Chef / channel
Go behind the scenes of London's hottest kitchens with Fallow's Jack Croft and Will Murray for professional culinary techniques, nose-to-tail butchery, and real-time kitchen mastery.
Led by culinary duo Jack Croft and Will Murray, the minds behind London's Fallow, Roe, and FOWL, this channel offers an unfiltered look inside some of the capital's most dynamic professional kitchens.
For the working chef, @fallowchefs is a masterclass in modern restaurant operations, menu development, and creative ingredient utilisation. Jack and Will deconstruct the daily realities of running high-volume, critically acclaimed establishments. Their content focuses heavily on nose-to-tail prep, minimising kitchen waste, and sourcing. By sharing the technical processes behind their signature dishes, they provide viewers with practical techniques that can be directly applied to any professional kitchen.
Whether you are looking to refine your butchery skills, discover innovative ways to lift humble ingredients, or understand the logistics of managing multiple busy sites, their videos deliver genuine culinary education. There are no home-cook shortcuts here; instead, you will find authentic kitchen hustle, precise knife work, and the real-time problem-solving that defines successful modern British gastronomy. It is essential viewing for any chef passionate about the craft and business of food.
26:27The culinary team at Fallow put fifteen steak-cooking rules and myths to the test to separate kitchen folklore from genuine science, establishing an evidence-based method for cooking the ultimate steak.
15:01Master the art of saucing with Fallow's Chef Will as he breaks down five essential steak sauces. From classic French emulsions and rich pan reductions to vibrant, acidic herb dressings, this guide covers the core techniques every professional kitchen needs.
16:21An essential professional guide analyzing every bacon-cooking methodology, from classic tray-pressing and wire racks to live-fire flambadou and sous vide, evaluated for commercial kitchen efficiency.
19:55Master the foundations of classical French cookery with this editorial breakdown of Auguste Escoffier's five mother sauces. Learn the crucial techniques behind Béchamel, Velouté, Espagnole, Hollandaise, and Tomat, alongside their modern restaurant derivatives.
104:33Discover the essential fishmongery and preparation techniques used by professional chefs at London's Roe restaurant to ensure maximum yield, zero waste, and flawless service consistency.
10:03Master the professional art of the butter emulsion (beurre monté) with Fallow's Chef Jack Croft. Learn the essential science behind stabilizing this versatile two-ingredient base and how to easily adapt it with miso, sriracha, and tartare flavours.
11:33Explore three professional tiers of cooking pork belly, from a classic Chinese-style braise to an Italian porchetta and a Michelin-inspired honey-brined confit.
14:03Unlock the secrets of professional potato cookery. Fallow's Will explores how matching specific cultivars—like Desiree, Agria, and Yukon Gold—to precise techniques transforms the humble potato from basic to brilliant.
10:48Discover how Fallow deconstructs the prized beef fillet across three levels of difficulty, exploring the technical nuances of pan-searing, hand-chopped tartare, and sous-vide with a live-fire finish.
25:31In this comprehensive breed-by-breed analysis, Fallow tests every major chicken breed—from standard supermarket Cornish Cross to Poulet de Bresse—to discover how genetics, age, and husbandry impact texture and flavour in the professional kitchen.
13:36Learn the professional training secrets from London's Fallow as co-founder Will breaks down the foundational principles of cooking lamb, pork, duck, chicken, pigeon, and steak to Michelin-level standards.
21:47Fallow's Will Croft and Jack Tennant explore nine underrated, cost-effective beef cuts that offer exceptional depth of flavour, challenging the supremacy of the classic ribeye on modern restaurant menus.
16:48Discover how professional chefs build unparalleled depth in a classic ragu. Learn the science of soffritto caramelisation, double-stage milk additions, and the secret gastrique finish.
10:03Discover how the chefs at Fallow lift classic French Beef Bourguignon using a tri-cut beef strategy, proper wine reduction, and Michelin-level sauce-finishing techniques.
13:36Discover the professional secrets behind perfect fish cookery. This guide covers a Gordon Ramsay-inspired technique featuring a quick brine, low-temperature brown butter confit, and a crispy potato-seaweed crumb.
9:58Lift your potato service with Fallow's professional take on the classic Hasselback. This technique combines precise knife work, deep chicken stock poaching, and high-heat roasting in clarified butter to deliver a side dish with an ultra-crispy exterior and a rich, buttery core.
10:10Master the art of creating feather-light, Michelin-style potato gnocchi. Inspired by Thomas Keller's legendary Per Se recipe, this professional guide focuses on moisture control, minimal gluten development, and advanced prep-ahead techniques.
15:25Discover how Jack from Fallow lifts the humble chicken breast across three professional tiers, transitioning from a classic pan-sear to intermediate wrapping techniques and advanced sous-vide precision.
12:41Master the fundamental ratios behind kitchen classics like mayonnaise, béchamel, hollandaise, and pickles. Transitioning from rigid recipes to core ratios allows professional chefs to scale production effortlessly, adjust flavours on the fly, and ensure kitchen consistency.
30:09Take a deep dive into the engineering of the perfect Wellington. From Gordon Ramsay’s classic beef to avant-garde lobster and tuna variations, we explore moisture barriers, pastry dynamics, and protein temperatures with Ed Gamble and the Fallow team.
14:36Discover how the chefs at London's Fallow execute the perfect prime rib roast. By using a precise reverse-sear method, dry-brining, and a hybrid pan-and-oven finish, they eliminate the dreaded grey band for flawless edge-to-edge medium-rare beef.
75:11Master the ultimate roast dinner with Fallow's professional system, featuring advanced turkey butchery, starch fluffing techniques, and meticulous stove management.
13:11Discover how to replicate the legendary Le Gavroche three-Michelin-starred braised lamb shank. This professional guide covers essential brining, extraction, and fat-emulsified sauce techniques.
10:13Fallow breaks down the ultimate French onion soup, explaining why a deeply complex stock—not the onions—holds the key to lifting this bistro classic into a restaurant-worthy masterpiece.
9:56Master the art of the 15-hour potato with Fallow's ultimate side dish: crispy, multi-layered potato terrine bars laminated with smoky bacon and finished with a sweet honey glaze.
14:48Lift the classic British sausage roll with Fallow's professional techniques, featuring a quick-laminated rough puff pastry, a deeply seasoned pork core, and a rich, sticky ale-shallot jam.
14:29Chef Chet Sharma of London's BiBi joins Fallow to deconstruct and lift the classic butter chicken, sharing professional secrets from two-stage marination to charcoal grilling.
13:03Lift your Sunday roast or pub menu with Fallow's masterclass in cottage pie. Discover how to swap standard minced beef for slow-braised short rib and shin, and top with a crisp, piped pomme duchesse.
14:53Discover how to lift a humble British classic into a restaurant-grade masterpiece. This editorial breakdown of Fallow's shepherd's pie explores the science of dual-texture lamb, mint gastrique balance, and perfect potato starch control.
20:50Master the art of the British beef and ale pie with this definitive guide from London's Fallow. Learn professional techniques for dual-cut braising, scratch suet pastry, and a glossy, rich gravy using skimmed beef fat.
14:32Discover how to lift a classic British chicken pie into a restaurant-calibre masterpiece. This guide covers Fallow's professional techniques, including dual-stage carcass roasting, a Marmite-enriched sauce suprême, and clever structural pastry tips.
19:42Discover how London restaurant Fallow lifts the humble lasagne. Learn professional secrets for a rich bone marrow and beef cheek ragù, moisture-controlled spinach pasta, and the ultimate crispy top.
Shorts from Fallow Restaurant
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2:59Questions from the pass
The channel is run by chefs Jack Croft and Will Murray. They operate out of London, offering a behind-the-scenes look at one of the city's busiest professional kitchens. Their videos focus on real-time kitchen mastery, sharing the practical skills and working methods they use in their day-to-day restaurant operations.
The channel focuses on professional culinary techniques, real-time kitchen mastery, and nose-to-tail butchery. Chefs can learn prep skills like handling halibut and scallops, preparing fish for service, and different methods for cooking bacon. They also demonstrate foundational skills, including making dressings, crab butter, and essential sauces for your restaurant menu.
Fallow's videos cover practical meat preparation and butchery. You can learn about dry-aging, with comparisons of 10-day versus 100-day dry-aged steak, alongside guides on how to make the five essential steak sauces every professional chef needs to master. They also cover proper techniques for preparing bacon and identifying mistakes in classic Beef Wellingtons.
Yes, seafood preparation is a key focus. Jack Croft and Will Murray demonstrate how chefs prepare fish for restaurant service, including step-by-step guides on how to prep halibut and scallops. They also share specific seafood recipes, such as making crab butter, ensuring you can master these essential kitchen tasks efficiently.
The Fallow channel covers several classic dishes for professional kitchens. The chefs demonstrate how to build the perfect Beef Wellington, cook French toast, prepare chicken mappas, and make egg fried rice. They also offer tutorials on the five sauces every chef must learn, how to make any dressing, and the best way to cook asparagus.
The library is just the prep work
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