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.
Delicious MagazineNovember 2014
Delighted to see Sous Chef's world pepper selection in the Delicious Christmas gift guide! And as a recommended mail order shop - 'great for hard-to-find ingredients, plus kitchenware.'
Jamie MagazineNovember 2014
Intriguing recipe for roasted turkey with butternut squash and mostarda from Sophie Michell Head Chef at Pont St restaurant.
Olive MagazineNovember 2014
Sous Chef is delighted to be chosen as one of Olive's favourite retailers - 'Online purveyors of ingredients and equipment for every cuisine. In pack sizes suitable for home cooks, what would we do without them?'
BBC Good FoodNovember 2014
Radio Times27th 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 Independent26th October 2014
Sous Chef's tagliatelle rolling pin is amongst Indy Best's pick of the best rolling pins out there.
The Guardian16th October 2014
Cashflow 2014 Case Study: 'In a food business managing stock, and therefore shelf life, is critical to cash management.'
Radio TimesOctober 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 MagazineOctober 2014
Shochikubai Mio sparkling sake makes the cut - 'a light and fruity Japanese sake with a delicate bubbliness and refreshing finish.'
Simple Things MagazineOctober 2014
Men's HealthOctober 2014
The Snob's Guide to Chillies: 'As well as being delicious in pasta sauces, or even mayo, the smoke-dried chipotle chillies are packed with lutein and zeaxanthin, which you'd be short sighted to ignore. Both nutrients nutralise your risk of cataracts, you see.'
Women's HealthOctober 2014
'50 things to eat before you die: give your seafood a kick with this umami-laden paste of scallops and shrimp - XO Sauce With Scallops. Serve with grilled vegetables or shellfish.'
Cook VegetarianOctober 2014
'This is not just a jar of tomatoes, this is a jar of San Marzano - the tomato of choice for Italian chefs. Make your sauces spectacular or lavish on homemade pizzas.'
Food & Travel MagazineOctober 2014
Fennel pollen in Food & Travel's Food News: 'In Italy they call it the 'spice of angels' - we say it's properly delicious sprinkled over chicken before roasting or used in sweet or savoury biscuits.'
Grazia22nd September 2014
'Perfect your risotto with our pick of the coolest kitchen bits' - featuring Sous Chef's risotto paddle.
The Guardian13th September 2014
Shortlist Magazine4th September 2014
Jamie MagazineSeptember 2014
Delicious MagazineSeptember 2014
'Grab a jar of Way-On Chilli Chutney - newly awarded a gold star at the Great Taste Awards 2014 - it packs a mighty punch but with just enough sweetness to balance it out.'
Health & FitnessSeptember 2014
'No Korean meal would be without kimchi […] it's an excellent source of probiotics, a great source of allicin and selenium, which help lower cholesterol; and fibre which helps lower blood sugar and control appetite.'
House & GardenSeptember 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 MagazineSeptember 2014
Lulu Grimes recommends a pair of lobster crackers - 'after spending an hour or so trying to dismantle a crab using a rolling pin and chopstick I decided it was time to invest in some proper seafood gadgets.'
Daily Mail30th August 2014
Rachel Khoo - 'PARIS IS BLESSED with a plethora of specialist patisserie shops, but I’ve yet to find a London equivalent to rival their best. [...] Sous Chef comes close though, offering [...] everything a burgeoning patissier might need.'
Shortlist Magazine28st August 2014
Shortlist Magazine21st August 2014
Daily Mail16th August 2014
Rachel Khoo on silicone pastry mats - 'I rarely rely on light-weight parchment paper after some sticky incidents with tuiles. Instead, the Sous Chef silicone mat sits securely on your baking tray and is totally non-stick.'
Spec 6315th August 2014
Style Etc.14th August 2014
Genesis Crafty and Coralie Grassin's GBBO style pancake tower and sconewich use Sous Chef edible petals - 'First came the cronut, then the duffin, what now? It's all about the Sconewich!'
Metro12th August 2014
Metro's food editor, Chloe Scott, cooks tried and tested recipes to make the ultimate freekeh dish.‘Traditionally, cooked freekeh is used to stuff partridge, quail, pigeon or peppers.’
Shortlist7th August 2014
Delicious MagazineAugust 2014
Judy's Korean style barbecue chicken uses doenjang and gochujang: 'Here I've put Korean twists on a classic barbecue combo. If you're not familiar with Korean food, be warned: the hot, sweet, umami flavours are habit-forming!'
Observer Food MonthlyAugust 2014
Stevie Parle's tomato salad with flowers, za'atar and freekeh: 'freekeh is an unusual Lebanese wheat with which I am obsessed. It's picked whilst still under-ripe and set on fire to remove the husk, which smokes and toasts the grain.'
Olive MagazineAugust 2014
Olive Cheat Sheet - Billy Wong, head chef at Royal China Club on Baker Street, on Sichuan chillies.
Woman & HomeAugust 2014
Food editor Jane Curran reveals the latest buys from the foodie world to give yourself a summer treat. 'Made in Japan, these turquoise bowls will give any dish the wow factor.'
Crumbs MagazineAugust 2014
'Want to make your meat sing, your halloumi holler and your fish scream with flavour? Wood chips are key. Sprinkle a couple of handfuls over unlit coals and top with burning ones.'
Domestic Sluttery22nd July 2014
Observer Food Monthly20th July 2014
Rachel Cooke makes Persian ice cream (bastani) and vermicelli (faloodeh) with Sous Chef's gum mastic- 'a resin which gives it an amazingly dense and elastic texture.'
The Daily Record21st June 2014
Recommends Sous Chef's cast iron tea set as 'Asian home décor inspiration -the interior style of Chinese or Japanese homes is to bring peace, balance and serenity.'
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.'
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
'Disposable chopsticks have become an ecological problem, so why not invest in a set that's for keeps? These cherry blossom pairs also go well with this springlike sake set. Cheers!'
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.'