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Press

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.

Delicious Magazine

September 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 & Fitness

September 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 & 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 - '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 Mail

30th 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 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 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 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 - 'First came the cronut, then the duffin, what now? It's all about the Sconewich!'

Metro

12th 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.’

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: '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 Monthly

August 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 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 from the foodie world to give yourself a summer treat. 'Made in Japan, these turquoise bowls will give any dish the wow factor.'

Crumbs Magazine

August 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 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- 'a resin which gives it an amazingly dense and elastic texture.'

The Daily Record

21st 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.'

Shortlist

19th 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 Magazine

15th 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 Chefs

11th 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 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.

Top Santé

June 2014

'Swap cucumber for seaweed. Try the nutrition-packed, body-boosting seaweed salad from Sous Chef.'

BBC Good Food

June 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 Beautiful

June 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 Decoration

June 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 & Garden

June 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 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

'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 Mirror

28th 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.'

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 selects smokers: ProQ Cold Eco Chamber and Smoke Generator. 'Made from cardboard, this three-shelf cold-smoking cabinet is perfect for fish, cheese and jerky.'

The Independent

25th April 2014

'Nicola Lando of Sous Chef is forecasting a craving for lesser-known South East Asian cuisines including Nonyan, too - try sambalstamarind paste, glutinous rice flour and tapioca pearls.'

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.

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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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.'

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…'

Shortlist

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.'

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.'

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.

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!'

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).'
Read full article

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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