We’re passionate about bringing artisan skills and restaurant cooking techniques to a wider audience, have worked in a Michelin star kitchen, and spend our time scouring the latest cookbooks, restaurants, markets and blogs for inspiration. We are always happy to help with interviews / citations and have a large database of images and recipes available for media use. Please call us on 0800 270 7591 or email firstname.lastname@example.org if we can help.
Shortlist19th June 2014
'Become a BBQ Don with the mouth-watering tips, tricks and tecniques every man needs.' Michel Roux Jr and Tom Kerridge recommend Sous Chef's selection of wood chips.
The Sunday Times Magazine15th June 2014
Gizzi Erksine recommends Sous Chef's dolsot stone bowls - 'heating up to high temperatures without cracking, these are perfect for making bibimbaps.'
Great British Chefs11th June 2014
'Come rain or shine Victoria Glass shows how with just a splash of liquid smoke and a sous vide machine you can have all the flavours of a barbecue in the comfort of your own kitchen.'
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Delicious MagazineJune 2014
Try using tapioca flour to make pão de queijo (Brazilian cheese buns with coriander, red onion and salty peanut salsa) - a World Cup Football recipe from Delicious Magazine.
Top SantéJune 2014
'Swap cucumber for seaweed. Try the nutrition-packed, body-boosting seaweed salad from Sous Chef.'
BBC Good FoodJune 2014
'Holly Brooke-Smith chooses gifts for men who love cooking and good food. This Japanese ramen bowl set, includes two glazed noodle bowls, two ladles, a recipe card and a pack of ramen noodles.'
House BeautifulJune 2014
'You no longer have to be a professional chef to benefit from the simplicity of Sous Vide cooking. The eye-catchingly affordable Sous Vide Supreme brings meat and vegetable cooking precision to everyone.'
Elle DecorationJune 2014
'Restaurant-style cooking is now more achievable than ever, thanks to the online guidance and professional equipment at Sous Chef - Sous Vide Supreme Demi.'
House & GardenJune 2014
'With the season of alfresco dining approaching, Sybil Kapoor suggests some delicious portable dishes to create a picnic with a difference - including this floral bento box and colourful bento bands.'
Jamie MagazineJune 2014
Olive MagazineJune 2014
'Cubeb pepper adds a haunting note to spice mixes like ras el hanout, a pleasing camphorous quality to tagines, and punch to salads.' Also featured in this issue: shirataki noodles and carbon steel wok.
The Mirror28th May 2014
Father's Day Gift Idea - 'we all know men and their love affair with chilli! Sous Chef do a great tongue-tingling Round the World Chilli Tour.'
Stylist27th May 2014
Stylist's guide to Italian pasta recommends gadgets for making your own, including Sous Chef's pappardelle rolling pin.
Shortlist8th May 2014
The Independent25th April 2014
Delicious MagazineApril 2014
Delighted to be mentioned under the Delicious Food Team's Top Tips: Follow their recipe for passion fruit cream tarts with lemon pastry and decorate with freeze-dried raspberries and edible dried flowers.
The Sunday Telegraph20th April 2014
'Crystallised Violet Petals - Sandra Lawrence falls for a sweet-hearted flower with a dark and seductive history.'
Olive MagazineApril 2014
'A long rolling pin - It sounds obvious but a decent sized rolling pin isn't always easy to find. If you line lots of large tart tins then a long pin will help roll even pastry.'
The Daily Telegraph19th April 2014
'Vietnamese Fish Sauce - It's a punchy ingredient with the power to transform. Vietnamese foodie Uyen Luu shows how to use it…'
Shortlist17th April 2014
Thomasina Miers, founder and chef at Wahaca, on making Mex-magic. Ancho chillies - 'Rehydrate these dried, dry-smoked poblano chillies (low-level heat) to add a sweet, rich depth to salsas.'
The Sunday Telegraph6th April 2014
'Dark and beefy or pale and sweet - but always versatile in the kitchen - miso is the new guy in Diana Henry's life. And boy does she like messing around with it.' Try her recipe for tuna sashimi with baby leaves and red miso dressing.'
Shortlist Magazine3rd April 2014
Men's HealthApril 2014
'The Perfect Steak: A Rare Guide. For real precision use a thermometer. For rare, aim for 52°C in the middle, 63°C for medium and for ruined (sorry, well-done) 77°C.'
Food and Travel MagazineApril 2014
A gorgeous recipe for raspberry and mango swirl meringues and passion fruit and raspberry millefeuille, using freeze-dried passion fruit powder.
Women's FitnessApril 2014
'Argan oil is best enjoyed as a salad dressing to help enhance its nutty flavour. Combine rocket with roasted peppers, chickpeas, red onion and a sprinkle of raisins and dress in argan oil.'
Jamie MagazineApril 2014
The Sunday Telegraph30th March 2014
Kimberly Lin-McCartney recommends edible shimmer dusts - 'The eggs take on a professional and sparkly sheen, worthy of any Easter window display.'
Shortlist20th March 2014
The Independent2nd March 2014
'If you are feeling adventurous, or can’t wait to see if these magical weight-loss properties work, the culinary website souschef.co.uk has a variety of seaweed products.'
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Shortlist20th February 2014
The Evening Standard20th February 2014
'But even if you are the foodie who has everything, you now need a Himalayan salt block (oh, and some Persian Blue, Black Lava and smoked salt) in your life. “When we started 18 months ago, we were...' Read full article
Olive MagazineFebruary 2014
Men's HealthFebruary 2014
'Shop for farro. Quinoa is so 2013. As a better all-round alternative to rice, farro is an ancient type of wheat with delicate nutty flavours [...] perfect if you want to stave off hunger later in the day.'
Speciality FoodFebruary 2014
'Grains of paradise - A complex pepper from Cameroon with extraordinary coconut aromas, cardamom notes and a distinctive, blossomy sweetness - great in dry meat rubs, stews, tagines, and for flavouring homemade gins.'
The Independent5th February 2014
Shortlist30th January 2014
Crumbs MagazineJanuary 2014
'Sometimes time isn't of the essence, equipment is. [...] we're never without tulip baking cases for no-fuss muffins, disposable piping bags (what mess?), or a Superfast Thermapen thermometer for safe and reliable entertaining.'