@@cwg73160 I think its because of the fact that years ago youd only see this kind of thing on tv shows like the likes of marco and that but such an up close view of the goings on is pretty cool tbh you have to admit not just beacause its someone 'wearing a cam'
Me and the Mrs were sat at the table next to the middle feature in front of the pass and watched you make this video! It was awesome to see you and the team in full flow from our POV, and now we get to see it from your POV! Incredible opening night and we can't wait to return.
I'm literally just back from my meal at Roe and Wow! I was blown away by the quality of the cooking, the service, the wine and the space. I've eaten at a lot of amazing restaurants around the world, up to and including Noma and The Fat Duck, and Roe truly impressed the hell out of me. It's not a cheap dining experience, but I'd actually have trouble describing a better value meal that I've had in the past 10 years. In short - don't walk to Roe: RUN! It's an incredible place to eat and one that I'll be returning to again and again. The icing on the cake was that Chef Murray brought our main course to the table. Really made the evening for me. Thank you to all the team there.
Please do a whole kitchen tour again! I'd love to see the 'logic' behind all of the sections! Including hand washing stations, napkins and places to put your used hotel pans!
Chef, I've only been watching your vids for a few days now but I want to commend you on taking the good approach and showing your team the correct way, and doing it the right way with the right attitude because that builds a stronger team. You don't berate your staff, that I've heard, you sound like a great chef to work under. You're the type of chef I'd bust my ass for. Thank you Chef
Smooth service, quality work guys! How come your steel work surfaces are all scratched, do you just carve on the bare steel or do you use chopping boards?
These guys are inspiring chefs all over the world to reach their potential 🙏 great content just pure knowledge and passion being shared. Good luck with the new restaurant chefs 🔥🔥🔥
Here in New Zealand the hospitality industry is hemorrhaging, loads restaurants closing because they have not been able to get back to normal business since lock-down, cost of living, people WFH - in a really bad state here. Restaurants on a tight-rope of putting prices up but also to not disway customers from dining by doing so, some are reverting to basic menus now, fine dining is finished in our country.
No. I can’t believe how much cross contamination happens while they cook. Touching raw chicken, then touching the cooked chicken as well as the dirty rag is really unsanitary. This new head chef does at least rinse his blue rag which is something I have rarely seen anyone else do.
Super cramped, eh? Just out of curiosity, Why'd you design it like that? You guys custom built the entire space. Why did you give yourselves hardly any room to move?
A) you only need so much space from line to especially pass n plate when you truly cook everything fresh ( a la minute) instead of the wasted space it takes to be a sandbagging shoemaker,,B) in this specific section of the show kitchen it's an extremely delicate balance of putting on a proper stage for the guests whilst not wasting a single inch of potential seating for your essential dining area....
at Fallow the head chef could easily reach the whole kitchen when saying out orders, how does it happen at roe? since its a long kitchen. you wouldnt want to have to scream from the top of your lungs
Each section has there own printer with a sou chef or chef de partie who calls out what that section is doing thats why he was throwing away some dockets because there weren’t for that section
dread to think how much one of those skewers cost :'3 when he said 2 chicken on order then sent the two skewers on one plate to the table I thought "oh....its one skewer/chicken per portion" am i a fat cunt for expecting 2 skewers to be one persons starter/potion lol
I’m from America and I cringe at the way you guys handle raw chicken. You touch it with your ungloved fingers then touch cooked food, utensils and your “cleaning rag”. I will give the new head chef some credit for at least rinsing his blue rag. That’s more than what I’ve seen others do. Hand washing after touching raw food is a good thing.
💯 The gloves used arent sterile made in bulk in a factory stored in cardboard boxes for months in warehouses... EHOs in the UK hate them as they harbour bacteria... A good hand wash is all you need ... I don't think Yanks can quote on raw meat with your Chlorine pumped chicken and Antibiotic beef 😅😅😅😅
How does the chicken stay moist, from being pre cooked??, onto a griddle, then onto a bbq then under the salamander, that's alot of sauce basin each time just to reach 75 degrees, curious to how they dont go dry?
@@jw198762012 taken from the draw , then first stage cooked to bronze it ( i forget the wording) then on the lower grill. Then the top grill for the extra surface heat without over cooking
Cant believe we live in an age where these kind of videos are completely free, fucking awesome.
You can’t believe a video of someone wearing a cam is free? You need to calm down.
@@cwg73160 I think its because of the fact that years ago youd only see this kind of thing on tv shows like the likes of marco and that but such an up close view of the goings on is pretty cool tbh you have to admit not just beacause its someone 'wearing a cam'
Don't give them ideas lol 😂😂
i realy like these videos but i wouldent pay for them
@@seshmothnn Or on cooking shows on PBS? Free PBS?
Me and the Mrs were sat at the table next to the middle feature in front of the pass and watched you make this video! It was awesome to see you and the team in full flow from our POV, and now we get to see it from your POV! Incredible opening night and we can't wait to return.
owners staying calm, being kind to staff and on it, and taking time to teach while on a busy pass - brilliant
Never heard the term 'pass', but makes sense in context of the video.
@@jonjohnson2844 it's the 'pass' because that's where the kitchen passes food over to FOH for service :D
I'm literally just back from my meal at Roe and Wow! I was blown away by the quality of the cooking, the service, the wine and the space.
I've eaten at a lot of amazing restaurants around the world, up to and including Noma and The Fat Duck, and Roe truly impressed the hell out of me.
It's not a cheap dining experience, but I'd actually have trouble describing a better value meal that I've had in the past 10 years.
In short - don't walk to Roe: RUN! It's an incredible place to eat and one that I'll be returning to again and again.
The icing on the cake was that Chef Murray brought our main course to the table. Really made the evening for me.
Thank you to all the team there.
Please do a whole kitchen tour again! I'd love to see the 'logic' behind all of the sections! Including hand washing stations, napkins and places to put your used hotel pans!
Damn, that’s pass looks super super crowded and close to the grill / cooking stations.
Best of luck guys! 🎉
That marble tho 🌊
Chef, I've only been watching your vids for a few days now but I want to commend you on taking the good approach and showing your team the correct way, and doing it the right way with the right attitude because that builds a stronger team. You don't berate your staff, that I've heard, you sound like a great chef to work under. You're the type of chef I'd bust my ass for. Thank you Chef
Smooth service, quality work guys! How come your steel work surfaces are all scratched, do you just carve on the bare steel or do you use chopping boards?
All the best for the new restaurant guys!!
Awesome asmr working. So loved to watch. This is how u feel when u loved the job
Congratulations guys. Can’t wait to come and try it out
i've been lookin forward to this one boys!
The most honest chef's on youtube - Amazing talent! love all your vids!
So cool! Thanks for peeling back the curtain for us, Chef!
good luck at the new place!
I would love to see a video explaining the process of the skewers i was curious of a few things
These guys are inspiring chefs all over the world to reach their potential 🙏 great content just pure knowledge and passion being shared. Good luck with the new restaurant chefs 🔥🔥🔥
Here in New Zealand the hospitality industry is hemorrhaging, loads restaurants closing because they have not been able to get back to normal business since lock-down, cost of living, people WFH - in a really bad state here. Restaurants on a tight-rope of putting prices up but also to not disway customers from dining by doing so, some are reverting to basic menus now, fine dining is finished in our country.
Cant wait for this one :D! hope it"s a long video!
This looks absolutely smooth. Would love to eat here one day!
Happy for you!
Cool to see the new resturant just pls longer videos :D
Fascinated to see what the dishpit looks like.
God damn, read this as dipshit and was ready to throw hands.
read it as dipshit oh my DAYS I'm cooked 😭
Tmw i read dipshit at first lol
Making waves in the the food industry! A credit to England these are
Good to see you saying Sprunion haha I always say that. All the best with this venture lads!
Thanks for the video
Looking forward to watching it and maybe, I will get a chance to actually work in Kitchen team as well.
That Mmmmmickle at the beginning killed me bro 😅
Can we get a video of John making a non rustic flatbread
Congratulation to this succesfull evening
Glad u are doing fine🎉
25 minutes of chicken skewers
Where's the other 10 minutes?
The video is only 11 minutes
He is a hater, ignore him 😅 @@kick7335
Must of edited it, it was 24min suming at 1st @@kick7335
14 minutes of you writing the comment w ⚓️
What camera do you use for these videos?
I would like to see a Flash-Mob to the new Restaurant with all subscribers ^^
Good job guys.
I always wondered what those blow torches are.
The ones you get for home cooks just suck.
can we see a day in the life of a kitchen porter at fallow?
Is so much contact between a rinsed cleaning cloth, hands and food normal for good kitchen hygiene?
No. I can’t believe how much cross contamination happens while they cook. Touching raw chicken, then touching the cooked chicken as well as the dirty rag is really unsanitary. This new head chef does at least rinse his blue rag which is something I have rarely seen anyone else do.
Now know where all the metal trays from Wendy’s in Brighton have gone😂😂
Food looks great 😀
Love this ❤
Super cramped, eh? Just out of curiosity, Why'd you design it like that? You guys custom built the entire space. Why did you give yourselves hardly any room to move?
I would like to know as well, must have a specific reason.
That kitchen is actually bigger. That is only 1 section
A) you only need so much space from line to especially pass n plate when you truly cook everything fresh ( a la minute) instead of the wasted space it takes to be a sandbagging shoemaker,,B) in this specific section of the show kitchen it's an extremely delicate balance of putting on a proper stage for the guests whilst not wasting a single inch of potential seating for your essential dining area....
What would be the biggest difference between Fallows and the new restaurant Roe?
Jack should go on All In The Industry podcast as a guest some other time.
🗣️🗣️🗣️
There’s like no space to move. Is that normal in a kitchen?
As an aspiring chef I want to work here so bad
I can cook, but this would nerve me out. Great skills.
at Fallow the head chef could easily reach the whole kitchen when saying out orders, how does it happen at roe? since its a long kitchen. you wouldnt want to have to scream from the top of your lungs
Each section has there own printer with a sou chef or chef de partie who calls out what that section is doing thats why he was throwing away some dockets because there weren’t for that section
kitchen is so tight, compare to fallow 😲
Nice new chicken skewer shop probably.
Probably 40 pound a go but it’s probably chicken from a special farm probably
Probably
Probably
Stew hens? Is it the kebabs?
very small portions for the price
HANDS! I NEED HANDS!!!
0:43 "MMMMMMMMMICHAEL"
❤
dread to think how much one of those skewers cost :'3 when he said 2 chicken on order then sent the two skewers on one plate to the table I thought "oh....its one skewer/chicken per portion" am i a fat cunt for expecting 2 skewers to be one persons starter/potion lol
Great food but not sure on mushrooms + baby mint 💀
its not mint... i hope this is sarcasm
chervil
😂
😮😮😮
I’m from America and I cringe at the way you guys handle raw chicken. You touch it with your ungloved fingers then touch cooked food, utensils and your “cleaning rag”. I will give the new head chef some credit for at least rinsing his blue rag. That’s more than what I’ve seen others do. Hand washing after touching raw food is a good thing.
america seems to be the one of a few countries that use gloves which has been proven to be unhygienic
💯 The gloves used arent sterile made in bulk in a factory stored in cardboard boxes for months in warehouses... EHOs in the UK hate them as they harbour bacteria... A good hand wash is all you need ... I don't think Yanks can quote on raw meat with your Chlorine pumped chicken and Antibiotic beef 😅😅😅😅
I hate doing kebabs.
My mum named me after he favourite kebab lol
@@WonderfulGo-Kart-gj8ul lol,
@@WonderfulGo-Kart-gj8ul Adana? :D
How does the chicken stay moist, from being pre cooked??, onto a griddle, then onto a bbq then under the salamander, that's alot of sauce basin each time just to reach 75 degrees, curious to how they dont go dry?
where do you see it pre cooked
@@Mathewmartialart looked pale in colour, so thought it may of been pre cooked ready for service, i could be wrong.
@@jw198762012 taken from the draw , then first stage cooked to bronze it ( i forget the wording) then on the lower grill. Then the top grill for the extra surface heat without over cooking