This is the best looking place I’ve seen Sorted feature and my other half and I will most definitely be making a trip to London to visit you guys! I’m particularly looking forward to having your margarita and the mandarin mimosa!!!
I remember Ben introducing Fallow to us in the video with Jolly and it’s a interesting range of dishes. Nice to see Jack and Will in the studio. I was not expecting this crossover ngl
Here in America on the East coast they return the oyster shells to the ocean to act as artificial reefs and provide shelter for baby oysters and other ocean creatures. Love the sustainability aspect of these meals.
Love when the smoke alarm went off. The chef’s facial reactions reminded me of when my husband and I cook and set off the smoke alarm 😆. So much resourcefulness with their cooking. Please have them again.
This feels like a proper foody episode! The passion and vision come through so strongly and it’s a really interesting subject. I’m absolutely drooling!
We may not have a storied culinary legacy in the UK like France, Italy, Japan, China, India, Spain etc, and we're often mocked over our food, but our best chefs and restaurants are really knocking it out of the park over the last 20 years. So proud that we're putting a good foot forward with the work of these amazingly talented chefs.
but you do you just dont know it, esp with produce. Its hard to find but the BBC did a series of episodes based on region, it was called: Our Food: Kent or another one was Our Food: Norfolk. Its your modern (70s and later) ready made meals that is mocked or war food thinking aka boil it till its safe. The reason you guys were dealing with the ready made is because you were closer to the perpetrator of that god aweful trend - the USA - where real food fell to convenience "food".
You can absolutely feel the passion emanating from these 2 chefs, even on video alone. Impressive knowledge. Outstanding creativity. And an amazingly entertaining showcase. 10/10 some of my favorite content on the channel.
love the idea of letting the cow live (a pastured) life as long as possible, so that when it's time for the "mercy", the animal has had happiness, prosperity, family etc and is culled with care and gratitude by those who will be nourished from it.
This was one of the best crossovers on this channel, so interesting to learn about the ideas behind Fallow's cuisine plus the guys were great fun! Would love to see them more often!
@@RexZShadow its a bit of a habit for any busy nights in restaurant, i can assure you since im a chef as well, the hob is always on. Either cranked to max or the lowest for preheating pans.
I’ve just looked at the menu and I’ll be speaking to my other half to see if we can take a trip to London and visit Fallow asap! It looks incredible!!!
I love getting to see a chef's passion for what they do when every detail of every dish is done with intention. On that note, I will be needing my own mushroom loft one day.
I love how amazed the boys are when they see stuff! Also I wish I could focus on what the professors are teaching me half as well as Ben, Jamie and Barry focus on Jack and Will
everything I've seen from Fallow on this channel and on their channel has been incredible. If I ever make it out to London it is an absolute must stop for me. Cheers
I swear I have been binge watching your old videos and as soon as I clicked out of my last one (or so I thought ) for the day, this one popped up. Excellent. Just excellent.
Stuff like this just makes me happy. I get quite stressed out over the environmental harm we've made and continue to make so I love to see passionate people do good within the field they love. People like this and the folk over at Mossy Earth just allow me to breathe for a little bit even as countries and politicians try to smother us with their inaction and idiocy.
Honestly what I love most is the reasoning behind all this. Taking what others would waste and making into a star of the show. So much waste of both food, packaging, and cash being reduced here, while making amazing food. Even the use of field-raised dairy cows, getting to live and roam until old age instead of slaughtered at 2-6. The reusing of all that tallow is just an additional wonderful touch. Love to see it!
Got my hands on Verjus a few days ago in an arabic supermarket. I've already tried it in a dressing and it's a really nice addition to the acidity-palette in my kitchen. Definitly not on the subtle side and I like that hint of bitterness from the unripe grapes.
This was amazingly wonderful to watch. I really liked Jamie's face when he popped that toast that had been soaked with the fish and juices was priceless.
The skills, techniques and knowledge the guys at Fallow have is something I’d really like to pursue. One of the reasons why I choose working with food as a career. It might take me a bit longer than most but it ain’t gonna stop me. 🙏😎👊😦
Excited for another Fallow video! I heard about them through the other video Ben did with Jolly and happened to have a trip to London planned a few weeks after. So I made a reservation for lunch and it was incredible! So glad for the introduction to some absolutely stunning food!
i'm so happy that fish heads are getting some love because that is my absolute favorite part of a big fish (my family fights over who gets to eat the cheeks) and I was devastated to know that a lot of establishments just threw them away 😭
Barry raised a good point which didn't get answered - if we try to get hold of dairy beef from a butcher, is it cheaper than normal beef? Also, I'm all for sustainability, but there must come a point where the amount of processing results in diminishing returns: the cocktails sound funky, but there's a lot of fuel and time going into the vodka infusion.
I love Fallows youtube channel. The guys are so down to earth and unpretentious. Cooking the food that they would like to go out and eat makes their restaurant very inviting. Can't wait to go when I take a vacation to London one day.
A super cool episode, lads!! I can't lie, as a beef farmer my favorite part was definitely the last. It's interesting to see things that are common in rural areas (eating dairy animal meat or eating cattle that have lived to a ripe ol' age) being recognized for sustainability and appreciated at a gourmet level. I know a lot of folks who would be shouting out agreement about the flavour offered from an animal who has been on pasture for so long.
Wow, that are some very interesting and probably insanely expensive dishes. So envious you got to taste that! Enjoy and hopefully they return more often. They look really experienced, and they are very fun to have on the show.
I have been watching Sorted for 12 years and for me. this is the one of the most interesting and engaging videos. Perhaps not as memorable as Jamie’s Sia dance… but incredible none the less.
Wow I LOVED this episode - so interesting to see what bright young and passionate individuals are doing, reinventing the wheel to meet our future needs but not compromising on flavour or quality. Must get myself down to fallow now!
Absolutely LOVE this! Not only do I try to implement the same thing in my job, but also at home. The experimenting is so much fun. This was an awesome video to watch! This restaurant has now been added to my England bucket list.. if I ever get there. 😅
Been trying to get to England purely to visit Fallow after I seen Sorted and Korean Englishman visit there last time. They're so far ahead in the culinary game, I'd do anything to be in their restaurant.
Will & Jack both seem to have that rare incredible blend of talent and humility that you don't often see is such quantity in people, at least based on this video. Lovely guests; love to see them back anytime you're all willing.
After a while really interesting episode. Its about cooking, recipes and showing how is it done plus passionate and not so obvious things presented. I think at least for me it is one of top episodes in this year.❤
I learned more from this episode than I have from the past three months of Sorted videos. Loved the tips of using the brines and waste to add flavor to another dish. I recently used my prawn boil water reduced and emulsified with garlic butter to improve the richness of some rice. On top of that, I loved the homage to Ross and Monica with the moist-maker toast. My favorite, though, has to be the use of burning oil to add depth of flavor to the mussels. I've always been a proponent of a smoking hot pan with delicate proteins, and this method went beyond confirming my suspicion that a bit of burnt oil flavor isn't inherently bad.
Sustainability is such an interesting thing and I love to see interesting ways people approach it. I was reading a book about the History of Food and the garde manger was an important position to help guard food, make it last, and find interesting ways to extend things, much like using things sustainably and responsibly. It was o cool to see the cod head and the self grown mushrooms as well as the use of the beef and the martini. I remembered too when I was growing up, there was a little Japanese restaurant that served grilled yellowfin collars to people that knew about it and it was really good and I didn't even love fish at the time. Wonderful video! One day I hope to visit the UK and London and would love to visit these restaurants you showcase.
If you're gonna be a meat-serving restaurant I think this is absolutely the way that it should be done: waste nothing and treat everything with the utmost respect and care. One day I hope to eat at Fallow, love it.
Fish head is lovely! It's something I've grown up eating in southeast asia, you can fry it, steam it and even boil it. Slurp up all that collagen goodness :)
Oyster shells usually do not go to waste. Where i live they are used as fill for cement. Fun fact, you can turn sea shells into concrete. The ancient Romans did. But you can just put them into the cement as filler, because they are structurally very strong.
Took my Dad here for his birthday last year after seeing your previous video at their restaurant, bit pricey but for a special occasion would recommend, delicious!
Thanks for having us guys, we had an amazing time!
Thanks for coming! What an experience!
You guys really make For an incredible combo!😊😊😊❤❤❤❤
This is the best looking place I’ve seen Sorted feature and my other half and I will most definitely be making a trip to London to visit you guys! I’m particularly looking forward to having your margarita and the mandarin mimosa!!!
Thank you Fallow. Hopefully I'll get to eat in your restaurant one day.
@FallowLondon will you be doing the burger challenge?
You can just tell Ben wants to have his own mushroom treehouse now
Ben and his mushroom treehouse 🤣
It has a nice ring to it!
Ngl, I kind of do too now lol
His reaction to 100 kilos a week was great 😂. Literally looked at someone off camera and licked his lips. Do it Ebbers!
I remember Ben introducing Fallow to us in the video with Jolly and it’s a interesting range of dishes. Nice to see Jack and Will in the studio. I was not expecting this crossover ngl
How good does the food look? 🤤🤤🤤
They should have brought whey tart.
Searching for this comment 😂. Ben must really, really love Fallow he will introduce it in all possible ways
Here in America on the East coast they return the oyster shells to the ocean to act as artificial reefs and provide shelter for baby oysters and other ocean creatures.
Love the sustainability aspect of these meals.
That’s awesome!
Places in Africa use shells to extend the land, and create new islands.
Pretty metal.
Poor Oysters are living on the graves of their ancestors 😢😅
@@schmalholz I mean, really, so are we all.
Jamie setting the new meme standard of "Find someone that looks at you the way Jamie looks at meat" 🤣🤣🤣
These guys are so passionate about food. MAN it's contagious. Bring em around more!!
And cocain
Love how it's been a running thing where every chef is in love with that 200 pound pepper grinder
Love when the smoke alarm went off. The chef’s facial reactions reminded me of when my husband and I cook and set off the smoke alarm 😆. So much resourcefulness with their cooking. Please have them again.
Watching this guy cook shows that he knows what he is doing. Focused, in order and without fear. Yep he is a chef.
How long before Ben has a mushroom treehouse in the studio?
👀
Before or since?
I think he already has
“We call this the moist maker”
Ross wants a word of acknowledgment
Thank you for providing it! Came here looking for this
This is exactly what I came to the comments for
My first thought 😄
MY SANDWICH?
You know that Jamie reminded them of that
This feels like a proper foody episode! The passion and vision come through so strongly and it’s a really interesting subject. I’m absolutely drooling!
We may not have a storied culinary legacy in the UK like France, Italy, Japan, China, India, Spain etc, and we're often mocked over our food, but our best chefs and restaurants are really knocking it out of the park over the last 20 years. So proud that we're putting a good foot forward with the work of these amazingly talented chefs.
but you do you just dont know it, esp with produce. Its hard to find but the BBC did a series of episodes based on region, it was called: Our Food: Kent or another one was Our Food: Norfolk. Its your modern (70s and later) ready made meals that is mocked or war food thinking aka boil it till its safe. The reason you guys were dealing with the ready made is because you were closer to the perpetrator of that god aweful trend - the USA - where real food fell to convenience "food".
You can absolutely feel the passion emanating from these 2 chefs, even on video alone. Impressive knowledge. Outstanding creativity. And an amazingly entertaining showcase. 10/10 some of my favorite content on the channel.
love the idea of letting the cow live (a pastured) life as long as possible, so that when it's time for the "mercy", the animal has had happiness, prosperity, family etc and is culled with care and gratitude by those who will be nourished from it.
good break for the boys :) good to see some stress-free fun and learn about beautiful ingredients!
So glad you enjoyed it. Thanks for watching!
Honestly all the content at the moment is just awesome and fresh! Great work
Really appreciate your comment. Thank you so much 🙏
Fallow is one of the best restautants i've ever been to. I went back in October when i was in the UK based off the recommendation of this channel.
I would love more of these where restaurants show off some of their dishes and explain the story behind it.
Oh! Fallow always appears in my UA-cam Shorts! So happy to see them here! Please please please collaborate more!
@18:04 Jamie just gave of himself completely to the moment. 🥰😍🥰
This was one of the best crossovers on this channel, so interesting to learn about the ideas behind Fallow's cuisine plus the guys were great fun! Would love to see them more often!
Barry and Jamie’s faces while those mussels were being flamed 😂
It’s quite fun to see that chefs also can leave hobs on after cooking, as seen when the mussles are done cooking. 😂
Exactly! 😆
Ngl that was bugging me a lot as a hazard lol. I was like please turn it off XD
@@RexZShadow its a bit of a habit for any busy nights in restaurant, i can assure you since im a chef as well, the hob is always on. Either cranked to max or the lowest for preheating pans.
@@g2wheels010 fair, still danger sense like going off when I see it lol.
That mushroom dish looks and sounds unreal! I love mushrooms and would love to try that! Perhaps I need to try and get a table at this place.
Deffo! You won’t regret it 🤤
I’ve just looked at the menu and I’ll be speaking to my other half to see if we can take a trip to London and visit Fallow asap! It looks incredible!!!
I’ve sent him a link to the restaurant and shared the video with him. Fingers crossed!!!
I love getting to see a chef's passion for what they do when every detail of every dish is done with intention. On that note, I will be needing my own mushroom loft one day.
I loved the educational nature in such a fun way. I am over the moon with upcycling and using a food so as to create as little waste as possible.
I love how amazed the boys are when they see stuff! Also I wish I could focus on what the professors are teaching me half as well as Ben, Jamie and Barry focus on Jack and Will
everything I've seen from Fallow on this channel and on their channel has been incredible. If I ever make it out to London it is an absolute must stop for me. Cheers
I swear I have been binge watching your old videos and as soon as I clicked out of my last one (or so I thought ) for the day, this one popped up. Excellent. Just excellent.
love when we can see reactions with other foodies, that really just show the appreciation for food and culture and its just lovely
Stuff like this just makes me happy. I get quite stressed out over the environmental harm we've made and continue to make so I love to see passionate people do good within the field they love. People like this and the folk over at Mossy Earth just allow me to breathe for a little bit even as countries and politicians try to smother us with their inaction and idiocy.
I'm on the first round and Ben's face kills me 🤣 looks like he's trying to stay cool and not geek out or fangirl too hard
Honestly what I love most is the reasoning behind all this. Taking what others would waste and making into a star of the show. So much waste of both food, packaging, and cash being reduced here, while making amazing food. Even the use of field-raised dairy cows, getting to live and roam until old age instead of slaughtered at 2-6. The reusing of all that tallow is just an additional wonderful touch. Love to see it!
LOVE fallow's channel, match made in heaven!
I’ve watched sorted for so long and never get bored. Always coming up with good ideas guys
Got my hands on Verjus a few days ago in an arabic supermarket. I've already tried it in a dressing and it's a really nice addition to the acidity-palette in my kitchen.
Definitly not on the subtle side and I like that hint of bitterness from the unripe grapes.
15:05 Jamie’s reaction is not a mood, it’s lifestyle.
This was amazingly wonderful to watch. I really liked Jamie's face when he popped that toast that had been soaked with the fish and juices was priceless.
The skills, techniques and knowledge the guys at Fallow have is something I’d really like to pursue. One of the reasons why I choose working with food as a career. It might take me a bit longer than most but it ain’t gonna stop me. 🙏😎👊😦
Excited for another Fallow video! I heard about them through the other video Ben did with Jolly and happened to have a trip to London planned a few weeks after. So I made a reservation for lunch and it was incredible! So glad for the introduction to some absolutely stunning food!
All of your passion combined is out of this world! Have them come around again!🎉🎉🎉🎉
Incredible content and promotion of sustainable food, and reduction of food waste. Bravo!
Since the Jolly video at Fallow I've been obsessed with their channel. Whenever I am in London next, I'm making a point of visiting them.
Jamie giving us his O face when he saw that beef being carved.... priceless! :D
Definitely going to be visiting Fallow now, the food looks amazing and appreciate the ethical/sustainable aspect
i'm so happy that fish heads are getting some love because that is my absolute favorite part of a big fish (my family fights over who gets to eat the cheeks) and I was devastated to know that a lot of establishments just threw them away 😭
I absolutely loved this video!! Would love to try all those dishes. Will be 100% adding visit Fallow to my wish list if we ever come visit England.
I love the look on Barry's face when he was talking about the bones sliding out, etc 😂
Barry raised a good point which didn't get answered - if we try to get hold of dairy beef from a butcher, is it cheaper than normal beef?
Also, I'm all for sustainability, but there must come a point where the amount of processing results in diminishing returns: the cocktails sound funky, but there's a lot of fuel and time going into the vodka infusion.
LOVE Fallow and make it a point to visit them every time I am in London!
I swear this channel just keeps getting BETTER! #SortedFood 🤤
I absolutely love seeing restaurant chefs coming in and showing why they cook things the way they do and what goes into it. Just fascinating!
I love Fallows youtube channel. The guys are so down to earth and unpretentious. Cooking the food that they would like to go out and eat makes their restaurant very inviting. Can't wait to go when I take a vacation to London one day.
A super cool episode, lads!!
I can't lie, as a beef farmer my favorite part was definitely the last. It's interesting to see things that are common in rural areas (eating dairy animal meat or eating cattle that have lived to a ripe ol' age) being recognized for sustainability and appreciated at a gourmet level. I know a lot of folks who would be shouting out agreement about the flavour offered from an animal who has been on pasture for so long.
Please please please have these guys do your burger challenge !!!!
Wow, that are some very interesting and probably insanely expensive dishes. So envious you got to taste that!
Enjoy and hopefully they return more often. They look really experienced, and they are very fun to have on the show.
Love it! It's some stereotypical rugby lads being incredibly delicate and thoughtful with food!
For this American, Fallow is a dream food tour destination. Loved this video!
Jamie's face is every child at Christmas ever
Jamie had the best day ever, didn't he?! 😁
Must visit place when going to London. Tallow is a lovely place with great people and fantastic food.
i've been following fallow for ages, awesome to see you guys together.
Cod cheeks and tongues are so delicious. They are a staple in Newfoundland cuisine. Yummy!!
NLder here also. I remember my Mom stewing Cods heads. Yum!
I have been watching Sorted for 12 years and for me. this is the one of the most interesting and engaging videos.
Perhaps not as memorable as Jamie’s Sia dance… but incredible none the less.
Wow I LOVED this episode - so interesting to see what bright young and passionate individuals are doing, reinventing the wheel to meet our future needs but not compromising on flavour or quality. Must get myself down to fallow now!
This is the best video in a long while
My two favorite UK based food folks.... Fallow and sorted !!!! im in heaven
Absolutely LOVE this! Not only do I try to implement the same thing in my job, but also at home. The experimenting is so much fun.
This was an awesome video to watch! This restaurant has now been added to my England bucket list.. if I ever get there. 😅
I love how the norms have been doing this for years now and are still amazed at new ingredients and cheffy techniques.
What an incredible couple of chefs
12:38 LMAO the pepper mill
the pepper grinder bit made me giggle
Been trying to get to England purely to visit Fallow after I seen Sorted and Korean Englishman visit there last time. They're so far ahead in the culinary game, I'd do anything to be in their restaurant.
Will & Jack both seem to have that rare incredible blend of talent and humility that you don't often see is such quantity in people, at least based on this video. Lovely guests; love to see them back anytime you're all willing.
After a while really interesting episode. Its about cooking, recipes and showing how is it done plus passionate and not so obvious things presented. I think at least for me it is one of top episodes in this year.❤
I learned more from this episode than I have from the past three months of Sorted videos. Loved the tips of using the brines and waste to add flavor to another dish. I recently used my prawn boil water reduced and emulsified with garlic butter to improve the richness of some rice. On top of that, I loved the homage to Ross and Monica with the moist-maker toast. My favorite, though, has to be the use of burning oil to add depth of flavor to the mussels. I've always been a proponent of a smoking hot pan with delicate proteins, and this method went beyond confirming my suspicion that a bit of burnt oil flavor isn't inherently bad.
From 12:30-13:45, all I could think was...Barry must be a chef because the chefs from fallow left the HOB on!!!! Amazing ideas overall!
Absolutely phenomenal video guys. I wanna try all those foods.
This was thoroughly enjoyable. Lots of interesting things going on, and the restaurant fits the channel well. Eliminating food waste, etc.
Fab british innovation. Will be going there , it ,s worthy of a bucket list must do,fab
My day was just made so much better
Barry fell in love with the food you could see it in his face. Jamie was in heaven from first sniff. It looked amazing.
Sustainability is such an interesting thing and I love to see interesting ways people approach it. I was reading a book about the History of Food and the garde manger was an important position to help guard food, make it last, and find interesting ways to extend things, much like using things sustainably and responsibly. It was o cool to see the cod head and the self grown mushrooms as well as the use of the beef and the martini.
I remembered too when I was growing up, there was a little Japanese restaurant that served grilled yellowfin collars to people that knew about it and it was really good and I didn't even love fish at the time.
Wonderful video! One day I hope to visit the UK and London and would love to visit these restaurants you showcase.
If you're gonna be a meat-serving restaurant I think this is absolutely the way that it should be done: waste nothing and treat everything with the utmost respect and care. One day I hope to eat at Fallow, love it.
Fish cheek/collar is the best meat on the fish! So happy to see it being appreciated.
Fish head is lovely! It's something I've grown up eating in southeast asia, you can fry it, steam it and even boil it. Slurp up all that collagen goodness :)
I love the fallow service live streams, great to see them here
Love this crossover, been following and loving Fallow's content!
I learn so much from you all!
So glad! :)
Grass-fed requires different cooking techniques but it is *flavorful.*
This was so much fun to watch. I've seen tallow candles for bread baskets.
Oyster shells usually do not go to waste. Where i live they are used as fill for cement. Fun fact, you can turn sea shells into concrete. The ancient Romans did. But you can just put them into the cement as filler, because they are structurally very strong.
Took my Dad here for his birthday last year after seeing your previous video at their restaurant, bit pricey but for a special occasion would recommend, delicious!
I do not think I have any restaurants in my area like this - y’all are so lucky! This was an outstanding vid.
Such an amazing Chefs! Would love to see them again on the show!
Love the friends reference with the "moist maker"
Big fan of the fallow boys now, this video was incredible. And such nice blokes
i just recently started watching fallow on youtube they have some cool vid ideas for showing what it's like running a restaurant
These guys are genuinely on another level of being a chef