Hi, I'm Josh.
I'm Ollie.
And I'm the chef from Sorted, Ben.
And today, I brought you guys to Fallow.
Because you're going to be introducing us today,
to British food that's actually good.
British food that's exceptional.
Oh, okay.
I like that.
Let's ‘fallow’ you in.
Thanks for having us man.
Well, it's not my place.
It's just one of my favourite places.
Ok, I see, I see.
You've said exceptional British food.
I think the best meal I've had so far this year is in this restaurant.
So not just the best British meal.
No, full stop.
Wow.
Is there anything you don't eat?
This is a dream.
I know you eat everything.
I literally have eaten a bull's penis.
So yeah, I eat anything.
I can't guarantee that.
But we'll see if we can find you a hung sausage.
Oh wow.
I would say that it is a celebration of Britain.
But with all the influences of Europe.
- Let's do this. - We’ll dig in, yeah go in.
Wow.
That's so good.
Oh.
That is a distinct flavour.
It's not a strong flavour at all.
- It's not like chorizo, anything like that. - Subtle.
Yeah, it's deliciously subtle.
Get involved in the pig's head.
Oh, the pig's head.
And isn't it all about like what you call it?
Like if you said that was a pork terrine or something like that no one would question it.
But the fact that they straight out there, It's a pig's head.
This is like nose to tail cooking.
- Celebrate the whole pig. - I do like that.
You wouldn't know it's a head.
It doesn't taste heady.
You do not feel any thoughts in there or anything. It just tastes like pork.
It's good, slow-cooked, almost pulled pork.
Clearly, food is hugely important in your life.
It makes me who I am.
Quite literally.
Where did that inspiration come from?
I grew up in a very foodie family.
Pretty much didn't have a ready meal.
I didn't even know what a ready meal was pretty much,
until I left the uni and other people were eating them.
And I think that's where to some extent even Sorted started.
It was the rest of the guys also went to uni and we’re like how do we cook.
- It was like sharing of recipes all that time ago. - Allow me to guide you my padawans.
They need all the help they can get.
They still do.
What, 12 years later?
Which says everything about what kind of teacher I am.
Do you want to go for these lollies?
Let’s go for this.
Give it a squeeze.
So corn ribs are super trendy.
What they toast these or kind of sprinkle these in is,
the leftover chilli after they've made their in-house sriracha.
So they make sriracha sauce, then all the chillies then get right over here.
I love how extra this is.
It's so good.
Why have corn if you can have it in a rib shape?
Honestly, if you just gave me a cold beer and a plate of these, I’m happy.
Oh my gosh.
Now, I really want a beer.
That's got to be the ultimate bar snack.
Don't get me wrong.
I love a pork rib.
I love a beef rib or a chicken wing.
But there's something about the corn here that's just so good.
I mean for me this just tastes like a cheeto but a hundred times more natural, you know?
But real, real food.
Some kind of corn or maize pop snack.
It's like mother nature's cheetos.
Oh my goodness.
Fantastic.
First of all, I'm gonna say what we're all thinking.
Especially underneath, right?
It does look, yeah…
When you watch them pipe it, even more so.
It's almost like an emoji.
I love a bit of parfait.
Is that not the most mushroomy thing you've ever had?
Oh my…
Oh my gosh.
Unbelievable.
Literally, parfait using the french word for perfect, right?
Is that what that is?
Pretty much what it is.
You can see like there's a lot of mushrooms and textures going on in there.
I was not expecting that to be that good.
If that's the only thing we eat today, I'm happy.
That's unbelievable.
Check please, check please.
You are some of the few YouTubers who've been around for a fair bit longer than us.
We've been doing it a long time.
But as the chef in a group of four, starting a food youtube channel altogether,
Must be quite a lot of pressure.
Yes.
But I would say that pressure only lasted a few months.
Because my fear was what if I ran out of recipes.
And then very quickly I realized food is, as we're seeing today, literally limitless.
If you're a musician, you've only got eight notes to play with,
and you can still create more music.
So if we've got hundreds of ingredients to play with, it's limitless.
Wow, I wonder what's coming next.
What is that?
Oh alright.
I like that, I like that.
So this is brioche, soaked in bone marrow.
Look at that.
I'm just trying it by itself and that is absolutely…
There's mousse in there.
That's the salmon mousse he was talking about.
So they take chubby salmon.
They cut off his paunch.
And make it into a toothpaste inside a bone.
Oh, don’t call it a toothpaste.
It's amazing.
Wow, I mean…
That is hella good.
That is crazy good.
So, this is one of our signature dishes.
This is our cod's head.
What?
Literally just came from asking our fish supplier what was in his bin on that day.
Garlic butter sauce, sriracha... These are words I love.
Fantastic.
I mean that cod has had a bad day.
We're gonna have a great day as a result though.
There's a few areas to sort of go for.
Shotgun.
Yeah, okay.
Wow.
Oh my gosh, I don’t know if you can see…
Oh!!
Oh dear, oh dear.
The eyeball membrane!
I'm gonna be honest, boys.
This is a surprise to me. I was not expecting this.
Even Ben is rattled.
That's the biggest cod eyeball I’ve ever seen in my life.
Don't swallow the whole thing.
I don't think you're supposed to eat everything.
I don't know if that's what you're supposed to do.
I thought you were supposed to chew around the hard middle bit.
I can't decide if Will was just pulling our leg when he said that.
Yeah.
You shotgunned it, Ollie.
It tastes like a fishy egg.
Because it's just protein, right?
I'm going, to be honest, that was out there.
Because one of the best things I like is monkfish cheeks, cod cheeks, pig's cheeks.
The cheek is amazing and that's a bit I was excited for.
I'm glad you did that bit.
And to think all of this would have ended up in the bin.
Yeah, that's kind of crazy.
Sorry, I'm still chewing the eye.
Do you want some…
- Have some throat to see if you can wash it down. - I think you can spit out the middle bit.
Cheers.
You can see them grilling it over the flame.
Which is why it's so chargrilled.
That is phenomenal.
It's kind of a bit like a little treasure chest.
You have to just keep digging until you find something good.
Yeah, there really is.
Now look at this.
And it's again, flakes so well.
Oh my cod, this is incredible.
- That cod's head was beautiful. - We were just saying it's an experience.
What on earth is going on here?
It’s just so beefy and so delicious.
This ex-dairy cow, where has this been all my life?
Making milk.
For 12 years, it's been making milk.
I thought we might have peaked at the cod's head.
Every plate just gets better.
It really does.
I feel like the British have a bad reputation.
And I feel like places like this are undoing that.
- Day by day. - Yes, this is amazing.
It's not like an advert for Fallow.
But I highly recommend you all come here.
Yeah, seriously if you want really good British food.
This is crazy.
With cheese juice?
Wow.
So I know this is good because I've had this before.
But this is new for all of us.
Mushroom and chocolate with truffle.
That shouldn't work.
It really shouldn't.
Cheers.
That is the most adult chocolate mousse.
And I don't mean like x-rated. I just mean like grown-up.
I love food that just makes you think.
And as a chef, I'm just puzzled by it but at the same time, delighted by it.
But it's not like…
What is that face?
I honestly don't really know what to think.
It's like crazy jazz you know.
Non-melodic, it just goes crazy all in different directions.
It’s got artistic merit but it's almost impossible to listen to.
I think your analogy of jazz is that.
That’s been made for jazz musicians.
To push the boundaries of what is clever and possible and perfectly balanced.
But that's probably not the dessert for everyone at the table.
It's so intense if it's playing in a lift on a building taller than five stories.
Bring some earplugs.
I think this one is going to be more you.
Just look at the wobble on it.
Oh, it's incredible.
So, okay. Cheese juice that's what whey is.
Yeah, so curds and whey.
We take the curds and we turn it into cheese but the whey is often wasted.
No, it's not wasted.
It's what all the meatheads drink, right?
- What do you mean meatheads! - You're right
It's reduced down into powder form and you add it into your…
Protein shakes.
I knew what he meant but I don't advocate that.
Oh, it's got a very distinct smell to it.
Oh wow!
Oh, that is so much more rich than I was expecting.
It's just caramel.
Yes!
Slightly cheesy.
It is the deepest flavour of caramel I think I've ever tasted.
And yet not not to the point where it becomes like bitter caramel but neither is it super sweet.
No, it's not too sweet.
Somehow, how on earth is it not too sweet?
It's amazing.
I'm a very happy man.
I want more of it. I want more of this whatever it was.
For me, it's just super delicious and clever and respectful food.
Because you're literally respecting every part of the animal before it gets to your plate.
I'm kind of speechless.
A bit like after listening to crazy jazz for about half an hour.
In the meantime, guys.
We'll see you jolly soon.
Bye.