How Chefs Create a Restaurant Menu That Works

We threw away our menu, and made a completely new one.
At our new restaurant Roe we decided to create a completely new menu. Here's how we did it.

Follow our journey as we risk everything to open a new restaurant. From finding the perfect location to creating a menu, we're sharing our highs and lows in this exciting new venture!

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

[jakefromtheblock]

appreciate the transparency throughout this process. Starting restaurants is not documented enough.

[martinic]

I think majority of people underestimate how much knowledge, skill, and effort it takes to run a great quality restaurant- even more so than any other company. Also, what a privilege it must be a part of such amazing team of cooks/chefs and witness amazing creations day after day. Love your channel and keep it coming! Cheers from NYC.

[Dark_In_The_Light]

I think the only thing you can do is cook to your palate and deliver quality food. If the customer doesn't like it, then it's a matter of taste, not whether the product was good or not.

The drive behind sustainability is absolutely fantastic as well!

[TrueKitchenAddiction]

So interesting, I develop recipes and ideas on my own which don't always work out but sometimes absolute gems are formed and I keep on trying. So I know that feeling. Especially when you nail a recipe following all the tweaks and adjustments, I would love to be part of this process with a team of like minded people.. Keep up the good work Fallow...

[richardpearce]

Just ate here this evening - sea bream tartare and eton mess were very nice too. Good luck with the new place.

[AndySouvlakis]

I really hope they're successful with this one too, so talented at what they do and really put themselves and their finances on the frontline to make this happen. Wishing all the best going forward! 🙏

[mambocollective]

Really loving the quality and information in your vids.
At least one trip to the restaurants is hopefully going to be the highlight of 2025 for me. Can't wait!

[Mat-eqmk]

I work in Canary Wharf and managed to visit a couple of weeks ago. Highlights for me were the cuttlefish toast which was really interesting and the mushrooms which were executed perfectly.

Best of luck!

[VeloxTorque]

I love the wall, time to book a trip!

[texasred]

It's nice to see Javier from Texas Roadhouse has gone on to bigger and better things.

[Poke-Ish]

I am not a big foodie at all, really basic. But, I feel like I need to try this food; it looks brilliant lads.

[ian]

This is so fascinating. Hope everything goes well. The dishes all looked amazing.

[xaap]

awesome to see this all behind the scene bits, rock on guys you gonna make this a succes also!

[VerboseVindication]

I'm really very interested in how the grow wall actually works. I've been wanting to create something like that inside of my house on an otherwise boring bit of wall for a while now, but I never figured out a realistic way of doing it.

[lilomann]

That snail flatbread looks like something you'd find at FKABAM

[MarcusHalverstram]

The mud soup and charcoal arugula are outrageous here

[ninjadudeofficial]

Love the emphasis on finding new ways to be sustainable and cut waste on top of everything else. Would be great to see practices like that become more of a default industry-wide. Much needed in the coming years.

[floodway]

Always interesting but what does ROE mean?

[jackmitchy]

please do more gluten-free options I would love to visit your restaurant lads❤

[YiSLGaming]

OK so I'm visiting you guys sometime soon. I absolutely love your approach to food, it is very inspiring.