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I'm about to try this giant cod's head. An ingredient that most kitchens in the UK would throw straight in the trash, is an absolute star of the menu at Falo, which is officially one of the busiest and highest in demand restaurants in London. The energy in here and just the flow of customers. It's such a cool atmosphere. Today we're eating 13 of their signature dishes, starting with some of their classics and progressing all the way to their most jaw-dropping, literally masterpieces. So, how did this restaurant that's breaking all the rules of British food become London's most popular restaurant? So, I've arrived about 10 minutes actually before they're open for lunch service. But already you can feel like the buzz and the energy here.
the kitchen. There's about a dozen or more chefs. You can already feel that it's about to be packed in here. We have Chef Jack. Hey, nice to meet you. Very nice to meet you. Thank you so much, AJ. Chef AJ, nice to meet you. Nice to meet You probably already recognize Chef Jack along with Chef Will. In addition to running extremely successful restaurants, they also make incredible YouTube videos packed with recipes and chef tips. I was thinking we'll show you around the kitchen a little bit, show you how show you how we operate, show you where everything is so you can hopefully get excited, get an appetite
going. Split the kitchen up in two into two sort of areas. So upstairs we have basically a service kitchen. So they're pretty much in service from 7:00 a.m. where we start breakfast all the way through till about midnight. But you know, you've got the pass at the front of the kitchen. We've then got the two islands. You can see the whole ducks on the top there. Got the pig's heads at the top. One of our most popular dishes. And you can see the cod head sort of going on over here which we sell.
Oh yeah, the cod's head. I'm excited to try both of the heads. Actually sell about a ton almost a ton of cod a week. Wow. We sort of go down into the dungeon. So here's the prep kitchen. All right. So as you can see like a hive of activity going on down here. We've got like at the back here we have um like our meat and stocks and sauces section. You got all the beef ribs cooking. Got all the garnish section here. They're sort of making a start on all the Sunday roast prep as well. It's a big operation.
Yeah. And over here pastry section, making all the tarts. It's like our main veg walk-in. Oh, nice. Okay. So, this is about the amount of product that's coming in daily. And when you're in the prep kitchen, you can just see the scale of the operation here at that. It's what an amazing job they're doing for the amount of customers, for the amount of people that eat here every day. It's just like non-stop. And now this is the meat fridge. Got the meat walk in. Yeah. So you can see all the ducks aging. So we've come down into the basement now out the back door. We're actually connected to where we do all of our filming for our YouTube channel.
Oh, okay. So you might recognize this. This is where we do all of our This is where you do our YouTube videos. Okay. Cool. Yeah. Okay. Yeah. So you've definitely seen some of the fellow YouTube videos where Chef Jack, Chef Will do all their videos. Yeah. Absolutely. Amazing. Well, you must be hungry. Yeah. Oh man, my mouth is watering now. The restaurant is packed and buzzing and again the energy in here and just the flow of customers. It's such a cool atmosphere. I love how the menu is
not too intimidating. And you'll notice that some of the ingredients are very familiar but with a twist to them. You'll definitely recognize some of the ingredients. And so to make things more interesting, I've actually asked Chef Jack. He's going to bring us 13 dishes that he chooses from the menu and we're going to try all of them. But I'm starting with an oyster shell martini. Oh, and jalapeno in here as well. Cheers, by the way. And this is the start of an incredible meal in London at Falo. Oh yeah.
Oh, that's crisp. And you taste a little bit of that jalapeno in the back of your throat. Oh, that's really refreshing. Oh, yeah. And strong. Okay, so let's see what comes out of the kitchen first. Chef AJ. So, incoming. We have here guys, our lovely mushroom parfait. We have our corn room. So, I would say these are two kind of signature dishes. They've been on the menu from the start. So, for the last 5 years, we've always had these on and they're just absolute bangers.
You don't eat the cob. No, you can eat. Okay. So, you just bite off that. Okay. Yes. Give it a little squeeze of lime. Go for and then eat the corn. Very cool. Thank you. Thank you so much. Thank you very much. Not just yet. Oh, and look at what we have here. So, we have a lovely potato waffle. All made in house. Swish the sauce. A lot of like spicy flavors there. And on the base, a cheese sauce. All right. Thank you. Can't wait to try it. Thank you. This is only the start, but already it smells. It looks incredible. Let's start with the mushroom parfait. There's a combination of lion's mane plus shiitake m smoked
shiakei mushrooms. And yeah, I think Oh, you feel the foaminess of it. It's like a mousse, like a mushroom mousse. I'm going to put that onto the bread. A nice generous dollop. And I do want to get some of the topping as well. The smoked shiake. Oh, those are the smoked shiakei mushrooms on top as well. Oh, I am excited. Then we got 105 away. Wait, the flavors are still building. It's like you bite down on that parfait and it just the creaminess, the mousiness of it and then the flavor, the intensity of the mushrooms just hits you all of your taste buds. And then you even have to wait a few seconds until that all marinates on your tongue and the flavors, the umami of the mushroom are just totally released, engulfing your
taste buds. That smooth, creamy texture is unbelievable. that's as good as everyone says it is. Like the depth of mushrooms and the creaminess is unbelievable. And like just a hint of acidity to counterbalance the richness. That's just my first bite and that's already mushrooms on the next level. Next up for their famous corn ribs. This is one of their signature dishes or signature snacks. One of the many dishes I was very excited to try coming here to follow. But if you told me that was fried pork skin or pork rind, I would probably believe you. They look so golden, so crispy, so puffy. Uh but then you look closely and you can see all the kernels of corn. They cut up the entire cob. So it's corn on the cob,
including the cob, which is then cut into quarters, which is then deep fried, which is seasoned with kamboo. Chef AJ said to sprinkle on some of the lime, but I think I'll taste it first and then I'll add the lime. Oh, wow. Yeah. you immediately taste that seasoning, that combo seasoning, that complexity of flavor. And there's already a little bit of acidity in there as well. What also stands out is that you taste the sweetness of the corn, but because the entire corn has been deep fried and created almost like this crispy but caramelized corn that's still attached to the cob. So, it's perfect for biting off like a bone on the rib and the flavor is just phenomenal. Now I'll squeeze the fresh lime on and that
will add another dimension of acidity, sourness. That even brightens it up with that seasoning, with that texture. Yeah, that's absolutely phenomenal. Okay, next up for the potato waffle. And I will try it first before then digging into the Bloody Mary ketchup. Wow. The crispiness of it. You taste the potato. You've got the richness of the egg. Yeah, there's a cheese sauce on the bottom. Okay, it is cheese on the bottom. And I'm going to try it now with the Bloody Mary ketchup. Oh, I love the texture of that waffle, though. Especially because it's potato. Oh, man. It's like the cheese sauce is just starting to ooze through the potato waffle. Plus the yolk just flowing down. That is so comforting, crispy, flavorful, perfectly seasoned,
and I love it with the bloody mary ketchup as well to give it some of the acidity to contrast the richness. As much as you're going to want to just snack on corn ribs for the rest of the day, the main dishes are just as tempting. These are the muscles. The flaming muscles. The famous flaming. Okay, muscles go in. Oh, ignited on fire. Wow. Add a tiny bit of wine. All right. Flavor. Oh, man. Those already smell incredible. Absorbing. Absorbing all that smoke. Oh, bacon sauce goes on. Wow. A chilot and chopped lemon chopped up.
You add a bit of parsley. Yeah, that's beautiful. Well done. Okay, so that's ready. The muscles are ready. They go over bread. That's the moist reference. Oh, that's steaming hot. That smells unbelievable. Chef AJ, that was amazing, man. Let's bring it to the table. Well done, Chef Jack. Chef, thank you. This is actually my personal favorite, I think. Nice. So, that's the 12hour brazed beef ribs. Wow. So, they're the baby back beef ribs. So, it's the ribs that come off the ribeye. We've got them covered here in a really sticky
red wine sauce. Very classic sauce. I think you're going to enjoy that one. Thank you. Check out these ribs. Oh. Oh, look. It's already falling off the bone on this side. And Chef Jack actually said this is one of his favorite dishes on the entire menu. Wow. It's still melting on my tongue with this extremely savory and rich sauce. the smokiness, the tenderness goes all the way to the bone and yet it like retains its meaty texture and then as you keep on chewing like the flavor of the actual beef itself. It's intense. Tastes like it's been condensed. That is phenomenal. Just sliding off the bone. That sauce is unbelievable. Like it's so sticky. That beef rib is absolutely insane. That is one of the most condensed, intense
beefinesses you'll ever experience. Oh, I love it. Okay, next up for the flamed muscles. And on the menu, yeah, flamed muscles with a bacon butter sauce, pickled lemon, and parsley. And Chef AJ made this in the back. Oh, he just totally engulfed it in flame, drenched it in the bacon sauce, and then finished it off with some I think it was white wine to glaze it out. And then he finished it off also with some shallots to contrast that richness with the bacon. This again looks incredible. And he said it's been on their menu for a very long time. It's another dish that just uh is one of the foundations of. Okay, so let's get into the muscles. It just drenched in bacon butter.
The muscle itself, I don't know if I've ever had a muscle melt in my mouth. Like, I literally, it's like butter embedded with the smokiness from that fry in the skillet. You do taste the lemony zestiness, that citrusiness, but the flavor is intense. It's rich. Again, another just outrageously flavorful dish. Actually, let me just spoon some of that sauce on the butter. Bacon butter. Genius. Oh man. I don't know if you can go back to regular butter after tasting bacon butter. Let's try the smoked leak Caesar salad. This is so beautiful. It's so colorful. You see some of the grilled some of the grilled things on
top. And then oh, there's some crunchy bits. There's bacon in here as well. Delicious. Refreshing. The lettuce is really You taste the freshness and the crispness of the lettuce. Then the dressing, you taste that lemon juice, the pepperiness of it, a little bit of cheese sprinkled on the huge chunks of bacon which are crispy and just release that bacon juice. The fat melts as you chew down on it. And then here's some of the pieces of the smoked leak as well. So everything has this layer of flavor. You've got the crispness of the lettuce and the smokiness of the leak and everything in between.
It's dish after dish here. Great to balance with a little bit of vegetables, but again, delicious. I also forgot about the drenched sourdough toast at the bottom, which is just completely drenched in the sauce. Maybe pick this up. Oh. Oh, yeah. Turn it on the side. That way you can scoop it even more. Oh, that's the move right there. Yes. Oh, wow. That's like the most flavor in a bite of bread you'll ever have. Totally saturated with that bacon infused butter. Just enough acidity and parsley to contrast the richness. That's flavor overdose. and wait till you see what's coming next.
Okay, we're moving on to the next course and we're going big. But can anything top what we've already tried? Oh man, the cod heads. You think about what uh what the UK is famous for fish and chips, right? Yep. Where do the heads go? Right here. True. So, we're getting started on the famous cod heads. Good amount of salt. All right. So, the collars go on. And then it kind of comes with its own handlebar, the back of the head.
Oh, yeah. Okay. You can hold it, take it off really nice. So, it doesn't slide off. Yeah. And you don't obviously don't want to go underneath. You want to treat it as delicately as possible. Even though it looks quite a Yeah. So, the cod head is on with the collar. That's part of the dish. A roaring hot fire. Very cool. A little bit longer. You can just see all the different textures in that head. Oh, and the grill marks. Oh man. And this just goes straight in the oven just like that. All right. And that's 140. So that fish head after being grilled, it absorbs that smoke. It goes into the oven for about 5 minutes. And from
there, we're going to see the next process once it comes out of the oven. Man, the aroma of that scorching head. You smell like the fat melting of that cod head. Yeah, it's like bubbling. And same on the color. Black pepper. Salt and pepper goes on. Then the lemon dressing goes on. Got some nice rape seed oil to round out those flavors a little bit. Oh, nice. Okay, so the sauce is over here. The butter, Sriracha butter is over here, melted and ready to go. Starting with the collar goes on the plate. Then the entire head goes on top of that. It's a huge head. And that's just
half the head. Oh, it's so aromatic now that it's been blowtorrched as well. Multiple layers of smokiness. And then maybe the best part. Oh. Oh, fully drenched in the melted Sriracha butter. Oh, that's a generous amount of sauce goes on. Super crispy. Nice. Gnarly big boy. Very hot. I know you like your heat for this. Oh, yeah. Oh, the pig head. That's a goodiz pig head right there.
It's huge. So, here is a lovely salad. So, shimi mushrooms, use the mushroom liquid as well. Pickle it down, make a nice little dressing, and some fresh spring onion. Kind of brings you back to life while you're eating. Okay. Wow. Oh, man. Basically, we have our lovely pig's head. So, this is a 3 to 4 day process. We get the heads in. We brine it overnight and then we roast it very hot and it's really nice and crispy and the inside should be really fatty and soft and pulling apart. Gets served with a lovely cabbage. So, a cabbage saw with
a lot of fresh mushroom and fresh spring onion. You need the kind of freshness to bring it back to life. It's a lovely pack choy. Very cool. Thank you, sir. Thank you. Thank you, Chef AJ. Nice. And before coming digging into the pig head, the next head has arrived. The double header we The double header. We got the double header. It's one of the first dishes we put on the menu. And I think every table probably has this when they come.
Wow. Awesome. Incredible. I got one final little treat for you. Thank you. There's another dish, too. But we have the double header right now. Oh, and here it is. The last is the fow burger. Yes. So, again, as I mentioned to you earlier, that's this is a dairy cow burger. Amazing. It should have a bit more flavor. Okay, we've got our burger sauce in there. We got some raw onion and then topped with American cheese and crispy slightly spicy onions.
Wow. You're very welcome. This is impressive. Enjoy. The entire table is full. Thank you, Chef Jack. Oh man, this meal is just far and above anything I had imagined. Let's start with the pig head. I'm going to slice it. Give it a little slice and then mainly pick it up by the snout and the teeth. And just completely Oh, pull it. Oh. Oh, look at that steaming fat on the inside. Oh, the cross-section is unbelievable. Oh, that is flaming hot on the inside. You actually feel the glassy crispy skin. And the aroma coming off of this pig head is unbelievable. Just want to put my face inside of the face. Face in face. I'm surrounded by pig face. Oh,
that aroma is unbelievable. The way it's been cooked, brazed, then fried. Oh, this is absolutely a work of art. It's also encouraged to just get into the food, like enjoy it the way you want to enjoy it. These faces on the table staring back at you really represents what the concept of is. Some ingredients actually that are often discarded, but they completely use these ingredients to their full advantage here. And I think the heads are the perfect example. Okay. Let's dig in. Wow, that's a lot to wrap your mouth around. That's a lot for your jaw to fit in your jaw. Let's just go straight into the jaw.
My nose actually sunk into that pig face. Oh wow. The skin is unbelievably crispy. Like it just shatters like glass in your mouth as you bite down. And then you sink into that fatty head meat. Oh, that's so flavorful. Oh, it is nice and spicy. Chef AJ hooked it up with the chili on top. And then it has this sweet and sour sauce that contrasts the richness of the fattiness of the head. Oh, this is so good. And if you move over this side, you have more of the jowlel, the neck, the neck section. Check. You can just pull off. Oh, you can just scoop it out with your fingers. Look at that. That fatty chunky all the gelatinous chunkiness. I'm just going to wipe that onto the skin. Get some of that sauce.
It's definitely going to get messy. And you're going to love every single bite of it. That is impressively tasty. Wow. The gelatinous gooness is at an all-time high. That is incredible. Oh, the ear. Oh, look at that. That's like opening a gift. The entire ear comes with half the face. Meat is just hanging everywhere. I hope you can hear the crunch on that. It's like one of the crispiest ears you'll ever eat in your life. Just completely shatters all that cartilagey eerie material. Has completely been fried to crispification.
0% chewy, 100% crispy. And that's one of the great things about a head are all the different textures from gooey and fatty to ultra crispy to meaty. But another bite we got to try. I want to just bite into that snout. All right, guys. 258. Wow. Okay. I thought the ear was crispy. This now takes crispiness to another level. Okay. And then I'm just going to try some of the colelaw with that vinegariness, that crunch of the cabbage. That's good. But I have to say that pig head, it's a textural dream in your mouth. But the only thing better than one head is two heads. And so next up we have their famous cod's head. Oh, it's just falling apart. It's drenched in the butter. Sriracha butter, I think.
Let's just reach into the top of the head. That top of the head section. Oh man. Oh, I love fish. Oh, you can feel the flakiness of it already. It's been flamed. Oh, you've got skin. Okay. That meat is fresh. It's flaky. The butteriness of that sauce which just clings to it. And there's so many layers of flavor from the grill, that smoke. So good and so meaty. I'm going to pour a little bit more of that Sriracha on it. Let's try to scoop out the cheek next. Is that the cheek? I think it is. Oh. Oh, the cheek is huge. Oh, it's a massive cheek. Oh, it doesn't even fit on one fork. Oh, that's all cheek. That's a onebiter cheek. But a huge one biter cheek. The cheek
has a totally different texture. Rather than being so flaky, it almost has this like stringy texture almost like a crab. Okay, let's move over to the collar down here. It's like the wing of the fish. Oh. Oh, it's already just collapsing. And the collar is full of meat again. It's a completely different texture from the other parts of the head. And the collar is one of actually the premium parts of any fish. That collar, the richness of that meat. I'm going to dip it into the Sriracha in the bottom.
Oh, it's just so tender, so buttery. mushroom at the back. I can guarantee you're going to get a little bit messy, but it's going to be all you hoped and dreamed for. That is so good. You will also be surprised at how much meat and how much there is to eat on both the heads. It's almost like neverending juicy, fatty, meatiness. This is not even a meal. It's a full exploration of food. Sometimes you even have no idea what part of the head you just bit into it, but it's like a bite you will never forget.
Oh, wow. away meal. And next up for the dairy cow burger. Oh, you even feel the bun. You can feel how perfectly crispy it is on the top with the logo branded into it. This is a beautiful burger. So, dairy cow, there's cheese, there's bacon, there's onion, there's lettuce. I think there's tomato on the bottom. Um, and I think this is the fow whopper dairy cow burger. That same dairy cow beef that's like the condensed flavor of beef. And when it's ground, it's cooked perfectly. So you bite down and you immediately get the crispiness of that bun. How did they get that bun so crispy? And then you sink into that burger which has an amazing like just condensed intensified the dairy cow beef flavor. And then you got the acidity
from the pickles in the bottom and the fluffy bun on the bottom. Oh, how did they manage to get that bun so crispy on the top? I think that's one of the things that also stands out about this burger. It's a solidly, very tasty burger. The meat, the components, the entire package. And they have excelled once again. I think we've been here for almost 3 hours already and from the moment we stepped in, it's been completely packed. Then quickly before the next dish, let's try the side the mashed potatoes, the creamy mashed potatoes, the crispies on top. It's so tasty. It's almost like every dish you can imagine that you've had just taken to the next level with flavor here at Falo.
Honestly, I usually avoid desserts, but at Falo, there's this one dessert I couldn't wait to try. All right. Okay. So, this is my personal favorite one. It's our cookie dough truffle soft serve. I have some fresh truffle to finish it off with. Cookie dough soft serve. And this is my favorite. Oh man, it's a parnip tiramisu. All the chocolate on the top is parnip skins and parnip crisps covered in cocoa powder. Our parnips are on the Sunday roast menu so we always have the trim available. So we thought use uping this chelat it's an absolute game.
Amazing. The idea behind it was use up all the waste we can. Right. So when you make cheese you take the curds you compress it and that's how you make your cheese. The way gets discarded as waste products. So we get all our all the way in from our cheese producer and we reduce it over two three days into a really rich cheesy caramel and that's the base for our Chelsea tar. Amazing. That's just a milk ice cream. It's not too sweet. Just works really well. But enjoy it and let me know how it goes.
Thank you very much. Thank you. And you're not even going to want to try to miss dessert when you eat at the desserts are so tempting and they're just with such unique twists you never would have imagined. Uh, what should we even start? Okay, we better start with that ice cream before it melts. But it is the truffle cookie dough soft serve. Milk chocolate chip, caramelized pecan, and then truffles on top. Oh, soft serve. That's really cold. Oh, a big bite. M. So, we've got that milky soft serve. You've got the doughy gooness of the chocolate chip cookie. And then you've got that fragrance of the truffle shaved on top all coming
together. It's so aromatic, so fragrant. Oh, and the pecans in there, too. Oh, one more bite of that. I'm loving that contrast with the textures again. The textures, the soft creaminess, the cookie dough. Fantastic. Let's try the next dessert. Okay, this one is their famous Chelsea tart. One of their signature desserts. Now, it's caramelized whey milk ice cream. And so, I think the idea here is you get a little bit of the Chelsea tart. Actually, let me grab a little bit of the milk ice cream. Let's put that onto here. Let's get it all together in one bite. That's incredible. It's like it looks like it's solid and it's going to be dense, but then when you bite down, it just liquefies and melts into
your mouth. It's finished with that salt, so you have that salty contrast with the milky ice cream and just like that caramelized condensed milk flavor. And I like how it's not overly sweet. Just a perfect balance of sweetness. So sticky and gooey, yet so light and fluffy all at the same time. And now for the dessert that probably is the dessert I was most looking forward to that I wasn't going to leave Paulo without trying. It's the roasted parsnip tiramisu. So, we've got roasted parsnips on the top. All of it. Oh, let's see how the tiramisu is. Oh, that's phenomenal. The foamy, the liquidiness, the crunch of the parsnips on the top. You've got that chocolatey,
that poppy flavor. What an unlikely and creative and delicious combination. That's perfect. What a finish to an unforgettable meal at follow. When you search about food in London, you are going to come across and then you'll read so many positive, so many good reviews. But even that is not nearly enough to prepare you for how good the food actually is when you eat at in person. It's a combination of the ingredients, the creativity, the service, the hospitality. All of those together and just the incredible flavors makes more than just a meal. It's a full experience. And I want to say a huge thank you to Chef Jack, Chef Will, Chef AJ, and the entire team at FOW for their incredible hospitality and service. Also, check out their amazing
YouTube videos. And when you're in London, do not miss eating at Fallow. And thank you for watching this video. I'm going to link the next video here that you can go check out. We're eating our way around London, eating some of the best food you're not going to want to miss. So, go check out the next video. And thanks again for watching. Goodbye from London.
