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.
@@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.
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!
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!!!
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.
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
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!
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.
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 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.
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.
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!
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
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.
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.
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've never been this early to a video and i'm EXCITED! Coming back to add: HOLY SMOKES that cod head looks amazing! Reminds me of the grilled cod head I had at Matur OG Drykkur in Iceland.
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 😭
Note how they avoided the question like a politician about if dairy cow would be cheaper or more expensive, giving an answer to a question they would have preferred rather than answering the question asked meaning they likely get it much cheaper but sell it more than they would meat cattle.
Sometimes I wish I was a normal on Sorted what with getting to try amazing food and then I remember all the challenges like the spice ones and blender nasty drinks and rethink my wish 😂
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.
I remember a BBC series with Rick Stein on a beach with kids, and they had to plant the mussels in the sand, straight up. Then lots of dry hay was spread over the mussel field and put to fire. The smoke and the heat of the fire opened the mussels, who then were instantly ready for consumption.
When the Fallow dude said, "In Ireland and Scotland they don't really know how good it could be" 🤣. As an Irish person, I couldn't help but smh so hard my neck nearly snapped...
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!
The steak looked phenomenal! Absolutely loved the effort put into finding new and exciting places to reapply the different ingredients into different recipes!!
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!
It absolutely should. Like an inverse crostini in French onion soup, it just adds to the flavor *and* takes away the potential for mess in dishes which might tend to weep as they rest.
It was in one of Friends episodes, Monica makes leftover turkey sandwich with an extra slice of bread in the middle which was soaked in turkey juice. I once took the idea and made a sandwich similarly and it really was a game changed
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!
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 :)
As an Asian and a vegetarian, I've eaten a lot of lions mane mushroom and 100% of the time its either squished and pan fried like a steak, marinated and fried to become a protein to mix into vegetables, or cooked into stews and soups until it becomes a sponge that soaks up all the flavors. The only way we can access these mushrooms are dried versions of it and I've never even heard poisonous
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.
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.
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.
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.
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. 🙏😎👊😦
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.
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!!
Love how it's been a running thing where every chef is in love with that 200 pound pepper grinder
“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
How long before Ben has a mushroom treehouse in the studio?
👀
Before or since?
I think he already has
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.
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.
Watching this guy cook shows that he knows what he is doing. Focused, in order and without fear. Yep he is a chef.
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!
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!
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 would love more of these where restaurants show off some of their dishes and explain the story behind it.
@18:04 Jamie just gave of himself completely to the moment. 🥰😍🥰
Barry and Jamie’s faces while those mussels were being flamed 😂
Oh! Fallow always appears in my RUclips Shorts! So happy to see them here! Please please please collaborate more!
Honestly all the content at the moment is just awesome and fresh! Great work
Really appreciate your comment. Thank you so much 🙏
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".
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
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.
Jamie giving us his O face when he saw that beef being carved.... priceless! :D
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 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
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!
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.
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 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.
Jamie had the best day ever, didn't he?! 😁
I love the look on Barry's face when he was talking about the bones sliding out, etc 😂
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!
Jamie's face is every child at Christmas ever
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.
the pepper grinder bit made me giggle
Love it! It's some stereotypical rugby lads being incredibly delicate and thoughtful with food!
My two favorite UK based food folks.... Fallow and sorted !!!! im in heaven
All of your passion combined is out of this world! Have them come around again!🎉🎉🎉🎉
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.
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 when we can see reactions with other foodies, that really just show the appreciation for food and culture and its just lovely
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
15:05 Jamie’s reaction is not a mood, it’s lifestyle.
Fish cheek/collar is the best meat on the fish! So happy to see it being appreciated.
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.
Grass-fed requires different cooking techniques but it is *flavorful.*
These 2 fallow fellows make Ebbers look tame by innuendo standards.. And I'm here for it!
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.
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.
LOVE fallow's channel, match made in heaven!
I've never been this early to a video and i'm EXCITED! Coming back to add: HOLY SMOKES that cod head looks amazing! Reminds me of the grilled cod head I had at Matur OG Drykkur in Iceland.
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’ve watched sorted for so long and never get bored. Always coming up with good ideas guys
Note how they avoided the question like a politician about if dairy cow would be cheaper or more expensive, giving an answer to a question they would have preferred rather than answering the question asked meaning they likely get it much cheaper but sell it more than they would meat cattle.
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.
Sometimes I wish I was a normal on Sorted what with getting to try amazing food and then I remember all the challenges like the spice ones and blender nasty drinks and rethink my wish 😂
Yup, there are the pros and the cons for sure! We like to think more pros though. 😉
@@SortedFood definitely more pros but the cons would make me throw up on screen if it was me eating them
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.
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!
Big fan of the fallow boys now, this video was incredible. And such nice blokes
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.
For this American, Fallow is a dream food tour destination. Loved this video!
I remember a BBC series with Rick Stein on a beach with kids, and they had to plant the mussels in the sand, straight up. Then lots of dry hay was spread over the mussel field and put to fire. The smoke and the heat of the fire opened the mussels, who then were instantly ready for consumption.
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 🤤
Love this! It’s like the Great British Menu if it was more accessible 🤣
It really is!
Incredible content and promotion of sustainable food, and reduction of food waste. Bravo!
Barry fell in love with the food you could see it in his face. Jamie was in heaven from first sniff. It looked amazing.
When the Fallow dude said, "In Ireland and Scotland they don't really know how good it could be" 🤣. As an Irish person, I couldn't help but smh so hard my neck nearly snapped...
Must visit place when going to London. Tallow is a lovely place with great people and fantastic food.
Love the friends reference with the "moist maker"
Please please please have these guys do your burger challenge !!!!
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 absolutely love seeing restaurant chefs coming in and showing why they cook things the way they do and what goes into it. Just fascinating!
The steak looked phenomenal! Absolutely loved the effort put into finding new and exciting places to reapply the different ingredients into different recipes!!
Definitely going to be visiting Fallow now, the food looks amazing and appreciate the ethical/sustainable aspect
It's funny that Ben introduce Fallow to The Jolly/KE guys before he brings them to sorted. 🤣🤣
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!
Fab british innovation. Will be going there , it ,s worthy of a bucket list must do,fab
The “moist maker“ should exist for so many dishes ❤
It absolutely should. Like an inverse crostini in French onion soup, it just adds to the flavor *and* takes away the potential for mess in dishes which might tend to weep as they rest.
It was in one of Friends episodes, Monica makes leftover turkey sandwich with an extra slice of bread in the middle which was soaked in turkey juice. I once took the idea and made a sandwich similarly and it really was a game changed
@@ArchangelShine MY SAAAANDWICH?!~
@@ArchangelShine The extra slice of bread was soaked in gravy, and Ross dubbed it "the moist maker"
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!
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 :)
As an Asian and a vegetarian, I've eaten a lot of lions mane mushroom and 100% of the time its either squished and pan fried like a steak, marinated and fried to become a protein to mix into vegetables, or cooked into stews and soups until it becomes a sponge that soaks up all the flavors. The only way we can access these mushrooms are dried versions of it and I've never even heard poisonous
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.
Jamie's face when they said cow fat old fashioned was great lol.
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.
Cannot recommend Fallow enough. Well worth travelling for, which I did. Went there off of Ben's recommendation. Thank you, Ben.
That’s so awesome to hear. We’re so glad you had an amazing time.
I don't think I've ever seen Jamie so emotional as that last bit. If he was standing for that he would of fainted.
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.
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.
Highly recommend cod’s tongue- crispy fried! Amazing
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. 🙏😎👊😦
All looks stunning but that beef made me drool! With a side of potatoes fried in tallow, oh yeah.
That was absolutely wicked !!!!!!!!!!!!!!!!!
i've been following fallow for ages, awesome to see you guys together.
12:38 LMAO the pepper mill
14:55 Standing ovation for this title card! 👏🏽
Tthis made me drewl all over my keyboard, all of that looked and sounded absolutley AMAZING,
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.