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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 press@souschef.co.uk if we can help.

The Sunday Telegraph

20th April 2014

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

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The Daily Telegraph

19th April 2014

Vietnamese Fish Sauce - It's a punchy ingredient with the power to transform. Vietnamese foodie Uyen Luu shows how to use it…

Shorlist

17th 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."

Delicious Magazine

April 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.

Shortlist Magazine

3rd April 2014

Asian Cooking Sauces - Jeremy Pang, chef at Zing Zing and School of Wok founder, on sauces: Way-On Chilli Oil With Shrimp, Lee Kum Kee Chilli Bean Sauce, Premium Oyster Sauce and Shaoxing Rice Wine.

Olive Magazine

April 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.

Psychologies

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!

The Sunday Telegraph

6th 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.

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.

Women's Fitness

April 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 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.
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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

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 Magazine

February 2014

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

Men's Health

February 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 Food

February 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 Independent

5th February 2014

All these recipes are impressive and are good for people who want to make something a bit different, such as sushi or mochi (a Japanese confection).
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Shortlist

30th January 2014

Chinese New Year Staples - Nicola Lando, founder of souschef.co.uk on food for Friday's Chinese New Year. Authentic Chinese Cooking Set, Dragon Er Guo Tuo Firewater, Sichuan Store-Cupboard.

Crumbs Magazine

January 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.

Good Food Magazine

February 2014

Violet creams recipe with crystallised rose petals and violets.

Red Magazine

January 2014

Nutrition - Sprinkle some health. Berry powders - Sweet enough to replace sugar, with fibre and anti-ageing antioxidants. Freeze-dried cranberry Powder, freeze-dried raspberry powder.

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