What's in a Professional Kitchen?

so today i'm going to show you around our production kitchen in the basement of the our building it's where we kind of do the bulk of our prep before we uh goes upstairs to get it all ready for service let's go have a look so as you come in you've got kind of like all the goods in area that's where all the deliveries will come in i'll get checked off and put away didn't even put the bed's fridge so a big fridge in here um kind of it's all broken up down into different sections so you've got like dairy miscellaneous sort of like mustard ketchups and stuff cheese on the bottom and as we make our way around we've got the bed section pastry section kind of quite big fridge it easily gets filled up all the deliveries come in here in the morning they get separated onto the different sections before the food starts to get prepped we try and give it around three three to five degrees [Music] so in here we've got our meat fridge we tried getting all our animals like whole carcass so it's not like we need to get delivery every day so the meat comes in and it'll be breaking down we usually have like one or two really three but three days a week and the aim is to try and have all that meat processed by the next week's delivery we've got some uh wicked charcuterie and stuff being made here you also got some fresh stuff here we've got some lovely sausages working got some copper some deep fat aging as well as salamis and then do you at the back [Music] so in here we've got our freezer got to keep all of our frozen food we've got all our stocks of sauces we've got a bit of extra bread that we've got and then we've got like big cuts of meat and stuff that we do in batches gives us a lot more freedom in the menu to try different stuff and and bulk up and really um really like have absolute minimum waste so up here we've got our mushroom room which you've probably seen in some of our other videos we grow our mushrooms up there we're like we're trying out some new different bits and bobs like culturing our butter and stuff up there as well even along the side here we've got all of our srirachas fermenting nicely and it's kind of like it's quite hot back here it's kind of like a natural like it wasn't intended to all be back here but this is kind of where actually it's sort of been a good place to ferment it we've got our mints here um obviously we use that when we're processing all our own animals uh we're mincing about 150 200 kilos of meat a week at the moment you know we mince all of our own burgers in house menswear and sausages it's kind of one of the best things about having this huge space downstairs that we're able to to get full traceability of every part of the animal and see where it all goes so here we've got a blast chiller over here you know central like chilling things down really quickly you know most things we want to try and get cooked and chilled as fast as possible to make it as hygienic as possible uh they've got three three combi ovens downstairs you know we do all of our overnight cooking they're also quite versatile you can do steaming as well as we usually have them on dehydrating overnight so this is a rationale uh pressurized rat pan so use this to like making our stocks and sauces and that way we can get a really good clarity on the sauce so we can cook under pressure and that way the fat when when you cook the sauce the stock sorry the fat won't boil into it because it's cooked under pressure so this is a hundred leaf black pan [Music] so you know we usually sweat off the meat product add vegetables wine reduce it down before adding the bones in the water and then we usually cook it under pressure for anywhere between depending on the stock one to three hours really so go to boiling and then the steam will collect and it will just pressurize itself you get clearer clarity of stock and a more intense flavor and you can speed up the cooking process so we have a gas range here for sort of reducing stocks and uh making purees et cetera two fridges here so we've got one for stocks and sauces fridge on the right and here we've got a fish fridge again just trying to really minimize um we've got across contamination around the kitchen um to try and have a designated area for most things as much as possible [Music] so at the end there we have the pastry bench with the ice cream machine on in the middle we kind of have like a general veg and fruit vegetable prep so usually the larder sections in the vent sectional work there and then just around to the bottom we have stocks and sauces meat and fish so it's all slightly again segregated so everyone knows where they're working no cross contamination because the meat and the fish is done down there and stocks and sauces at the same time pastry has its own little sort of flour gluten area um and then in the middle we have all of our veg prep so it's all slightly separated accessible dry store ingredients they're all like nicely labeled we deep clean the boxes every three days keep all the spices nice and fresh keep it all rotated it's really important that everyone you know you work to the same an organized standard sort of breeds a really good organized mentality stand-up mixer it's really good for making big batches of dough you know we make a lot of stuff in here we make cute big batches of brioche pretty much every day it's really good for making big big batches of mayo with a whisk attachment tart dough brioche dough so that's our basement kitchen and now we're gonna head upstairs and will's gonna show you through the upstairs kitchen [Music] hi now let's take a look at our upstairs kitchen follow me so this is our what we call our show kitchen so this is our big uh rational oven which just means that it can steam and cook at the same time so this is like the power horse it does lots of the work during service then we've got these amazing valentine fries um they're really good because they filter the oil every day so you get a lot less wastage um and also it costs a lot less to run a combination of gas and electricity because when we design the kitchen gas prices weren't astronomically high a gas range which does all of the searing for cod heads mussels and stuff like that this is what we call a planter so this is like one single hot plate with a gas element heated below it so that gives you like really good searing on vegetables or fish and you can get a really nice even crispy surface oven down here which is for the meat section these are resting drawers it's important that when you're cooking your meat you rest it for as long as you've cooked it and they're just held at about 55 degrees so this is what they call a clay oven so it works on using ceramic coals which have been compressed and baked and it mimics what charcoal would but then we also top up with charcoal as well so you get the best of both worlds it's like instantly hot when you need it also you get that amazing flavor that you want of fat dripping down onto charcoal and creating delicious smoke up here is the extraction obviously if you didn't have that this place would be just like a fog um because of the amount of smoke and the amount of meat that we cook on a daily basis this is what they call an adande fridge so this is all of our mison plus for the day but they're like really good temperature control pull out drawers that you have under sections and this is an induction hob which gets quite gets really hot really really quickly this is what we call a salamander or a sally so this is what when foods come into the past if it just needs that little bit of extra heat you can just give it a a little touch under the salamander and then that gets meat hot before it goes for into the dining room this is just a little uh induction that we had built into the past so the idea is with this like we can always keep our sauces consistent and warm so we're constantly tasting them throughout service we keep them in that in that water bath and we can adjust the temperature of them and these are called hot cupboards so these are um these are where we keep we keep our spooner in here which stays warm throughout the day and then we've also got plates stacked up so that just makes sure that when food's sitting here on the pass it doesn't lose its temperature and when it gets to the customer it's really nice and hot here is our pastry section so this is our soft serve machine this is a carpajani machine which is one of the best machines you can get this is a freezer which is set to exactly 14 degrees which basically is the perfect temperature to maintain for ice cream if it's any harder the ice cream is really hard to work with and not a really nice consistency so that stays specific just for ice cream and then you've got a really nice little table top um baker looks unox oven here as well this is our pot wash station so here at the back really important all of the pans get washed but you keep that separate to all of the crockery and the plates um just because you get loads of grease off these pans and it's more hygienic so the cutlery and the customers plates are always really nice and clean and well polished these are things called grease traps which is the um the bane of our lives in restaurants but westminster council dictate we have to have them so basically basically have you heard of the fat burgs that you get in london this stops it happening but they're really really inefficient so unless the water in your taps is really good they just clog up all the time so you have to spend your time digging out fat burns in your kitchen a fat burger is like a massive globular fat like a huge that stops all the pipes for miles i think the longest one they ever found was a mile and a half long so like every council in in london makes you put these in but they cost a lot to maintain and they always break and they're really really annoying

Channel: Fallow

Views: 377,130

Keywords: kitchen gadgets, fallow restaurant, fallow london, how to kitchen, michelin kitchen, tour professional kitchen, whats in a restauant kitchen, london restaurant, whats in professional kitchen, how to be a chef, best kitchen gadgets, testing kitchen gadgets, kitchen gadgets test, professional kitchen gadgets, professional kitchen, professional kitchen tour, fallow tour, will murray, jack croft, how to professional kitchen, restaurant kitchen setup, restaurant kitchen design

Id: y3gVno6UX4Q

Length: 9min 58sec (598 seconds)

Published: Mon Jul 18 2022