I think majority of people underestimate how much knowledge, skill, and effort it takes to run a great quality restaurant- even more so than any other company. Also, what a privilege it must be a part of such amazing team of cooks/chefs and witness amazing creations day after day. Love your channel and keep it coming! Cheers from NYC.
I think the only thing you can do is cook to your palate and deliver quality food. If the customer doesn't like it, then it's a matter of taste, not whether the product was good or not. The drive behind sustainability is absolutely fantastic as well!
I really hope they're successful with this one too, so talented at what they do and really put themselves and their finances on the frontline to make this happen. Wishing all the best going forward! 🙏
I work in Canary Wharf and managed to visit a couple of weeks ago. Highlights for me were the cuttlefish toast which was really interesting and the mushrooms which were executed perfectly. Best of luck!
Really loving the quality and information in your vids. At least one trip to the restaurants is hopefully going to be the highlight of 2025 for me. Can't wait!
I'm really very interested in how the grow wall actually works. I've been wanting to create something like that inside of my house on an otherwise boring bit of wall for a while now, but I never figured out a realistic way of doing it.
Love the emphasis on finding new ways to be sustainable and cut waste on top of everything else. Would be great to see practices like that become more of a default industry-wide. Much needed in the coming years.
I really liked the last comment. 'At the end of the day you don't cook for the reviewer, you cook for the customer.' Next time I visit London I'll make sure to stop by Fallow.
@HM13895 I watch them most of the time without any volume on as to not disturb my wife since I usually watch the videos at the same time we're watching a show on TV lol.
I wouldnt call it zero waste. Use each part. But I imagine there is waste since its food service. Its almost impossible to not create waste. Life Cycle Assessment shit.
Just watched your “Octopus” recipe. I’ve eaten it, but they are a creature that needs to flourish.. So now unsubscribed. Good luck with everything else. 😊
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
appreciate the transparency throughout this process. Starting restaurants is not documented enough.
I think majority of people underestimate how much knowledge, skill, and effort it takes to run a great quality restaurant- even more so than any other company. Also, what a privilege it must be a part of such amazing team of cooks/chefs and witness amazing creations day after day. Love your channel and keep it coming! Cheers from NYC.
I think the only thing you can do is cook to your palate and deliver quality food. If the customer doesn't like it, then it's a matter of taste, not whether the product was good or not.
The drive behind sustainability is absolutely fantastic as well!
I really hope they're successful with this one too, so talented at what they do and really put themselves and their finances on the frontline to make this happen. Wishing all the best going forward! 🙏
Just ate here this evening - sea bream tartare and eton mess were very nice too. Good luck with the new place.
I work in Canary Wharf and managed to visit a couple of weeks ago. Highlights for me were the cuttlefish toast which was really interesting and the mushrooms which were executed perfectly.
Best of luck!
Really loving the quality and information in your vids.
At least one trip to the restaurants is hopefully going to be the highlight of 2025 for me. Can't wait!
It's nice to see Javier from Texas Roadhouse has gone on to bigger and better things.
I love the wall, time to book a trip!
This is so fascinating. Hope everything goes well. The dishes all looked amazing.
I'm really very interested in how the grow wall actually works. I've been wanting to create something like that inside of my house on an otherwise boring bit of wall for a while now, but I never figured out a realistic way of doing it.
awesome to see this all behind the scene bits, rock on guys you gonna make this a succes also!
That mixed grill 🤤🤤
That snail flatbread looks like something you'd find at FKABAM
I am not a big foodie at all, really basic. But, I feel like I need to try this food; it looks brilliant lads.
Love the emphasis on finding new ways to be sustainable and cut waste on top of everything else. Would be great to see practices like that become more of a default industry-wide. Much needed in the coming years.
Always interesting but what does ROE mean?
The mud soup and charcoal arugula are outrageous here
I appreciate your high standards, techniques and passion for cuisine and culture. Much respect
So Onion Pakoda?
It’s not on the menu atm! 😭
please do more gluten-free options I would love to visit your restaurant lads❤
Working for you both is my dream
OK so I'm visiting you guys sometime soon. I absolutely love your approach to food, it is very inspiring.
I really liked the last comment. 'At the end of the day you don't cook for the reviewer, you cook for the customer.' Next time I visit London I'll make sure to stop by Fallow.
They’re guests
Brilliant! Hope to see videos of you guys making some of those dishes you talked about here!
Looks ready to go!
Whatever the chefs turn their hands to will be successful
Snail Vindaloo Flatbread sounds like the result of chefs playing Consequences
Were the skewers inspired by Japanese Yakitori? There seems be many parallels!
Keep up the incredible work.
Good luck, guys. I'll be seeing you soon.
Some of those dishes look absolutely incredible. I know that snail flatbread is gonna be incredible if I can get over the words "snail vindaloo" 😂
question: is the woman hungarian? did i clock her accent right? 👁️
Australianish I would say
Looks bussin bussin
translated to english "looks like a bus of a bus" 🤣🤣🤣🤣
Kanda bhaji: I identify as blooming onion 🙆🏻♂️
can't believe people wouldn't want to pay for "cod waste hot dogs"
now label it "sea to land sustainable we use all the animal seafood sausage" and charge $40
Did I just see microwaved cheese 🤣
I hope I can afford to be an investor here before the first ⭐
Inspiring
I know the title of the video was to get people to click... and it worked on me
Would never eat a banana skin or anything made out of it. As there is always a big chance to have a lot of pesticides in the skin
What is the name of the new restaurant?
Roe is the name :)
@vrenni thank you very much, some how I've missed that through the last couple videos lol.
Its in the description and on the menus in the video
@HM13895 I watch them most of the time without any volume on as to not disturb my wife since I usually watch the videos at the same time we're watching a show on TV lol.
Death Roe, or Alien, if you will. Its gonna be eggs. Its going to be delicious chickensh#t!!
As a chef who loves to cook... i dream of working with chefs like fallow
I wouldnt call it zero waste.
Use each part. But I imagine there is waste since its food service. Its almost impossible to not create waste. Life Cycle Assessment shit.
Awesome guys.. i wish i could've join your team even at entry level. Keep it Fallow family
garlic aioli is just aioli, aioli is literally made with garlic
I will never eat snail anything.
Fire
How much you wanna bet that Bloomin Onion is $90+ lol. Must suck to live in the UK not have a Outback Steakhouse :(
Don’t worry about us, no one outside of the U.S is missing out on an outback steakhouse 😂
I've had a bloomin onion at Outback and it was pretty mid
Most dishes at Fallow are around £18 - £35. Can't imagine Roe being too much different.
I'd make a real bet that the Bloomin' Onion is around £16.
You know you can see the menu at 00:58 right? The Onion is £10
Outback steakhouse 😂😂😂
Gross; Not a bug, but close enough to make me barf. 🤮
Just watched your “Octopus” recipe. I’ve eaten it, but they are a creature that needs to flourish.. So now unsubscribed. Good luck with everything else. 😊