Tried London's Busiest Restaurant Fallow! ft Gary Eats!

The restaurant behind me, Fallot, is the busiest restaurant in London and, without a doubt, the most requested food review I have ever had. So guys, it is time that we check this place out. It is bougie, kind of all-day dining, fancy stuff, but made a little bit more casual. Anyway, I'm excited for this one. I kind of wish I was with someone. If I'm honest with you, maybe we can try and find someone to have lunch with. Oh guys, it is a buzzy in here. This is so pretty. Look at the foliage. Very, very nice. Huge open kitchen. I am loving these tables. Very, very chic. It's a lot more modern than I thought. The lighting, it's very pretty. Oh yeah, this is rather chic indeed. Okay, I might see if we can sit outside. Oh, this is nice out here. Oh, hold on a minute. Let me see. Excuse me, sir, do you mind having lunch with me? What are you doing here? I'm having lunch with you. I'm buying you lunch. Hannah, come and join me. And for the three people watching this who don't know who this is, this is the wonderful Gary Eat. Hi everyone. He's an icon. He's a food legend. We'll recommend his channel at the end. But yeah, we're going to do fallow, right? We're doing fallow. Let's do this. Okay, love you lot. I know you like seeing a menu. Let's have a quick scoot through. Right. What are they famous for? I think the corn ribs. I feel like they might be a must have. Smoked beef ribs. Oh, potato waffle. Didn't know anyone used to have those back in the day. They have got some plant options as well. Oh my gosh. Okay. I think I might need some help in deciding. Cod's head. Yeehaw. Oh no. You have got to have a cod's head. Do we? Yeah, you've got to. Oh, Gary, I'm not sure about that. What is this? Sweet and sour pig head. This is your favourite place. So what are we saying then? I'm saying, we'll hold back on the champagne. Go on then. Okay. We'll do cocktails. We'll do cocktails. Let's get the alcohol sorted. Priorities. I haven't had any breakfast. I'm starving. They want frozen margaritas, rhubarb and custard spritz. That sounds a little bit lush. Oyster shell martini. Jalapeno. Oh, do behave. I'm going for the Irish. Irish coffee. Okay. Paddy's Irish coffee, panela and double cream. Oh, beautiful. Food time. Now what are you looking at? Corn ribs. I feel like they're a must have because they're like the icon. Maybe beef ribs. I've got to tell you my favourite. Okay. Winner. I mean, just the whole menu. What would you, what are you saying? Well, I'm saying smoked cod's head because that's what they're famous for. We're not on afternoon tea, Hannah. We're not on afternoon tea. Smoked cod head. Okay. Noted. Sriracha sauce. Oh, and a leek oil. Oh, my drink. How lush does that look? This looks so nice. Also, corn ribs. These look rather spicy, nicey. What's your drink you got? I'm going to say touch of the Irish. Couple of mornings here. Very nice. Oh, that looks frothy. Oh, yes. Is it good? Oh, that is so good. Is it one of those where you get like a pint? That is perfection. Well, I mean, perfection. Does it remind you of Christmas though? It reminds me of last night when I had the last one. Fair, fair. Anyway, cheers. Lovely to see you. It's nice to actually come somewhere and eat with someone else. I mean, I love you guys, but there we go. Wow, that camera is way too near. What is going on with my eyebrows? Don't worry about it. It's very summery. Are we clinging on to summer when you're watching this? I'm not sure. OK, corn ribs. These are nine pounds crispy corn. Yeah, this is what they're known for. I guess these are, I guess they're deep fried, right? Nice and fluffy looking. And then they've got like a little sprinkle of kombu seasoning. Oh, this is I guess they're known for this. We'll do the lime in a minute, right? We'll try it without. Corn ribs. I feel like corn ribs are everywhere now, right? So, yeah. Oh, that'll tingle. Really? So I really like that the actual kernels are very substantial. Yeah, I guess they're deep fried. I think these guys bought corn ribs. Made it back into fashion. Because they're everywhere now. The white tablecloths are table things are a myth. No, super spicy. I feel like you get a little bit of heat that like rises after. A little bit of a tang. Really nice. Because I really like corn on the cob. I know it's not for everyone. I would happily eat corn on the cob. Corn. Do I admit this? Like cold out of the can. I love corn. Like I would just eat it out of a can. I love corn. I feel like you guys might. But that is a nice interpretation. Nice mix. The Jolly Green Giant, is it? Yeah, I'd eat that out of the can. I love corn. Out of the can? I eat beans out of a can. Baked beans. Baked beans cold out the can. There is nothing wrong. I think Americans are going to think I'm crazy. This is so messy. Why do you not get little like wipes? You don't get that here, do you? The lime is a great addition. Nice and acidic with the spice. Oh yeah, I see why these are popular. Oh guys, this looks well nice. This is the Devon Crab Nachos. £24. Cheese sauce. Oh, sour cream and jalapenos. Oh look at that tomato. Where's the crab then? That's like hiding in there. Oh gosh, they're big chunks of jalapeno. Blimey, I think my face might be on fire. I've got a little bit of everything. A little bit of Monica on the side. Oh, that crunch. Oh, it might be the fourth heat wave of the, I can't even talk, of England. Wow. The jalapeno is really quite. It's not a technical term, but back of the throat. Um, drizzle the cheese. I'm, I would always like more cheese. So that's probably the only thing that I would like just to be able to scoop a bit more. Big chunks of jalapeno. Very nice. You've got to be into your coriander because with the crab there's a huge amount of coriander in there. That's obviously very delicate, sweet. It's not quite what you get in the cinema, is it? It's not Taco Bell, put it that way. It tastes so fresh though. It tastes so fresh. I really, really like the creaminess of the little bits of crab. Beautiful. Quite a few contrasting flavours though, isn't it? Because it's fiery and it's creamy and cold. It's like the coldness of the crab is nice and fresh. Yeah. And then the, yeah, you got like coriander and then the, I don't know what the sprinkle is on the top. Really nice spicy addition. It's, it's actually, it's a touch too spicy. I think that's why I personally would like a little bit more cheese. Yeah. I've just taken a bit with loads on. I think if it had a little bit more cheese just to kind of like knock it back a bit. Do you know what I mean? Yeah. That's a big chunks of jalapeno. I don't know if I can eat that much jalapeno. Like I'm saying it wrong. Jalapeno? Jalapeno. Jalapeno. Jalapeno. That's a nice dish. Yeah. Okay. It's very, oh wow. Very coriandery. I think the corn ribs actually taken a step back. I really like this. I give this like a solid eight and a half out of 10. Maybe a nine, maybe a nine actually. This, it's like a solid eight out of 10. Strange. I'm going to agree with you completely. I think the ribs are excellent. All the money, but then they are tasty. This is just slightly overpowered with the jalapeno. It's just slightly, I'd give that an eight and a half. I think if they worked a little bit more cheese on it just to kind of simmer it down. I feel like I'm looking at you and the food. Sorry guys, I'm not used to this. What do you guys think? What did you, you love the corn ribs though, don't you? I'd say the corn ribs, nine, eight and a half. Cool. Right. Anyway, let's eat this. And I think we've got some burrata coming. Gary's in the know. How many people do they serve a day? Uh, 1,100. 1,100. That's incredible. Absolutely incredible. Where do they all go? Geez. Yeah. I guess you've got the seating outside. Seating out there, seating here, all seating inside, seating at the bar. You name it, it's seating, seating, seating. Flipping heck. I don't know how people run restaurants though. That's got to be one of the most stressful jobs. Yeah, there we go. Busiest restaurant in London. It is popping off in here. Busy, busy. So nice. You know me, I like to show all the seating options. You can get high bar stalls, sit outside. It might be pissing it down. Watch the world go by. Yeah, probably raining by the time this video goes up, but really nice and cozy. Okay. So next up we've gone for the burrata. We're going for slightly different things that you haven't tried before either. I've tried the original, but I haven't tried this one. Okay. So this is like an update. So Fallow tend to, I guess, tweak the menu according to the season. Yeah. The other one was a little bit more spicy. Okay. I love burrata. So this is the burrata, spiced pumpkin, achar, coriander and crispy seaweed. Should I cut it? Yeah, dive in. Oh, I feel like this is the bit people are going to re-watch. Whoa. Appreciate it. Oh, thank you. Oh, there we go. Look at this. And you guys know, obviously, I usually make these reviews on my own. There's so much food that I want to try. And then I'm like, oh, it's only me, myself and I. Oh, crispy seaweed. And it is crispy. Yeah, it's too bad we can hear it. Right. I nearly said, let's give it a go. As always. That's your tagline. Try the burrata on its own. Oh, I'm going to try the whole combo. A whole combo. I love how cold it is. And that time you get burrata and it's like lukewarm, super creamy. This is like a pickled pumpkin, Asian. Something Asia. That is tremendous. Oh my gosh. So kind of, okay. It kind of looks like a chutney underneath. Yeah. It's really sweet, but then it's got a little bit of an acidic, like kind of spice to it, which is such a nice contrast to the cheese. The crispy seaweed works with the burrata. Obviously that's really creamy, but the seaweed gives a nice crunch. Yeah. And then the pumpkin. It's nice because actually burrata, I guess in a lot of restaurants you get like tomato with it. So it's got a little bit of a crunch to it, but it's too much. It's too watery. But you know, you're right with the seaweed. It's got that nice different texture. Oh, we like a texture. You'd have to, you'd have to share that because it isn't quite rich, is it? 9.4. 10. Oh, straight into the 10. That is incredible. Love the contrasting flavour. But what's there is every single texture that you need. I can't see how you can improve that. Because I know some people watching as well. I love the plates. Look at the plates. And I filmed inside. I feel like it's a nice social area. I love the kind of modern, I don't know if it's mid-century. There's a little bit of mid-century going on with the chairs. I like the glassware. Maybe we'll get a wine and we'll see how skinny the wine glasses are. But you know what I'm like, love the food, but I really like the tableware as well. You'll probably like whatever. My only gripe. She's talking about the stems and the glasses. No, wine glasses. Have you not had like a really nice glass of wine and it comes in some like fugly thick stemmed glass. Urgh, bin it immediately. Immediately brings it down to like, no. I'm more interested in the actual wine itself. No, it's got to be in like a skinny wine glass that you're like, oh, is it going to smash? Drink. No. People watching this are going to agree with me on that one. And next time you go to the pub, you're going to be like, yeah, actually Hannah's right. Probably not. We're going to get the ribs. All right. I am excited for this one. These are the smoked beef ribs, 15 pounds, glazed dairy cow, baby back ribs. I fear that this may be rather lovely because it looks insane. My favorite. Now, normally you only get two because I think there's not a lot of meat in this one. Not a lot of meat on the bones. They've given an extra one. Okay. Right. I'm going to grab the top one if you don't mind. Damn, I haven't had ribs in so long. This is messy AF. Okay. My only thing fallow, love to fallow, I kind of wish, oh, you're getting the extra sauce, a little extra sauce. I wish they did like little finger wipes or something. I appreciate we've had quite messy stuff. I feel like we need a zoom, Mr. Cameraman. Do you mind if we zoom? Because look at this. Now this, watch, watch, watch. And watch him. Oh, I need to go to the gym, Hannah. That's the easiest gym I've ever seen. It's just falling off. It just falls away. I'll do mine as well. Yeah. Yeah. I think I'll make it a bit of a pig's ear. Beautiful. We're not having. Pig's ear. Fancy pig's ear? I do not. I do not. Just pulls away, doesn't it? A bit of the Flintstones going on there. Not a lot of meat left on there. This, I have to say, looks so succulent and juicy because it can't, like ribs can be very dry, right? And they're quite hard to get. I'd say in the UK they're decent. I've actually looked at their channel. They cook this for like 12 hours. Good. Come on. Could this be, could this be a Hannah 10? Okay. Nice and warm. Juicy. It literally melts in your mouth. Okay. It's a little bit smoky and it's a bit, is it a bit sweet, that sauce in a way? The sauce is, it's got a perfect level of sweetness. Full of barbecue effect without it being that sickly. A little bit too pungent because sometimes I find smoky food, I guess they do it for the look and the feel of it. And then when you eat it, is it carcinogenic? Is that what it's called? Is it what? Carcinogenic. Is that when you like eat like black bits off the barbecue? I don't know. I'm going to have to Google that, but sometimes it can be a bit, a bit B&Q warehouse taste with the charcoal. Anyway, this is so nice. No, it can be a bit like, like you walk around Homebase. Do you know what I mean? It's got that like, that warehouse flavour. I've never gone to B&Q and eaten it. No, but like, I feel like, you know, it's that kind of, okay, whatever. Anyway, I'm going to eat this. So nice. Again, you've got two little textures there because you've got where it's, where it's been really heavily roasted. So you've got the little bit of hardness and then the beautiful softness again. It's like the treat underneath. Yeah. The outside. Is it a 10? I think it's a 10. 9.75. I feel like I'd like a little bit more of this sauce. You know, I'm like, I'm so fussy, but no, absolutely gorgeous. I mean, I'd eat all three, to be honest with you, with like a bit of veg or something as a main. Oh, actually the best way to And then for dessert, order a third portion. I don't know if I could eat nine. That's a good challenge. Oh, would you? That's a good challenge. That's a good challenge. Okay. We do have an extra course. Cameraman needs to eat. Can we be real? And all these food channels, the cameraman, did they ever get to eat? No. They never eat? You just ruined it now. I mean, they'll never be my cameraman again. Honestly, you've got to eat. Like, that's not cool. I've learned in my time in the corporate world, in the real world, never start a meeting when people are hungry. I used to buy Percy pigs for meetings that I knew that were going to be bad, like big meetings in buying. There's a hack for you because sugar and a little bit of food goes a long way. But this, this is just out of control, isn't it? I mean, let's be really serious. That's probably the best dish of all. And you're feeding the cameraman with the best dish. He's got to eat. So we'll wait for his review. But yes. Okay. Is this the showstopper? This is the smoked cod's head. 29 pounds. This looks terrifying. Okay. They've got a fallow sriracha sauce and a leek oil. Have we ordered? Look at this. Take a close up on the little guy's jaws there. Oh my lord. Oh no Gary, I don't know about all this. Steven Spielberg, eat your heart out. What I really like about it, they're making use of the hull of the cod. So normally this would just be used as stock or just thrown away and just wasted. But no, they've been rather clever what they're doing here. So they flame it. So you should get a little bit of smokiness. So this is the chef's design. So you've got some chillies there, which have been deep fried. And then this hot chilli sauce. No, no, we won't, we won't ruin it yet. Are we going to pour it on? Is that what you're going to do? Eventually we're going to give it, we'll give it a try. But the beautiful sriracha sauce, it's done with butter, leek oil as well. But take a look at the sheen on it. It's kind of an emulsion. It's glossy, super glossy. And I guess that's like the leek oil peeking out. That is indeed. I mean, we'll just like ignore. No, no, no. Who's going to have the eye? No, thank you. I'll eat most things. I think that's my limit. But anyway, well let's dive in. How do we eat this? Okay, I'm going to have to have a bit of this. Is it a bit of Dutch courage? Oh wow. The martini. Yeah, the jalapeno. Oh, it's just very spicy today. That's really nice. Wow. Is the stem okay? I've already updated the guys. Yeah, we like the stem being skinny and we're going to see, I've just seen someone's wine glass. God, they're skinny. The wine glasses are skinny. How big is a cod? It's massive, isn't it? I thought a cod, like go and get cod and chips. That's your forte. You guys know your fish and chips. I think I thought, it's a bit like a tuna or whoppers. How big is a cod? Because that's. No, a cod is huge. Like as big, as long as this table. Well. Oh no, a bit longer. Really? Yeah. Obviously you've got the cheek. So dive in here. Look at this. Get the cheek. Get the cheek. Cheeky, cheeky. Oh, don't. That makes me feel a bit funny. That's the best part, Hannah. It looks really soft. It's meaty. Okay. Whoa, straight in there. That's it. Get in there, Hannah. It's very fishy. Very fishy. Do you know cod is a fish? You've already used your dad joke. No, because cod sometimes is quite a subtle flavor, I would say sometimes. It's very fishy though. It's a lot more fishy than I thought. But the sriracha sauce, I think that's a really nice contrast because I find cod not necessarily the most exciting fish in the world, let's be honest. It's very stringy. It's a bit like crab in the kind of stringy texture. I'm really savoring that. It is a little bit more fishy than if you're just having a fillet of cod. However, it's quite meaty. And again, the cheek, the cheek is the bit, isn't it? The sriracha sauce takes away a little bit of the, if you like, the thought that's in your mind that, oh my god, it's a cod. I think that's what, I think like pulling it out is weirding me out. Is it weirding you out? A little bit. Look at me twitch. Look at the size of that meat. Look how much meat's in there. Don't get that down the chip shop, do you? That's not meat though, is it? So is that like the collar? But there's also a degree of smokiness there where they've used the blowtorch. I don't know if it's for me. No? I don't know if it's for me. I really like fish, but I think it's, oh yeah, the smokiness. I really do like that smoke char on the outside. So they blowtorch it? Yeah. Okay. We haven't got an invite to the kitchen, guys. Maybe one day. Keep subscribing, maybe they'll invite me one day. Okay, so you're going for this? So this is the chef's special. Now, it's lots of different chilies and they've roasted the chilies as well, and that's what the chap said. Okay. I'm all right with heat, actually. Throwback. The wing challenge. Remember the wing challenge? There you go. Spicy? It's spicy. Oh, it's building. It's a builder. It's a creeper. It's a creeper. I'm a builder. That's not a saying, is it? It's a builder. Oh, it's really nice. Definitely. Oh my God. I feel like the front of my tongue is tangling and the back. It's savoury, but also I feel like it's got a little bit of sweetness to it as well. Do you know what? I'd buy that. 100% would buy that. Do Fallow do consumer goods? They do gift vouchers, by the way, which I went on the website and I thought that's quite a good one. But yeah, bottle that up. I'd buy that. I think I had less than you, to be fair. That's really spicy. It's so nice though. I'd whack that on everything. I'm going to dive in with the chili. Oh, I don't know about this. Barry, I don't know about this fish. Really? I can't tell you what. Yeah, it is a bit. So it's a light batter. So do you eat the seeds? I think I'm always unsure when I'm cooking. Like, do you take all the seeds out? Does it really matter? Dive in there. Don't worry about it. No, I just want to see. Smell it now. I'm sorry. I feel like I inhaled that. Well, I'm going to dive in first. I'm going to be brave here. That's going to blow your head off. Good crunch to it. Is it sweet? Is it? Yeah. That is really nice. Now that is a star. It's almost got like a creamy spiciness. I think the batter on the outside is really nice. I wouldn't think to have that. Oh no, is it? Take the seeds out. Take the seeds out. Oh, change this tune. I really like the batter. Let's get in here, Hannah. Let's not be shy. You get a lot of fish, you get a lot of meat. Get loads in there. Look at that bit there. There is so much meat all the way through. And obviously, turn this over. And again, look underneath here. You are getting a lot of meat here. It is a little bit different. It's more gelatinous, isn't it? Yeah, definitely. I think that's what I'm struggling with a little bit. Or just the company. I don't know how I'm going to edit this, guys. It's a bit of fun, isn't it though? I feel like it's taking something that just a little bit gelatinous in places for my personal preference. But you know, that's only one opinion. So I'm going to give it like... It's not going to be a 10. It's going to be a 10, isn't it? I think for me, I would give it like... I can't stop looking at the teeth. And do you know why it weirds me out, guys? Because I had a root canal like three days ago. So I think that's why it's creeping me out. I think I'll give it like a 6.5 just because it just wasn't necessarily something that is my cup of tea. But I'm so glad we've tried it. 6.5? Why? You are so harsh. I'm allowed an opinion. I'm going to give it an 8.5. Oh, you really like it. I really like it, yeah. You're going to have the eyeball then. I'm not going to have the eyeball, let's go. Dessert is served. We have a strawberry sandwich, £15. It's a cheesecake mousse, I guess, in the middle there. Elderflower ice cream. This looks really rather lush. Look at the dehydrated strawberries on top. So you basically got a sandwich. A little sandwich. Oh, yeah. You say it's a cheesecake kind of sandwich. Yeah, it's like a cheesecake inside. I'm going to get everything. Do the usual. It does remind me of a sandwich where it's that light, fluffy sandwich style with the cheesecake inside. Did you get this crunch? No, I didn't. I love the crunch of it. Yeah, that's really nice because this is so squidgy, but not too sweet actually because I do find strawberry stuff sometimes can be a little bit overpowering. I love the squidginess of this. Do you really like it? You have got to try this. Steady on. Seriously. That is really light. That is incredible. Not too sweet overall. I'm sorry, I'm just going to take this bit over the corner. Oh my god, please do. Elderflower ice cream, incredibly subtle. It's a good combo because you've got the real sweetness of the strawberry and the elderflower just kind of knocks it back a bit. It's quite a light dessert as well. Yeah, definitely. Really fresh. That's why I don't feed the cameraman. Yeah, true. You set him off now. 15 pounds, solid 9 out of 10. 9? Yep. 9. I'm not going to eat anymore because the cameraman won't accept them. I wanted to show you the bill, but the lovely Gary here. I have the bill. Sneakily gone and got the bill and paid. That's not what this is about. You weren't meant to pay. So thank you. That's incredibly kind. No, thank you for suddenly turning up and making it a bit of a different lunch. Do check out Gary Eats. I know some of you are foodies. If you made it this far in the video, I'll link his channel. You've got two channels. You've got Danny and Gary as well. I mean, you guys will probably recognize them anyway. So yeah, do go send them some love. I don't know how much it was. I kind of don't want to know how much it was. Next one's on me. No, no. That's it. Comment below if you enjoyed this video and if you want to see Gary again on the channel, which I'm sure we'll do. Maybe we'll take you shopping. Maybe we'll do a little bit of shopping. We'll get a matcha. We'll go get a little mochi. I'll drive you around Chinatown. That's me gone. No chance. There we go, guys. A little bit of a different video this week for the food review, but I wanted to go to Palo and see what it's really like as a normal customer because usually you get to see behind the scenes. Maybe one day we will get to see it in the kitchen, but I really, really enjoyed it. I think what I really like about it is it's made really fantastic food unpretentious. I would say the servers at every point were explaining the food and that's to every single table. So yeah, super, super fun. Very casual. I really like it. And obviously these guys are like an absolute, where's the sign, powerhouse when it comes to social media. I mean, their channel's like 10 times bigger than mine. So anyway, gonna love to leave you. Thank you so much for watching. Do comment below what you would like to see in the next episode. Maybe we'll do some more collabs. Maybe I can convince Danny to get on the channel with his table. We'll see, we'll see. But yeah, shopping reviews, food reviews, hotel reviews, and everything in between. Subscribe and I'll see you in a few days time. All right, bye guys.