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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

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, Dragon Er Guo Tuo Firewater, 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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