Came home after a busy day in the kitchen. Sparked one. Cracked a beer. And sat and watched this for hours 😂 your kitchen is the one, what a team, nicely done chefs
Bro you’re so funny 😂 that was how I spent my evenings as a chef. I live vicariously through these videos now. Some days I miss it. Most days I don’t. Wasn’t meant to be for me.
I'm in culinary school rn, and the way you work shows me a lot of what I'm lacking, and it inspires me to improve myself. Thank you chef, keep uploading.
Just had dinner at Fallow today for the first time and oh my it was absolutely incredible 🤩🤩 If you get a chance to book the chefs table 100% do it, its amazing to compare what you see in the videos to real life. 😄
At 9:26 just shows what a leader you are! Instead of shouting across the kitchen and creating stress during a rush. You go over and help the cook and also show him how to be more efficient, in a zero stress way. At it as always chef!🫡
Literally the only thing I miss from working in Papa Johns is the banter. "Slide to the left, slide to the right, criss-cross!" brought back some good memories. thanks folks
Such calm and deliberate movement during every step of this rush. I worked in a fine dining kitchen for 10 years and was constantly sweating and second guessing myself, especially during the rush. Just great efficiency of movement.
Bruhhhh this is so satisfying. Quality work with a sense of urgency but without maniacal disorganization. This brings me back to my manufacturing days when everything just "worked" because the team was solid.
I run a campsite in Cornwall I have been recommending all my guests from London to your restaurant I was a chef for 17 years I love your food and will visit soon myself for the cods head !
You guys are brilliant, so likable, you're firm but incredibly fair, I can imagine that you two are amazing bosses, what a privilege it would be to work along side you, I've got cancer and about 12 Months to live sadly but your videos make my days enjoyable, I'm 37 in October and I'm hoping at some point I can travel to taste some of your food, keep smashing life, what a jewel you all are. Never liked watching someone work so much, your all in sync and harmony and its truly beautiful to watch, i feel immensely honoured to be able to watch such chemistry, keep up the good work lads and lasses. ❤
Appreciate videos like this. I work Datacenter/IT and only wish my day was this active/vibrant let alone being able to record it all. Keep up the good work!
So excited to check out your place tomorrow! I’m a flight crew with frequent layovers in London and I’ve been excited to check out your place on my next London layover!
i love the story of marco white walking the streets of london at night as a young lad waiting for the morning to go to the Roux office knock on there door and ask for a job !!! If i was a youngster again i'd be knocking on your door , gotta learn from the best !!!!!!!
Chef with a family here , I can tell you that morning shift is fantastic when you have children. Working nights when you have a family is a sure fire recipe for divorce. My rosters are always young single chefs at night and family orientated chefs during the day .
What’s that “heating” machine that looks like a salamander? I see you put things there when you don’t think it’s hot enough, I would just think it would burn. If anyone knows, it’s be helpful. Maybe just an advanced salamander
I was a chef for 12 years. Would love to join this kitchen for a service. Brings back the memories. Of just going hard all day expedite orders. Never overwelmed by the moment. And serve the most consistent product every dish
What I don't get is once they do the prep for lunch or whatever, how the hell doesn't that food get cold ? It just sits there, apparently without any source of heat keeping them warm. Like the fries at 18:10 ... those will definitely get both soggy and cold .. no? How do you handle that ?
I am interested to no what is the most possible itams on your menu for breakfast lunch and dinner please I heard you say mushroom for the BK.and ? Do fallow do pizzas .
Came home after a busy day in the kitchen. Sparked one. Cracked a beer. And sat and watched this for hours 😂 your kitchen is the one, what a team, nicely done chefs
😂😂😂 same bro
yes Chef!🙌
The grill master episode was absolute organized chaos
Bro you’re so funny 😂 that was how I spent my evenings as a chef. I live vicariously through these videos now. Some days I miss it. Most days I don’t. Wasn’t meant to be for me.
Love the dedication
I'm in culinary school rn, and the way you work shows me a lot of what I'm lacking, and it inspires me to improve myself. Thank you chef, keep uploading.
Same! Goodluck 😊
I hope they stop you from using a deep fryer.
jus wanted to help crack 100 likes on this comment.
Just had dinner at Fallow today for the first time and oh my it was absolutely incredible 🤩🤩
If you get a chance to book the chefs table 100% do it, its amazing to compare what you see in the videos to real life. 😄
wadiyatalkinabeet mate
@@scuffedcomedy4819 claz mate whats going on
Did you get a trippasnippa?
We're not in London mate lol
I could never be a Chef again but Watching these is very therapeutic, amazing team, amazing kitchen, amazing Restaurant.
Why
At 9:26 just shows what a leader you are! Instead of shouting across the kitchen and creating stress during a rush. You go over and help the cook and also show him how to be more efficient, in a zero stress way. At it as always chef!🫡
Started watching these for the satisfaction 2 months later I got my first job as a apprentice chef in a pub wish me luck boys
Literally the only thing I miss from working in Papa Johns is the banter. "Slide to the left, slide to the right, criss-cross!" brought back some good memories. thanks folks
“Bacon, egg, cheese, bacon, egg, cheese” very true my guy
These videos are so calming to me somehow, I work in a kitchen but no where near this level. Love it
the way the kitchen flows is really nice, its like a zone
Oh man, i am eagerly waiting, i love those ones so much!!
Such calm and deliberate movement during every step of this rush. I worked in a fine dining kitchen for 10 years and was constantly sweating and second guessing myself, especially during the rush. Just great efficiency of movement.
Look forward to these POV episodes 😊
Great job chefs! Could easily watch you guys make some delicious food for hours 👍
finally got a new service video, love it guys.... keep em coming
Give us more. One hour is not long enough 🤔😍
agree!!!!!
Yep, that's my morning routine. Beautiful work, mate. You do a solid job.
Bruhhhh this is so satisfying. Quality work with a sense of urgency but without maniacal disorganization. This brings me back to my manufacturing days when everything just "worked" because the team was solid.
I run a campsite in Cornwall I have been recommending all my guests from London to your restaurant
I was a chef for 17 years I love your food and will visit soon myself for the cods head !
You guys are brilliant, so likable, you're firm but incredibly fair, I can imagine that you two are amazing bosses, what a privilege it would be to work along side you, I've got cancer and about 12 Months to live sadly but your videos make my days enjoyable, I'm 37 in October and I'm hoping at some point I can travel to taste some of your food, keep smashing life, what a jewel you all are. Never liked watching someone work so much, your all in sync and harmony and its truly beautiful to watch, i feel immensely honoured to be able to watch such chemistry, keep up the good work lads and lasses. ❤
Damn bro I turned 26 on October... U made me rethink my whole life.... Hope everything works out
Hope you're still with us dude 🤞
Appreciate videos like this. I work Datacenter/IT and only wish my day was this active/vibrant let alone being able to record it all. Keep up the good work!
Hour long POV… mission accomplished
the communication and everyone just on the same frequency is so nice. makes me want to join a real kitchen
I work in pharmacy … it reminds me of my job … less food ingredients but more drugs! Absolutely great work! A chef after my own heart! x
as a former prep cook I can assure you that drugs in the form of stimulants and downers are as common as in a pharmacy, albeit not legally prescribed.
So excited to check out your place tomorrow! I’m a flight crew with frequent layovers in London and I’ve been excited to check out your place on my next London layover!
Finally!! we have a new service POV
watching this as I enjoy a freshly warmed uncrustable -- life's good 😁
😂enjoy
Your warming your uncrustable? Just let it defrost it’s better
You guys cement my want to open a restaurant one day I totally look up to you guys living the dream!
Starters got hammered, but still very cool service 😀
Amazing content, keep em coming 🤩🥰
Yaay! Can't wait. 😁
Gazza crushing the garnish!
Those Fallow staple sauces should be available to order!!! 😊
Love the POV vids keep it up FALLOW, hope i get the chance to dine there if i ever visit London.
Nothing I love more than pov cooking and British accents ❤
That was awesome to watch. Chef was Cool Hand Luke. Smooth Operator.
Merci ❤
i love the story of marco white walking the streets of london at night as a young lad waiting for the morning to go to the Roux office knock on there door and ask for a job !!! If i was a youngster again i'd be knocking on your door , gotta learn from the best !!!!!!!
"Nah we don't have ketchup. We don't do it, no."
Good man! 😄😄
Good service 🤌👍
I watch your videos mostly when I'm eating so it feels like I'm actually eating the food that you are cooking 😅
This just looks fun
Did he really have to count the burgers by hand ? There’s four rows of three. 😂
I've been looking forward to videos like this. Wish you more success
New fan here! Hopefully get to try out your restaurant one day 😎
43:12 saw you fling that 'mater Chef!!!! Busted!!!
Love the "royal" call out
1 hour vid? yes plz
42:48 chef is like I need it right now and your already too late 😂
Big props to the Chefs cooking the breakfast shift! - no one, and I mean no one wants to work the breakfast shift especially on the weekends.
Chef with a family here , I can tell you that morning shift is fantastic when you have children. Working nights when you have a family is a sure fire recipe for divorce.
My rosters are always young single chefs at night and family orientated chefs during the day .
My son loved breakfast shift in the various places he's worked. His first real place was seafood and he's back in a seafood place
I do the same thing! Turning things and arranging it so it fits so my brain can log it
Хорошей слаженной работы! ШЕФ
Amazing work, I know they’re delicious my brain has just convinced me they’re cold 😂
Release more grill pov please those are my favourties
No Ketchup 😅👍
Great vid, great insight. Thanks
The art of brunch sandbaggery
Yes sir!!!! Love it
Damn, every time I see your videos and how your kitchen works, it makes me rethink leaving the gastro industry.
Now do a dinner service please!!!
Need to remove the laser film of the soft serve machine
I want to eat here!!!!
How do you reheat the food ? Like eggs etc or is this cold serve
How do you make those sauces that consistency to where the spoonfuls stand up. Is it a gelee? Gelatin? Xanthum?
what camera's / mics do you use?
I put it at 2x then back down to regular and thought my phone broke cuz he was still moving too fast
What a smooth service! I run a kitchen with 3 chefs. And It's a disaster
So you're not exactly running a kitchen then 😂
Halibut lookin goooooooood!!!
What’s that “heating” machine that looks like a salamander? I see you put things there when you don’t think it’s hot enough, I would just think it would burn. If anyone knows, it’s be helpful. Maybe just an advanced salamander
Is there a dedicated Saucier at Fallow
how did he make the eggs like that?
The server asking for ketchup hurt me inside
how does everything stay warm? Asking out of curiosity
I want to eat at this McDonald's😋
We’re due for another bar POV for crying out loud !
Cheese burgers for Brekky omg uk too.full English
I was a chef for 12 years. Would love to join this kitchen for a service. Brings back the memories. Of just going hard all day expedite orders. Never overwelmed by the moment. And serve the most consistent product every dish
Is that a pastry bun burger?😮
Why are you counting each bun when you can count the columns and x 3?
What is he frying at the start?
Can anyone please tell me what it is that he is plating at 35:28? Is that the halibut?? Why is it in such a big portion and uncut aswell 😮
Cod's head, I believe.
Did everyone go to culinary uni ? To work here ?
I feel bad for the dishwasher 😂😂😂😂
my motion sickness is kicking hard with this one lmao
I Want to work their so bad 😭😂
What I don't get is once they do the prep for lunch or whatever, how the hell doesn't that food get cold ? It just sits there, apparently without any source of heat keeping them warm. Like the fries at 18:10 ... those will definitely get both soggy and cold .. no? How do you handle that ?
It is kept cool
7:45 felt
How I see myself in overcooked(I burned all the food and missed 7 orders)
never expected so much "cheese on that" in a non American restaurant.
I am interested to no what is the most possible itams on your menu for breakfast lunch and dinner please I heard you say mushroom for the BK.and ? Do fallow do pizzas .
Which one is the head chef? The one expediting orders on the right or the one wearing the gopro?
The one on the far right and the one with the GoPro are both Senior Sous Chefs; not too sure about the chef in the middle.
it's just a question but... why he are touching food with hands while he is wearing a watch . . . ?
Love to work that ❤
I’m confused do they prep their breakfast rolls then reheat
Was wondering the same
11:30 No we don't have ketchup.
weird to me that he cant see like 11 eggs or 15 buns and has to count them each time.
im just not comfortable with spoons management . you know what i talking about
Surley, if they close the draws a little less violent the containers won't always slide to the back..
No you need to fill the draws with the containers. Also it's a klitchen it needs to be robust 🙂
Really, knuckle testing for heat!?
Wow, I didn't know people liked hamburgers with breakfast over there.
1:33 Just 11 eggs ?