How Chefs Create a Restaurant Menu That Works

[@jakefromtheblock]

appreciate the transparency throughout this process. Starting restaurants is not documented enough.

[@Dark_In_The_Light]

I think the only thing you can do is cook to your palate and deliver quality food. If the customer doesn't like it, then it's a matter of taste, not whether the product was good or not. The drive behind sustainability is absolutely fantastic as well!

[@richardpearce4988]

Just ate here this evening - sea bream tartare and eton mess were very nice too. Good luck with the new place.

[@texasred2702]

It's nice to see Javier from Texas Roadhouse has gone on to bigger and better things.

[@AndySouvlakis]

I really hope they're successful with this one too, so talented at what they do and really put themselves and their finances on the frontline to make this happen. Wishing all the best going forward! 🙏

[@VeloxTorque]

I love the wall, time to book a trip!

[@Mat-eq8mk]

I work in Canary Wharf and managed to visit a couple of weeks ago. Highlights for me were the cuttlefish toast which was really interesting and the mushrooms which were executed perfectly. Best of luck!

[@Poke-Ish]

I am not a big foodie at all, really basic. But, I feel like I need to try this food; it looks brilliant lads.

[@VerboseVindication]

I'm really very interested in how the grow wall actually works. I've been wanting to create something like that inside of my house on an otherwise boring bit of wall for a while now, but I never figured out a realistic way of doing it.

[@_joebyrne]

That mixed grill 🤤🤤

[@xaap8408]

awesome to see this all behind the scene bits, rock on guys you gonna make this a succes also!

[@ian3314]

This is so fascinating. Hope everything goes well. The dishes all looked amazing.

[@lilomann1523]

That snail flatbread looks like something you'd find at FKABAM

[@MarcusHalverstram]

The mud soup and charcoal arugula are outrageous here

[@ninjadudeofficial]

Love the emphasis on finding new ways to be sustainable and cut waste on top of everything else. Would be great to see practices like that become more of a default industry-wide. Much needed in the coming years.

[@jackmitchy08]

please do more gluten-free options I would love to visit your restaurant lads❤

[@sundarraman7195]

So Onion Pakoda?

[@tinkertailorgardenermagpie]

It’s not on the menu atm! 😭

[@JeremyBrown-zw4hw]

I appreciate your high standards, techniques and passion for cuisine and culture. Much respect

[@KrisV385]

Looks ready to go!

[@meepmeep1313]

Snail Vindaloo Flatbread sounds like the result of chefs playing Consequences

[@kennethwu115]

Whatever the chefs turn their hands to will be successful

[@YiSLGaming]

OK so I'm visiting you guys sometime soon. I absolutely love your approach to food, it is very inspiring.

[@trex70]

Keep up the incredible work.

[@SirCorrino]

I really liked the last comment. 'At the end of the day you don't cook for the reviewer, you cook for the customer.' Next time I visit London I'll make sure to stop by Fallow.

[@readyplayer2two]

They’re guests

[@ewanfarley]

garlic aioli is just aioli, aioli is literally made with garlic

[@_CoasterNinja]

Brilliant! Hope to see videos of you guys making some of those dishes you talked about here!

[@roop128]

Were the skewers inspired by Japanese Yakitori? There seems be many parallels!

[@jacobcohen9205]

Good luck, guys. I'll be seeing you soon.

[@szotyaGD]

question: is the woman hungarian? did i clock her accent right? 👁️

[@Clarkeianto]

Australianish I would say

[@joshmore7175]

Some of those dishes look absolutely incredible. I know that snail flatbread is gonna be incredible if I can get over the words "snail vindaloo" 😂

[@shreyaaas]

Kanda bhaji: I identify as blooming onion 🙆🏻‍♂️

[@green4661]

Did I just see microwaved cheese 🤣

[@hansmaier608]

Would never eat a banana skin or anything made out of it. As there is always a big chance to have a lot of pesticides in the skin

[@DanXartz]

Looks bussin bussin

[@fbgmduck]

translated to english "looks like a bus of a bus" 🤣🤣🤣🤣

[@SleepCrusher]

Inspiring

[@wernerkriek168]

Awesome guys.. i wish i could've join your team even at entry level. Keep it Fallow family

[@doylz1116]

As a chef who loves to cook... i dream of working with chefs like fallow

[@nautica1504]

can't believe people wouldn't want to pay for "cod waste hot dogs"

[@nautica1504]

now label it "sea to land sustainable we use all the animal seafood sausage" and charge $40

[@MrJuiceGaming]

I know the title of the video was to get people to click... and it worked on me

[@reallyyouthful]

I will never eat snail anything.

[@tysonaltevers3653]

What is the name of the new restaurant?

[@vrenni]

Roe is the name :)

[@tysonaltevers3653]

@vrenni thank you very much, some how I've missed that through the last couple videos lol.

[@HM13895]

Its in the description and on the menus in the video

[@tysonaltevers3653]

@HM13895 I watch them most of the time without any volume on as to not disturb my wife since I usually watch the videos at the same time we're watching a show on TV lol.

[@marglie]

Death Roe, or Alien, if you will. Its gonna be eggs. Its going to be delicious chickensh#t!!

[@jokir3692]

I wouldnt call it zero waste. Use each part. But I imagine there is waste since its food service. Its almost impossible to not create waste. Life Cycle Assessment shit.

[@hotsauce-]

Fire

[@kitkakitteh]

Gross; Not a bug, but close enough to make me barf. 🤮

[@deceivingthedeceiver]

How much you wanna bet that Bloomin Onion is $90+ lol. Must suck to live in the UK not have a Outback Steakhouse :(

[@llewellyn.7466]

Don’t worry about us, no one outside of the U.S is missing out on an outback steakhouse 😂

[@Chaddingway]

I've had a bloomin onion at Outback and it was pretty mid

[@ori-yorudan]

Most dishes at Fallow are around £18 - £35. Can't imagine Roe being too much different. I'd make a real bet that the Bloomin' Onion is around £16.

[@losermobileful]

You know you can see the menu at 00:58 right? The Onion is £10

[@yankquinn9992]

Outback steakhouse 😂😂😂

[@ricatkins4918]

Just watched your “Octopus” recipe. I’ve eaten it, but they are a creature that needs to flourish.. So now unsubscribed. Good luck with everything else. 😊