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

Feast your eyes on our latest creation…the triple crisp buffalo burger! 🔥🍔 An almighty combination of fiery buffalo sauce, tangy blue cheese topped with a crispy hash brown! 👊

Introducing the new Fallow burger! 🍔✨ Our homemade ex dairy cow patties are topped with rarebit cheese sauce, braised short rib, bacon and crispy shallots, and served in a brioche bun!

This month we have transformed a FOWL favourite…presenting our chicken leg parmesan! 🍗🧀 Panko-breadcrumbed perfection topped with tomato sauce, creamy buffalo mozzarella, a burst of fresh herb salad, drizzled with leek oil, and finished with a generous helping of parmesan! 🙌

Follow @HERD: Will Murray & Jack Croft for all upcoming recipe content! Breakfast Like a Chef, Episode 17 🍞 Rarebit Croque Monsieur Serves four 90ml milk 35ml cream infused 1/2 onion, sliced 1 bay leaf 1/2 tsp peppercorns 50g Butter 50g plain flour 125g Waste beer – Pale Ale or Guinness 250g Montgomery cheddar Heaped tablespoon Dijon mustard 60ml (or 4tbsp) Worcestershire sauce 1 tsp red wine vinegar 2 egg yolks Salt and pepper 8 slices thick cut white bread Good sliced ham- enough for four sandwiches Method: 1. Heat the milk and cream together with the onion, bay leaf, and peppercorns. Remove from the heat and leave to infuse while you make a roux. 2. Melt the butter in a heavy-based pan, stir in the flour and cook gently for 2-3 minutes 3. Strain the milk and add to the beer. Whisk this mixture into the roux a little at a time, keeping the sauce smooth. Cook for 5 more minutes. 4. Turn off the heat and add the Worcestershire sauce, 200g of the cheese, mustard and red wine vinegar followed by the egg yolks then a good grinding of black pepper. Beat well. Check for salt and add if needed. Also add any more mustard and Worcestershire sauce - you are looking for a strongly-flavoured, thick, piquant beschamel. 5. Leave to cool. 6. Lightly toast the bread on both sides, smear four of the slices with the cooled, thickened sauce and place a slice of ham on top, put the other slices of toast on that, more sauce and top with the rest of the sauce and reserved grated cheese. 7. Put the whole thing on a baking sheet and grill until golden and bubbling