- Hello and welcome back. Today we are joined by two chefy friends, Jack and Will from Fallow. Thanks for joining us. - Lovely to be here. - Now, Fallow is an epic
restaurant in London, one of the best in the UK. And they have four sustainable
ideas from their menu to share with our normals. - I think we're gonna have a good day. - The best day. (words whoosh)
(energetic music) - Number one, lift the cloche. - (laughing) That is
some sort of ornament. The hell is it? - Or is it an? - Oh!
- See? - No, no, no, the bottom gives it away. It's a extraordinary mushroom. - It is indeed, it is indeed, yeah, that's one of the
best mushrooms in the world. Very good for your brain. - Oh, really? - Yeah, it's got some amazing
stuff going on in there. - Obviously with the title
of this video, it's British. - Well it's British in the sense that it was grown in our
kitchen in a mushroom treehouse and you can get them in the UK, yeah. You're not able to forge
them in the wild in the UK just 'cause they're critically endangered, but we cultivate them ourselves, and this is a fantastic
Lions Mane mushroom. - Lions Mane. Oh, so I think I've heard
of Lion's Mane tea, like. - Yeah, I mean it's so good for your, it's so good for your brain,
it's so good for recall. That's what they keep telling me anyway. But yeah, it's a beautiful
mushroom that's got such a, like, sweet fragrance when it's raw. But if you, like, poached it in a liquid and then compressed it and cooked it, it'll give you like the best
mushroom steak, you know? It's an awesome versatile. - Smash the entire thing into a steak? - I mean, that goes to nothing. So you squash it under a big pan and cook it in foaming butter, like you would've, like, a steak, and it's just completely different. But today we're gonna use it raw and you'll get this like awesome fragrance on top of our mushroom parfait. - This is not how I
expected video to start. - Absolutely not. - Would you like to see it in a dish? - Yes.
- Yes. - So this is our mushroom parfait, so it's our verge of a
vegetarian fois gras, so it's super intense. There's about six different
types of mushrooms that go into that depending on what we've got available at the time, so button, chestnut, we've
got shiitakes on there, we've got enoki, you've
got Portobello in the puree and then you've got this
beautiful Lions Mane that we're gonna get you
guys to finish the dish with. - Mushrooms on toast is one
of my all time favourites. Even in its simplest form. The fact we're going to
this level is outrageous. - Also the description of a
mushroom take on fois gras how did you force feed these ones? (chefs laughing) - So, what do we do with this? - So basically, if you take it and just rip a chunk off it, sort of, maybe I can show you it. If you just break it apart, then you can see the internal
structure of the mushroom. And what you're gonna do is
break it into a smaller piece, and then you're just gonna
pull some lovely strands, start from the furry end and just pull little strands off, like so. And then you're just gonna decorate them all over the top of the mushroom, and they're gonna give
it that really beautiful, minerally, like, mouth tingly sensation. - Just a little sprinkling. - We buy a lot of second-class
mushrooms from the market, damaged mushrooms, mushrooms
which have been broken, stems from around the
restaurant, from our restaurant. You can pretty much use
any variety of mushrooms that you might have. And then we just roast them
off really, really dark, really intense in butter, so we have a really like
nutty flavour on them, and then we blend that into a puree, and then that basically
replaces the meat element, in the chicken of a parfait. And then you just adding your shallots and your alcohol reduction,
your butter, your eggs, and then you just cook it exactly like a chicken liver parfait. (energetic music) - Cheers.
- Cheers. (energetic music) - That mushroom flavour is extraordinary. - It's almost like you've got a very, like, a meaty jus that's
gonna be mixed into it. - Yeah, that's a soy and mirin reduction. - Yes.
- Oh. - And back to the mushroom treehouse, which we just glossed over. Like, what is that? - It's honestly, it's a
loft cavity in our building. All you need to grow mushrooms
in a really small area is humidity and a temperature control, but it's up a ladder
with ultraviolet light and we can grow up to about, on average, about a hundred kilos a week out of that just a week small space. - A week?
- Yeah, it's a massive, it's a massive amount of
mushrooms for such a tiny area. So that's why everyone's going crazy for mushrooms right now
'cause it's a super efficient and easy thing to grow in a small space. - You hear about the likes of, sort of, vertical farming and stuff, but essentially for you to have that space above the restaurant that's
controlled and it is so cool. I had the luxury of climbing
up that very small ladder and it's like climbing into
like a Aladdin's cave up there. It's kind of a bit trippy,
but in a way it is- - A bit trippy isn't it, yeah? - And one that size, like the size of a head of
a cauliflower basically, how long would that take
to grow to that size? - It, I mean in total it's about a three to four
month process 'cause the bags, it has to be inoculated with spore and then it has to stay in
a controlled environment before it even starts to fruit. And then what happens is all
the spores populate the block, and then you slash them open, and the introduction of oxygen, and the right conditions
will allow them to fruit. They start pinning and then
they fruit and they'll fruit and will last for about two weeks. In that time, the sort of, temperature and humidity's
really important. It's gotta stay really consistent and then you'll get a
beautiful fruit from that. - Not a bad start. - Not a bad start at
all, that is stonking. - Do you want another cloche? - Woo, yes. - Bring it. (words whoosh)
(energetic music) - It's about that time of day, lift the cloche very careful. - Oh no, what does that mean? - Oh yes.
- Ooh, okay. - Ebbers, it's 10:00 AM. - And?
(chefs laughing) (energetic music) - Oh, that's delicious. - Whoa. - It's very alcoholic, which leave me down like
a martini type of line. - Oh yeah.
- Yeah. - It's also really savoury. I can't work out what the flavour is. - So you've got the martini bit correct, but boys put that mystery on the rest. - Smashed it, he's smashed it. - Oyster shell martini. - Oyster shell? - Yep, and like everything on their menu, you hear it and then you
have a lot more questions. - Yeah, so we sell a lot of oysters, and we were throwing
these away on the reg, and then our manager just
started smashing 'em up with a pair of goggles on, infused it into some beautiful vodka, mixed it with a bit of
martini and then yeah, so you basically cook
out the oyster shells, pasteurise 'em first
so they're safe to eat, and then cook them about
50 degrees in vodka for about three hours. And then they just get this
beautiful, like, salinity. - It's so subtle, it's not salty, it tastes like the water
from a fresh oyster. Like, it's not, oh it's not
overpowering salty at all. You've just got that, what was the word? - Salinity? - That one. - Minerality. - What a great way of
using up oyster shells that would otherwise be thrown away. - Try the leaf as well. - Are we're gonna share that? - Mm-hm.
- Lovely. - Starts off quite spinachy
but then it changes. - Does that taste like oyster because it's been in the oyster juice? - No, it's actually called an oyster leaf, 'cause it tastes remarkably like oysters. - That tastes so much like oyster. - Yeah. - Obviously the oyster shell vodka, there's actually as well
verjus in there as well, which is essentially grape juice but it's from green grapes
so un-ripened grapes. So it adds the sort of
bitterness to it, the sourness. Sugar syrup mix with jalapeno brine, which we have surplus as well, just sort of rounds it all off. The jalapeno brine just adds
a tiny little bit of heat, but also a little bit
more saltiness as well and some sweetness and
then the martini as well. Dry martinis. It's quite, I mean it's a
relatively simple recipe but you've got in there, you've got salty, sweet, bit of savoriness, you've got, it's sort of
like everything in one. - I don't think you can
call it relatively simple after you've cooked oyster
shells into vodka, and. (chefs laughing) - I think it's genius that essentially you're taking leftover
products from the restaurant, doing some clever stuff with them and charging a premium for it. And I love the fact that
storytelling becomes the whole menu and that's what makes, I think, what you guys are at
Fallow, so forward thinking. - Never have I had a shot before and the aftertaste be a bit fishy. (group laughing) And, I'm enjoying it. You know what I mean? Keep 'em coming, Ebbers. - Ready for another? - Yes. - [Narrator] If you are enjoying this, there are some small things you can do that make a big difference to us. Like the video, subscribe if you aren't, click the notification
bell, and select all. Thanks! (words whoosh)
(energetic music) - This does make you wonder, what's the point going to a restaurant when a restaurant will come to you. - It's so nice isn't it? - Whoa, okay. (laughing) - I wasn't expected that
to be a tail. (laughing) - Okay. That's a cod's cheek and more. - How'd you know that? - Because its a big (censored) fish. (Jamie laughing) - Hello mate. - So we have had this
on the pass on table, and as optional ingredients a
couple of times in the studio, and it's always been avoided, so this time we've got the
guys in to cook it properly. Do you wanna see that down? - Yes.
- Please. - Oh, are we?
- Oh, right. - Switcheroo.
- Right, fair. (energetic music) - Okay guys, back in your comfort zone, where'd you get your cod's head from? 'Cause it's a good point, like you're not gonna pick up one of these at the supermarket, are you? - Obviously, due to the size
of our restaurant's pretty big so we have a bit more buying power but we buy a lot of ours in
from Billingsgate Market, one of our suppliers is obviously quite a
big, big fish supplier. So any cod that he sells, he now cuts off the heads for us and we've got to the point
now where it is so popular that we now end up having to
branch out to other suppliers, but get loads of different
heads work as well. We've done turbot, brill, beautiful. The cod is really from our
experience is the nicest one because the meat that
comes off it is genuinely, I believe, or we believe,
better than the fillet, it's the same meat but you
have more connective tissue sort of, binding it together, and the bones obviously all very soft, it's not like it has a skull. So the bones just slide
out as you're eating it and then as they slide out, little nuggets of meat sort of appear. It's a bit like having a roast
chicken carcass on a Sunday. - Yeah, exactly. - You know, you dive into it, and then it's just like
beautiful bits of meat, and there's like some bits of crispy, some bits are soft, loads of bits of fat. - And it's incredibly
immersive at the table because you're literally
picking around a head and that's part of the experience. - So you've got this throat here, which is actually my favourite bit. That's like a delicacy in
northern Spain, and then, yeah, and we've got this
beautiful collar as well. - Is this where you just
have to trust a chef, 'cause it's not calling me at the moment. (flames whooshing) - So now obviously with
the nature of the head it's quite difficult, you can't, 'cause it's round and bubbly
you can't quite sear it, so we use this lovely,
fashionable plumbing tool. So just to get into all
those nooks and crannies and really just add a bit more char. (energetic music) So that that's just gonna go in the oven and then we're just gonna bring it up. You do need to cook the two
elements slightly separately, so we'll just take out the collar. The collar is almost pure meat, which is this bit off on the side, that you want to just take,
cook it like a fillet. The head, due to the, it's got all the bones and stuff
in there and the cartilage. You need to take it a bit higher,
a bit more like 56 degrees and then let it rest and all
the juices will come out of it, And then we'll use, we'll add that into the sauce as well. - So we're gonna bring you
the cod's head back, cooked, but with it you are serving what? - So these are just beautiful,
like, deep sea mussels, another incredibly sustainable ingredient. Just help clean the sea. Yeah, we're just gonna flame
these in a super hot pan. Hopefully it's hot enough, there. - We'll send the guys downstairs for TV. - [Barry] Whoa, whoa, whoa. - So this isn't flambe like alcohol. This is literally flaming oil. - That's a hazard! - It's not actually for show, it's actually for flavour purposes. So, the oil went in first, and then the oil actually
coats the mussels, and then the flames add that lick of smoke around the mussels, so the burning flames, as you can imagine, it's smoking the muscles
while they're cooking. - Wow. - Most of that is now steam
as you add in the wine. (fire alarm beeping) Off you go J, we knew it was gonna happen. We knew it was gonna happen. Definitely don't try this
at home over your extraction if your extraction hasn't
been cleaned for a while 'cause the whole thing will go up. - [Barry] And the Ambrosia custard? - It's not custard, we got
a garlic butcher emulsion, we've got the reduced white wine that we reduced really, really hard. It basically, the quicker you cook them, the the fresher and more
juicier they're gonna be. You need that intense
heat because you wanna reduce the sauce super, super quickly. When the mussels hit the pan
and they just start to open, all that happens is those juices that initially come outta the mussels just start to caramelise
around the mussels. (fire alarm beeping) This is our homemade chilli sauce. - Just a little bit. I was expecting, like a dab, not a bottle! (chefs laughing) - In the same pan that we've
just cook the cod's head in, we've just got a lovely bit of toast, which we've just cooked in the oil that was leftover from the cod's head. We call this a moist maker
and we're just gonna use this, and then put it in the base of the dish, and the cods head and the mussels are gonna sit on top of it, and then it's when you finish the meat, you can just, you've got
this beautiful bit of bread that's soaked up all
those beautiful juices. (flames whooshing)
- Really important, key step, more fire. - Then it, we've got a little
little bit of lemon juice, salt and pepper. - You know, that pepper
mill cost 200 pounds. - That is beautiful. (hosts laughing) - Their toast doesn't
quite fit the fish does it? - No, no, no. - How would you, if you
had to summarise the food at the restaurant? - Chef-led but like, you know, it's- - We started off just
making food we wanna eat. - Just stuff we wanna eat, right, yeah? - It's food that we'd
want to go out and eat. - It's totally self-centered. - Sriracha wasn't, it
was a thing of, you know, we like eating sriracha,
we love it, most chefs do. We make the sriracha in the restaurant using as British ingredients. Once we make the sauce, we
take the pulp that's left, that goes into loads of different recipes. We put the pulp into the flatbreads we make in the restaurant, so
fermented chilli flatbread. We use the sauce instead of, you know, buying in cayenne pepper
and stuff like that. So it's like using that as a base to then make loads of other things. We use the sriracha
brine to brine some meats and then it has like adds a
little chilli flavour into it. - I'd say from a normals perspective, it's the food you didn't
know you wanted to eat. - Yeah, the food that sounded like it was gonna be too cheffy and too, I'm not sure and then turns out as. - Get it in my face.
- Yeah. - Do you wanna get into that cod's face? - Yeah. (laughing) (energetic music) - In the restaurant, we'll normally explain it to the guests, the nape of the neck, the throat, cheek, which is this beautiful
pocket of meat here. The collar where most of the
like hardworking meat is, but really flaky, beautiful whitefish. - And if you get, dig into
the collar over there, if you flip the plate around,
that there is just pure meat. - It's almost like your darker meat. - And to think that all of that
would typically go to waste, - Well, that's what they call the cod lug and on the ships they
used to hang up the cod, like, back in the day from the lug, so they were always damage. - So much flavour in there.
- It's so good, and the sauce is incredible. The mussels are chunky beasts.
- Mighty meaty. - Who's gonna crack into
the old moist maker. (hosts exclaiming) - That is. - It's impossible to eat daintily, you just have to get involved and then- - Embrace it like have a
good swig of drink before, get hands in, and then just go the toilet, and we'll have a wash down after. - Have a cold shower afterwards. - That toast is phenomenal. The char on it as well just
adds that extra layer of, ooh! - Boys, you got room for fourth? - Keep 'em coming. (energetic music) - We've been sat here, eyes closed, holding hands, been quite a while now. - Last but definitely not
least, lift the cloche. - There's a lot of meat. - It's been dry-aged. - It looks like nothing
I've ever seen in a shop. - What have we got? - Jamie's having a moment. So far they've said
beef, which is correct, but there's a bit more
to it in that, isn't it? - Exactly, this is a dairy cow. Slightly different to
your standard beef steak. Well this is a whole rib,
typically a 12 to 13 years old, so much, much older than
beef cattle would be. And you can see it's been dry aged but just probably a little bit more than you would your standard 28 days, just because it is slightly older, so it needs slightly longer
to enhance the tenderness. - So, an animal that's already
worked its entire life, giving us milk, and then finding a really excellent use
for it at the end of that. - I'm not, I'm not sure what to expect from this type of meat. - The characteristics are the same. I mean, most cattle is
usually under 30 months. Their class is UTM and OTM, under 30 months and over 30 months. So this is obviously
quite considerably more than the 30 months. - So, typically I think the real thing to pick out from a flavour
point of view is grass. It's got this herbal grassiness because it's spent so long in
the field, so long on pasture. It just has this different note to it. Beefiness, it's got all of that quality. But then it's got this
also this sort of cowie, sort of mature, herbal characteristic. There's just, I think once
you've eaten as much as me, I think it's just absolutely delicious. - Is this cut of meat cheaper
because it's not used as often or more expensive 'cause
it's not used as often? - I think the thing is with dairy cow, it's misleading to say that
this is a waste product, but like 75% of the meat
that we eat in the UK is from dairy cow, we just don't know it. The problem is there's no scale. If you have a beautiful
jersey cow that's out pasture, all of its life for 12 years,
it's absolutely stunning. And then, you know, you've got some places in Spain and Italy where this is the absolute
creme de la creme, and 13 year cow, absolutely huge, is the best meat you can get. In the UK we don't have that tradition. So we produce a lot dairy in the UK, and in Ireland, and in Scotland. People don't really know
how good dairy cow can be when it's treated the right way and when it's cooked a
little bit differently. - So you can obviously
see it and smell it. And even in that state it's pretty beefy and it's
in its smell and aroma. But would you like to try some? - Yeah, yeah I do. - Oh! - We'll get Jamie a cold shower later. - Oh, that is spectacular.
- Oh, my goodness. - Oh, bad boy. - Oh, we've been double teamed. - What's happening now? - This is a salt salt bay moment isn't it? This is the rump cap, all the
fat, the tallow from the top. - Oh wow. - Yeah, so we just like, this is how we finish all of
our meat in the restaurant. So with loads of fresh herbs. - Rump bang.
(Jamie laughing) - Look at that, absolute filth. - Is that a bouquet garni you're using? - Yeah. - Careful.
(hosts laughing) - Oh!
- Too far. - There we go. Who's going for that? - This is not. (laughing) - [Ebbers] It's dripping on his face. So excellent.
- Stupid. (energetic music) - [Ebbers] Don't think
I'm waiting for that. - [Jack] Yeah, same actually. - We're being polite. - The texture is so
different to a normal steak. It's more down like a roast
beef joint kind of texture. - Yeah, yeah. - It's got more of a chew
to it, but it's not chewy. It's not tough, it's incredibly tender. It's a real mixture. - And in terms of the beef fat, the sort of the tallow
that you've rendered down, where else does that go, or
is that just over the steaks? - I imagine we use that in a
fat-washed cocktail, as well. We make a a cow fat, aged cow
fat old fashioned, you know, we're actually working
on candles at the moment for the restaurant. - Excellent. - With the tallow, so like age cow fat's actually something that we actually struggle to get rid of 'cause we produce so much, so much of it. - That fat, parts of
it melt in your mouth. other bits are a little bit tough. - Yeah, yeah, yeah.
- But I don't mind chewing on it, like, 'cause
every time we bite it, you're releasing more and more outrageous. - That flavour that is
locked in there, it's unreal. - So boys, four brand new ideas around sustainable British produce comment down below which
one was your favourite and make sure you go and
check out a Fallow restaurant, but if you can't get there,
your YouTube channel is awesome. You've got so much fun
stuff, including POV chef. You have to go check that out. - Thank you so much.
(hosts applauding) - Thank you. - Were phenomenal. - This is incredible.
