POV: Head Chef at a Top London Restaurant Lunch Rush

GoPro during lunch service on a Thursday afternoon in April, in 4K.

[@klefdnb]

Your kindness to a new chef with "speed will come" is really something else. Even more so, taking the time to taste his tartare. Just magical.

[@hodge1013]

All for the camera its bullcrap!!

[@hondomclean6759]

What makes this a lie

[@ojtiv]

@@hodge1013 as a chef in Scotland i can say that most people that work in the restaurants are the nicest people you will meet. i was an apprentice for quite some time and they always kind to me and if i made a mistake they would just correct me on the mistake and then move on. all this commercial tv bullshit always over exaturate how aggressive the kitchen world is. sure it is very very stressful especially on huge rushes like this, but the staff inside the building will never outlash on someone.

[@kieranmcmahon1745]

@@ojtiv exactly, in the real world, anyone who gets spoken to like that will leave in a heartbeat. no one should be spoken to like shit, no matter the situation. how to kill your business 101, kill your team morale

[@ojtiv]

@@kieranmcmahon1745 exactly, plus alot of kitchens are open door and the customers can usually hear if there is any screaming or loud noises. so its bad for the business and bad for the team enviorment

[@mxcafx]

"focus on it being extra good, the speed will come." I love that so much. This is so much better than the screaming chefs we are used to seeing.

[@yeahman1756]

Damn i was going to write a comment on the same thing when I heard the head chef said that.. That's how you build a strong team of chefs behind you to hold down the kitchen. instead of yelling at them to hurry tf up and they did it all wrong. motivate them so they go above and beyond to master the skill to be able to assist you.

[@Bethune_Groundstaff]

Who’s watching this on their day off or after shift? 😩

[@1996CLIFF]

Indeed

[@XstonedmonkeyzX]

Why the 😫 Face?

[@jordansparv6312]

Me lmao

[@juliangilmartin3973]

Before my shift 💀

[@Drakob313]

XstonedmonkeyzX, probably because he's exhausted and already thinking about the next day doing it all over

[@adityawillie8880]

As an ex-chef who has permanently left the F&B industry, I salute your team. With a very long shift + packed dining room, you guys are still able to complete the service with an impeccable teamwork. I'll be lying if I say that I miss the kitchen, but your videos always bring a smile on my face as something that I wished was part of my working environment back then.

[@mrfree8482]

I need more of this POV cooking you guys are the best. Greets from Germany

[@cedricthx8157]

Greets from France

[@leonie7190]

Greets from Germany too ;)

[@R3tr0humppa]

Other Germans, yay! Grüße aus Oberfranken!

[@dpx6101]

How about a POV of the final minutes of service? We can also see some of the stations start to close down as well as the last ticket goes through

[@b0ejens0n25]

Ate here tonight (Thursday) at the chef's table. The food was at the quality we'd usually expect at a michelin star restaurant but without any of the ponse. The snacks/small plates had very unique flavours which we'd not experienced before. The main course of ribeye was perfect medium rare as ordered. Service was excellent as expected. Not a 'cheap' restaurant, but the food definitely justified the price on the day.

[@kevinmars3984]

The hardest job I've ever done was working as a line cook. It's brutal. Now I work construction, it's pretty hard but not as hard and stressful as service. Just give me some instructions and what I need to do for the day and I'm golden. I get overwhelmed when multiple orders pile up, I just fold lmaoo Massive respect for cooks, you guys are amazing!

[@kieran5097]

I've been a chef for 3 years now in a busy venue in Blackpool, I love this content, helps us as chefs learn from essentially the masters who work IN LONDON, especially at the busiest times of the year. Wonderful chefy.

[@denjex]

london aint all that, ive worked at 12 places in london, bad management, bad staffing, and everyones entitled, sticks is best

[@henryjohnston3338]

Do you serve a table the dishes as they are ready ? Or do they all come at same time? Love contnt, Brit in Singapore

[@jamaico96]

Been watching your stuff over the last few months and I hope to have a munch at your spot sometime over the summer. You don’t know how much you’ve assured me in my own conduct an I’m forever grateful, Chef. All the best and God bless you and yours, Regards, Dylan.

[@ismat92]

Just the best. Really one of the coolest restaurants I've seen in a long time. If I'll ever travel to UK for a holiday, I'd try and stage for you guys for two days.

[@zakir.baharin]

So much respect for you chef! You’re a great leader 👏🏻👏🏻

[@sparkynet]

I'm starting to know MY way around this kitchen by now. Love these videos.

[@chrisnguyen3647]

I appreciate you making the time to post these POV video. It is not easy to work and video at the same time.

[@dankdavey5292]

Around 17 mins you can see chef really enjoying his passion, great job chef.

[@brooklynborn78]

Love how you told your young team member to enjoy his learning. Just awesome.

[@MactorSD]

This pov videos are amazing. People who think that cooking at home and cooking at a professional kitchen are the same thing, they can feel the presssure and see how dedicated and focus you must be to work in such amazing restraurant.

[@fernandogonzalezvargas501]

Great POV as always, would love to see more bartender POVS!

[@marcane6122]

love watching the master at work. Great inspiration.

[@mikehazelwood519]

This is pretty much what I do for a living and I absolutely love these videos, especially during crush hour!

[@Sunny86UK]

Thank you so much! I really enjoyed this! Please can you upload the whole video or more of these POV videos please? Big thanks from the United Kingdom!

[@scootarooda4064]

This is my favorite content on KZbin at this time😮‍💨 I’m obsessed

[@nate2824]

I love how nice you are to the servers

[@jamescummings6]

Traveling from the US to London in September to eat here, cannot wait. Booked for the chef's table!

[@dannyandrews8930]

Like a swiss watch, absolutely outstanding.

[@panaceiasuberes6464]

"Take you time to make it perfect... the speed will come"... feels like something an anti-Gordon Ramsay would say ;) instead of Boiling Point this is On Point.

[@TwiitchMcGee]

Pretty sure Gordon Ramsay said that exact same thing. That the speed will come.

[@Shabla7]

@@TwiitchMcGee He says it when speaking of knife skills. Technique first then speed will come.

[@ashley0986]

Pretty sure you can't maintain 3 stars for 25 years without perfection.

[@R3tr0humppa]

Exactly! It's a really nice environmemt they've going there. :D

[@ojtiv]

@@ashley0986 true but gordan dosnt act like how he does on tv. if he did then his whole restraunt would fail i can tell you that much

[@1Thirty1]

Awesone!! More Lunch and Dinner service videos please!

[@Ahmed-zw4wv]

Outstanding service well done chef

[@panaceiasuberes6464]

Fallow really is making me tip harder in fine-dinning restaurants.

[@DominicNguyenLP]

man, these Head Chef's POVs are more entertaining than other influencers' Vlog lmao.

[@danparker9382]

Only channel I have notifications on for. Would love to see a line cook POV (On head chef’s right).

[@eddySavage32]

When we getting a full day upload? Lol (don't ask you don't get) Love everything you guys are doing.. food looks outstanding.. super high quality service from all the staff top to bottom. Wish I had the skilld to work at this level (tips hat) outstanding

[@HagieTV]

Fallow! i love your content, I'm a simple cook from west Wales and I would love this video again with commentary from the chef, explaining what is exactly going on. I can grasp most of it but I would love a full insight!

[@jackg1027]

Hey, I just got my order of sriracha in, and it is AWESOME!!! The flavor is amazing and it's something you can put on just about everything. 10/10

[@jakesmith-gl2fv]

Head chef what's your resting pulse rate dude your the smoothest and calmest chef I've ever seen or heard and also your brigade are slick. Love these videos keep them comming... respect x

[@eddie7189]

Amazing job guys !! Lovya a lot!!❤

[@edmonddantes587]

amazing to see a pro at work

[@averywilliams4802]

Outstanding! Good work!

[@DanielGarcia-ro6lq]

As a young chef in Seattle Washington USA, I always love working with cooks and chefs from the UK they always bring a bright perspective to dishes and know their stuff

[@ellenarelkin1238]

I love this video!

[@colmfaulkner8201]

Nice and professional. The noise of that printer brings back some memories. Good and bad

[@nickeaton9730]

Great work. Would love to see you cook a little bit

[@petterahlberg8110]

You got suttin real good cookin ere lads, keep it up!

[@rudrahasamnis2916]

Hi fallow, i love the content. I have a request, if you could make a full cleaning video after your kitchen service? I believe many people would like that to. Awesome channel!

[@mrboneman4354]

love these great job

[@TheDeathLove]

Is that red shirt server new? She sounds nervous! Really amazing to see the other service staff help her as well as you be patient and communicate with her!

[@nicholash2490]

Ate at Fallow tonight. Amazing food, great staff.

[@janism94]

I can't wait to visit and try the cod's head 😋

[@chrisw395]

20:51 that spoon throw was mad

[@davidmeze8561]

Found your channel a few days ago, absolutely love the content! Question, do you have a separate printer for the tickets, because you're not screaming what the cooks have to make. Thank you so much!

[@codemeltdown]

Beautiful shot chef! 20:51

[@lej7music]

Whats mean this numbers what u writing on the tickets? Nr. Of table?

[@parzival906]

ok i have to ask about this...when you transfer the meat from a "silver plate" to an actual plate ....there are still a lot of juices that come out the meat but instead of using it why are you throwing it with the silver plate ???

[@adamv8199]

There's always some element of wastage with things like that. When you gotta get food out quick you can't spend time pouring juices onto the plate. Also meat juices arent going to add much flavour to the dish at all

[@henryjohnston3338]

Interesting at one point you say “extra sauce, vip” what determines vip? Big wine spend? Celeb / social media status ? Regular custom ?

[@valeriegrimsley9666]

does anyone know what the little silver circle is that they put silver wear in?im thinking it washes them or somthing!

[@chanceisawake]

anyway you could link the menu so we know what we're looking at?

[@samyelts8498]

Go team 👏 go great job you all

[@yorkshirepud9004]

ooh that Burrata dish looks lovely. I wonder what the black sauce is? Squid ink?

[@ChefEza_]

Will, is that an Eye Brow pencil that you use for checking?😂

[@urielcabrera3943]

Would you guys mind making a short about how your tickets work? I see wiggles, crossing off, highlighting, piercing, what does all of it mean?

[@waimandododo5760]

Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways

[@deadlypredator3]

@@waimandododo5760 damn when i work in the pass i only use my fingernails to like scratch out what went out already no pen nothing lol

[@foodkings-xb5op]

Awesome content as always .. Can I ask what your writing on the tickets ?

[@waimandododo5760]

Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways

[@user-mc5rn4qp5z]

We want a one hour POV 😅

[@nickrachinger5790]

Can we get more prep videos?

[@ronjakirves1500]

Im all bout being friendly like its so nice seeing friendly staff cause i cant understand how people can be mean. Its not that hard to be friendly and nice

[@ManGoDubz]

What pencils is chef using to mark out sent dishes on the tickets?? Might have to switch out the Sharpie

[@Bethune_Groundstaff]

Those are Michelin Pencils. You get them when a technician changes you tire you ask for one.

[@sillystephys7123]

Can we know what John was meant to tell the lovely lady about the oysters going to 42? Hmm?

[@zeidkareem1991]

I want to come and do a stage chef.

[@dunebuggy2317]

Can someone please tell me what that mash looking stuff is on the side..when they are serving steak...

[@Reloecc]

time pls

[@johnniehouston1816]

I wish a small popup would say what your making during the stream.

[@fatimahvalli1124]

Would love to see a cleaning up POV?

[@Progorama]

@3:40 you have a ticket with "VIP" written in big letters. Will that be typically a celeb or food critic that needs extra care and attention?

[@gainztrain132]

2 Cabbage, 2 Cods Head how long mate?

[@liliannmckenzie]

which restaruant is this

[@mitchellrussell697]

Is there many complaints about cold food. Seeing plates on granite with no insulator has me curious

[@door8862]

The granite top is under heat lights and absorbs heat so is warm, plus the heat lamps keep food hot

[@AM2K2]

I believe the place the plates are kept is heated too

[@cblair0608]

First off I am NO LINE COOK of anykind. Only worked in small time restaurants previously. But can someone please explain the ticket system here? It appears to me (an untrained NOBODY) that he's just preparing various orders at various tables, just randomly. Can someone please explain to this "layperson" how this works? Im so confused and yet I can't stop watching causes its so awesome!

[@Reloecc]

10:22 forgot yelow syrup on this burrata.. am I right? :)

[@Bethune_Groundstaff]

18:00 good looking plate

[@kimlei-jensen8746]

How come most dishes are served alone, looks like only table of 1's :)

[@Patrick-yj2dm]

molto molto bravo😍😍😍😍

[@jearl961]

2:53 what is that sauce?

[@musicboy16]

Any cooking tips you can share?

[@Shabla7]

practice and experiment

[@musicboy16]

@@Shabla7 Thanks!

[@Bethune_Groundstaff]

Find someone who cooks better than you and watch/taste.

[@tydeus7138]

need some more bartenders pov!

[@angelodaconceicao9067]

you should make fish n chips

[@krikida]

this is real cheffing, not those youtube wanna be chef BS.

[@CraigStCyrPlus]

Touching everything on the table then firmly planting that finger onto that pink thing. Cmon, Brits.

[@seanhettenbach2101]

I wish our restaurant could be this busy for lunch.

[@teguhfitrianto1888]

Is it satay with rice cake at first minute?

[@vPluslleGamerBoyRoman]

Hey

[@andriangameplays]

serbes

[@kewkabe]

Why are they crossing out individual orders at tables (0:40 on). Are they sending them out individually instead of the entire table at once?

[@alec3945]

Not for bad for scousers

[@user-gr3xg8sn3t]

What's the point of touching the sandwich @2:20 ?

[@Reloecc]

checking temperature

[@reallyyouthful]

"Show this lovely lady how we do the oysters" Really?

[@simtubx]

It's a bit of a turn off to see the chef handle the food whilst playing with his phone beforehand on the left. Also generally handling the stationary, cupboards and touching the food at the same time...

[@waimandododo5760]

Not a good look infront of diners seeing someone on the phone on the pass

[@elektroman3187]

OI GET SOME COMPUTERS. And ummm take off your ring when you're cooking bro that's nastyyy!

[@indiansniper847]

this food as shit on plat 😂

[@user-gr3xg8sn3t]

Touching the pens, table... then the food...

[@Reloecc]

that food was prepared in that environment from a to z.. touching anything around won't change a thing!! jesus christ..

[@door8862]

The pens are clean and kept in the kitchen. They’re only ever touched by clean hands so no worries

[@LocaMoca328]

The handling of the food n non-food items with bare hands will create a lot of stares here in SG. >.

[@BL-ze4wt]

From people who don’t understand the restaurant business maybe

[@Yamahan93]

You would need to pay me 50k to do something like that... The problem is that you're just cooking for drunk Brits 80% of the time...

[@klefdnb]

You're called Yamahan93 and "YOU" are calling out problems 😂😂😂😂😂. Brilliant

[@Yamahan93]

​@@klefdnb ?? Didn't really get ya but yeah seems like I'm right

[@siennamiel-wb7nl]

why are you touching the pen paper table and the food not hygienic at all