@@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.
@@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
@@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
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.
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.
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.
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.
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!
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.
"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.
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.
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.
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
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!
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!
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!
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
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!
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
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 ???
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
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
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!
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
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
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!
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...
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
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.
All for the camera its bullcrap!!
What makes this a lie
@@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.
@@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
@@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
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.
"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.
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.
Who’s watching this on their day off or after shift? 😩
Indeed
Why the 😫 Face?
Me lmao
Before my shift 💀
XstonedmonkeyzX, probably because he's exhausted and already thinking about the next day doing it all over
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
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.
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.
london aint all that, ive worked at 12 places in london, bad management, bad staffing, and everyones entitled, sticks is best
Do you serve a table the dishes as they are ready ? Or do they all come at same time? Love contnt, Brit in Singapore
I need more of this POV cooking you guys are the best. Greets from Germany
Greets from France
Greets from Germany too ;)
Other Germans, yay!
Grüße aus Oberfranken!
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!
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.
"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.
Pretty sure Gordon Ramsay said that exact same thing. That the speed will come.
@@TwiitchMcGee He says it when speaking of knife skills. Technique first then speed will come.
Pretty sure you can't maintain 3 stars for 25 years without perfection.
Exactly! It's a really nice environmemt they've going there. :D
@@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
I'm starting to know MY way around this kitchen by now. Love these videos.
Around 17 mins you can see chef really enjoying his passion, great job chef.
Great POV as always, would love to see more bartender POVS!
Love how you told your young team member to enjoy his learning. Just awesome.
I love how nice you are to the servers
I appreciate you making the time to post these POV video. It is not easy to work and video at the same time.
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.
So much respect for you chef! You’re a great leader 👏🏻👏🏻
Fallow really is making me tip harder in fine-dinning restaurants.
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.
This is pretty much what I do for a living and I absolutely love these videos, especially during crush hour!
Only channel I have notifications on for.
Would love to see a line cook POV (On head chef’s right).
man, these Head Chef's POVs are more entertaining than other influencers' Vlog lmao.
This is my favorite content on TH-cam at this time😮💨 I’m obsessed
Traveling from the US to London in September to eat here, cannot wait. Booked for the chef's table!
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
Like a swiss watch, absolutely outstanding.
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!
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!
Awesone!! More Lunch and Dinner service videos please!
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!
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
I can't wait to visit and try the cod's head 😋
20:51 that spoon throw was mad
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
love watching the master at work. Great inspiration.
Nice and professional. The noise of that printer brings back some memories. Good and bad
Interesting at one point you say “extra sauce, vip” what determines vip? Big wine spend? Celeb / social media status ? Regular custom ?
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!
I love this video!
Outstanding service well done chef
amazing to see a pro at work
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
Great work. Would love to see you cook a little bit
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 ???
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
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?
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
@@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
Beautiful shot chef! 20:51
Great team work
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!
Awesome content as always .. Can I ask what your writing on the tickets ?
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
You got suttin real good cookin ere lads, keep it up!
Ate at Fallow tonight. Amazing food, great staff.
ooh that Burrata dish looks lovely. I wonder what the black sauce is? Squid ink?
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
Amazing job guys !! Lovya a lot!!❤
Thanks for the video
Outstanding! Good work!
Can we know what John was meant to tell the lovely lady about the oysters going to 42? Hmm?
Will, is that an Eye Brow pencil that you use for checking?😂
We want a one hour POV 😅
I wish a small popup would say what your making during the stream.
love these great job
@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?
this is real cheffing, not those youtube wanna be chef BS.
Whats mean this numbers what u writing on the tickets? Nr. Of table?
Can we get more prep videos?
I want to come and do a stage chef.
Would love to see a cleaning up POV?
Go team 👏 go great job you all
does anyone know what the little silver circle is that they put silver wear in?im thinking it washes them or somthing!
What pencils is chef using to mark out sent dishes on the tickets??
Might have to switch out the Sharpie
Those are Michelin Pencils.
You get them when a technician changes you tire you ask for one.
anyway you could link the menu so we know what we're looking at?
Touching everything on the table then firmly planting that finger onto that pink thing. Cmon, Brits.
molto molto bravo😍😍😍😍
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!
Is there many complaints about cold food. Seeing plates on granite with no insulator has me curious
The granite top is under heat lights and absorbs heat so is warm, plus the heat lamps keep food hot
I believe the place the plates are kept is heated too
18:00 good looking plate
2 Cabbage, 2 Cods Head how long mate?
need some more bartenders pov!
10:22 forgot yelow syrup on this burrata.. am I right? :)
you should make fish n chips
Any cooking tips you can share?
practice and experiment
@@Shabla7 Thanks!
Find someone who cooks better than you and watch/taste.
Can someone please tell me what that mash looking stuff is on the side..when they are serving steak...
time pls
which restaruant is this
How come most dishes are served alone, looks like only table of 1's :)
2:53 what is that sauce?
Hey
Not for bad for scousers
I wish our restaurant could be this busy for lunch.
Is it satay with rice cake at first minute?
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...
Not a good look infront of diners seeing someone on the phone on the pass
"Show this lovely lady how we do the oysters" Really?
What's the point of touching the sandwich @2:20 ?
checking temperature
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?
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...
You're called Yamahan93 and "YOU" are calling out problems 😂😂😂😂😂. Brilliant
@@klefdnb ?? Didn't really get ya but yeah seems like I'm right
OI GET SOME COMPUTERS. And ummm take off your ring when you're cooking bro that's nastyyy!
this food as shit on plat 😂
Touching the pens, table... then the food...
that food was prepared in that environment from a to z.. touching anything around won't change a thing!! jesus christ..
The pens are clean and kept in the kitchen. They’re only ever touched by clean hands so no worries
why are you touching the pen paper table and the food not hygienic at all