Sauce pumps in nandos??? Im there x #nandos #nandoslife #batterseapowerstation #battersea #nandoschicken #londonrestaurants #londonrestaurant #londonfood #londonfoodie #londonfoodies #placestoeatinlondon #fyp #foryoupage

All aboard London’s floating restaurant that’s devoted to cheese! The Cheese Barge is a 96ft double-decker barge moored on the iconic Regent’s Canal in Paddington and is a floating homage to all things cheese🧀 #LetsDoLondon #VisitLondon #cheese #cheesepull #cheesetok #cheeselover #london #londonfoodie #londonfood #londonfoodspots #londonfoodguide #londonfoodplaces #londonfoodblogger #londonfoodies #thecheesebarge #cheeserestaurant #regentscanal #londonrestaurants #londonrestaurant #londonrestaurantguide #londonrestaurantscene #londonhotspots #londontiktok #londonlife #travel #londontraveltips #londontraveldiaries #londontravelguide #londontravelblogger #londontravels #summer #traveltiktok #traveltok #traveling #traveltips #londontown #londontok #londonhiddengem #londonhiddengems #wheretoeatlondon #whattodoinlondon #thingstodoinlondon #londonthingstodo #wheretoeatinlondon #paddington #paddinngtonlondon

We’re back with another chef skill!👩‍🍳 Today Will shows you how to make a fresh tomato concasse & vodka sauce 🍅 #LondonDiningScene #LondonFoodies #LondonRestaurants

An essential chef skill, this is how we make our dairy cow beef stock with red wine 🥩 #LondonFoodies #LondonRestaurants #LondonDiningScene

Will demonstrates his technique for perfect scallops poached in butter🔥 #LondonRestaurants #LondonFoodies #ChefTok

You know you love a place when u KEEP. GOING. BACK 🧋🫶🏼✨🌿🥙 Location in the comments! #londonfoodies #londonrestaurants #oasisrestaurant #londonfinds #londoneats #fulham #londonaesthetic

On todays installment chef skills, Will shows you how to make the perfect french omelette 👩‍🍳 🍳 #LondonRestaurant #LondonFoodies #ChefTok

Not all salts are created equal! 🧂 There are several varieties of salt, each with their own unique properties and uses. Here are three salts commonly found in our kitchen and what we use them for… #LondonRestaurants #LondonDiningScene #LondonFoodies

Will is back with another chef skill, showing you how to clarify beef consommé using egg whites🥚 #LondonRestaurants #LondonFoodies #ChefTok

Chef skills…how to prep mussels, lets go! 🌊 #LondonFoodies #LondonDiningScene #ChefTok

🍗 Sauces Like a Chef, Episode 12… Chicken Butter Sauce Ingredients: 200g sliced white onion 3 tbsp rapeseed oil 4 cloves of garlic 150g chopped carrot 100g sliced button mushrooms 1tsp whole black peppercorns 6 thyme sprigs 4 rosemary sprigs 1kg roasted chicken bones 175ml white wine 1.5l chicken stock 75ml whipping Cream 2tbsp Fallow Sriracha 40g butter Juice of half a lemon Method: 1. Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables. 2. Keep cooking on a medium heat until softened and just starting to colour. Add the peppercorns, thyme, rosemary and chicken bones. 3. Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes. 4. Strain this through a fine sieve into a clean pan and bring to the boil. 5. Add the whipping cream and sriracha and reduce for a further 10 minutes. 6. Remove from the heat and add the butter and blend with a hand blender until fully emulsified. 7. Serve with fried or roast chicken. We’ve also topped with Szechuan honey. #LondonRestaurants #LondonFoodies #LikeAChef

A few years ago, you would be hard-pressed to find ex-dairy meat on many menus in the UK but it is gaining growing recognition… 🥩✨ Here’s why all of our steaks are from ex-dairy cows, sourced from Rate Breed Meats and dry aged for a minimum of 8 weeks. 🙌 #LondonFoodies #LondonRestaurants #LondonDiningScene

Who knew a 200-year old church could be transformed into such a vibrant London food market? 🍕 Mercato Mayfair is housed inside St Mark’s Church, a Grade I listed building in the heart of Mayfair. Marvel at the stunning architecture and breathtaking historical backdrops as you savour dishes from around the world. #LetsDoLondon #VisitLondon #london #londonlandmarks #londonattractions #londonfoodie #londonfood #londontiktok #londonhotspots #londontown #londonfoodspots #londonfoodplaces #londonfoodblogger #wheretoeatlondon #londonfoodmarket #foodmarket #londonfoodscene #londonfoodies #mercatomayfair #mercatomayfairlondon #thingstodoinlondon #londonfoodblog #travel #traveltiktok #travellife #traveltok #traveltips #londontravelguide #londontraveltips #londontraveldiaries #londontravel #funthingstodo #funthingstodoinlondon #londonactivities #londonactivity #travel #travellife #traveltiktok #londontravelblogger #londonrecommendations #londontourguide #londontour #londontok #londonlife #londontourist #londonmayfair #mayfair #mayfairlondon

How to make homemade mayo with Fallow sriracha! 🌶️ Recipe below! 👇🔥 . • 2 free-range egg yolks • 2 tbsp white wine vinegar • 40ml sriracha • 1 heaped teaspoon Dijon mustard • ½ lemon • 450 ml rapeseed oil, or other neutral oil • Maldon salt and more sriracha, to taste . 1. Whisk egg yolks until smooth. Mix in 2 tablespoon of vinegar. 2. Add sriracha, mustard, and lemon juice. Whisk to combine 3. Slowly add half of the oil while whisking continuously for 3-5 minutes. 4. Gradually add the remaining oil, whisking at slightly faster pace. Continue whisking until mayonnaise consistency acheived. 5. Season with salt, and adjust with more sriracha and vinegar if needed. #LondonFoodies #LondonRestaurants #ChefsOfInstagram

Now there’s no need to bring Mark in to this! 😤 #LondonRestaurants #LondonFoodies #LondonDiningScene

Happy National Burger Day! 🍔 Today we’re showing you how to make the ultimate Fallow burger… 🔥 #LondonRestaurants #ChefTok #LondonDiningScene #LondonFoodies

Quick lunch Fowl St James by the team @Fallow Restaurant #corndog #fowl #chickenhead #pie #chips #fallow #piccadillycircus #londonrestaurant #chef #nowaste #londonfoodies #londondiningscene

Introducing FOWL’s November special, Le Grand Coq Pie. Brought to you in collaboration with the legendary Pierre Koffman. FOWL is open 12-11pm Mon-Sat, just round the corner from Fallow! 🐔 #LondonRestaurants #LondonDiningScene #LondonFoodies

Take a peak in to the prep kitchen at FOWL - our brand new beak-to-feet chicken shop in St James 🐔 #LondonRestaurants #LondonFoodies #ChefTok

🥓 Sauces Like a Chef, Episode 13… Bacon Butter Sauce Ingredients: - 600g smoked bacon trim, chopped small - 50ml rapeseed oil - 3 cloves of garlic, peeled - 150g sliced white onion - 100g chopped carrot - 75g sliced button mushrooms - 6 stalks thyme - 125ml dry white wine - 75g tomato puree - 12.5g smoked sweet paprika - 2 tsp whole black peppercorns - 1500ml water - 40g unsalted butter - 200ml whipping cream - 1tsp lemon juice - 1tsp Cabernet Sauvignon vinegar Method: 1. Heat a large pan and add the oil followed by the smoked bacon trim. 2. Cook on a medium heat until deep golden brown and the fat has rendered. 3. Add the onions, carrots, mushrooms and garlic and sweat until soft and caramelised. 4. Stir in the paprika, tomato purée, thyme and the white wine, scraping the bottom of the pan to deglaze. 5. Throw in the peppercorns and reduce by half. Then add the water and simmer for 90 minutes. 6. Pass the stock through a fine sieve, pressing to extract as much liquid as possible. Leave this in the fridge overnight or until the fat has solidified on top. 7. Lift the fat carefully off the stock with a spoon and reserve. Put the stock in a medium pan and bring to the boil, turn off the heat 8. Then add the bacon fat, butter, lemon juice & vinegar, blend with a hand blender until fully emulsified 9. Taste for seasoning and adjust, if necessary. Great served with cod. Will last in the fridge for up to 2 weeks. #LondonFoodies #LondonRestaurants #LikeAChef

Join Aidan, FOWL’s senior sous chef, for a day of prep, service and an unexpected gas failure 🤯 #LondonDiningScene #LondonFoodies #LondonRestaurants

New special, let’s go! 🔥 This is the FOWL chicken leg schnitzel, coated in panko breadcrumbs and served up with generous helping of satay sauce and fresh slaw. 🍗 #LondonDiningScene #LondonFoodies #LondonRestaurants

Replying to @FATTTRIGO Ask and you shall receive‼️ Dropping the recipe for our FOWL caesar salad dressing 👇 - 4 egg yolks - 60g anchovies - 2 garlic cloves, sliced - 50g Parmesan, grated - 1/2 juice of lemon - 45ml anchovy oil - 220ml vegetable oil - 140ml rapeseed oil 1. Blitz egg yolk, anchovies, garlic, Parmesan and lemon juice in a blender for 1 minute. 2. Slowly drizzle the oils into the blender at a low speed. 3. Season to taste and add more lemon juice if needed. #LondonRestaurants #LondonFoodies #ChefTok

Ask a chef is back! Today were asking the team their favourite autumnal comfort foods 🍂 👩‍🍳 #LondonFoodies #LondonDiningScene #LondonRestaurants

You will find fluid gels across our menu, from the black cherry gel that tops our rare breed pork to our roast cauliflower with vergus gel! ✨ Here’s how we achieve a perfectly silky smooth gel… #LondonRestaurants #LondonDiningScene #LondonFoodies

How to make crispy chilli oil, packed with fresh chillis, garlic and shallots! 🌶️ This is liberally drizzled over creamy buratta and served with caramelised onions. 👌 #LondonFoodies #LondonRestaurants #LondonDiningScene

Is wild venison the most sustainable meat choice? 🦌 Our venison comes from Deer Box based in the Cotswolds, ordered in whole which we butcher down for our venison tartare and use remaining trim for charcuterie and stocks. 🙌 #LondonRestaurants #LondonFoodies #LondonDiningScene

On todays chef skills, Jack is making us cured and torched mackerel served with XO dressing and pickled lemons 🎣 #LondonRestaurants #LondonFoodies #LondonDiningScene

Join senior sous Aidan at the Fallow pass for dinner service 🔥 #LondonRestaurants #LondonDiningScene #LondonFoodies

5 Restaurants in London you must try in 2024🍽️ 1. 🇮🇹 @francoslondon - St. James’s 2. 🇵🇹 @bardouro - London Bridge 3. 🇯🇵 @tokiilondon - Marble Arch 4. 🇬🇧 @theconnaught - Mayfair 5. 🇮🇹 @osteriambare - Clapham High Street The sequence of the videos is casual, not based on rating. #londonrestaurants #londonfoodies #londoneats #london #londra #londres #londonlife #thisislondon #lovelondon #whattodoinlondon #igerslondon #londonexperience #londonrestaurant #londonhotel#londonactivities #uktrave

#londoncorporate #londoncatering #organiccatering #foodies #londonfoodies

The hospitality industry is facing a significant staffing shortage… 🧑‍🍳 With 23,000 more vacancies than pre-pandemic levels, it is now more important than ever to invest in recruiting and retaining passionate staff. . #LondonRestaurants #LondonFoodies #LondonDiningScene

One exception to FOWL’s chicken dominated menu is our hen of the woods burger! 🍔 Despite the misleading name, this burger is in fact plant-based and made from hen of the wood mushrooms which we poach in kombu and fry for a crispy finish. We then serve on a brioche bun, layered up with lemon mayo, Asian slaw and a molten cheese sauce! 🧀 #LondonFoodies #LondonRestaurants #LondonDiningScene

How to make fish and chips pt2: Beer battered pollock 🎣 ✨ • 1 lime • 1 lemon • 1 side of pollock, or 4 large fillets. • 150g flour • 2 tbsp fine salt • 2 tsp caster sugar • 150g rice flour • 30g trisol • 1tsp turmeric • 1tsp baking powder • 250ml beer • 200ml soda water • Vegetable oil • Salt and freshly ground black pepper • Thick slices of lemon for garnish 1. Make a zesty fish cure by zesting one lemon and one lime into a bowl. Add salt and sugar, mix well. 2. Divide your pollock into belly and loin fillets for different cooking times. 3. Sprinkle the cure over the fish fillets for seasoning and to firm them up. Let them cure for 15-20 minutes. 4. In another bowl, combine dry ingredients with a pinch of sea salt for the batter. 5. Mix lager and soda water, then pour into the dry ingredients and whisk into a smooth batter. 6. Heat enough vegetable oil to cover the fish to 200°C in a large pan or fryer using a digital thermometer. 7. Rinse pollock fillets, pat them dry, season, and dust with rice flour for better batter adhesion. Remove excess flour. 8. Dip each fillet into the batter, ensuring even coating, then gently lower it into the hot oil while swirling for uniform coverage. 9. As the fish fries, drizzle extra batter for a crispy exterior. Flip it when light golden brown and add more batter on top. 10. Cook for another minute until it reaches a deep golden brown, then remove. Season with salt, pepper, and serve with fresh lemon. #LondonRestaurants #ChefTok #LondonFoodies

Introducing our currywurst, new to the Fallow menu🌭🔥 Homemade frankfurter-style sausage topped with a rich curry sauce, crispy onions, parsley and spice blend👌 #LondonFoodies #LondonRestaurants #LondonDiningScene

Come eat with me at London’s most hyped restaurant, everyone’s loving the pasta but the beef is an unsung hero… #manteca #mantecashoreditch #mantecalondon #shoreditch #londonfood #londonfoodie #londonrestaurants #londonrestaurant #londonfoodies #ldnfood #londonhiddengems #londonitalianrestaurant #pastainlondon #bestpastainlondon #shoreditchrestaurants #shoreditchrestaurant #shoreditchfood

Serving up nothing but bangers 🔥🔥 Today we have a three cheese sourdough toastie with crispy chilli oil. Our chosen cheeses include Red Leicester, Comte and a British Ogleshield. Recipe below! 👇🔥 Crispy Chilli Oil: - 1 shallot - 2 serrano chilies - 6 large cloves of garlic - 300ml vegetable oil - 3 star anise - 1 teaspoon black peppercorns - 3 tablespoons red chili flakes - 1 tablespoon soy sauce - 1 teaspoon light brown sugar - ½ teaspoon MSG 1. Heat the vegetable oil in a large pan over medium heat. Slice the shallot, roughly chop 2 chilies, and finely slice the peeled garlic cloves. Add them to the oil along with the star anise. 2. Fry for approximately 10 minutes, or until all the ingredients are crisp and golden brown. Be careful not to let them burn. 3. In a separate bowl, combine the remaining ingredients. Strain the oil into the bowl, stirring well to allow the chilli flakes to crisp up. 4. Set aside the strained ingredients to cool, allowing them to crisp further. Once cooled, add them to your oil mixture and stir well. 5. Serve immediately or store in the fridge until needed. #LondonFoodies #LondonRestaurants #LondonDiningScene

We are currently cooking up some stanky koji sauce for our new burger… 🌶️ Join head chef Dane in the kitchen to see how it’s made! #LondonRestaurants #LondonFoodies #HotSauce

This is our golden cornbread smothered with crispy chicken skin butter!! 🌽🍗 On the menu at FOWL…Fallow’s brand new chicken shop pop-up! 🐔 #LondonDiningScene #LondonFoodies #LondonRestaurants

On todays chef skills, Jack demonstrates how to turn an artichoke 👩‍🍳 #ChefTok #LondonFoodies #ChefSkills

Another banger from the FOWL kitchen…this is our hot pepper rice with caramelised chicken oysters. Recipe below! 🌶️ 👇 Hot pepper puree: 1 Scotch bonnet 2 Red peppers 2 Large Tomatoes 5 Cloves garlic 1. Char the scotch bonnet, red peppers, and tomatoes on the grill until black. 2. Blend with fresh garlic for I minute until consistency of smooth puree. Hot pepper rice: 500g Jasmine rice 300g Hot pepper puree 100g Chicken fat 100g Chicken trim 1 White onion, sliced 50g Tomato puree 500ml Chicken stock 120g Pickled peppers, halved 500g Chicken oysters To serve: Fresh parsley Spring onions Smoked mayo Sriracha    1. In a large pan, place your chicken fat and chicken trim. Cook over a medium heat until caramelised. 2. Add onions and sauté until soft. Add in your tomato paste, puree and chicken stock, bring to a simmer. 3. Add your rinsed rice and stir well, lay your halved peppers on top. 4. Place the lid on top of your pan and cook for 15 minutes, do not open lid for first 15 minutes. Test and cook more if needed. 5. In the meantime, add 2 tbsp oil to a heavy pan on a medium high heat. Cook your chicken oysters for approximately 5 minutes, placing another pan on top to caramelise. 6. Serve your rice with crispy chicken oysters, fresh parsley spring onions, smoked mayo and sriracha. #LondonFoodies #LondonRestaurants #LondonDiningScene

A really simple garnish to elevate your seafood dishes - puffed fish scales🐟 We finish with our homemade salt and pepper seasoning but you can substitute for your seasoning of choice!🧂 #LondonFoodies #ChefTok #ChefHacks

ad ☀️ Head to #TheCityOfLDN this summer for an incredible day out! 🤩 From rooftop bars and al fresco dining experiences to gallery exhibitions, historic tours and outdoor trails here are 9 of the City of London’s best-kept secrets across the Square Mile! Enjoy! 🥰 #ThisIsLondon #CityOfLondon #London #LondonLovers #LondonFoodies #LondonBars #LondonCoffee #LondonFood #LondonRestaurants #LondonArt #LondonTown #LondonReviewed #F1arcade #LondonHotel

This is how we turn spent coffee grounds into our coffee liquor caramel! 🍫✨ #LondonRestaurants #LondonDiningScene #LondonFoodies

Spilling the secrets behind the crispiest wings in town - these are FOWL’s triple crisp hot wings. Recipe below! 👇 . . Sriracha marinade • 2tsp Kombu dashi powder • 2tsp Chicken seasoning • 30g Sriracha • 500g Chicken wings • 1tbsp cornflour 1. Mix all marinade ingredients together. 2. Divide chicken wings into drums and flats, marinade for 24 hours.   3. Steam the wings at 70°c for 25 minutes 4. Cool, toss in corn flour and refrigerate.   First Fry Dry dredge: • 300g Plain flour • 100g Corn flour • 2tsp Salt • 2tsp Baking powder • 2tsp MSG • 1tbsp Chicken seasoning Wet dredge: • 400ml Buttermilk • 120ml Whole milk • 1tsp Dijon Mustard • 2tbsp Chicken seasoning • 2tsp MSG 1. Heat fryer to 170 degrees. 2. In separate bowls, combine all ingredients for dry and wet dredge and whisk well to combine. 3. Toss marinated wings in dry dredge coating entirely. Move to wet dredge and back to dry dredge for final coating. 4. Slowly lower wings into fryer. Remove wings from fryer after 8 minutes, drain and set aside to cool. Second Fry • 400g Rice Flour • 210g Self-Raising Flour • 2tsp Baking Powder • 350ml Vodka • 65g Honey • 550ml Lager 1. Heat fryer to 190 degrees. 2. Place the rice flour, self-raising flour, and baking powder in a bowl.   3. Slowly add the vodka, beer and honey. Whisk from the centre out and incorporate the dry ingredients slowly until you have a smooth batter.   4. Drop your cooled wings in to the batter, ensuring they are well coated. Slowly drop in the fryer, pouring additional batter while cooking. 5. Fry for 3 minutes, remove from fryer and drain. . #LondonRestaurants #LondonFoodies #LondknDiningScene

How to make fish and chips pt1: Kombu triple cooked chips 🍟 ✨ • 1 kg of Agria potatoes • Fine salt • Vegetable oil • Maldon Salt • Kombu seasoning 1. Begin by preparing your potatoes. Cut them into chips and place them in a bowl under running water for five minutes to rinse off excess starch. 2. Fill a saucepan with cold water, add a generous amount of fine salt and the potatoes. Put the pan over medium heat and let the chips simmer until they're nearly falling apart, around 20 minutes. 3. Once the chips are done, carefully remove with a slotted spoon and lay them on a cooling rack to air dry. Place in freezer for at least an hour to remove any remaining moisture. 4. Heat oil in fryer or a deep pan to 140ºC. 5. Fry the chips in small batches until they develop a light crust, around five minutes. Remove them from the oil and let them drain on kitchen paper. 6. Return the potatoes to the cooling rack and back into the freezer for another hour. 7. To finish, heat the oil to 180ºC. Fry the chips until they turn golden and crisp, approximately 6-8 minutes. 8. Remove from oil and season with Maldon salt & Kombu or your seasoning of choice. #ChefTok #LondonFoodies #LondonRestaurants

This is how we grow mushrooms in central London…🍄 Above our busy prep kitchen, is our dedicated mushroom treehouse where we can cultivate approximately 20kg of mushrooms with each harvest. Here’s how we do it! 🙌 #LondonRestaurants #LondonDiningScene #LondonFoodies

🍅 Sauces Like a Chef, Episode 11 Classic Tomato Sauce Ingredients: 750g fresh tomatoes 1 banana shallot 3 cloves garlic 500ml passata Large bunch basil Salt and pepper 60ml olive oil Method: 1. Peel the tomatoes by cutting a cross in the tops and bottoms. Blanch in boiling water for 20-30 seconds then remove and place immediately into iced water to cool. Peel off the skins. 2. Cut the tomatoes into quarters and remove the seeds and core with a knife then cut the flesh into dice. 3. Heat the olive oil in a heavy-based pan and add the shallots, garlic and a pinch of salt. 4. Cook until translucent and soft but not browned. 5. Add the tomatoes, and vodka and allow to boil, then stir in the passata. 6. Bring to a simmer and turn down the heat. 7. Tie the basil in a bunch and add to the pan and allow to infuse while the sauce bubbles for 10 minutes. Season to taste with salt and pepper. 8. Serve with freshly cooked pasta, a good grating of cheese and a drizzle of olive oil. #LondonFoodies #LondonDiningScene #LikeAChef

What better way to enjoy the bank holiday Sunday than with a good roast? Today we’re taking a look at your comments on Jack’s divisive scrambled eggs 👀🔥 #LondonRestaurants #LondonFoodies #LondonDiningScene

This is how we start each service… Every day before lunch and dinner, the senior chefs and front of house assemble for a briefing to set us up for a successful service! 🥇 #LondonFoodies #LondonRestaurants #LondonDiningScene