Shocked your channel hasn't exploded yet. It's fantastic. Would love a video on your backgrounds in cooking, how you learned the trade, and how you managed the set up of such a wonderful restaurant at such young ages and became so successful.
Great work guys! So many people lose sight of where meat actually comes from, and only think it's in environmentally unfriendly packaging from the supermarket. If this recipe isn't for you, don't eat it and don't hate it!
I am sharing this channel all over the place. It terrifies me that people would rather watch a bad home cook than some seriously talented cooks showing us brilliant recipes, some of which we can make at home easily.
Props for the respect and love to the whole bird! Coming from a cantonese cuisine background, we often seek the whole animal in a relatively simple dish whether that's a chicken or fish or crustaceans. (IRed meats just tend to be a bit too large for a table.) It's about knowing the animal is fresh, of good quality, and being used in its entirety.
I think what you guys are doing is great. If i was served the pie of course i would be like, oh wow that’s crazy, but it really easy to forget where our food comes from. Just makes you appreciate it even more.
I thought it’s just the head! Stuffing the head/neck with mousse is great idea. A lot more effort but adds another dimension to just the pie filling. Well done!
My partner is a vegetarian, she has zero issue with me eating meat, but when I told her I'd eaten chicken hearts at a local Brazilian buffet restaurant she was absolutely repulsed. I wouldn't go out of my way to have them again, but why waste any of the animal if it's dead anyway?
Fallow are revolutionising the way we interact with this industry showing us the in-depth processes behind their food, so interesting their approach on this in your face eating to remind people where their food comes from. Amazing content boys
What the fuck is wrong with people screaming whilst she tucks into that masterpiece! I’m from up north but working down in London just a few miles from your place I might bob in
One of the best meals I ever had was at Fallow, every aspect of dining was perfect and I could not recommend it enough! Anyone thinking about it, stop thinking and go it will 100% be worth it.
people just can't handle acknowledging that their food can look like cute and cuddly farm animals. when you get rid of that cognitive dissonance, you either 1) go vegetarian or 2) learn to respect the hell out of the meat you buy, because the reality is that something *died* for you to be able to enjoy the food youre eating.
Them ladies seem to be the type that thinks french fries is american food. Fortunately at least one of them had common sense. Someone should’ve told them Fallow isn’t for “posh” TV ladies who “fine dine” at Gregg’s lol
You two are very creative with animal heads. I think it's brilliant, fantastic. You've done fish, pig, duck, and now chicken. Please do a cow's head next.😊😘
So, genuine question from a fellow chef: chicken mousse is usually super delicate and needs to be cooked at a low temperature and not overcooked. How do you guys keep it from splitting/ getting grainy? Because you do three separate cooks on it and then finish it at 180C, which is pretty high. I want to know so I can steal your recipe, LOL.
@@c0rnfl4k3z but after stuffing they steam it, then get it crispy on the pan, then 25min oven so 3 dufferent stages of cooking, i think OP cuestion is great and as a fellow chef would love to know the answer also🙏🏼 maybe if they just gently steam it then caramelize on medium heat it wont get too grainy, especially if the piping bag they use for stuffing has a big enough hole so it can take the heat
In my country, if you don't have chicken hearts as one of the meats for barbecue, then it's not barbecue. We absolutely love it! It's delicious as an entry. Ngl, I'm not a bit fan of gizzards though (my mom loves them) and I certainly wouldn't enjoy seeing a chicken head in my food lol. It's not bad at all, after watching most of your videos I know how skilled and caring you guys are with food, it's just not for me. Either way, quite an inventive pie, full of flavors. Props to you all.
I love everything you do! Unfortunately the masses are ignorant and would rather stay blind to the fact animals have faces. If all chefs cooked like you we would have less waste and more sustainable meat
Interesting way to use the head to make a chicken sausage. Usually I make stock with it since I have no idea what else to do with the head besides frying the comb.
Amazing job showing people what food actually looks like before it's fully "processed"! That bird looks like it was healthy and high welfare - I love this content, a true example of "zero waste" 😍💚
As a chef myself, I think it's very important to make people a bit more conscious that eating meat causes an animal to die. Because some people give me the impression as if they thought that bacon was already roaming the meadows in it's processed form. lol Even many cooks I have worked with, were surprised that some fish still had guts inside for example. It's great that these days especially, many mindful chefs like to use the entire animal instead of just throwing some parts away. These guys really make me feel honored to be a chef myself, with what passion & dedication they pursue their craft. I'd really love to eat their one day when I happen to travel to the UK eventually. Bless you all
Idea for a video if you guys have time: your ‘nose to tail’ ethos seems very inspired by St John? Would love to see you guys take a trip there and try some of the food and chat about it 🍻
I've got an extremely dark sense of humor and a stomach as strong as iron, but even I'd do a double take at that. It's kinda demented having a chicken head just poking out of the pie.
You guys keep doing that. Don’t know if it is ptsd from watching my own dad kill then my mom clean animals but meat should definitely not be wasted once an animal had died for it. It’s tragic, yes. At the same time when you go to the market and buy a cleanly ground up animal meat doesn’t make you morally superior over having a chicken head on a pie, lol. Not sure if it is a good saying: “Good on you lads” -From a first generation US person.
How are people going to turn up their nose at that when they eat *meat*? Do they not know where ot comes from? Im vegetarian but it looks cool, if i ate meat i wouldn't have a problem with it.
Sorry guys, I love your cooking and skills…… but I see absolutely no reason whatsoever why you feel the need to add the head! Probably 90% of the population eat with their eyes first! A vast amount of people wouldn’t even try it 🤷🏻♂️, myself included, just as most people find fish served with the head on off putting!
Guys, you could make a video about how you learned all the techniques, and how and where did you learn how to cook with almost no waste, if it was by trial and error, or did someone come up with new ideas on how to use certain parts.... etc.
Shocked your channel hasn't exploded yet. It's fantastic. Would love a video on your backgrounds in cooking, how you learned the trade, and how you managed the set up of such a wonderful restaurant at such young ages and became so successful.
They cover this a bit in the one they talking about how much it costs to set up.
I think they learned a lot whilst working for Heston
I had no idea they worked for Heston!@@bryn3652
Great work guys! So many people lose sight of where meat actually comes from, and only think it's in environmentally unfriendly packaging from the supermarket. If this recipe isn't for you, don't eat it and don't hate it!
The amount of folk who go ‘ugh’ when they ask what haggis is, while no one asks what’s in a sausage
I am sharing this channel all over the place. It terrifies me that people would rather watch a bad home cook than some seriously talented cooks showing us brilliant recipes, some of which we can make at home easily.
5:43 "Yeah, but...." 🤣🤣🤣🤣🤣
Props for the respect and love to the whole bird! Coming from a cantonese cuisine background, we often seek the whole animal in a relatively simple dish whether that's a chicken or fish or crustaceans. (IRed meats just tend to be a bit too large for a table.) It's about knowing the animal is fresh, of good quality, and being used in its entirety.
I think what you guys are doing is great. If i was served the pie of course i would be like, oh wow that’s crazy, but it really easy to forget where our food comes from. Just makes you appreciate it even more.
Fantastic Guys!!! Thank you...
All the ladies going "bleugh" while missing out on a quality dish is hilarious.
awesome job on the pie guys.. and janet street porter is hilarious!
I thought it’s just the head! Stuffing the head/neck with mousse is great idea. A lot more effort but adds another dimension to just the pie filling. Well done!
My partner is a vegetarian, she has zero issue with me eating meat, but when I told her I'd eaten chicken hearts at a local Brazilian buffet restaurant she was absolutely repulsed. I wouldn't go out of my way to have them again, but why waste any of the animal if it's dead anyway?
Tell her it's very nutritious
I love your honesty and transparency.
Fallow are revolutionising the way we interact with this industry showing us the in-depth processes behind their food, so interesting their approach on this in your face eating to remind people where their food comes from. Amazing content boys
What the fuck is wrong with people screaming whilst she tucks into that masterpiece! I’m from up north but working down in London just a few miles from your place I might bob in
One of the best meals I ever had was at Fallow, every aspect of dining was perfect and I could not recommend it enough! Anyone thinking about it, stop thinking and go it will 100% be worth it.
Awesome work lads ~ I do enjoy your vijos, bring it on !
Flavour in that ! Unreal!
So smart and legit. Love it
people just can't handle acknowledging that their food can look like cute and cuddly farm animals. when you get rid of that cognitive dissonance, you either 1) go vegetarian or 2) learn to respect the hell out of the meat you buy, because the reality is that something *died* for you to be able to enjoy the food youre eating.
I love it. Definitely ordering this when I go to Fowl.
Them ladies seem to be the type that thinks french fries is american food. Fortunately at least one of them had common sense. Someone should’ve told them Fallow isn’t for “posh” TV ladies who “fine dine” at Gregg’s lol
I love it. 👏👏👏❤
Can't wait to book a reservation next time I'm in the smoke. Fantastic work you're doing guys 👌
Amazing job guys! You are getting the recognition you deserve 👏🏽
Told ya we needed to see the pie!
Was the editing always this good? This is better than what I remember
great work, looks like a meme food but in a good way. I love how you use all of the chicken . Top 💪
Excellent, well done
You two are very creative with animal heads. I think it's brilliant, fantastic. You've done fish, pig, duck, and now chicken. Please do a cow's head next.😊😘
Excellent , that was inspiring :)!
Is that Janet Street-Porter at the end? I enjoy her guest appearances in Gordon’s show!
Legend! Free pies for life
Chefs secretly stealing ideas from the channel 😂
5:18 chicken head reveal and all the chickens in the back outraged
Love this. But me being a pedantic sod, is it a pie, or a casserole with a hat? Either way, I would love to try this.
I commend you for this, you absolutely knew what you were doing. Genius checkmate move to get on everyone's radar.
seems everyone involved has a good head on their shoulders
even the chickens
@@tempinternetname Outstanding
So, genuine question from a fellow chef: chicken mousse is usually super delicate and needs to be cooked at a low temperature and not overcooked. How do you guys keep it from splitting/ getting grainy? Because you do three separate cooks on it and then finish it at 180C, which is pretty high. I want to know so I can steal your recipe, LOL.
they put it in cold, after 25 minutes the sausage is warm/hot but it did nothing with the cuisone
@@c0rnfl4k3z but after stuffing they steam it, then get it crispy on the pan, then 25min oven so 3 dufferent stages of cooking, i think OP cuestion is great and as a fellow chef would love to know the answer also🙏🏼 maybe if they just gently steam it then caramelize on medium heat it wont get too grainy, especially if the piping bag they use for stuffing has a big enough hole so it can take the heat
👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾 LOVE IT!!
That thumbnail is brilliant and I love the Fowl sticker too.
Keep up the good work lads! Always a pleasure seeing you in action
This is fantastic
The world has gone mad, cooking and eating a chicken pie now seen as controversial
In my country, if you don't have chicken hearts as one of the meats for barbecue, then it's not barbecue. We absolutely love it! It's delicious as an entry. Ngl, I'm not a bit fan of gizzards though (my mom loves them) and I certainly wouldn't enjoy seeing a chicken head in my food lol. It's not bad at all, after watching most of your videos I know how skilled and caring you guys are with food, it's just not for me. Either way, quite an inventive pie, full of flavors. Props to you all.
Extremely talented chefs and I love your videos, but I'm sorry the head malarkey is not for me 😂
You're missing the point, mate. (Or beak)
@@lenicularbensonic4752 I only said the head malarkey isn't t for me.
But from a publicity point it's a winner.
That intro edit was lit
I love everything you do! Unfortunately the masses are ignorant and would rather stay blind to the fact animals have faces. If all chefs cooked like you we would have less waste and more sustainable meat
fantastic!
Interesting way to use the head to make a chicken sausage. Usually I make stock with it since I have no idea what else to do with the head besides frying the comb.
I think it's great that people are shocked. Everyone needs to be reminded of where meat comes from.
Love absolutely amazing chefs
Amazing job showing people what food actually looks like before it's fully "processed"! That bird looks like it was healthy and high welfare - I love this content, a true example of "zero waste" 😍💚
As a chef myself, I think it's very important to make people a bit more conscious that eating meat causes an animal to die. Because some people give me the impression as if they thought that bacon was already roaming the meadows in it's processed form. lol
Even many cooks I have worked with, were surprised that some fish still had guts inside for example.
It's great that these days especially, many mindful chefs like to use the entire animal instead of just throwing some parts away.
These guys really make me feel honored to be a chef myself, with what passion & dedication they pursue their craft.
I'd really love to eat their one day when I happen to travel to the UK eventually.
Bless you all
There's something similar in France where they stuff pate into duck necks, really good job guys!
bravo boys, keep it up===
Good fun, guys. Cheers.
Scarf to keep him warm…then goes in oven at 180 degrees…😂
Smart!
Genius levels.
Wow! Mad respect for what you guys do!
Love it
Idea for a video if you guys have time: your ‘nose to tail’ ethos seems very inspired by St John? Would love to see you guys take a trip there and try some of the food and chat about it 🍻
Would love to see the boys meet Fergus! They seem to have so much in common.
congrats on going viral!
Still the most interesting restaurant and social media channel in London right now 🥩
Bloody idiots who find fault.. definitely ordering it if I could only get a booking...😢😂
Looks unreal! I’d pay £22 for that, without a doubt
I really do enjoy watching you guys cook. Super interesting processes and the level of thought you put into everything is great to see
Looks amazing, Im coming over ordering it!
I've got an extremely dark sense of humor and a stomach as strong as iron, but even I'd do a double take at that. It's kinda demented having a chicken head just poking out of the pie.
legends
Next up, cow butt volcano cake.
👏🏻👏🏻👏🏻
Honestly I think It's brilliant
'loose women' is crazy HAHAHAHAH
Superb example of waste nothing. I am a big supporter of nose to tail cooking.
Cutting chives with the breaking-knife. What a legend! Dope pie-game!
So can you actually eat the head and beak itself? 🤔
The butchery skill on these guys alone is admirable
"LOOSE WOMEN" 😂
Respect for Janet street porter who got stuck in.
Somebody try it out man see if it hits
Omg they really have a show called "loose women"
You guys keep doing that. Don’t know if it is ptsd from watching my own dad kill then my mom clean animals but meat should definitely not be wasted once an animal had died for it.
It’s tragic, yes. At the same time when you go to the market and buy a cleanly ground up animal meat doesn’t make you morally superior over having a chicken head on a pie, lol.
Not sure if it is a good saying:
“Good on you lads”
-From a first generation US person.
🎶 The worst pies in London 🎶
Can you eat any part of the head or is it more for looks?
Keep it up chefs. Can’t wait to see what you guys come up with next❤️
Is that the bird who used to be on spaced?
some folks would pick out the bishops nose and the feet right away ... for me, chicken liver with cognac sauce, iam just posh that way,,,
Is it controversial due to the lack of the pastry bottom?
Based.
Vile
How are people going to turn up their nose at that when they eat *meat*? Do they not know where ot comes from? Im vegetarian but it looks cool, if i ate meat i wouldn't have a problem with it.
Yeah I think you’re taking it a bit too far guys but that’s just my personal opinion and I’m entitled to it.
Not going to lie, it looks weird. But i´d probably order it
Absolutely shocked your pie only has pastry on the lid, disgusting
This is crazy
well, that was always what I asked for when I was a kid, it was in the chicken soup. It was tender enough to open it up and eat the brains.
Can i say as a Chef my self, well done. Break those modern thinking and ho bavk to the root of ur culture1!! U know what i mean mate
"Broke the internet" why are people still saying this lmao
I don't understand how you're able to serve this for only £22
Sorry guys, I love your cooking and skills…… but I see absolutely no reason whatsoever why you feel the need to add the head!
Probably 90% of the population eat with their eyes first!
A vast amount of people wouldn’t even try it 🤷🏻♂️, myself included, just as most people find fish served with the head on off putting!
Does it cook the brains inside
Great. I love schicken neck. Its delicious meat.
Guys, you could make a video about how you learned all the techniques, and how and where did you learn how to cook with almost no waste, if it was by trial and error, or did someone come up with new ideas on how to use certain parts.... etc.