Cooking Chicken from Beginner to Michelin Fallow 2026-09-20 | Cooking Chicken from Beginner to Michelin
POV: Head Chef at London Restaurant Fallow 2025-10-02 | MEMBERS ONLY POV - Will works the pass at Fallow on a Wednesday evening.
Michelin Star Beef Short Ribs at Home Fallow 2025-10-01 | 🚨 Big News: Memberships Are Here! 🚨 Hit the Join button to join the community!This is the ultimate braised short rib recipe. Rich, tender and packed with deep flavour, it is inspired by Michelin-starred chef Daniel Boulud. This French classic brings together slow-cooked beef short ribs, red wine, vegetables and aromatics to create a glossy, decadent sauce that has stood the test of time in his two-star restaurant.Learn how to brown and braise beef short ribs to perfection, how to reduce red wine for maximum depth of flavour, how to build an incredible sauce using the natural collagen and gelatin from the bones, and how to prepare a silky smooth celeriac and potato purée to serve alongside. Everything comes together in one pot, making this a dish that is both hearty and elegant.Short ribs deserve just as much respect as premium cuts of beef. When treated properly, they are one of the most rewarding cuts to cook, offering unmatched richness and tenderness. This recipe proves that braising can be every bit as refined as fine dining.RECIPEThree bottles red wine30 ml vegetable oilEight beef short ribs, trimmed of excess fatFlour for dredgingEight large shallots, peeled and halvedTwo medium carrots, cut into 2.5 cm piecesTwo ribs celery, cut into 2.5 cm piecesOne leek, coarsely choppedTen cloves garlic, peeledSix sprigs parsleyTwo bay leavesTwo thyme sprigs30 g tomato pasteThree litres beef brothRECIPE1. Pour the wine into a large saucepan over medium heat. Boil until reduced by half.Preheat oven to 140°C.Heat oil in a Dutch oven. Season ribs, dredge in flour and sear until browned on all sides. Remove and set aside.Degrease the pan, leaving 10–20 ml of fat. Add the shallots, carrots, celery, leek and garlic and cook until browned. Stir in tomato paste and cook for 1–2 minutes.Return the ribs to the pot. Add reduced wine and beef broth. Bring to a boil, cover tightly and place in the oven for 4 hours.Remove the meat and keep it warm. Reduce the cooking liquid to a coating consistency, season and strain through a fine chinois.Serving:Spoon celeriac purée into the centre of each plate.Place a short rib on top.Cross two pieces of braised celery over the meat.Finish with the reduced sauce around the purée and serve immediately.
The 4 Base Mayos Every Chef Needs To Know Fallow 2025-09-30 | RECIPESClassic French Mayo2 Egg Yolks480 ml Rapeseed Oil10 g Dijon Mustard10 ml Chardonnay or Cider Vinegar10 ml Lemon JuiceSalt to Taste1. Combine lemon juice, vinegar, Dijon, and egg yolks2. Hand blend while slowly streaming oil in until fully emulsifiedBlack Garlic Mayo2 Egg Yolks480 ml Rapeseed Oil12 Black Garlic Cloves2 Garlic Cloves10 ml Lemon Juice15 ml Balsamic15 ml Soy Sauce5 g Charcoal Powder, OptionalSalt to Taste1. Combine egg yolk, vinegar, garlic, black garlic, lemon juice, soy sauce2. Hand blend together while slowly streaming in oil until fully emulsifiedBasil Mayo2 Egg Yolk10 g Dijon Mustard10 ml Chardonnay or Cider Vinegar480 ml Green OilSalt to TasteBasil Oil500 g Basil2x the weight of blanched basil in rapeseed oil1. For the basil oil, blanch basil in water for 15 seconds. Instantly cool in ice bath. Squeeze out as much liquid as possible. Weigh the blanched basil and double the weight in rapeseed oil. Blend blanched basil and oil together on high speed until warm. Pass through a cheesecloth lined chinois or fine sieve into a bowl over ice. Weigh out 480 ml of oil for the recipe.2. Mix together egg yolk, Dijon, vinegar3. Hand blend together while streaming in the basil oil until fully emulsifiedVegan Mayo110 g Soy Milk20 g Lemon Juice22 g Dijon Mustard4 g Fine Sea Salt330 Vegetable OilSalt to Taste1. Add all ingredients into a jug except the oil2. Hand blend together while streaming in the oil. Once it starts to emulsify turn up the speed and continue to add in all the oil
The 9 Cheap Steaks Chefs Love Fallow 2025-09-24 | Will and Jack take a deep dive into the underrated, affordable steak cuts that chefs actually love. Filmed inside our working London kitchen, this video follows us as we cook, taste and rank nine lesser-known steaks. From cap to goose skirt, it’s a full-on exploration of flavour, texture, fat content and firepower. No studio lighting, no scripts—just flames, chaos and proper cooking.If you’ve ever wondered whether a flank steak or a chuck eye could go toe to toe with a ribeye, this is your answer.Watch to the end to see which one we crown as the ultimate cheap steak, and which ones didn’t make the cut.CHAPTERS:0:00 - Which Steaks Aren't Being Ordered?0:18 - Chuck Eye1:56 - Tri-tip4:13 - Short Rib7:16 - Onglet9:16 - Flat Iron12:01 - Pave14:12 - Cap17:00 - Bavette18:49 - Goose Skirt
Can Mushrooms Taste as Good as Meat? Fallow 2025-09-21 | Mushrooms might just be the ultimate ingredient. In this video, I cook five of my all-time favourite mushroom recipes—each one packed with technique, flavour, and texture that could rival any meat dish. From a smoky mushroom shawarma to a deep-fried mushroom burger, these recipes show just how versatile mushrooms can be in the kitchen.Whether you’re a chef, a home cook, or just someone looking for new vegetarian-friendly dishes, these mushroom recipes will change the way you think about cooking mushrooms.00:00 Why Mushrooms Rival Meat00:30 Mushroom Shawarma04:28 Crispy Fried Mushroom Burger07:53 Lion’s Mane “Steak”10:35 Mushroom Parfait15:43 Crispy Duck-Style Oyster Mushrooms17:15 Final ThoughtsEach dish showcases different mushroom varieties—from oyster and portobello to enoki and lion’s mane—using techniques like roasting, pressing, deep-frying, and marinating to bring out incredible flavour.These are recipes I cook at home, in restaurants, and for chefs. They prove that mushrooms aren’t just a side—they can be the star of the plate.
Everything in a Restaurant Kitchen (Whats Actually Worth It?) Fallow 2025-09-17 | Ever wondered what chefs actually use in a professional kitchen and whether any of it is worth buying for home? We take you on a full tour of our restaurant kitchen at Roe, breaking down every piece of equipment from ovens and fryers to mixing bowls and chopping boards. We explain what is essential, what is overrated, and which tools can make a real difference in a home kitchen.Across the tour, we cover pizza ovens, refrigeration and freezers, combi ovens, turbo fryers, planchas, salamanders, grills, hot cupboards, pans, trays, blowtorches, chopping boards, utensils, and specialist machines such as ice cream makers, planetary mixers and pressure pans. Each section looks at the price, the pros and cons, and whether it is worth the investment outside of a professional setting.This is an honest look at the hidden costs and daily realities of running a kitchen, with practical advice for home cooks who want to understand what professional chefs rely on. By the end you will know which pieces of equipment are worth the money, and which are simply luxuries that belong in restaurants rather than at home.VIDEO CHAPTERS0:00 - Is It Worth It?0:06 - Pizza Oven0:20 - Ticket Rail0:55 - Ticket Machine1:01 - Combination Oven1:36 - Deep Fryer2:29 - Trays2:55 - Gastros3:35 - Mixing Bowls3:57 - Blowtorch4:21 - Tweezers4:32 - Spoons4:52 - Plancha5:28 - Hot Cupboard5:44 - Mini Saucepan6:01 - Temperature Probe6:30 - Salamander6:42 - Grill7:23 - Resting Drawers 7:42 - Pans8:46 - Chopping Boards9:21 - Under Counter Fridge9:30 - Soft Serve Ice Cream Machine9:48 - Extraction10:34 - Dishwasher10:53 - Water Filters11:09 - Glass Dishwasher11:21 - Wine Cold Room11:34 - Prep Fridges11:57 - Freezers12:24 - Bratt Pan13:19 - Induction Hobs13:52 - Ice Cream Machine14:19 - Planetary Mixer14:52 - Blast Chiller15:04 - Veg Prep Machine15:40 - Salad Spinner16:01 - Dough Sheeter16:28 - Dehydrator16:49 - Utensil Wall17:46 - Blenders18:12 - Designing Our Own Kitchen
The Most Viral Recipe on the Internet Made Even Better Fallow 2025-09-15 | INGREDIENTS8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper350 g unsalted butter~50 g starch (potato, cornflour/cornstarch, or tapioca)Bacon, enough for two thin layers (pre-crisped)Fine saltNeutral oil, for deep-fryingTo finish: runny honey (or maple syrup) + flaky sea saltRECIPE-Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt.-Melt 350 g butter, lightly brown, and strain to clarify.-Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest.-Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop.-Line a loaf/terrine tin with greaseproof paper.-Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato.-Pour over reserved butter. Cover with greaseproof paper and press with another tin.-Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs).-Unmould, trim, and cut into bars.-Deep-fry at 190 °C for ~4 mins until golden.-Finish with honey (or maple) + flaky salt. Serve hot.
Thousand Layer Potatoes But With Bacon Fallow 2025-09-09 | This is the ultimate crispy potato recipe: buttery 'thousand-layer potatoes' with bacon, deep-fried until golden, and finished with honey and flaky salt. Think dauphinoise meets pommes Anna — the result is a shatteringly crisp outside with soft, layered potato inside.Perfect as a dinner party side, a viral potato snack, or the ultimate comfort food. Follow this step-by-step method to make restaurant-quality layered potatoes at home.VIDEO CHAPTERS00:00 - Not 1000 Layers!00:07 - Preparing Potatoes & Butter02:11 - Starch & Bacon Prep03:11 - Mixing Butter, Bacon & Starch04:04 - Layering the Potatoes & Bacon06:53 - Cooking the Potatoes07:20 - Preparing the Cooked Potatoes08:50 - Frying the Potatoes 09:24 - Finished PotatoesINGREDIENTS8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper350 g unsalted butter~50 g starch (potato, cornflour/cornstarch, or tapioca)Bacon, enough for two thin layers (pre-crisped)Fine saltNeutral oil, for deep-fryingTo finish: runny honey (or maple syrup) + flaky sea saltRECIPE-Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt.-Melt 350 g butter, lightly brown, and strain to clarify.-Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest.-Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop.-Line a loaf/terrine tin with greaseproof paper.-Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato.-Pour over reserved butter. Cover with greaseproof paper and press with another tin.-Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs).-Unmould, trim, and cut into bars.-Deep-fry at 190 °C for ~4 mins until golden.-Finish with honey (or maple) + flaky salt. Serve hot.
How I’d Train Chefs to Cook Any Meat Fallow 2025-09-04 | If you trained in one of our kitchens, this is exactly how we'd teach you to cook every meat—from perfectly pink lamb cutlets to a crisp-skinned duck breast, tender chicken, and steak cooked to the precise degree. Michelin-level but brutally simple, this is how to build chef-level instinct and control with every protein.In this video, Will walks you through the principles that underpin great meat cookery, using real cuts in a real kitchen, not a studio. From rendering fat caps properly to understanding rest periods and internal temperatures, this is less a recipe and more a mindset.VIDEO CHAPTERS:0:00 - Lamb2:59 - Pork4:52 - Duck6:38 - Chicken9:03 - Pigeon11:05 - Steak
Cooking 200 Years of Fine Dining Fallow 2025-08-29 | In this video, Jack and Will explore the dishes that shaped fine dining as we know it. From the grandeur of Carême’s royal French banquets to the arrival of Nouvelle cuisine, from black cod and miso redefining global flavour at Noma to the hyper-local revolution, these aren’t just recipes—they’re turning points in culinary history.Shot inside our London restaurant, we’ve recreated seven moments that mark the evolution of food from survival to spectacle. Each plate tells the story of an era—what people valued, how they expressed status, and how ideas like luxury, precision, and sustainability entered the kitchen.This is the story of fine dining, told one iconic dish at a time.CHAPTERS0:00 - What is Fine Dining?0:24 - Haute Cuisine3:56 - The Restaurant7:15 - Nouvelle Cuisine11:31 - Fusion16:18 - Molecular Gastronomy19:55 - Nordic23:57 - Contemporary
The Best Way to Poach Eggs? Fallow 2025-08-21 | Join Jack as he attempts to poach eggs every way he knows how. From a classic soft poach to eggs simmered in stock, butter, and even red wine, Jack experiments with every method imaginable in the search for the ultimate poached egg.VIDEO CHAPTERS00:00 - POACH!00:05 - Soft Poached01:07 - Medium Poached01:29 - Hard Poached01:44 - Shallow Poached02:20 - Swirl & Drop02:57 - Laddle Method03:46 - Mesh Strain05:11 - Cling Film06:06 - Fallow Method07:35 - Sous Vide08:22 - Sous Vide 209:08 - Water Bath10:00 - Frilly Poached10:32 - Bain Marie11:15 - Stock Poached12:03 - Milk Poached12:51 - Butter Poached13:31 - Red Wine Poached14:19 - Julia Child Method15:18 - Panagyurishte-Style15:49 - Quail Egg17:02 - Ultimate Technique!
I Tested 1000 Years of Fried Chicken Fallow 2025-08-18 | From a 10th-century recipe in Baghdad to the kitchens of the American South and a royal wedding in modern London, this is the untold story of fried chicken. Will traces its evolution over a thousand years, cooking through each era to understand how a simple dish became a global icon.VIDEO CHAPTERS:0:00 - FRIED CHICKEN!0:10 - Tabahaja2:37 - Batter-Fried Chicken5:35 - Fried Chickens7:28 - Buttermilk Chicken9:52 - KFC12:57 - Clare Smyth
Every Way to Cook Bacon Fallow 2025-08-13 | We tested EVERY way to cook bacon — from classic oven baking to air frying, grilling, deep frying, and even some wild methods like boiling in water, cooking in butter, blowtorching, and making Southern candied bacon.Which method makes the crispiest, most flavour-packed bacon? We compared texture, flavour, ease, and overall results so you’ll know exactly how to cook bacon perfectly every time. Whether you love it soft, crispy, or extra crispy, this ultimate bacon experiment has the answer.VIDEO CHAPTERS00:00 - BACON!!00:10 - Our Restaurant Technique00:50 - Cold Pan Fry02:05 - Hot Pan Fry02:35 - Water Poached03:36 - Charcoal Grill04:23 - Grilled04:57 - Baked05:23 - 2 Trays06:16 - Wire Rack07:02 - Air Fried07:55 - Blowtorched08:23 - Waffle Iron09:07 - Microwaved10:10 - Deep Fried10:57 - Flambadou11:59 - Maple Bacon12:49 - Butter Fried13:43 - Low & Slow14:28 - Sous Vide15:18 - Southern Candied
