. Literally want to order everything of the menu!
I feel like people forget that if you were to make this at home ,you would have to go forage your own wild garlic, you'd have to follow the recipe, create labour for yourself by washing up, prep, cooking etc. at the end of all that, I feel like most people would have preferred to pay for it.
I really appreciate you guys talking about this. No one really knows what is costs to operate a restaurant, let alone a farm to table one and you guys haven't mentioned what the rent at your spot must be. Love your videos and the transparency you provide with them,.
Cheers!
Also, we're paying for your guys creativity to come up with this. That's worth a lot.
Ignore the people whinging. They're the types of people who eat Rustlers burgers
It is so scary and completely inexcusable, how detached people are from their food and the industry that supplies it.
You guys are slaying it. So happy to have found your page. Would love to stage at you restaurant one day.
Fair play to you lads
Forget the naysayers, you serve excellent, ingenious food. People like to forget that paying staff a fair wage needs to come from the food they order. Plus they are not paying for that single cabbage, they are paying for the years of expertise and the level of craft you put into each item. These things don’t develop overnight it takes time to enhance your own skills to enable you to produce quality.
Keep it up your food is incredible, your ethos amazing and these videos give a behind the scenes look of the industry that I haven’t seen elsewhere.
Keep going from strength to strength, lads!
Food is art, and art is subjective. And if u think that's "just a lump of cabbage" your subjective opinion can suck these nuts
Exquisite presentation Chefs, you guys are smashing it!
I'm ride or die for Fallow
I love you Fallow.
It is more than worth it. Absolutely delicious food.
Not sure why you guys have to explain yourself 😂. Those who don't like it don't have to go buy the dish. I'm gutted though only found your place on UA-cam after having visited my family back in the UK. Certainly would of come in to eat your cabbage 🤣😎👍
True, people complain about everything instead of just going on with their life and doing what they like. (they probably like nagging, who knows)
Hey Stephen, I think it was not so much about explaining themselves and more about teaching people that it's not only the things the eyes can see on the first look and teaching people what a price in a restaurant may include over all. I totally agree, I would absolutely come and eat the cabbage as well! :D
Go on guys don't worry it's all good, your place is magic, you guys are magic, just keep doing what your doing! Actually quite a good idea to explain your reasons so people know how hard a trade it is!
awesome
That Cabbage looked brilliant!
3:04 and this is why Fallow is and will be a success… business 101.
Guys, don't justify yourself. Keep on doing what you're doing
I love cabbage, one of my favourite vegetables. You need to spend time on it and do it properly, most people just have it boiled at their Nan's house and write it off!
Wow what an ingenious idea, to pay your chefs the fair going rate for the ingredients that they forage/pick. Thats game charging
if i understood it right, your chefs grow the wild garlic at home and bring it to work for 12£/kg. that sounds like an amazing idea
Thanks! We actually pay our chefs to go foraging as wild garlic is in abundance at the minute
Wild garlic is found everywhere in Britain on riverbanks and forests. So their chefs go out and forage it and they buy from them what they forage.
Wild garlic is an amazing food source. I made a Hazelnut and Wild Garlic pesto yesterday. It’s so versatile
@@FallowLondon that's very progressive,a win win for everyone
If people can't understand why doing cabbage that way is £18, then they will never understand!. Food shouldn't have to be explained, it should be told when you eat. And also it's a restaurant! If people are gonna complain, then they shouldn't be going out which in itself shouldn't be a thing 4 times a week(well if you can afford it why not) but yeah they'll never get why it's £18.
This is actually super insightful and is a great business model!
That's why I question how some restaurants can charge so little for their protein, it's cause they're making bigger margins from other dishes!
HAHAHAH best Comment ever cant stop laughing..... "So how much is a lump of Cabbage in their restaurant" that made my day, keep it up with the content =)
If someone's willing to pay for it, so be it. Me personally I would not pay £18 for a cabbage dish. 😅
Great video
It makes me laugh when people say "£XX for a cabbage / steak / potato / pasta' etc at a restaurant??' Go to a restaurant and have a look around - think about rent, utilities, business rates, staff, ingredients, laundry etc etc etc. I'm happy to pay the money at good restaurants, because it's about the food, the experience, the memories. I feel more ripped off paying £18 for a pizza at Pizza Express than I do paying £25 for fish and chips at Scott's.
This is a great video to show the work going behind prepping these kind of simpler ingredients. I've eaten the Fallow cabbage and it is delicious! That said, I truly disagree with the price balancing and its disappointing to see. Conflating the price of the cabbage and other veggie dishes so that meat can be less expensive means that vegetarians are paying higher premiums than is fair, and also consumers will never understand the true cost of a meat diet. If those ingredients are more expensive, those dishes should be more expensive.
Probably not the best dish to choose for the casual consumer of day time tv.
I'm not sure when we all decided as humanity to scoff at restaurants being so expensive. If you put all the ingredients you have on your cabbage dish it'd probably cost a fair bit. The cabbage is beyond the point. How much does one think an italian restaurant pays for their pasta noodles (even made inhouse), and a nice tomato sauce? It isn't $24.99 that's for sure. It's about an experience. Sure maybe you go to a nice restaurant once in a year after saving up for the experience. Trying new things. I've never had half the ingredients they listed off on their cabbage dish and would love to try it. for 18 quid!
You should make it £19 to piss off the haters lol - look well worth the price to me, can't wait to visit your restaurant!
I think you prices is good value for the money in consideration of the location and quality
Be interested to see how much you make on food vs beverages. Correct me if I'm wrong but most restaurants make their profits from wine sales right?
It'll be interesting seeing the more financial side given where you are located. 10 miles away from centre where you are I had a party table of 16 closed down three hours early, last week, because another larger party had left much sooner than they anticipated + didn't eat and the manager deemed it a better loss to part refund and lose our revenue than keep the place open for another three hours.
I had the cabbage last week. Was incredible. Amazing to get so much flavour into that dish!
Everyone is feeling the pinch on utilities yet people can’t draw a line between that and what you charge? I also know, via a mate who is a head chef, that retaining good chefs is really bloody hard at the moment so you have to pay them competitive wages or the time and money invested in training them walks out the door!
Sharpening a Japanese knife on a honing rod? Thought that was a no no.
Ignore the trolls they will always prefer to buy from maccy Ds where the GP is huge compared to yours and they are more than happy to do so.
Deserved
Why go to a pub and pay £6 for a pint if you can go to LIDL and buy 4 beers for £5?
You should have gone on Sunday Brunch. Sunday Brunch is better. They are kind on Sunday Brunch.
There's a reason it's called "Fine dining".
U want larger portions, head over to Burger King 😅.
Spring greens. Love them
while i can respect the craft that goes into making this dish, and to your credit it does genuinely seem tasty, paying 18 pounds for a cabbage is ridiculous. i understand why it’s that expensive, my thing is CONCEPTUALLY, it’s a little mad
Yeah, ya nt jst boilin up a soggy bit of cabbage n slappin it on a warm plate lol 😂😂
I'd pay good money fr anything if its satisfying, especially when ya know hw much wrk and effort has gone into it 👌👌
People really think rent, wages, electricity, gas, food and maintenance is free? Some really think people around.
Honestly, you should charge more.
do you answer comments here? I'm sorry if i come across as ignorant?
ah i see you do
If someone needs an explanation, then there's no point explaining it to that person! Really hurts my head that people are that backwards to not understand that you're not just paying for the plated product.
$35 aud for a cabbage piece.. wtf.
First one here ?
Nope!
£18 get's me a meal and a couple of beers. I'm happy with that.🙂
Ridiculous the commenters who’ve never even worked in a kitchen can say dumb things like that. Mad props y’all for not only explaining it but showing the process. More than they deserve 😂
im sorry but if you don't wanna pay their prices you are not a customer worth having. they are at end of day a business whom have to make profit and pay rents, utilities, food purchasing, the plates dont wash them self aswell.
If you need to look at the menu prices, you can't afford to be dining out.
Well it's calves food humans shouldn't eat it anyway
TV shows desperately trying to stay relevant by reacting ro youtube videos..how the tables turn
lol 18 pound for cabbage and sll you can offer is endless adjectives to jusyify it no ty
Trolled? Really? I quit following your Restaurant awhile back, but for some reason UA-cam thinks I should look at you again.
So my review is this;
#1 Over priced
#2 The dish looks like shit because it is a basic food.
#3 Even you state at 03:30 that it is not worth $18 Pounds.
So I am going to give you some pointer's............
Fallow means a shallow ground or a unused part of a garden, you need to change your name and also your cooking.
And you can hate me for being honest with you all you want, I don't care, but your customer's do and the survivability of your restaurant is at stake.
So tone it down a notch. Don't let your ego's get in the way!
Their is always the chance that the next economic downturn will collapse your business and you can't do what you are doing now.
Do plan ahead.
I am not trolling you, if you have a problem about that issue, discuss it with UA-cam, they write the algorithms.
He said it's not worth 18 pounds because the other guy licked his fork and put it back on the plate. It was a joke you dummy 🤦
😂😂😂
Seriously, huge congratulations to you all for being on Saturday Kitchen! It's great to see some nice, modest and talented people get some solid exposure! As much as I dont require an explanation behind your prices, I welcomed it and appreciated how respectful your delivery was. The whole "£18 for cabbage, no thanks" just screams pure ignorance... with any dish, you are factoring in many overheads which obviously well... go over the heads of some people 😄
Keep up the good work! Been really enjoying the content and have learned a lot myself! Love the innovation 👌
18 pounds for your guys' quality of food is a bargain tbf
Couls you lads make it £20, just to piss off the commenter "Sugarmountaincondo"?