In the press
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.
BBC Good Food
SheerLuxe
Livingetc
Food & Travel
Fabulous
Fabulous magazine featured our Colour Pop enamelware as its most wanted products in The Edit page.
BBC Good Food
Metro
The Daily Mail
MasterChef BBC One
Metro
BBC Good Food
Red Magazine
Healthy Diet Magazine
Weight Watchers Magazine
The Daily Mail
Financial times
The FT included our Paper & Tea Matcha starter kit in their Christmas gift guide for food lovers.
THE TELEGRAPH
Our bright and bold enamel colander from Turkey was included in the Telegraph's round-up of Christmas gifts for foodies.
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.
The lady
In a round-up of gifts for cooks, The Lady included our set of ingredients for Ottolenghi's book Simple.
Sunday Telegraph
Two of our panettones, the Muzzi traditional and Dolce & Gabbana made it into the Telegraph's top 6 panettones for Christmas.
Sunday Times
The Times recommended our white truffle oil in their gifts for chefs, plus our thermapen – an essential tool for cooking Christmas dinner!
Mail on Sunday
Our Muraglia olive oil and Dolce & Gabbana maron glace panettone featured in the Mail's gift round up of Christmas gifts.
Daily Mail
The Lakrids liquorice advent calendar was featured by the Daily Mail, as a healthier alternative to chocolate calendars.
Observer food monthly
In a bumper gift guide, the OFM included our whale egg cosy, IGP Gragnano pasta, dinosaur sweetcorn holder, bento bag, Muzzi panettone and Lakrids calendar!
House & Garden
"The Muzzi Panettone from Sous Chef tastes as good as the packaging looks." says House & Garden Editor Blanche Vaughan
Real Homes
In a selection of Christmas gifts under £50, Real Homes magazine featured the striking Dolce & Gabanna panettone from Sous Chef
BBC Good Food
Our Best of Italy Hamper is "the perfect present for a food lover who knows the importance of high-quality ingredients", say BBC Good Food
The Times
Chef Francesco Mazzei called our Grand Brahis olive oil the "Maserati of oils" in a Times taste test, and praised its incredibly smooth finish.
loveFOOD
In a feature all about miso, loveFOOD mentioned you can buy excellent quality miso from good online stores, including us!
OLIVE
Olive magazine chose our World Salt Selection, the Hot Chicken Funky Egg Warmer, and Japanese Micro Herb Growing Set in their Christmas Gift Guide
Delicious
delicious. Magazine pointed readers in the direction of our Kashmiri Chilli Powder, to use in Meera Sodha's recipe for Pumpkin malai kari.
BBC Good Food
Food & Reviews Writer Anna Lawson chose Peri Peri Roasted Crickets for a Halloween round up of tricks and treats.
Stylist
Old Bay Seasoning was included in The Style List in this week's Stylist Magazine - use it on popcorn or scrambled eggs.
BBC Good Food
The Complete Pasta Making Kit is featured in BBC Good Food's most wanted Father's Day gift guide.
Delicious
delicious. Magazine show you how versatile salmon fillets are with four great recipes, including a spicy salmon & aubergine curry with Gochujang.
Olive
It's the monthly must-have round up, and the King Corn Sweetcorn Holder is one of Olive's top picks.
i News
It's a bumper round up of ways to get your next chilli fix - featuring Turkish Hot Pepper Paste, Ssamjang and Gochujang.
BBC Good Food
In 'What we're eating…' this week, Good Food talks about the salty, sour Japanese ingredient, Umeboshi Paste.
Sainsbury's Magazine
At Sainsbury's magazine, their new favourite cake is a rose, pistachio & white chocolate loaf decorated with Crystallised Rose Petal Pieces.
Delicious
delicious. magazine put a twist on Easter roast lamb, with nutty Argan Oil and fragrant Rose Harissa.
The Times
Julia Azzarello, author of 'Skinny Pasta', shares some of her recipes. Like Duck Breast with Radicchio, Toasted Walnuts and Fregola.
The Mail on Sunday
In YOU! Magazine's pasta feature, Cuttlefish Ink Chitarrine pasta is recommended for a show-off supper.
Delicious
Food writer, Kay Plunkett-Hogge and husband Fred (co-founder of BIFA), cook up a fiery Texan chilli for movie night, with Ancho Chillies, Chilli de Arbol and Chipotle Chillies in Adobo Sauce.
The Independent
The Independent tries out the best pasta machines on the market to make traditional Italian pasta. The Imperia Pasta Maker emerges as their Best Buy.
The Guardian
Korean restaurant Jinjuu in Soho, shares their recipe for a passion fruit Martini that uses Hwayo Soju in place of vodka.
BBC Good Food
Good Food's Most Wanted list is all about sustainability. Choose a reusable Filt string bag for your shopping for something strong and stylish.
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The Sous Chef Story
The design was heavily influenced by the geometric typefaces that originated in the 1920s, taking a little more influence from Erbar rather than the more well-known design from that time period, Futura.
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Bureau Of Taste
The design was heavily influenced by the geometric typefaces that originated in the 1920s, taking a little more influence from Erbar rather than the more well-known design from that time period, Futura.
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In The Press
The design was heavily influenced by the geometric typefaces that originated in the 1920s, taking a little more influence from Erbar rather than the more well-known design from that time period, Futura.
