Thanks for having us guys, we had an amazing time!

You can just tell Ben wants to have his own mushroom treehouse now

I remember Ben introducing Fallow to us in the video with Jolly and it’s a interesting range of dishes. Nice to see Jack and Will in the studio. I was not expecting this crossover ngl

Jamie setting the new meme standard of "Find someone that looks at you the way Jamie looks at meat" 🤣🤣🤣

“We call this the moist maker” Ross wants a word of acknowledgment

Love how it's been a running thing where every chef is in love with that 200 pound pepper grinder

Here in America on the East coast they return the oyster shells to the ocean to act as artificial reefs and provide shelter for baby oysters and other ocean creatures. Love the sustainability aspect of these meals.

How long before Ben has a mushroom treehouse in the studio?

These guys are so passionate about food. MAN it's contagious. Bring em around more!!

It’s quite fun to see that chefs also can leave hobs on after cooking, as seen when the mussles are done cooking. 😂

@18:04 Jamie just gave of himself completely to the moment. 🥰😍🥰

Barry and Jamie’s faces while those mussels were being flamed 😂

Love when the smoke alarm went off. The chef’s facial reactions reminded me of when my husband and I cook and set off the smoke alarm 😆. So much resourcefulness with their cooking. Please have them again.

I would love more of these where restaurants show off some of their dishes and explain the story behind it.

That mushroom dish looks and sounds unreal! I love mushrooms and would love to try that! Perhaps I need to try and get a table at this place.

Watching this guy cook shows that he knows what he is doing. Focused, in order and without fear. Yep he is a chef.

I'm on the first round and Ben's face kills me 🤣 looks like he's trying to stay cool and not geek out or fangirl too hard

good break for the boys :) good to see some stress-free fun and learn about beautiful ingredients!

This feels like a proper foody episode! The passion and vision come through so strongly and it’s a really interesting subject. I’m absolutely drooling!

Oh! Fallow always appears in my KZfaq Shorts! So happy to see them here! Please please please collaborate more!

We may not have a storied culinary legacy in the UK like France, Italy, Japan, China, India, Spain etc, and we're often mocked over our food, but our best chefs and restaurants are really knocking it out of the park over the last 20 years. So proud that we're putting a good foot forward with the work of these amazingly talented chefs.

Honestly all the content at the moment is just awesome and fresh! Great work

the pepper grinder bit made me giggle

Jamie's face is every child at Christmas ever

Jamie had the best day ever, didn't he?! 😁

I love the look on Barry's face when he was talking about the bones sliding out, etc 😂

Jamie giving us his O face when he saw that beef being carved.... priceless! :D

15:05 Jamie’s reaction is not a mood, it’s lifestyle.

Fallow is one of the best restautants i've ever been to. I went back in October when i was in the UK based off the recommendation of this channel.

You can absolutely feel the passion emanating from these 2 chefs, even on video alone. Impressive knowledge. Outstanding creativity. And an amazingly entertaining showcase. 10/10 some of my favorite content on the channel.

From 12:30-13:45, all I could think was...Barry must be a chef because the chefs from fallow left the HOB on!!!! Amazing ideas overall!

Love it! It's some stereotypical rugby lads being incredibly delicate and thoughtful with food!

A super cool episode, lads!! I can't lie, as a beef farmer my favorite part was definitely the last. It's interesting to see things that are common in rural areas (eating dairy animal meat or eating cattle that have lived to a ripe ol' age) being recognized for sustainability and appreciated at a gourmet level. I know a lot of folks who would be shouting out agreement about the flavour offered from an animal who has been on pasture for so long.

love the idea of letting the cow live (a pastured) life as long as possible, so that when it's time for the "mercy", the animal has had happiness, prosperity, family etc and is culled with care and gratitude by those who will be nourished from it.

I love how amazed the boys are when they see stuff! Also I wish I could focus on what the professors are teaching me half as well as Ben, Jamie and Barry focus on Jack and Will

This was one of the best crossovers on this channel, so interesting to learn about the ideas behind Fallow's cuisine plus the guys were great fun! Would love to see them more often!

Jamie's face when they said cow fat old fashioned was great lol.

My two favorite UK based food folks.... Fallow and sorted !!!! im in heaven

These 2 fallow fellows make Ebbers look tame by innuendo standards.. And I'm here for it!

I love getting to see a chef's passion for what they do when every detail of every dish is done with intention. On that note, I will be needing my own mushroom loft one day.

Please please please have these guys do your burger challenge !!!!

Incredible content and promotion of sustainable food, and reduction of food waste. Bravo!

This is the best video in a long while

I loved the educational nature in such a fun way. I am over the moon with upcycling and using a food so as to create as little waste as possible.

Honestly what I love most is the reasoning behind all this. Taking what others would waste and making into a star of the show. So much waste of both food, packaging, and cash being reduced here, while making amazing food. Even the use of field-raised dairy cows, getting to live and roam until old age instead of slaughtered at 2-6. The reusing of all that tallow is just an additional wonderful touch. Love to see it!

Love this! It’s like the Great British Menu if it was more accessible 🤣

All of your passion combined is out of this world! Have them come around again!🎉🎉🎉🎉

I swear I have been binge watching your old videos and as soon as I clicked out of my last one (or so I thought ) for the day, this one popped up. Excellent. Just excellent.

Sometimes I wish I was a normal on Sorted what with getting to try amazing food and then I remember all the challenges like the spice ones and blender nasty drinks and rethink my wish 😂

I've never been this early to a video and i'm EXCITED! Coming back to add: HOLY SMOKES that cod head looks amazing! Reminds me of the grilled cod head I had at Matur OG Drykkur in Iceland.

14:55 Standing ovation for this title card! 👏🏽

It's funny that Ben introduce Fallow to The Jolly/KE guys before he brings them to sorted. 🤣🤣

everything I've seen from Fallow on this channel and on their channel has been incredible. If I ever make it out to London it is an absolute must stop for me. Cheers

i'm so happy that fish heads are getting some love because that is my absolute favorite part of a big fish (my family fights over who gets to eat the cheeks) and I was devastated to know that a lot of establishments just threw them away 😭

Fish cheek/collar is the best meat on the fish! So happy to see it being appreciated.

love when we can see reactions with other foodies, that really just show the appreciation for food and culture and its just lovely

Got my hands on Verjus a few days ago in an arabic supermarket. I've already tried it in a dressing and it's a really nice addition to the acidity-palette in my kitchen. Definitly not on the subtle side and I like that hint of bitterness from the unripe grapes.

What an incredible couple of chefs

I’ve watched sorted for so long and never get bored. Always coming up with good ideas guys

Amazing! All are my favorites!!!

Excited for another Fallow video! I heard about them through the other video Ben did with Jolly and happened to have a trip to London planned a few weeks after. So I made a reservation for lunch and it was incredible! So glad for the introduction to some absolutely stunning food!

Definitely going to be visiting Fallow now, the food looks amazing and appreciate the ethical/sustainable aspect

This was amazingly wonderful to watch. I really liked Jamie's face when he popped that toast that had been soaked with the fish and juices was priceless.

Love it, more of it please! ❤❤❤❤

LOVE fallow's channel, match made in heaven!

Absolutely LOVE this! Not only do I try to implement the same thing in my job, but also at home. The experimenting is so much fun. This was an awesome video to watch! This restaurant has now been added to my England bucket list.. if I ever get there. 😅

absoloutly awesome ideas , the extra uses and giving love to some much looked over choices . love it

I love these guys. Such genius ideas

Absolutely phenomenal video guys. I wanna try all those foods.

Wow, that are some very interesting and probably insanely expensive dishes. So envious you got to taste that! Enjoy and hopefully they return more often. They look really experienced, and they are very fun to have on the show.

I absolutely loved this video!! Would love to try all those dishes. Will be 100% adding visit Fallow to my wish list if we ever come visit England.

Stuff like this just makes me happy. I get quite stressed out over the environmental harm we've made and continue to make so I love to see passionate people do good within the field they love. People like this and the folk over at Mossy Earth just allow me to breathe for a little bit even as countries and politicians try to smother us with their inaction and idiocy.

Absolutely love this.

Loved this episode!!

That looks absolutely delicious!

Must visit place when going to London. Tallow is a lovely place with great people and fantastic food.

I swear this channel just keeps getting BETTER! #SortedFood 🤤

The “moist maker“ should exist for so many dishes ❤

After a while really interesting episode. Its about cooking, recipes and showing how is it done plus passionate and not so obvious things presented. I think at least for me it is one of top episodes in this year.❤

This was so much fun to watch. I've seen tallow candles for bread baskets.

Barry raised a good point which didn't get answered - if we try to get hold of dairy beef from a butcher, is it cheaper than normal beef? Also, I'm all for sustainability, but there must come a point where the amount of processing results in diminishing returns: the cocktails sound funky, but there's a lot of fuel and time going into the vodka infusion.

Fascinating!

Since the Jolly video at Fallow I've been obsessed with their channel. Whenever I am in London next, I'm making a point of visiting them.

When the Fallow dude said, "In Ireland and Scotland they don't really know how good it could be" 🤣. As an Irish person, I couldn't help but smh so hard my neck nearly snapped...

Grass-fed requires different cooking techniques but it is *flavorful.*

LOVE Fallow and make it a point to visit them every time I am in London!

Wowowow these are amazing! SO intriguing. I need to plan a trip to London ASAP😆

These guys are awesome!

The steak looked phenomenal! Absolutely loved the effort put into finding new and exciting places to reapply the different ingredients into different recipes!!

That was absolutely wicked !!!!!!!!!!!!!!!!!

Wow this was amazing!

That was bloody brilliant

Love the friends reference with the "moist maker"

This was amazing to watch

Jamie was having an emotional experience with that beef 😂😂😂

Such an amazing Chefs! Would love to see them again on the show!

Wow I LOVED this episode - so interesting to see what bright young and passionate individuals are doing, reinventing the wheel to meet our future needs but not compromising on flavour or quality. Must get myself down to fallow now!

Cod cheeks and tongues are so delicious. They are a staple in Newfoundland cuisine. Yummy!!

The skills, techniques and knowledge the guys at Fallow have is something I’d really like to pursue. One of the reasons why I choose working with food as a career. It might take me a bit longer than most but it ain’t gonna stop me. 🙏😎👊😦

Sustainability is such an interesting thing and I love to see interesting ways people approach it. I was reading a book about the History of Food and the garde manger was an important position to help guard food, make it last, and find interesting ways to extend things, much like using things sustainably and responsibly. It was o cool to see the cod head and the self grown mushrooms as well as the use of the beef and the martini. I remembered too when I was growing up, there was a little Japanese restaurant that served grilled yellowfin collars to people that knew about it and it was really good and I didn't even love fish at the time. Wonderful video! One day I hope to visit the UK and London and would love to visit these restaurants you showcase.