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.

Mail Online

Mail Online

FEMAIL rounds up the most stylish Christmas crackers of 2018, like the quirky Luxury Brussels Sprouts Crackers.

Delicious

Delicious

Sous Chef's Kimchi Making Set is ideal for the foodie in your life, as featured in Delicious magazine's online guide to gifts under £20.

House & Garden

House & Garden

In the Christmas edition of Taste Notes, the Flamigni Classic Milano Panettone is listed as one of the gifts writer that Blanche Vaughan would love to give or receive.

Good Housekeeping

Good Housekeeping

Good Housekeeping's December gift guide is a foodie paradise, and includes the stunning Karasuba-Iro Ramen Bowl Set.

Stylist

Stylist

Stylist's 'All Wrapped Up' Christmas gift guide is here, and features the Sourdough Bread Making Kit from Sous Chef.

Grazia Daily

Grazia Daily

Grazia publish their round up of the best alternative advent calendars for 2018, which includes Sous Chef's Big Chilli Advent Calendar.

Great British Food

Great British Food

In Great British Food's ultimate guide to 2018's advent calendars they feature the unique Big Chilli Advent Calendar.

Observer Food Monthly

Observer Food Monthly

Luxury safety matches, cup sake, teething toys, vegan cheese making kit and Gordal olives - phew! These are all in the OFM's Christmas gift ideas for food lovers.

BBC Good Food

BBC Good Food

BBC Good Food like the Big Chilli Advent Calendar for the way it encourages you to cook something different every day.

Delicious

Delicious

Autumn is the time for pies and roasted vegetable tarts. Delicious magazine use Espelette Pepper to add a mild kick to a pumpkin, cavolo nero & gorgonzola tart.

The Telegraph

The Telegraph

Truffle is the flavour of the season and Madeleine Howell shares her 6 favourite truffle treats. Like Acacia Truffle Honey, which transforms a cheeseboard and is great drizzled over ripe figs.

The Sunday Telegraph

The Sunday Telegraph

It's all about Jerusalem artichokes this season, so Xanthe Clay shares some of her favourite recipes. Flavour Pearls are a 'posh' finishing touch to a starter or canape of crispy artichoke skins filled with crème fraiche.

Delicious

Delicious

Yotam Ottolenghi shares some recipes from his new book, Simple. For a stunning starter, he marinades red grapes in Valdespino Cask-Aged Sherry Vinegar DOP before threading them onto skewers and chargrilling them to serve with burrata.

Crumbs

Crumbs

Crumbs magazine looks at alternative salt & pepper dispensers. They like the Porcelain Salt Pig in the kitchen or on the dining table to keep your salt stash handy yet free of clumps.

The Daily Telegraph

The Daily Telegraph

Sue Quinn writes about how Britain is rediscovering its enjoyment of vinegars. And shops are seeing it on the front lines - Sous Chef has seen a huge 75% increase in sales of Balsamic Vinegar in the past year!

The Lady

The Lady

The Lady Loves… all things green and leafy this week. Like the Bordallo Pinherio Cabbage Leaf Tureen, perfect for bringing a patch of country garden into your home.

The Sunday Times

The Sunday Times

The Sunday Times Magazine recommends investing in a good-quality mandoline to slice thin, elegant garnishes. Like the De Buyer Kobra Mandoline, with it's large hand guard to protect your fingers.

Delicious

Delicious

Delicious magazine put a spin on the Sunday roast with their Korean-spiced roast chicken recipe. Gochujang and Gochugaru gives the the chicken and accompanying salad some punchy Korean heat.

The Independent

The Independent

It's 'Bake Off' season once again, so The Indpendent rounds up their best bakeware buys. For more experienced bakers, they recommend giving the Non-Stick Brioche Mould a go.

The Telegraph

The Telegraph

Xanthe Clay's bumper pasta feature ends with a list of essential pasta making tools. Like a Gnocchi Ridger, for neatly ridged gnocchi that look pretty as a picture.

The Sunday Times

The Sunday Times

Edible and unusual garnishes are trending, and The Dish looks at how this trend relates to cocktails in particular. One of the garnishes that mixologists are favouring are Blood Orange Crisps.

Delicious

Delicious

Food writer Nina Olsson takes inspiration from world kitchens in her creative vegetarian recipes. She uses Dulse and Vegetarian Dashi Powder to give umami depth to her okonomiyaki recipe.

The Telegraph

The Telegraph

Diana Henry shares her favourite recipes for Mexican, non-alcoholic coolers to stay refreshed in the summer heat. Including a Hibiscus Agua Fresca made with Dried Hibiscus Flowers.

Stylist

Stylist

For posh spices to revamp your cooking, Stylist recommends Sous Chef for hard-to-find spice blends and chillies like Chaotian Chilli and Trinidad Scorpion.

 

The Daily Telegraph

The Daily Telegraph

Chef Rich Harris shares vegetable recipes for meat lovers. He mixes Shichimi Togarashi with melted butter to coat blackened padron peppers for a spicy, salty, nutty beer snack.

The Sunday Telegraph

The Sunday Telegraph

Louise Rhind-Tutt and The Sunday Telegraph look at the next generation of kitchen gadgets to help you enjoy the finer things in life - like the Bradley Digital Smoker for hot smoked food at the touch of a button.

Delicious

Delicious

Felicity Cloake shares a recipe for Moules Basquaise from her recent bicycle tour of France. A generous sprinkle of Espelette Pepper gives the dish an authentic Basque flavour.

Financial Times

Financial Times

Tim Hayward looks at Udon Noodles - how they're often overlooked compared to ramen, but how they have their own unique texture and bite that should be celebrated.

Shortlist

Shortlist

ShortList's picks for last-minute Father's Day gifts includes the Tabletop BBQ Smoker, so dad can hot smoke food almost anywhere there's a flat surface.

BBC Easy Cook

BBC Easy Cook

BBC Easy Cook use Kombu for Dashi to add umami depth to a vegetable stock for a hearty vegetarian ramen.

Delicious

Delicious

Dominique Ansel's take on the French brioche-based dessert called 'bostock' uses Crystallised Rose Petals and Pistachio Paste.

BBC Good Food

BBC Good Food

Good Food's food editor shares her top summer buys, including Lobster Oil to add intensity to seafood risottos.

Stylist

Stylist

Stylist shows us that seafood is the star of the menu in 2018. They recommend Malle w. Trousseau's Great Tools for Oysters so you can prep these prized shellfish at home.

The Guardian

The Guardian

Guardian Feast Magazine and DJ BBQ bring you the top 5 pieces of BBQ kit - and a good set of locking Cooking Tongs is a must-have.

Italia!

Italia!

Italia! Magazine try and test the best passatas around. Alpa Organic Tomato Passata was reviewed as super smooth, tangy & sweet and was awarded four stars.

The Daily Telegraph

The Daily Telegraph

Amy Bryant tells us why Black Garlic is the secret ingredient your cooking needs - the complex flavour with notes of liquorice, balsamic & coffee is just one reason!

Delicious

Delicious

Lucas Hollweg talks home smoking with Delicious magazine, and recommends the Camerons Stovetop Smoker for ease of use.

The Daily Telegraph

The Daily Telegraph

José Pizarro tells the Telegraph that Spanish food is all about using amazing ingredients - like Calasparra Paella Rice.

Stylist

Stylist

Stylist recommends the Pear & Chocolate Colomba as an alternative to simnel cake this Easter. Great if you're not a fan of marzipan.

Crumbs

Crumbs

The Bamboo Wok Cleaning Brush is on Crumbs' must-have list of tools to make kitchen tasks easier than ever.

Sainsbury's Magazine

Sainsbury's Magazine

Make sure you have Hashi Cooking Chopsticks as part of your essential kitchen kit for Chinese New Year.

The Sun

The Sun

Sous Chef's Big Chilli Advent Calendar is one of only three food-related advent calendars in The Sun's 2017 round up.

Evening Standard

Evening Standard

Sous Chef's Big Chilli Advent Calendar is one of the Evening Standard's Top 10 advent calendars this year.

The Independent

The Independent

Indy Eats recommends the Hygiplas Cook's Knife as an all-purpose knife. It gives great results cutting through both meat and vegetables - ideal for minimising the washing up!

House & Garden

House & Garden

Transparent Square Canape Cups are a stylish way to serve House and Garden's goats' cheese panna cotta.

The Sunday Times Magazine

The Sunday Times Magazine

The Times features the Hario Olive Woodneck Coffee Drip Pot in an article on 'posh' coffee and how to get the most out of it.

Crumbs

Crumbs

Crumbs Magazine list the Gin & Tonic Infusion Set in their Christmas gift guide.

Sainsbury's Magazine

Sainsbury's Magazine

The Sainsbury's foodie gift guide includes the Kombucha Brewing Jar and Molecular Gastronomy Kit.

  • 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.

  • 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.

  • 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.