A Day Running Fallow: London's Busiest Restaurant

[Will] Fallow has been a journey.

Me and Jack met working at Dinner by Heston Blumenthal.

We basically know pretty much exactly

how each of us is going to think about any given situation.

We'll have 80 members of staff,

and then roughly we'll be doing around about 800 covers

every day throughout the week.

So it's a very large team.

[Jack] We're amassing over a 100 million views a month

on all of the different platforms that we do

between Instagram, Facebook, YouTube, TikTok.

That's been over two billion views since we started,

which feels very strange to say that out loud.

[Will] The restaurant in London is the reason

that the channel is successful.

It's our main point of difference for most creators.

It's our sort of competitive edge in the food space.

[Jack] With so many people watching online

and so many people coming with an expectation

of what Fallow is in their heads already,

the pressure really is on for our teams to deliver something

that's exceptional every day.

Hey guys, I'm Will Murray.

And I'm Jack Croft.

We're here in St. James's Market today

at Fallow Restaurant.

We're going to be showing you behind the scenes

of how we cook for a thousand covers a day

and also run a YouTube channel.

Should we get cracking?

Yeah.

[bright music]

So we're on breakfast service.

It's 8:30 and this is our first breakfast wave.

We can do anywhere between 150 to 250

covers before 11 o'clock.

And while Will's doing breakfast,

I'm going to go downstairs and get all the orders put away.

The funny thing about Fallow is,

it's actually a daytime restaurant.

So we do 55% of our covers on breakfast and lunch.

We wanted it to be this like all day dining bistro,

super accessible for everyone.

Whether it's a business meeting, whether it's a celebration,

lifestyle, or tourist breakfast experience,

we're trying to deliver that Fallow experience

like right from the beginning, 7:30 in the morning.

As soon as the guys get in here, it's only really one speed,

which is set up and go.

The guys work a three and a half day week,

which is really good, but they just know

when they're in the building

it's going to be pretty much full on busy the whole time.

It's one of the only restaurants

I reckon where you're not concerned about how much food

you have to prep.

You just know if you prep it, you will sell it.

Breakfast is one of those meals

where you don't really need to over complicate it.

People are coming for breakfast meetings.

They just want something that's delicious,

quick, super tasty.

This is Archie. Archie's new on breakfast.

So the way that the sections work at Fallow,

it's not like fixed.

Everyone will do a little bit of everything,

so it's really important that everyone can jump on

if there's holidays or gaps.

So having the flexibility

among all the sections is really good.

And also it keeps it fresh for the guys.

They get to sort of duck and weave

out of different services.

They learn really, really fast.

Here at Fallow, because we've got such high volume,

we typically use these little trays

and sort of freshly bake the eggs in batches.

We get the perfect result every time

and it's completely consistent.

The hardest thing about doing a thousand covers

in a day is keeping the standards.

So anything that we can do to make life easy

and deliver a consistent product.

Only gets three minutes at 180 with steam.

We've got this really beautiful

sort of rare breed pork mince.

We just whack everything on this grill,

which is a synergy grill.

This thing never stops all day and it never misses a beat.

This is genuinely inspired by a Maccies breakfast

in the best way possible.

It's what you want to eat in the morning.

You got your patty there.

Delicious smoked bacon from HG Walter.

And then we're going to whack

some beautiful American cheese on there.

This is our laminated croissant book.

So basically you make a croissant dough

and then you compress it between a really strong

metal ring and two trays.

In the UK, we've got this HP sauce,

Houses of Parliament sauce.

So this is our version of that. This is walnut ketchup.

We make all these sauces.

It's got a lot of pickled walnut in there,

which is like a old English preserve.

And then we just put our pork patty

and then we just go on with a beautiful egg.

So you have about 80 of these patties

across this group a day.

I'd say for lunch and breakfast

there is a different kind of service

because it's a bit more of a functional meal.

So you have to take a bit of the ambition

of creating a really cool creative menu

and do something that fits perfectly

with what people want to eat.

You can reinvent the wheel, but at the end of the day,

people just want to smash a pork roll every now and then.

I do right now, actually. It's 8:45 now.

Breakfast service is about to get busy.

See the customers coming in.

This is probably a good time to go downstairs

and see what Jack's doing

with the deliveries and the team briefing.

So one of the most important parts of our day

is our first senior briefing with the sous chef team.

So we got Sean and the head chef.

Yeah, we've got a delivery of cod heads

coming in later this afternoon.

We've got Asite, who's in charge of pastry state.

The strawberries are looking beautiful.

Peak season English strawberries right?

And I've got my two sous chefs.

So every day we do a handover, highlighting any issues

with food, any service issues,

issues with any of the product

so that we can start the day on top of things.

So in a team this big, communication is arguably

one of the most important things.

So everyone knows what their focus is for the day.

And we have clear actionables

and make sure that everyone is performing

at the highest level.

Sean, do you want to focus on cold larder

and garnished communication?

AJ, you focus on meat and fish?

Absolutely.

Cool, right. Let's get cracking.

Split the sections out.

So Sean and AJ now are going to go and brief

the sections individually,

making sure they're all happy

with all the recipes they need to make for today.

Make sure they've got all the product in the building

that they need and making sure that their services

are covered.

So every section in our kitchen is around about eight people

on each section, basically like his own little kitchen.

They'll be switching between services.

They might do prep, they might do lunch service,

they might do dinner service.

So obviously when we're cooking for a thousand covers,

it's very important that the front of house

as much as the back of house know exactly

what they're doing.

So every day we'll write down the fish

that we've got for the day, the sizes we've got.

Because we're buying whole carcass as much as we can,

the meat sizing and variety and breeds change as well.

So we'll fill out daily

and then hand it to the front of house by 10:30

so they can then brief their teams.

We have a senior checklist to complete every day.

First one is obviously the morning briefing,

which we've just completed.

Next one on our list is check in with all the sections,

go through the handovers and go through all the prep lists.

Then we've got all the cleaning checks, pests checks,

grease management checks,

all the fundamentals which are super important

in any high functioning restaurant.

Most of the job is managing people now,

you know, especially of a team this size.

35 chefs a day, 60 chefs on the rota in total.

Just writing the rotor alone is a mammoth, mammoth task,

which takes hours a week.

I think it's really important to keep some things

in the knowledge of the chef.

If everything goes too automated,

everyone forgets how to do things.

Every chef in this kitchen should know

how much the produce they're prepping costs,

where it's come from, and how to best utilize that product.

That's our job as mentors and managers

to train them on these things.

So you can see the prep is fully underway here.

Got seven whole halibuts here,

which Derek is just prepping down for the a la carte.

And then behind me, you've got Ashwin who's grilling

all the bread for one of our most popular dishes,

which is mushroom parfait.

So he grills about 45 loaves of Campaillou bread a day.

Just after 9:00 AM here in the Fallow prep kitchen.

While I crack on with some prep down here,

you guys are going to go and hang out with Will

and see how the media team is briefed for the day ahead.

So a lot of our media happens in our restaurant, Fowl,

which is our sort of chicken restaurant.

They're actually connected.

These little corridors are always super busy all day.

Our YouTube set is here.

It's a chicken restaurant.

So this is where we film our content.

As chefs, we're always trying to push ourselves.

This dish pushed us to our absolute limit.

So we set up a camera and lights over there and that's it.

It's not very high tech. It's very functional, I would say.

And then the rest of the week, it's a chicken restaurant.

We do all of our filming condensed into that one day.

So sometimes it's like a 14-hour day shot

between different shifts.

So it's almost like a restaurant service.

We treat it like that. And this is our media team.

We all talk about what the upcoming schedule is.

We separate it up into four different categories.

Long form content for YouTube.

Series of ad reads

using the every pan chef's need to know video.

[Will] Short form content.

[Team Member] We've got quite a lot of short form

going out this week, which is great.

[Will] We've got a team who's working on a book.

[Team Member] We've got meetings with publishers.

[Will] And then we have a more traditional

marketing team as well.

The end of the week is extremely busy with visits

to Sheffield.

So one really good positive thing is I just got a report

through from the Fallow chef China.

We got 2.1 million views on Mussels Like a Chef,

on Chinese TikTok.

And then we've got an extra 62,000 followers on Rednote,

which is huge.

So we just need to keep pushing on the Chinese social media

because it's completely different.

And on Instagram, we've put the new tracking links

into the linktree so we can see now directly

who converts from watching a post

to making a booking in the restaurant.

Oh, nice, okay, great.

So content planning's looking really good.

It's 11 o'clock, we're going to go down to the Fowl basement

kitchen to start getting ready for a very busy day at Fowl.

We make the chicken,

we marinate it for around about 24 hours.

It's in a mix of spices

and we kind of wanted to get the flavor of a KFC hot wing

onto our chicken burger.

So it's nice and spicy.

The unique thing about Fowl is,

and it's very rare to find this,

we're 100% free range chicken shop.

We take the whole bird, butcher it all down,

and then spread the carcass out

throughout the rest of the restaurant group.

So once we've got our chicken really nicely coated

in this sriracha spiced slurry, the perfect dry dredge

needs to have a good amount of starch in there

so it sticks to the chicken.

And this recipe is quite high in cornflour,

which probably out of all the starches

have the best adhesion.

The beauty of a thigh is there's more space for the dredge

to hang onto rather than a chicken breast.

We just lightly lift it up.

And as we do this, we count to 60 in our heads, so 60 times.

A small amount of moisture is released from the crease

of the chicken as it gets tossed over.

This insight came from a chicken consultant,

which does exist.

He actually came up with the recipe

for the McChicken burger, and they worked out

that if they basically tumble dry the chicken

in a huge spice mixer 60 times,

it gives the optimum level of crag.

We obviously don't have a huge tumble dryer.

We just have our hands for even more adhesion.

We have a mixture here of buttermilk, few more spices,

and then some cornflower with some water.

And then we just drop our chicken into there.

The thing that you always hear is you need to pack

as much dredge on, but fried chicken is actually about

how much dredge you take off.

Fried chicken is hard.

I thought it was easy, but fried chicken is difficult.

So this is what I mean about the crag.

This crag formation is the pinnacle of fried chicken.

You can't get that unless you literally just stand there,

turn it over 60 times and really, really look after it.

I want to tip off a little bit of the excess dredge,

but not too much.

And then we lay it into our clean oil.

Really important to use fresh, clean oil every day.

We only stay ahead 10 portions.

We'll roughly sell around 150 to 200 portions a day.

This fryer all day long, a chicken steam bath.

We're looking for a blonde crust,

but an internal temperature of 70 degrees.

And then we chill it down.

Actually on the second fry,

what we've found is the chicken retains

a lot of its moisture.

We can just whack one of these perfect ones into a fryer.

This is what we're looking for.

It's like fine crag formation all over it.

Make it super crispy. This goes into a 190 fryer.

There's a lot of science and neuroscience

that goes into the perfect fried chicken.

Basically the most addictive foods are ultra crispy foods

match with something tender.

So that's why our brain just tells us to love

high protein fried chicken.

So we take out our chicken

and then what we've got is this chicken salt,

a mix of like chicken bouillon powder.

All of the flavors we love about chicken flavored crisps

with some Sichuan as well,

which is a bit of hot and numbing.

And then we cover it with our sriracha honey as well.

And then we just whack on one cheese slice.

That just goes under the sally for one second

just to soften.

Whilst we're waiting for the chicken,

we just build up our burger.

Black pepper ranch, whack down the burger,

and then we finish with these house-made pickles

and then just put our Fowl bun on top.

So that is the infamous Fowl chicken burger.

Part of the job is that you always taste the first bit

of chicken as well, so.

That is absolutely everything you want

out of the fried chicken burger.

Now that the chicken's done, we're going to head back over

to Fallow to see Jack running and organizing the tastings

at Fallow before lunch service.

Now 11:30, 12 o'clock we start lunch service

and we go all the way through till 10:30 PM.

So we've got about 15 chefs upstairs at the moment,

and they're taking all the stuff out of the fridges

from breakfast and transferring it

to all the a la carte stuff,

as well as cleaning the kitchen and flipping the restaurant.

It's the busiest part of the day.

So we're going to jump on, help the guys clean,

bring up all the stuff, few coffees for the boys, of course.

We've got about 350 covers for lunch.

All the business meetings in the area coming in,

they want their food quick.

So if we're behind on the setup,

we're behind on the tastings

or there's not enough food upstairs,

we'll be behind for the rest of the day

and it'll be a really hard day.

We quite often find sort of like

towards the end of the week,

people are having breakfast a bit later.

They're taking their time a little bit.

Whereas start of the week,

people might be finished breakfast by about 10:00

and you might have an extra 15 minutes,

which is like a godsend.

So we're just going to set up the pass,

get all the crockery changed over from breakfast

to the lunch crockery.

We'll have a team of about

usually three to four sous-chefs upstairs

when we're doing this transition.

As you can see, Sean, the head chef, AJ's senior sous-chef.

We like the sous-chefs to be fully involved in the kitchen,

helping the guys set up

so that everyone feels on the same page.

Whenever I'm on the pass here,

I want everything within reaching distance of me.

And that's the same on every section.

Everyone needs to have everything within their reach

so they're working efficiently

rather than having to move around the kitchen too much

and becoming inefficient.

Due to the nature of how busy we are

and the volume we're doing and the amount of food product

that's coming through the kitchen,

we'd like to do the pre-service fridge check.

This is our starter checklist.

It's probably around about 50 items or so.

We've got the same for the main course list as well.

So it's a big old challenge.

It usually takes us about 20 minutes, half an hour,

to get through this.

And we do that before every service.

Perfect, waffle's looking great.

By the time we get to service,

things have already been checked two, three,

sometimes four times.

Upstairs, everything is designed so that it can be finished

very quick in service.

So just making sure the batter is correct.

They've got the correct seasoning on them.

Just before lunch service is the best time

to walk around the kitchen because every drawer is full.

We'll go through about six, nine pounds

of these shiitake mushrooms every day.

Checking that they have cooked correctly,

they've marinated long enough, the thickness is right.

Never gets old. Quick math, 21, 22, 23.

It must be 45 drawers, maybe. That's upstairs alone.

Check all of them every day.

You can't rely on just two or three people

to taste everything.

So it's all about teaching the chefs on the sections

to be their worst critic.

Too many kitchens work in a way where it's like,

oh, whatever the sous-chef says goes.

Where it should be about making these guys better cooks,

teaching them how to cook,

teaching them how to check their own stuff.

And that's, ultimately our job.

There's a big element of trust with a team this big.

We're working 50 hours a week.

You want to work with a team that you enjoy,

you're having fun with.

Arguably one of my favorite tastings of the day

is the mushroom parfait.

It was the first dish we ever did. I must have tasted it.

God. Been open five years, 50 times a week.

God knows how many times that is.

It's always nice when you taste something

after all those years and you're like, oh, it's still good.

I still like that.

I'm just finishing off my starter checklist.

I'm taking control of the starter side today.

So if you want to go and check in with AJ,

who's senior sous-chef who's going to be doing

the tastings on the main side.

We kind of split into two sections.

So I will take maybe the hot side of the kitchen

and he'll take the cold side.

Because I was here yesterday,

I know that there's a few things

that sometimes aren't perfect.

So those are the first things I'm going to go for.

For example, something like our burger sauce

for our burgers.

Finding out what's good, what's wrong.

If I want to double check something,

I'll speak to him, obviously.

There's that common rule that everyone says

that you can never have two head chefs.

And that's what was really hard at the start for Will and I.

But if we were both happy, we knew it was good [laughs].

Too many cooks perfect the dish.

All right guys, gather around quickly.

Let's have a quick briefing.

Guys, we've got 350 for lunch,

but another 400 for dinner tonight.

All tastings are done. Looking forward to a really good day.

Sun's out, so we should be expecting a fair few walk-ins.

First check is on.

Corn Ribs Parfait, followed by a cauliflower.

Fallow on three. One, two, three.

[Chefs] Fallow!

So right now, it's just after one o'clock.

We're getting into the thick of lunch service.

We've done about a 100 covers already.

Still got about another 250 to come.

We're right in the swing of it. Nice cauliflower.

74 there, please.

So as the tickets go across here,

we're focusing on starters on the left-hand side.

And as the starters are sent, we then pass the tickets over

to the main side, and then we fire them

two Caesar, one tartar.

We always send the starters as and when they're ready,

because if we waited for the whole table to be ready

before we sent it, quite often some of the dishes

would be going cold.

So we believe it's good to get the first round of food

on the table as quick as you can.

We want people to be talking and chatting

and sharing with the food as they eat it.

And then we sort of group together the main courses,

or course two, and then we send that all at the same time.

So we're predominantly fully booked

for about two months ahead,

but it's constantly ebbing and flowing.

Due to the nature of how fast people eat,

we're able to add in walk-ins into slots throughout the day,

as and when people finish.

It's such a well-oiled machine now five years down the line.

Most of the front of house managers are in the room

talking to customers, dealing with issues as they arise.

In terms of the kitchen, AJ and Sean,

they're the direct contacts of the chef's cooking.

My role here is really directing the traffic.

Bacon burger fries, 104.

Making sure that the timings are on track,

making sure food's going to the right table,

and ultimately just giving them any pointers

that I see throughout service.

We've got our mussels up.

The beauty of Fallow, or what will it I think

is the beauty of it is that we never really understood

why restaurants stop serving food in the afternoon,

especially like when you're in Central London

and you've got the demand.

Usually around three-ish, half three-ish,

it'll get slightly quieter, but we remain open.

So we have a little clean down

as and when we're going every hour throughout service.

But the service continues straight away

when we started lunch at 12 all the way through

to the last orders at about 10:45 PM.

We're going to head downstairs

and get stuck into some prep with Will.

Okay, so it's 2:30.

Cod heads basically come in at two different times

during the day.

First thing in the morning, but then we get a second batch

of cod heads delivered later on.

This is the collar attached to the main bulk of the meat.

Obviously the cheek, the throat,

and we just give them a really good wash

and some fresh ice.

So when we first started prepping these,

they used to come in whole.

We used to use a wood saw.

They used to take absolutely ages.

Sometimes they do forget to do them [laughs].

Basically a third of a cod's total weight is its head.

So there's so much meat left on these bad boys.

The cod's head first came on the menu

because we asked for the contents

of one of our fish supplier's bin.

Slowly over time now, they're way more sort of accessible.

I think we're just known as the cod's head restaurant.

But what's happened is they've stopped cutting them off

at sea and they're now sending them into the food chain,

which is a really positive thing.

So what you want to do is just make sure the gills

have been removed and then separate the collar and the head.

And then we put it in an upturn container just to drain off

any of the juice so you get a nice char on it.

Now it's got to the point where we get too many.

We get about a ton a week.

The fishermen would still be throwing it away

if we were just selling 12 a day.

Like when we first opened the restaurant,

we didn't think that business would be coming

and ordering a cod's head and chips for lunch,

but they do and then they come back.

I compare it to like a whole chicken.

When I explain it to the customers,

I say, this is like the jewel of the meat.

This is like a scallop. It's firm, it's delicious.

It obviously does a lot of work

because cods are predatory like cold water fish.

This area here, super gelatinous, which is what people love.

The collar is more recognizably what you'd associate

with large, flaky cod meat.

And then you've got these beautiful chunks of meat

under the eyeball, under the eye socket.

The reality is people come to Fallow now

and they kind of gave the order in their head

what they want to eat.

And cod's head's normally on that list.

It's one of those things I think people feel

that they need to work themselves up to it.

But as soon as you start eating it, it's a beautiful fish

and there's really no difference

between picking off a head or a collar.

Oh yeah, you can eat the eyeball. That's the best bit.

People fight over the eyeballs.

We try and grill them downstairs

just so there's enough space for the grilling upstairs

and it doesn't disrupt service.

They stick really badly.

So we're just drying them off,

then we're going to lubricate them

with a little bit of veg oil and some fine salt

before whacking them on the grill.

We take it to around about 56 degrees.

So what we're looking for is just an even grill

all over the cod head, including like the underside

of the chin.

The cod's head dish specifically has become

synonymous with the restaurant.

I mean, we didn't sort of set up Fallow

with like this vision of completely transforming

the food industry.

Like we're a sustainable restaurant,

but we do believe in not sort of ramming it down your faces.

But this is a product that's like a win-win-win.

It's a waste product that is under utilized

in the food chain.

Cost-effective, it's easy to get at scale,

and it's absolutely delicious.

And when cooked right,

it rivals any sort of prime piece of fish, in my opinion.

And then serving it with an absolutely banging

sriracha sauce, which is lightly fermented,

cooked with lots of butter emulsion, confit garlic,

lemon juice, pickled lemon juice.

That's the thing about food in London.

We've got some of the best international cuisine

in the world.

I suppose we never really focus on it being pigeonholed

into any sort of specific type of cuisine.

Okay, so once these are all grilled off,

they'll go upstairs,

they'll get finished on the grill again,

and then in the oven, slowly brought to about 56 degrees,

allowed to rest.

Really important because the heat needs to go through

all those different crevices in the head.

And then they're served with our sriracha butter sauce,

a little bit of herb oil,

and some pickled lemon juice to finish.

So the fish is going upstairs for service.

We're going to check out what meat we need to prep

for the rest of the day.

Here we have our dairy cow section in the fridge,

so we use only dairy cow beef.

This is typically what we hold at any one time.

The dry-age for a minimum of 46 days.

The difference between dairy cow and other beef,

typically it's five to six to seven years old,

and it's finished on grass.

You get this beautiful cream yellow fat,

very similar to what you would get in like a Rubia Gallega

in Northern Spain.

We like a full flavored type of beef.

And we've got a lamb here, which is going on the menu.

So we're going to take this out so Jack can prep it.

Here we go, chef.

Oh, special delivery.

There we go.

Leave it to you, chef.

You hung that one yourself, did you?

So new lamb dish on the menu at the moment.

Whenever we're doing new dishes,

you're just trying to create the best dish possible.

But when you're trying to do a dish,

when you've got a restaurant of this volume,

can we source enough of that product?

Because loads of farms are going to give you a lamb,

but how many are going to give you seven a week?

Can the team actually reproduce it?

Because it's not necessarily about what you can do yourself.

You're then looking at the overall amount of prep

that's on the section.

And quite often we'll balance it out

by removing something else or making something else simpler.

So it's an ongoing development process

between the three restaurants and breakfast

and media, lunch menus, brunch menus, Christmas menus.

Before you know it, we're back to square one

with trying to figure out the next menu writing.

The way that we drive people to the restaurant

is by creating new dishes and using that

as a marketing tool.

Now we're in this really beautiful like little ecosystem

where we'll be researching for a video,

doing a video on a topic, and then what we found out

through that video then features onto the menu.

It's great for customers

because they can almost get a taste of what they've watched.

But also it's amazing for staff

because they're getting to see the process happen

and then seeing it on the menu and then learning

about the process and by doing it over and over again.

So we would buy seven lambs a week, take all the legs off,

and we use those for Sunday roast.

Then we would take the shoulders off, braise those down,

roll them and press them.

And then that sort of, we get a small piece

of the braised shoulder and braised belly together

on the a la carte dish.

And then with the rack and the saddle,

we'll de-bone that, stuff it with the chicken mousse,

roll it together, and that'll feature as the main element

on the a la carte dish.

And then all of the trim,

we use all of that to make our sauce.

And then we've got all of the bones as well,

which you get from the whole carcass, which we'll roast down

to make all of our stock inside the brat pans.

It's just an endless cycle of meat preparation

in a restaurant of this size.

Will's going to start portioning a few rib eyes for tonight.

Quite often there'll be usually sort of four or five people

working down here on this section alone.

There's different meat coming in all throughout the day.

The more we can teach staff to do,

the more engaged they are.

I've always said when people come work at Fallow,

we can teach you everything.

You can leave fallow in two, three years

with all the skills that you need.

Quite therapeutic.

One of my favorite things in the kitchen

is to sort of just be on the meat section.

I love all the smells of like roasting meat.

You can just sort of forget about life's problems

and just prep the bare beef.

That's very philosophical chef.

Nowhere else I'd rather be next to you, chef,

prepping some lovely meat.

[Will laughs]

So we buy roasters, rib attached to sirloin,

attached to rump.

It's quite an involved process,

which involves a whole sort of network of people

that are working really hard

to source this really amazing dairy cow beef for us.

You can see the fat inside these ones.

They're very dry age,

so it's quite a physical job to take it all out.

This is a paddywack, so this is the only thing

that we don't really use.

Not really good for anything that, paddywack

Just use that for stock. Is this all for the stock track?

I think they make dog toys out of it.

Oh yeah?

But not a confirmed source.

We've got a fat box, we've got a trim box,

we've got a bone box.

When we actually trained,

we didn't learn any of this stuff.

We learned all this stuff

when we left fine dining restaurants.

I thought a butchery section was just taking the meat

out of the packet and putting it into the fridge.

We get a roaster for 14 pounds per kilo.

We're probably, due to all these extra steps,

one of the only restaurants that's actually making

proper GP on steak in London.

All of our burgers are made from all of the trim

that Will's just taken off.

Look at our beautiful finished ribeyes.

Got this really beautiful sort of color on them.

I think for a dairy cow, it's a much older animal.

It's done a lot more work.

And what starts to happen is that beautiful

herbaceous fat gets concentrated as the water

in the meat evaporates and the product

that you get left with is just superior

from a taste point of view.

When we were first sort of learning about it all,

dairy cow for us was coming from a supplier called Chileta,

and they were getting it direct from Spain,

but obviously we have amazing dairy in the UK.

And the best way to cook this is pretty simply

like good layer of fine salt, flip every 20, 30 seconds,

give it a nice rest, and then that's it.

We serve it with a really nice smoky chipotle butter

and a crispy garlic crumb and a really good quality sauce

made out of all of this trim.

As we come to the end of afternoon's prep,

that's when we'll get the stock on for the next day.

All right, so one of the best things about this approach

is that we get a really good amount,

a very good quality trim.

And then we color this off

until it's really, really roasted.

I think we do believe that like the foundation

of a big restaurant is in the sauce.

The best thing about this is it cooks under pressure.

We can cook it in three and a half hours

rather than 18 hours, which is great for operations.

But also like no one ever really talks about

freshness in stock.

These are 100 liter kettles.

We'll use anywhere between two of these per day, minimum,

and then sometimes overnight if we're in the weeds.

Lamb fat is by far the best fat to use to make stock.

So it permeates all of the sauce

and you get this really rich lamb flavour.

And this Maillard reaction is going to be the foundation

for the flavor in the sauce.

If you burn the pan at any stage,

you'll taste it in the final sauce.

So once we've got this beautiful golden color on our lamb,

then we go in with good amount of white onions.

Onions are going to give sweetness to the stock.

And it also de-glazes the bottom of the pan as well.

So carrots go in, parsley stalks,

and then we're going to roast our beef bones,

add some tomato puree, add a bit of booze,

and then allow it to pressure cook

for about three and a half hours before chilling overnight,

removing the fat and reducing tomorrow.

Okay, so now that the stock's on, we can head upstairs,

start on evening service.

It's 5:30, so we'll have our first wave of customers

coming in.

[Chef] Table 40, things coming up next.

[bright music]

Things are really heating up here.

We're going to have to get back into the kitchen.

Thanks for spending the day with us at Fallow HQ.

[Chef] One more dish.

[bright music]