97K views · 14 reactions | A brand new rolling special on the Fallow...
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97K views · 14 reactions | A brand new rolling special on the Fallow...
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Newly added to the Fallow lunch menu, this is our market fish in smoked velouté 🐟 Served with confit leeks, Jerusalem artichoke purée, pickled dulse and pickled lemon! ✨ . . . . . #LondonRestaurants #LondonDiningScene #LondonFoodies | Fallow
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Newly added to the Fallow lunch menu, this is our market fish in s…
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New to our Fallow menu, this is our Fig Leaf Soft Serve with Summer Berries🍦 We start by mixing milk, cream, fig leaves and left to infuse overnight. To make the compote, we strain the figs that have been soaking in summer berry tea and add sugar before boiling. Once cool, we add seasonal berries, soaked figs and raspberry vinegar. For the fig leaf oil, we blanch fig leaves, cool over ice, and squeeze the excess water. These are then cut up and blended with ascorbic acid and vegetable oil befor
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New to our Fallow menu, this is our Fig Leaf Soft Serve with Summer …
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New to our Fallow menu, our Wildfarmed Focaccia served with our new dips, Nduja and Goats Curd Dip and Smoked Aubergine🥖 We combine flour and water in a mixer and allow it to rest. Yeast water, salt, pepper, and rapeseed oil is then added to the dough. Basil and cracked pepper are then added to the mixer until the dough is stretchy, before being left to ferment overnight. Once risen, the focaccia dough is coated in rapeseed oil and dimpled. Salt is added to season and then baked in the oven. Fi
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New to our Fallow menu, our Wildfarmed Focaccia served with …
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A Fallow classic that’s back on the menu - confit cabbage, black garlic mayo and smoked chestnuts 🥬 | Fallow
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