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We are always happy to help with press interviews and citations, and have a large database of product and lifestyle images and recipes available for media use.

We’re passionate about bringing artisan skills and professional cooking techniques to a wider audience. We spend our time getting to know chefs and producers, and frequently travel to international food fairs and events for inspiration. Our knowledge of food trends is world class.

Please call us on 0800 270 7591 or email hello@souschef.co.uk so we can help.

Recent Articles

Evening Standard

Evening Standard

23 August 2016

This year's Great British Bake Off is about to start, and the Standard's list of 20 baking essentials includes a natural bristle pastry brush.

The Independent

The Independent

15 August 2016

The Adour lame makes the Independent's list of 10 best bread making tools, for controlling the direction of rise and getting artisan slashes in the crust.

The Guardian

The Guardian

11 August 2016

Felicity Cloake links to intense red food colouring, for a perfectly gaudy red velvet cake.

Shortlist

Shortlist

11 August 2016

Co-founder of Le Bab, Ed Brunet, recommends kecap manis to enhance your weekend kebabs.

The Telegraph

The Daily Telegraph

06 August 2016

Australian chef Bill Granger uses whole wheat grain and zhoug in his world inspired breakfast recipes.

Jamie

Jamie Magazine

01 August 2016

Jamie Magazine's essential kitchen kit for this month's issue is a molcajete.

Jamie

Jamie Magazine

01 August 2016

To add vibrant colour and a hint of spice to a swordfish escabeche, Jamie Magazine use annatto seeds.

Jamie

Jamie Magazine

01 August 2016

For Jamie Magazine's traditional Mexican tamales, you'll need corn husks to wrap and steam your filling.

Jamie

Jamie Magazine

01 August 2016

To make authentic Mexican tortillas at home, Jamie Magazine recommends using masa harina.

Delicious

Delicious

01 August 2016

delicious. Magazine explain different setting agents and their uses, including iota carrageenan.

Delicious

Delicious

01 August 2016

To garnish a meat free roast of aubergines with a Greek salad, delicious. Magazine use aleppo pepper.

Your Home

Your Home

01 August 2016

This month, Your Home magazine highlights the Al Fresco melamine serving platters & bowls for dining in the garden.

Sunday Telegraph

The Sunday Telegraph

31 July 2016

For Brazilian piri piri, use malagueta chillies for fiery heat.

House and Garden

House and Garden

29 July 2016

House and Garden use transparent canape cups to serve dainty goats' cheese panna cotta.

The Observer

The Observer

17 July 2016

Fuchsia Dunlop shares recipes from her new book and recommends sourcing Chinese ingredients from Sous Chef.

The Telegraph

The Daily Telegraph

16 July 2016

Thiago Castanho shows you how to cook a Brazilian feast at home, and uses fuba mimoso for an authentic polenta cake.

Stylist

Stylist

13 July 2016

In this week's French-inspired edition of Stylist, feuilletine makes their list of little pick-me-ups for upgrading your patisserie.

Grazia

Grazia

11 July 2016

Grazia have identified Arabian flavours as a current food trend, and are using zhoug with everything from frittatas to fish.

The Telegraph

The Daily Telegraph

9 July 2016

Mark Price's list of 50 foods to try before you die includes Indian black salt, tonka beans and black rice.

The Sunday Times

The Sunday Times

1 July 2016

The Sunday Times' grill guide recommends ProQ wood chips to add another dimension of flavour to your barbecue.

BBC Good Food

BBC Good Food

1 July 2016

Good Food's chicken katsu curry burger cover recipe uses shichimi togarashi in the brine for the chicken.

BBC Good Food

BBC Good Food

1 July 2016

The Good Food chefs suggest swapping black garlic for garlic in your cooking for sweeter, caramelised notes with hints of balsamic.

BBC Good Food

BBC Good Food

1 July 2016

For a satisfying, easy dinner with a spicy kick, Good Food use nduja in a recipe for baked hake with chickpeas and mussels.

Delicious

Delicious

1 July 2016

delicious. Magazine recommend coming to Sous Chef for stylish melamine plates & platters to take on your summer picnic.

Delicious

Delicious

1 July 2016

To garnish a cheese and rosemary honey shredded pastry pie, delicious. Magazine use a sprinkle of aleppo pepper.

Delicious

Delicious

1 July 2016

Verjus is the current trend ingredient - delicately acidic and sour, it's popular in Australia as well as in Persian & Turkish cooking.

Olive Magazine

1 July 2016

Olive magazine's Kitchen Craver feature chooses the Al Fresco Provence plate set for a stylish picnic.

Good Things

Good Things

1 July 2016

Sous Chef is Good Things magazine's one-stop-shop for hard to find ingredients and gourmet treats from around the world.

Elle Decoration

Elle Decoration

1 July 2016

Elle Decoration explores 6 ways to update your summer table setting. Bamboo chopstick rests are a simple way to add a unique touch to your cutlery placement.

Shortlist

Shortlist

30 June 2016

The owner of MEATliquor, Yianni Papoutsis, picks sriracha as his go-to sauce for Asian dishes - garlicky, addictive, and great for dipping.

The Telegraph

The Telegraph

28 June 2016

The Deluxe Food Styling Kit is one of the Telegraph's top picks under £150 for a foodie wedding gift.

The Telegraph

The Telegraph

28 June 2016

Sous Chef's Complete Pasta Making Kit is in the Telegraph's top eight wedding gift ideas for foodie couples under £100.

The Sunday Telegraph

The Sunday Telegraph

19 June 2016

Diana Henry heads to Sous Chef for a variety of dried chillies and chilli pastes.

Evening Standard

Evening Standard

13 June 2016

Stylish and functional, the Pink Geisha Bento Box makes the Standard's top seven lunch boxes for adults.

Daily Mail

Daily Mail

11 June 2016

Rachel Khoo loves the Al Fresco Sage Dinner Plates - all the style of ceramic with the durability of melamine!

Daily Mail

Daily Mail

10 June 2016

In Femail's ultimate Father's Day gift guide, the Venchi Chocolate Truffle Cigar is one of the top picks under £10.

Olive

Olive Magazine

9 June 2016

Part of Olive magazine's top foodie gifts this Father's Day was the Smoke 'n' Spice BBQ Kit.

Stylist

Stylist

8 June 2016

The Swibo 10-inch Chef's Knife is one of Stylist's little pick-me-ups this week, as a great knife to start your kitchen collection.

The Sunday Times

The Sunday Times

5 June 2016

Laura Goodman recommends Rummo pasta to transform your everyday meals, and Sous Chef makes her shopping list as the place to go for kitchen supplies.

Ham & High

Ham & High

2 June 2016

Sous Chef's founder, Nicola Lando, shares her top 10 tips for the perfect summer barbecue.

Crumbs

Crumbs

1 June 2016

Cookbook author Jenny Chandler uses a lemon press to make the little things even easier when cooking with the kids.

BBC Easy Cook

BBC Easy Cook

1 June 2016

BBC Easy Cook are all about Korean ingredients this month. Gochugaru and kimchi are in their guide to essential additions to your storecupboard.

Delicious

Delicious

1 June 2016

June's cover recipe of pistachio macaroon meringues uses slivered pistachios and apple green powdered food colouring.

Delicious

Delicious

1 June 2016

Sophie Michell's recipe for pork, prawn and shiitake bean curd wraps uses bean curd skin dumpling wrappers for a healthier take on dim sum.

Delicious

Delicious

1 June 2016

It's time to eat outside, and top of delicious. Magazine's list for outdoor tableware is the Al Fresco Provence plate set.

Veggie

Veggie Magazine

1 June 2016

For an instant Italian starter, Veggie magazine use Casale Paradiso Bruschetta mix.

Jamie Magazine

Jamie Magazine

1 June 2016

In this month's kitchen hacks, Sous Chef's tapered rolling pin and fluted pastry cutter make home pasta making a breeze.

Jamie Magazine

Jamie Magazine

1 June 2016

San Marzano tomatoes are one of Jamie Magazine's top picks to add a little Italy to your storecupboard.

Olive

Olive

1 June 2016

For an easy vegetarian starter, Olive magazine serve dried morels with chargrilled asparagus and fried duck eggs.

Food & Travel

Food & Travel

1 June 2016

Fresh & vibrant, Food & Travel magazine top their summery strawberry, watermelon, prawn & herb salad with strawberry flavour pearls.

The Independent

The Independent

28 May 2016

Julia Platt Leonard loves using gochujang to liven up everyday meals, like in her recipe for spicy chicken thighs.

Shortlist

Shortlist

26 May 2016

Fah Sundravorakul of Shuang Shuang shares his hot pot essentials, including Sous Chef's table top electric hot pot.

Grazia

Grazia

23 May 2016

As a wave of new Middle Eastern cookbooks hits the shelves, Grazia predicts that maftoul will soon be a hot new food trend.

Observer

The Observer

22 May 2016

Shuko Oda of Koya Bar shares a recipe for chilled udon with summer vegetable agebitashi that uses dried kombu to make a vegetable stock.

BBC Good Food

BBC Good Food

21 May 2016

The crushed peanut topping for Good Food's spicy pork belly bao buns is spiced up with shichimi togarashi.

Daily Mail

Daily Mail

21 May 2016

Rachel Khoo recommends Sous Chef's Crystallised Flower Palette for creative bakers in need of some pretty decorations.

Hello!

Hello!

16 May 2016

An easy dinner party side dish, Hello! Magazine's recipe for seasoned roast potatoes uses parchment cooking bags from Sous Chef.

Healthista

Healthista

4 May 2016

Ancient grains such as farro are being hailed as 'good carbs' that hold the secret to sustained energy & weight loss.

BBC Good Food

BBC Good Food

1 May 2016

Good Food's recipe for a tofu, radish & kumquat salad uses shichimi togarashi for crunch and spice.

BBC Good Food

BBC Good Food

1 May 2016

The Chinese hotpot trend is still going strong, and Sous Chef has everything you need to get involved.

BBC Good Food

BBC Good Food

1 May 2016

Good Food's recipe for tuna poke uses shichimi togarashi to make a spicy mayo.

Delicious

Delicious

1 May 2016

delicious. Magazine's trend ingredient this month is yuzu juice - a fragrant & zingy alternative to lime or lemon juice.

Delicious

Delicious

1 May 2016

In a seasonal salad full of exciting flavours & textures, Peter Gordon adds verjuice to 'popped' chilli grapes.

Delicious

Delicious

1 May 2016

Pul Biber (aleppo chilli) is one of Sabrina Ghayour's Middle Eastern storecupboard staples

Observer

The Observer

1 May 2016

The Observer Food Monthly presents a food map of China with 20 authentic recipes. They recommend Sous Chef for a range of Chinese ingredients.

Simple Things

Simple Things

1 May 2016

One of Simple Things' tasty trends this month are umeboshi - Japanese pickled plums that make a great digestif or hangover buster!

Olive

Olive

1 May 2016

Da-Hae & Gareth West recommend Sous Chef for hard-to-find Korean ingredients in their Korean fried chicken recipe.

Good Things

Good Things

1 May 2016

Patisserie perfectionist Sarah Barber uses Trimoline in a recipe for heavenly Bounty macarons.

Good Things

Good Things

1 May 2016

Alfred Prasad creates a tropical Seychelles-inspired menu, using lecithin and maltodextrin for exciting textures.

Jamie Magazine

Jamie Magazine

1 May 2016

For a quick and flavourful weeknight supper, Jamie Magazine pairs spicy nduja with fried eggs and asparagus.

Italia

Italia!

1 May 2016

Italia! Magazine is going head over heels for Venchi's Dark Chocolate with Toasted Cocoa Nibs and Sea Salt.

Jamie Magazine

Jamie Magazine

1 May 2016

For veggies with a kick, Jamie Magazine uses kimchi to make crunchy pickles as a great accompaniment to grilled meat or an uplifting snack.

Closer

Closer

9 April 2016

Dr Christian for Closer magazine recommends kimchi to help keep your gut happy and healthy.

Ideal

Ideal

6 April 2016

Pomegranate molasses from Sous Chef is on Rachel Stevenson's list of the top 5 foodie products to get this week.

Delicious

Delicious

1 April 2016

Aleppo chilli flakes are delicious. Magazine's current on -trend ingredient for spicy depth with less of the heat.

BBC Good Food

BBC Good Food

1 April 2016

Rick Stein uses candlenuts in his aromatic Indonesian seafood curry.

Good Things

Good Things

1 April 2016

Theodore Kyriako uses mahlab/mehlepi in a decadent chocolate & cherry mousse.

Livingetc

Livingetc

1 April 2016

Donna Hay serves Sous Chef's kimchi alongside her healthy Asian-inspired recipes.

Top Sante Health & Beauty

1 February 2016

Katherine Watt talks about the powerful health properties pepper can have. Amongst them Sous Chef's Sarawak pepper.

Your Home

1 February 2016

The pizza stone is on Your Home's list of thing to look out for this month.

Natural Health

1 February 2016

Natural Health recommends the premium matcha green tea that Libby Lemon recommends as a great energy boost for your diet.

House & Garden

6 January 2016

Sous Chef's carefully sourced authentic Chinese cooking set is an essential for this Chinese New Year's.

Olive

6 January 2016

Gochujang is used for this bulgogi cheese steak recipe.

Olive

6 January 2016

Sous Chef's mushroom cep powder is used for an Asian onion soup with soy mushroom brioche.

Olive

6 January 2016

Ben Orpwood uses miso pastes and shichimi togarashi in his sexy fish's gochujang and miso lamb cutlets with Kyoto cucumbers recipe.

Elle Decoration

5 January 2016

A dedication to the fuss-free Dolsot bowl.

Delicious

5 January 2016

Bing Luo uses Chinkiang black rice vinegar in his Sichuan-style poached wontons in chilli-garlic sauce recipe.

Independent

5 January 2016

Sophie Morris interviews Sous Chef's Director Nicola Lando about this year's food trends.

Veggie

Louise Pickford uses Sous Chef's ingredients in her sweet potato noodles with broccoli in black bean sauce, vegetarian spring rolls and mushroom udon recipes.

Jamie Magazine

1 January 2016

For this sweet potato & purple-sprouting broccoli salad with spicy tofu they use Sichuan peppercorns.

Sainsbury's Magazine

31 December 2015

Judy Joo finds her Korean ingredients, gochugaru and doenjang, for her kimchi and pajeon recipes at Sous Chef.

Menshealth.co.uk

17 December 2015

Paul Wilson talks about the benefits of Sous Chef's grains of paradise in your daily diet

House & Garden

15 December 2015

Diana Henry uses Spanish dulse for her mussels in cider with dulse butter recipe

Delicious

6 December 2015

This set of rolling pins is a great gift for a wannabe pasta pro for under £15

The Sunday Times

6 December 2015

Corinna Hardgrave includes the Polyscience smoking gun and the Molecule-R precision tool set in a selection box of possibilities.

The Telegraph

4 December 2015

Gillian Kyle selects the ravioli stamp set as the perfect food and drink stocking filler under £10

The Telegraph

4 December 2015

Haarala Hamilton and Valerie Berry pick Sous Chef's World Salt Selection as part of The Telegraph's ultimate foodie gift guide

Sainsbury's Magazine

2 December 2015

Sainsbury's Magazine recommend liquorice powder to use in sweet or savoury dishes

Woman & Home

1 December 2015

Sous Chef's whole dried Trinidad scorpion chillies are part of the Secret Santa gift list.

Jamie Magazine

1 December 2015

For ultimate food-lovers the ProQ cold smoke generator is one of the best gifts

Jamie Magazine

1 December 2015

For this malted custard tarts with bourbon-soaked raisins recipe they use Meridian's malt extract

Delicious

1 December 2015

Chris Honor and Laura Washburn Hutton use dried vine leaves in a meat-free pumpkin, paneer and vine leaf pie recipe

The Observer

29 November 2015

The Observer uses edible gold leaf dust for a party that everyone will remember

The Independent

22 November 2015

Hugh Montgomery invites you to ride the bake-off bandwagon with Sous Chef's sourdough starter kit

The Guardian

21 November 2015

The samurai bento box is part of The Guardian gift guide

The Lady

20 November 2015

The ProQ cold smoke generator is a special gadget in The Lady's gift guide

Crumbs

19 November 2015

Crumbs' Want List includes the ProQ cold smoke generator

Independent

18 November 2015

Clare Hargreaves explores the complex flavours of tonka beans

Daily Star

16 November 2015

Laura Mitchell picks the Lakrids advent calendar as one of the 12 best alternative advent calendars for Christmas 2015

The Observer

15 November 2015

The two-tier Bamboo Steamer is a perfect present for less than £10

Homemaker

14 November 2015

Sue Quinn believes the ProQ cold smoke generator is the perfect present for the cook who has everything

The List

13 November 2015

The Foodie Christmas Wish List includes the Flying Goose sriracha tasting bundle

Country & Town House

13 November 2015

Kitchen confidential includes this fun bento box in their selection

Great British Food Magazine

12 November 2015

ProQ's cold smoke generator and smoking chamber are all Great British Food Magazine want for christmas

Feel Good Food

12 November 2015

Gizzi Erskine uses gochujang in her Korean fried chicken recipe

Homemaker

12 November 2015

This list of chocolate delights includes Sous Chef's patissier's hamper

Italia!

12 November 2015

The aromatic, fruity and nutty Panforte made its way onto this Italian gift guide

Olive

10 November 2015

Sous Chef's Korean cooking set is part of the £50 and under gift guide

Your Home

5 November 2015

If you're interested in molecular gastronomy Your Home recommends these flavour pearls

Your Home

5 November 2015

Mad for Macarons is part of the 50 gifts under £50

Homemaker

1 November 2015

The Baker's Boutique gives a luxurious finish to their chocolate truffles with the edible gold shimmer powder.

Sainsbury's Magazine

1 November 2015

The smoking gun and the Japanese mandolin are featured in Sainsbury's magazine

The Journal

23 October 2015

Barbara Hogson talks Fenwick's Food Hall and how they feature Sous Chef's ingredients

The Chronicle

27 October 2015

Fenwick's Food Hall features Sous Chef's ingredients says Coreena Ford

Homemaker

18 October 2015

OFM awards 2015 best independent retailer: runners-up

Shortlist

15 October 2015

Owner of Whaam Banh Mi, Tom Barlow, includes the Vietnamese fish sauce in his Vietnamese kitchen essentials

Homemaker

17 October 2015

The Baker's Boutique use edible gold shimmer dust on spiced gingerbread marshmallows for a luxurious finish

Good Things Magazine

10 October 2015

Cosmopolitan R-evolution molecular mixology kit is included in the cocktailware must have collection

Good Things Magazine

10 October 2015

Spice-lover Zoe Perret talks about Sous Chef's dukkah

Good Things Magazine

10 October 2015

The Good Things team include Simple Simon pie mold in The Collection - baking list

Good Housekeeping

10 October 2015

Good Housekeeping's great gift guide contains Tabasco chocolate tin

The Guardian

3 October 2015

The actor/writer Rick Sammader gives a fabulously entertaining review of Sous Chef's smoking gun! Photographed together with the glass cloches

Red

3 October 2015

Red Magazine uses Sous Chef's pul biber in the recipe for roasted cod loin with thyme

Stylist

26 September 2015

Nopi's head chef Rafael Scully includes Sous Chef Freekeh in the exotic list of ingredients every pantry needs

Jamie Magazine

19 September 2015

Jamie's original fun and spicy mallard taco recipe uses Mexican annatto seeds

Jamie Magazine

19 September 2015

Jamie Magazine's perfect dosa recipe uses Natco urid dal lentils

The Sunday Telegraph

19 September 2015

Catalina Stogdon includes the ProQ cold smoke generator and extra fine wood chips in the smoking kit selection

Olive magazine

1 September 2015

The Chinese black vinegar give the Xu xiang qie si Szechuan Aubergines recipe a final boost of flavour

Homemaker magazine

1 September 2015

At the 'Bakers Boutique' they use Sous Chef freeze-dried strawberries and popping candy in the Meringue Girls spectacular chocolate truffles recipe

FHM

28 August 2015

For the end of BBQ season Ben Scott includes our Liquid Smoke and Injector Kit in his amazing tips on how to make a delicious barbie

Cosmopolitan

24 August 2015

Joanne Gould includes Tahini, Apple cider vinegar and Ghee as part of this healthy organic diet

The Daily Telegraph

22 August 2015

Diana Henry recommends Sous Chef for more obscure chillies in her big chilli sauce guide

Grazia

17 August 2015

For this quick and easy Caprese Pasta Salad recipe Grazia recommends Martelli Pasta

Shortlist magazine

13 August 2015

Bobby Hameli chooses Italian 00 Flour to get that perfect pizza crust

The Lady

7 August 2015

Edible gold leaf flakes are in what 'The lady loves' list

Good Things Magazine

6 August 2015

For the hottest barbecue, hot smoking wood chip selection and Coucke french tea towels are part of the collection this month

Shortlist magazine

6 August 2015

Akira Shimizu dresses his salad with Tenzo Citrus Ponzu Dressing for an umami kick!

Jamie Magazine

1 August 2015

Funkin peach purée was suggested to make your own refreshing white peach & elderflower collins

Men's Health

10 June 2015

Phil Wilson helps folk in a rush to drop some pounds - recommending Grains of Paradise (melegueta pepper) to help reduce adipose fat

Metro

9 June 2015

Sous Chef's set of 5 turquoise dipping bowls are selected in the Metro's top pottery picks

House & Garden

6 June 2015

Sybil Kapoor uses Sous Chef's dried flowers for her beautiful summer flower recipes

Delicious Magazine

3 June 2015

James Ramsden and Rebecca Smith give their recipe for unctuous kimchi cheese on toast

BBC Good Food

2 June 2015

Judy Joo's interview highlights Sous Chef's korean ingredients: sweet potato noodles and kimchi; and chipotle sauce is chosen as a father's day treat

The Lady

30 May 2015

Hugh St Claire recommends our professional baking spray to help keep an omelette pan non-stick

BBC Good Food Online

12 May 2015

This ultra crispy Korean fried chicken recipe uses gochujang to bring a unique Korean umami-rich spice to the dish

Good Things Magazine

4 May 2015

Our Authentic Indian Cooking set is recommended in this month's special India issue

Good Things Magazine

2 May 2015

Sous Chef is a recommended Mexican supplier, and our Mexican Fiesta hamper is chosen for Cinco de Mayo Celebrations

Reader's Digest

1 May 2015

Sous Chef's citric acid is a key ingredient in cordial recipes

The Independent

20 April 2015

The Independent's pick of summer lunchboxes loves Sous Chef's Geisha Bento Box

Observer Food Monthly

19 April 2015

The OFM's pasta feature uses Sous Chef's Imperia Pasta Maker

Guardian Cook

18 April 2015

Jennifer Joyce uses Korean gochujang chilli paste as the secret ingredient in her Korean-Style Lamb Chops recipe

Metro

14 April 2015

Shing Tat Chun from Bao London recommends our 15cm bamboo steamer as he believes condensation in metal steamers marks the buns

Daily Mail

13 April 2015

Amanda Cable tries 6 different honeys including two from Sous Chef. Alemany Rosemary Honey which is her daughter's favourite, and loves Alemany Chestnut Honey for its savoury notes and chestnut aroma

Shortlist

9 April 2015

In Shortlist's Chosen Few, Lebinh Ngo picks our Korean Yuzu Citron Tea to help beat the spring blues, soothing throats and curing hangovers

Men's Health

May 2015

Jack Sargeson's "10 Gourmet Fat Burners" includes Goji Berries from Sous Chef

Men's Health

May 2015

Andy McFadden from L'Autre Pied suggests Champagne vinegar for pickling bottled fruits and beetroot. And apple cider vinegar for its array of health-boosting enzymes.

Jamie Magazine

April 2015

Our ingredients feature in the Italian special: Giusti balsamic viengar (£7.95), gold leaf, and the Imperia Pasta Maker 'durable and long-lasting'.

BBC Good Food

April 2015

Food editor Cassie sprinkles shelled, unsalted, slivered pistachios on her breakfast cereal, and uses in the recipe for Middle Eastern eggs with merguez & pistachios.

BBC Good Food

April 2015

Delighted that BBC Good Food included us in their favourite online shops for bakers, particularly wowed by our spray on edible velvet to cover cakes

Delicious Magazine

April 2015

A recipe for grape & verjus sorbet with almond tuiles, using Verjus (verjuice) from Sous Chef.

Food & Travel

April 2015

Food & Travel summer cooking pick is French chef Christine Le Tennier's sweet and savoury Flavour Pearls with their 'caviar-like bursts of flavour'.

Men's Health

April 2015

In the April guide to pasta, Sous Chef's ravioli stamp is recommended as a guide to perfect portioning.

Olive Magazine

April 2015

For Judy Joo's Korean fried chicken recipe, use gochujang from Sous Chef.

Womens' Health Mag

April 2015

A new study from the University of Sussex is referenced to suggest umami can help reduce your appetite. Try Truffle & Mushroom Salsa

BBC Good Food

1st March 2015

Asian cookery expert Jennifer Joyce recommends you shop at Sous Chef - using our chopped pickled turnips for the perfect pad Thai, and the Kikyo flower ramen bowl to serve.

The Telegraph

21st November 2014

Gourmet mini smoker featured in The Telegraph's Round Up of Christmas gifts 2014 - delicious treats for foodie friends and family.

Vogue

17th November 2014

Felix Neill, art director of Vogue in Vogue online 'Exotic ingredients and kitchenalia beautifully boxed — like a pair of cashmere Christmas socks, but much better.' 

BBC Good Food

November 2014

Lovely mention of Sous Chef's world salt selection and tagliatelle rolling pin in the Good Food Christmas gift guide!

The Daily Mail

6th November 2014

Winemaker's salt steals the show - 'if you like your steak seasoned liberally and washed down with a fine red wine then this is the perfect salt for you.'

The Guardian

November 2014

Make mazesushi with dashi stock, sake and rice vinegar, deconstructed sushi

Delicious Magazine

November 2014

Sous Chef's world pepper selection is in the Christmas gift guide! And a recommended online shop - 'great for hard-to-find ingredients, plus kitchenware.'

Jamie Magazine

November 2014

Intriguing recipe for roasted turkey with butternut squash and mostarda from Sophie Michell Head Chef at Pont St restaurant.

Olive Magazine

November 2014

Chosen as one of Olive's fave retailers - 'What would we do without them?'

BBC Good Food

November 2014

Celebrating 25 years with 25 best gadgets, Good Food recommend Sous Chef's thermapen thermometer and curved dough scraper.

Radio Times

27th October 2014

Sous Chef's recipe for apple and jasmine jam fresh from the orchards of Grantchester - try this jam recipe with a spot of yoghurt, inspired by ITV's clergy crime drama Grantchester.

The Independent

26th October 2014

Sous Chef's tagliatelle rolling pin is amongst Indy Best's pick of the best rolling pins out there.

The Guardian

16th October 2014

Cashflow 2014 Case Study: 'In a food business managing stock, and therefore shelf life, is critical to cash management.' Read full article

Radio Times

October 2014

A lavender shortbread recipe fit for a dowager - dried lavender brings a delicate, floral aroma to the biscuits whilst also adding a little texture.

Speciality Food Magazine

October 2014

Shochikubai Mio sparkling sake makes the cut, chosen as a great refreshment

Men's Health

October 2014

Thomasina Myers recommends chipotle chillies, for their amino acids with help neutralise the risk of cataracts

Women's Health

October 2014

XO Sauce With Scallops is included in 50 things to eat before you die. The sauce is an umami-rich blend of scallops, ham and prawns. 

Food & Travel Magazine

October 2014

Fennel pollen in Food & Travel's Food News. In Italy it the 'spice of angels', but Food & Travel recommend sprinkling over chicken before roasting or baking in biscuits.

Grazia

22nd September 2014

The top selection of kitchen kit to pefect a risotto features Sous Chef's risotto paddle.

The Guardian

13th September 2014

Judy Joo's recipe for Korean ssam jang sauce uses Sous Chef's doenjang soy bean paste and gochujang red pepper paste - for authentic Korean ssam wraps.

Shortlist Magazine

4th September 2014

Will Yates of Billy Franks recommends Sous Chef ingredients for making your own jerky: Excalibur dehydrator, Chinkiang black vinegar and habanero chilli powder.

Jamie Magazine

September 2014

This issue's Bengali Aamer Dal recipe uses panch phoran as well as asafoetida and amchoor powder.

Delicious Magazine

September 2014

Selects Way-On Chilli Chutney, recently awarded a gold star at the Great Taste Awards 2014

Health & Fitness

September 2014

Health and Fitness magazine recommends kimchi for its probiotics and other health-giving properties

House & Garden

September 2014

House & Garden create Sicily on a plate using Sous Chef's pistachio paste in their recipe for ricotta, cinnamon and pistachio ice cream in brioche rolls.

Olive Magazine

September 2014

Lulu Grimes recommends a pair of lobster crackers - 'I decided it was time to invest in some proper seafood gadgets.'

Daily Mail

30th August 2014

Rachel Khoo likens Sous Chef to Paris's specialist patisserie shops 'offering [...] everything a burgeoning patissier might need.'

Shortlist Magazine

28st August 2014

Shortlist's Chosen Few on molecular ingredients for El Bulli style cuisine: sodium alginate, agar agar powder with high accuracy scales and yellow pectin.

Shortlist Magazine

21st August 2014

Shortlist's Chosen Few on sushi skill sets: coloured soy wrappers, hangiri sushi rice barrel, sushi mat & rice paddle.

Daily Mail

16th August 2014

Rachel Khoo chooses silicone pastry mats over baking parchment 'The Sous Chef silicone mat sits securely and is totally non-stick.'

Spec 63

15th August 2014

The ultimate #GBBO essentials from Nicola Lando of Sous Chef - raspberry powder, pistachio paste, coated popping candy, acetate roll.

Style Etc.

14th August 2014

Genesis Crafty and Coralie Grassin's GBBO style pancake tower and sconewich use Sous Chef edible petals

Metro

12th August 2014

Metro's food editor, Chloe Scott, cooks the ultimate freekeh dish, using the Middle Eastern green wheat.

Shortlist

7th August 2014

Shortlist's Chosen Few picks out Sous Chef's speciality barbecue lit: 1. America's Best Ribs, 2. The Barbecue Bible, 3. America's Best BBQ.

Delicious Magazine

August 2014

Judy's Korean style barbecue chicken uses doenjang and gochujang, warning that the umami-rich condiments may be addictive! 

Observer Food Monthly

August 2014

Stevie Parle's tomato salad with flowers, za'atar and freekeh, a recent favourite of his.

Olive Magazine

August 2014

Olive Cheat Sheet - Billy Wong, head chef at Royal China Club on Baker Street, on Sichuan chillies.

Woman & Home

August 2014

Food editor Jane Curran reveals the latest buys to give yourself a summer treat. She includes these turquoise bowls for their wow-factor.

Crumbs Magazine

August 2014

Is going smoking-mad with Wood chips to flavour almost any dish. Just sprinkle over hot BBQ coals!

Domestic Sluttery

22nd July 2014

Kat Brown falls in love with Sous Chef's 'preposterously cute' bento boxes - choose between pink geisha, purple geisha, samurai and sumo

Observer Food Monthly

20th July 2014

Rachel Cooke makes Persian ice cream (bastani) and vermicelli (faloodeh) with Sous Chef's gum mastic

Shortlist

19th June 2014

Michel Roux Jr and Tom Kerridge recommend Sous Chef's selection of wood chips to help you become a BBQ pro

The Sunday Times Magazine

15th June 2014

Gizzi Erksine recommends Sous Chef's dolsot stone bowls for making the perfect authentic Korean bibimbap

Delicious Magazine

June 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.

BBC Good Food

June 2014

Holly Brooke-Smith chooses Father's day gifts, and includes our Japanese ramen bowl set

House & Garden

June 2014

Sybil Kapoor suggests portable dishes to create a picnic with a difference - including this floral bento box and colourful bento bands.

Jamie Magazine

June 2014

Jamie's getting into the World Cup spirit with traditional dishes from a few of the teams - including Colombian Arepas made with masa harina and Korean Japchae with sweet potato vermicelli.

Olive Magazine

June 2014

Features Cubeb pepper which is key in ras el hanout spice mix, for use in tagines and salads. Also featured: shirataki noodles and carbon steel wok.

The Mirror

28th May 2014

Father's Day Gift Idea - The Mirror selects Sous Chef's Round the World Chilli Tour

Stylist

27th May 2014

Stylist's guide to Italian pasta recommends gadgets for making your own, including Sous Chef's pappardelle rolling pin.

Shortlist

8th May 2014

Scott Munro of Red's True Barbecue picks: ProQ Cold Eco Chamber and Smoke Generator., perfect for cold smoking 

The Independent

25th April 2014

Sudi Pigott interviews Nicola Lando of Sous Chef about trends in Southeast Asian food and recommends you try sambalstamarind paste, glutinous rice flour and tapioca pearls.

Delicious Magazine

April 2014

Delighted to be mentioned in the Team's Top Tips: see their recipe for passion fruit cream tarts and decorate with freeze-dried raspberries and edible dried flowers.

The Sunday Telegraph

20th April 2014

'Crystallised Violet Petals - Sandra Lawrence falls for a sweet-hearted flower with a dark and seductive history.' Read full article

Olive Magazine

April 2014

A long rolling pin is selected, commenting that it is harder to find and more useful than you'd expect! 

The Daily Telegraph

19th April 2014

Uyen Luu shows how to use Vietnamese Fish Sauce in her Telegraph recipes

Shortlist

17th April 2014

Thomasina Miers on making Mexican magic.  Ancho chillies - 'to add a sweet, rich depth to salsas.'

The Sunday Telegraph

6th April 2014

Miso is 'the new guy' in Diana Henry's life. Try her recipe for tuna sashimi with red miso dressing.

Shortlist Magazine

3rd April 2014

Asian Cooking Sauces - Jeremy Pang, School of Wok founder, on sauces: Way-On Chilli Oil With Shrimp, Chilli Bean SauceOyster Sauce and Shaoxing Rice Wine.

Men's Health

April 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 Magazine

April 2014

A gorgeous recipe for raspberry and mango swirl meringues and passion fruit and raspberry millefeuille, using freeze-dried passion fruit powder.

Jamie Magazine

April 2014

Ed Loftus, Jamie's expert pastry chef, gives a handy masterclass on chocolate making. For sourcing specialised items, from moulds to lustre dusts, he points to Sous Chef.

The Sunday Telegraph

30th March 2014

Kimberly Lin-McCartney recommends edible shimmer dusts - 'The eggs take on a professional and sparkly sheen, worthy of any Easter window display.'

Shortlist

20th March 2014

The Chosen Few - Artisanal Salt: Michael Lecouteur, executive chef (mewsofmayfair.com) picks condiments - Himalayan Salt Plate, Fleur De Sel De Guérande

The Independent

2nd 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.''

Shortlist

20th February 2014

'Nicola Lando, Sous Chef Founder recommends "Exotic Post-Pub Snacks", including Shredded Jellyfish, Edible grasshoppers and Cuitlacoche.'

The Evening Standard

20th February 2014

Nicola, Sous Chef Founder, talks about salt plates in the Evening Standard "we’re selling hundreds each month [...] across Europe. They are extremely popular at dinner parties" Read full article

Olive Magazine

February 2014

Buyer's Top 5 Picks - Sous Chef recommends: Hickory Liquid Smoke, Korean Red Pepper Powder, Truffle & Mushroom Salsa, Crystallised Violet Petals, Pistachio Paste.

Men's Health

February 2014

Men's Health picks farro over quinoa. Recommending it for staving off hunger throughout the day.

Speciality Food

February 2014

Grains of paradise are selected for their 'intense coconut flavours, and for use in rubs, stews, tagines, and for flavouring homemade gins.'

The Independent

5th February 2014

Sous Chef's unique recipe kits are selected in a recipe kit round up, including our sushi-makingi and mochi-making kits. Read full article

Shortlist

30th January 2014

Chinese New Year Staples include Authentic Chinese Cooking Set, and a Sichuan Store-Cupboard.

Crumbs Magazine

January 2014

Some bakers favourites are tulip baking cases for muffins, disposable piping bags and our Superfast Thermapen thermometer

Good Food Magazine

February 2014

Violet creams recipe uses crystallised rose petals and violets.

Red Magazine

January 2014

Red recommends freeze-dried fruit powders for their antioxidants Freeze-dried cranberry Powder, freeze-dried raspberry powder.

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