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.

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.

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.

Stylist

Stylist

BBC Good Food

BBC Good Food

The Gin & Tonic Infusion SetJapanese Knife Trio & Loison Marron Glace Panettone all feature in Good Food's Christmas gift guide this year.

Woman & Home

Woman & Home

Pommery Royale Mustard with Cognac is the Food Director's fave pick in Woman & Home's foodie gift guide.

The Daily Telegraph

The Daily Telegraph

 The Big Chilli Advent Calendar is top of The Telegraph's list of alternative advent calendars.

Stylist

Stylist

This week's Style List is red hot! Sous Chef's Red Envelopes spread good luck and good cheer at Chinese New Year.

The Sunday Times Magazine

The Sunday Times Magazine

Follow in Ed Smith's footsteps, and use a Granite Pestle & Mortar to make your best pesto.

The Daily Telegraph

The Daily Telegraph

British artisan chocolatiers have come leaps & bounds this year - NomNom's Peanut Butter chocolate bar is one of The Daily Telegraph's favourites.

BBC Good Food

BBC Good Food

Take a leaf out of Good Food's book, and use patterned Chinese chopsticks  to complete the setting of a China-themed dinner party.

Top Sante

Top Sante

Top Sante explore the health benefits of soy sauce, and recommend Pearl River Bridge's Superior Mushroom Dark Soy Sauce for extra vitamin D.

Food & Travel

Food & Travel

For a homemade take on a Christmas favourite, Food & Travel use invert sugar and edible gold leaf to make festive hazelnut chocolates.

Delicious

Delicious

For those who love to experiment in the kitchen, Delicious recommends the Maverick Flavour Hamper as a gift for adventurous chefs.

Crumbs

Crumbs

Crumbs feature the Ultimate Cheese Making Kit in their guide to foodie gifts up to £50.

Living etc

Living etc

Living etc recommend keeping a selection of goodies to hand for unexpected guests, and the Mexican Chilli Selection is sure to bring a smile to any chilli-lover's face.

BBC Good Food

BBC Good Food

Turkish chilli flakes - also known as aleppo pepper or pul biber - are used in the recipe for Turkish Lamb Flatbreads.

Daily Mail

Daily Mail

Sous Chef's Viking Smoked Salt is recommended as one of 'Five Upper Crust Salts' to try, if you're taken with cooking on a Himalayan Salt Plate.

Guardian Cook!

Guardian Cook!

Sous Chef's Chinese Clay Pots are recommended for use with Kiln & Smoking Goat Founder Ben Chapman's Thai Claypot Crab Noodles Recipe.

The Observer

The Observer

For the serious foodie in your life, the OFM suggest the Land of Fish & Rice Jiangnan Cooking Set for a showstopping gift under £50.

The Observer

The Observer

The OFM have compiled their list of stocking fillers for foodies, including wooden mooncake moulds and a selection of Lakrids Danish liquorice.

The Guardian

The Guardian

 Lakrids Christmas 2016 Salted Caramel Choc Liquorice is one of the Guardian's foodie gift ideas.

The Daily Telegraph

The Daily Telegraph

Amy Bryant recommends Sous Chef as one of the online spots to get ingredients from a wide range of cuisines this Christmas.

Jamie Magazine

Jamie Magazine

To bring a bit of sparkle to Christmas, Jamie Magazine recommend relaxing with a toasted slice of Chiostro Di Saronno Panettone with Limoncello and a cup of espresso.

Olive Magazine

Olive Magazine

Olive's Cookery Writer can't get enough of the Japanese Knife Trio - it makes a great gift for any foodie who's seriously into Japanese cuisine.

Olive Magazine

Olive Magazine

Olive's Digital Writer's pick for ramen fiends this Christmas is the Sakura Ramen Bowl Set - get slurping!

Observer Food Monthly

Observer Food Monthly

Thank you, everyone! Sous Chef were voted the Best Independent Retailer at this year's OFM Awards.

Stylist

Stylist

 Beetroot powder is one of Stylist's little pick-me-ups this month - they suggest a savoury, seasonal twist on a sweet treat by using it to make beetroot and goat's cheese macarons.

Sainsbury's Magazine

Sainsbury's Magazine

Evoke the vibrant warmth of India and add an authentic touch to your curries by using copper balti dishes to serve.

Delicious

Delicious

Debbie Major gives an artisanal finish to her Ploughman's Ale Bread by using a round cane banneton.

Delicious

Delicious

This month's trend ingredient is truffle honey - the strong, earthy flavours go well with a winter cheeseboard, or use to add depth to honey roasted parsnips.

BBC Good Food

BBC Good Food

Chelsie Collins from Good Food uses crystallised violet petals in a recipe adapted from new Basque restaurant, Eneko at One Aldwych.

BBC Good Food

BBC Good Food

For a quick meal for lots of people, Good Food use vine leaves in brine to make a classic Greek meze dish.

Food and Travel

Food and Travel

In a Thai-inspired recipe for a citrusy rice salad, Food and Travel use chilli de arbol for a kick of fiery heat.

BBC Good Food

BBC Good Food

Simon Hulstone of Michelin-starred restaurant, The Elephant, uses a blowtorch and plating tweezers to achieve perfect presentation.

BBC Easy Cook

BBC Easy Cook

For the best chilli burger, BBC Easy Cook use chipotle peppers in adobo sauce to make a smoky-hot chipotle mayo.

The Mirror

The Mirror

Nadia Sawalha's gadget of the week is a cherry & olive pitter - the easy way to stone olives and cherries at home.

Evening Standard

Evening Standard

This year's Great British Bake Off is about to start, and the Standard's list of 20 baking essentials includes a natural bristle pastry brush.

The Independent

The Independent

The Adour lame makes the Independent's list of 10 best bread making tools, for controlling the direction of rise and getting artisan slashes in the crust.

The Guardian

The Guardian

Felicity Cloake links to intense red food colouring , for a perfectly gaudy red velvet cake.

Shortlist

Shortlist

Co-founder of Le Bab, Ed Brunet, recommends kecap manis to enhance your weekend kebabs.

The Daily Telegraph

The Daily Telegraph

Australian chef Bill Granger uses whole wheat grain and zhoug in his world inspired breakfast recipes.

Jamie Magazine

Jamie Magazine

Jamie Magazine's essential kitchen kit for this month's issue is a molcajete.

Jamie Magazine

Jamie Magazine

To add vibrant colour and a hint of spice to a swordfish escabeche, Jamie Magazine use annatto seeds.

Jamie Magazine

Jamie Magazine

For Jamie Magazine's traditional Mexican tamales, you'll need corn husks to wrap and steam your filling.

Jamie Magazine

Jamie Magazine

To make authentic Mexican tortillas at home, Jamie Magazine recommends using masa harina.

Delicious

Delicious

delicious. Magazine explain different setting agents and their uses, including iota carrageenan.

Delicious

Delicious

To garnish a meat free roast of aubergines with a Greek salad, delicious. Magazine use aleppo pepper.

Your Home

Your Home

This month, Your Home magazine highlights the Al Fresco melamine serving platters  & bowls  for dining in the garden.

The Sunday Telegraph

The Sunday Telegraph

For Brazilian piri piri, use malagueta chillies for fiery heat.

House and Garden

House and Garden

House and Garden use transparent canape cups to serve dainty goats' cheese panna cotta.

The Observer

The Observer

Fuchsia Dunlop shares recipes from her new book and recommends sourcing Chinese ingredients from Sous Chef.

The Daily Telegraph

The Daily Telegraph

Thiago Castanho shows you how to cook a Brazilian feast at home, and uses fuba mimoso for an authentic polenta cake.

Stylist

Stylist

In this week's French-inspired edition of Stylist, feuilletine makes their list of little pick-me-ups for upgrading your patisserie.

Grazia

Grazia

Grazia have identified Arabian flavours as a current food trend, and are using zhoug with everything from frittatas to fish.

The Daily Telegraph

The Daily Telegraph

Mark Price's list of 50 foods to try before you die includes Indian black salt , tonka beans and black rice.

The Sunday Times

The Sunday Times

The Sunday Times' grill guide recommends ProQ wood chips to add another dimension of flavour to your barbecue.

BBC Good Food

BBC Good Food

Good Food's chicken katsu curry burger cover recipe uses shichimi togarashi  in the brine for the chicken.

BBC Good Food

BBC Good Food

The Good Food chefs suggest swapping black garlic for garlic in your cooking for sweeter, caramelised notes with hints of balsamic.

BBC Good Food

BBC Good Food

For a satisfying, easy dinner with a spicy kick, Good Food use nduja in a recipe for baked hake with chickpeas and mussels.

Delicious

Delicious

delicious. Magazine recommend coming to Sous Chef for stylish melamine plates & platters to take on your summer picnic.

Delicious

Delicious

To garnish a cheese and rosemary honey shredded pastry pie, delicious. Magazine use a sprinkle of aleppo pepper.

Delicious

Delicious

 Verjus is the current trend ingredient - delicately acidic and sour, it's popular in Australia as well as in Persian & Turkish cooking.

Olive Magazine

Olive Magazine

Olive magazine's Kitchen Craver feature chooses the Al Fresco Provence plate set for a stylish picnic.

Good Things

Good Things

Sous Chef is Good Things magazine's one-stop-shop for hard to find ingredients and gourmet treats from around the world.

Elle Decoration

Elle Decoration

Elle Decoration explores 6 ways to update your summer table setting.  Bamboo chopstick rests are a simple way to add a unique touch to your cutlery placement.

Shortlist

Shortlist

The owner of MEATliquor, Yianni Papoutsis, picks sriracha as his go-to sauce for Asian dishes - garlicky, addictive, and great for dipping.

The Telegraph

The Telegraph

The Deluxe Food Styling Kit is one of the Telegraph's top picks under £150 for a foodie wedding gift.

The Telegraph

The Telegraph

Sous Chef's Complete Pasta Making Kit is in the Telegraph's top eight wedding gift ideas for foodie couples under £100.

The Sunday Telegraph

The Sunday Telegraph

Diana Henry heads to Sous Chef for a variety of dried chillies and chilli pastes.

Evening Standard

Evening Standard

Stylish and functional, the Pink Geisha Bento Box makes the Standard's top seven lunch boxes for adults.

Daily Mail

Daily Mail

Rachel Khoo loves the Al Fresco Sage Dinner Plates

Daily Mail

Daily Mail

In Femail's ultimate Father's Day gift guide, the Venchi Chocolate Truffle Cigar is one of the top picks under £10.

Olive Magazine

Olive Magazine

Part of Olive magazine's top foodie gifts this Father's Day was the Smoke 'n' Spice BBQ Kit.

Stylist

Stylist

The Swibo 10-inch Chef's Knife is one of Stylist's little pick-me-ups this week, as a great knife to start your kitchen collection.

The Sunday Times

The Sunday Times

Laura Goodman recommends Rummo paste to transform your everyday meals, and Sous Chef makes her shopping list as the place to go for kitchen supplies.

Ham & High

Ham & High

Sous Chef's founder, Nicola Lando, shares her top 10 tips for the perfect summer barbecue.

Crumbs

Crumbs

Cookbook author Jenny Chandler uses a lemon press to make the little things even easier when cooking with the kids.

BBC Easy Cook

BBC Easy Cook

BBC Easy Cook are all about Korean ingredients this month. Gochugaru and kimchi are in their guide to essential additions to your storecupboard.

Delicious

Delicious

June's cover recipe of pistachio macaroon meringues uses  slivered pistachios and apple green powdered food colouring.

Delicious

Delicious

Sophie Michell's recipe for pork, prawn and shiitake bean curd wraps uses bean curd skin dumpling wrappers for a healthier take on dim sum.

Delicious

Delicious

It's time to eat outside, and top of delicious. Magazine's list for outdoor tableware is the Al Fresco Provence plate set.

Veggie Magazine

Veggie Magazine

For an instant Italian starter, Veggie magazine use Casale Paradiso Bruschetta mix.

Jamie Magazine

Jamie Magazine

In this month's kitchen hacks, Sous Chef's  tapered rolling pin and fluted pastry cutter make home pasta making a breeze.

Jamie Magazine

Jamie Magazine

 San Marzano tomatoes  are one of Jamie Magazine's top picks to add a little Italy to your storecupboard.

Olive

Olive

For an easy vegetarian starter, Olive magazine serve dried morels with chargrilled asparagus and fried duck eggs.

Food & Travel

Food & Travel

Fresh & vibrant, Food & Travel magazine top their summery strawberry, watermelon, prawn & herb salad with strawberry flavour pearls.

The Independent

The Independent

Julia Platt Leonard loves using gochujang to liven up everyday meals, like in her recipe for spicy chicken thighs.

Shortlist

Shortlist

Fah Sundravorakul of Shuang Shuang shares his hot pot essentials, including Sous Chef's table top electric hot pot.

Grazia

Grazia

As a wave of new Middle Eastern cookbooks hits the shelves, Grazia predicts that maftoul will soon be a hot new food trend.

The Observer

The Observer

Shuko Oda of Koya Bar shares a recipe for chilled udon with summer vegetable agebitashi that uses dried kombu to make a vegetable stock.

BBC Good Food

BBC Good Food

The crushed peanut topping for Good Food's spicy pork belly bao buns is spiced up with shichimi togarashi.

Daily Mail

Daily Mail

Rachel Khoo recommends Sous Chef's Crystallised Flower Paletts for creative bakers in need of some pretty decorations.

Hello!

An easy dinner party side dish, Hello! Magazine's recipe for seasoned roast potatoes uses parchment cooking bags from Sous Chef.

Healthista

Healthista

Ancient grains such as farro are being hailed as 'good carbs' that hold the secret to sustained energy & weight loss.

BBC Good Food

BBC Good Food

Good Food's recipe for a tofu, radish & kumquat salad uses shichimi togarashi for crunch and spice.

BBC Good Food

BBC Good Food

The Chinese hotpot trend is still going strong, and Sous Chef has everything you need to get involved.

BBC Good Food

BBC Good Food

Good Food's recipe for tuna poke uses shichimi togarashi to make a spicy mayo.

Delicious

Delicious

delicious. Magazine's trend ingredient this month is  yuzu juice - a fragrant & zingy alternative to lime or lemon juice.

Delicious

Delicious

In a seasonal salad full of exciting flavours & textures, Peter Gordon adds verjuice to 'popped' chilli grapes.

Delicious

Delicious

 Pul Biber (aleppo chillis is one of Sabrina Ghayour's Middle Eastern storecupboard staples

The Observer

The Observer

The Observer Food Monthly presents a food map of China with 20 authentic recipes. They recommend Sous Chef for a range of Chinese ingredients.

Simple Things

Simple Things

One of Simple Things' tasty trends this month are umeboshi - Japanese pickled plums that make a great digestif or hangover buster!

Olive

Olive

Da-Hae & Gareth West recommend Sous Chef for hard-to-find Korean ingredients in their Korean fried chicken recipe.

Good Things

Good Things

Patisserie perfectionist Sarah Barber uses Trimoline in a recipe for heavenly Bounty macarons.

Good Things

Good Things

Alfred Prasad creates a tropical Seychelles-inspired menu, using lecithin and maltodextrin for exciting textures.

Jamie Magazine

Jamie Magazine

For a quick and flavourful weeknight supper, Jamie Magazine pairs spicy nduja with fried eggs and asparagus.

Italia!

Italia!

Italia! Magazine is going head over heels for Venchi's Dark Chocolate with Toasted Cocoa Nibs and Sea Salt.

Jamie Magazine

Jamie Magazine

For veggies with a kick, Jamie Magazine uses kimchi to make crunchy pickles as a great accompaniment to grilled meat or an uplifting snack.

Closer

Closer

Dr Christian for Closer magazine recommends kimchi to help keep your gut happy and healthy.

Ideal

Ideal

 Pomegranate molasses from Sous Chef is on Rachel Stevenson's list of the top 5 foodie products to get this week.

Delicious

Delicious

 Aleppo chilli flakes are delicious. Magazine's current on -trend ingredient for spicy depth with less of the heat.

BBC Good Food

BBC Good Food

Rick Stein uses candlenuts in his aromatic Indonesian seafood curry.

Good Things

Good Things

Theodore Kyriako uses mahlab/mehlepi in a decadent chocolate & cherry mousse.

Livingetc

Livingetc

Donna Hay serves Sous Chef's kimchi alongside her healthy Asian-inspired recipes.

Top Sante Health & Beauty

Top Sante Health & Beauty

Katherine Watt talks about the powerful health properties pepper can have. Amongst them Sous Chef's Sarawak pepper.

Your Home

Your Home

The pizza stone is on Your Home's list of thing to look out for this month.

Natural Health

Natural Health

Natural Health recommends the premium matcha green tea that Libby Lemon recommends as a great energy boost for your diet.

House & Garden

House & Garden

Sous Chef's carefully sourced authentic Chinese cooking set is an essential for this Chinese New Year's.

Olive

Olive

 Gochujang is used for this bulgogi cheese steak recipe.

Olive

Olive

Sous Chef's mushroom cep powder is used for an Asian onion soup with soy mushroom brioche.

Olive

Olive

Ben Orpwood uses miso pastes and shichimi togarashi in his sexy fish's gochujang and miso lamb cutlets with Kyoto cucumbers recipe.

Elle Decoration

Elle Decoration

A dedication to the fuss-free Dolsot bowl.

Delicious

Delicious

Bing Luo uses Chinkiang black rice vinegar in his poached wontons in chilli-garlic sauce recipe.

Independent

Independent

Sophie Morris interviews Sous Chef's Director Nicola Lando about this year's food trends.

Veggie

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.

Jamie Magazine

Jamie Magazine

For this sweet potato & purple-sprouting broccoli salad with spicy tofu they use Sichuan peppercorns.

Sainsbury's Magazine

Sainsbury's Magazine

Judy Joo finds her Korean ingredients, gochugaru and doenjang , for her kimchi and pajeon recipes at Sous Chef.

Menshealth.co.uk

Menshealth.co.uk

Paul Wilson talks about the benefits of Sous Chef's grains of paradise in your daily diet

House & Garden

House & Garden

Diana Henry uses Spanish dulse for her mussels in cider with dulse butter recipe

Delicious

Delicious

This set of rolling pins is a great gift for a wannabe pasta pro for under £15

The Sunday Times

The Sunday Times

Corinna Hardgrave includes the Polyscience smoking gun and the Molecule-R precision tool set in a selection box of possibilities.

The Telegraph

The Telegraph

Gillian Kyle selects the ravioli stamp set as the perfect food and drink stocking filler under £10

The Telegraph

The Telegraph

Haarala Hamilton and Valerie Berry pick Sous Chef's World Salt Selection as part of The Telegraph's ultimate foodie gift guide

Sainsbury's Magazine

Sainsbury's Magazine

Sainsbury's Magazine recommend  liquorice powder to use in sweet or savoury dishes

Woman & Home

Woman & Home

Sous Chef's whole dried Trinidad scorpion chillies are part of the Secret Santa gift list.

Jamie Magazine

Jamie Magazine

For ultimate food-lovers the ProQ cold smoke generator is one of the best gifts

Jamie Magazine

Jamie Magazine

For this malted custard tarts with bourbon-soaked raisins recipe they use Meridian's malt extract

Delicious

Delicious

Chris Honor and Laura Washburn Hutton use dried vine leaves in a meat-free pumpkin, paneer and vine leaf pie recipe

The Observer

The Observer

The Observer uses edible gold leaf dust for a party that everyone will remember

The Independent

The Independent

Hugh Montgomery invites you to ride the bake-off bandwagon with Sous Chef's sourdough starter kit

The Guardian

The Guardian

The samurai bento box  is part of The Guardian gift guide

The Lady

The Lady

The ProQ cold smoke generator is a special gadget in The Lady's gift guide

Crumbs

Crumbs

Crumbs' Want List includes the ProQ cold smoke generator

Independent

Independent

Clare Hargreaves explores the complex flavours of tonka beans

Daily Star

Daily Star

Laura Mitchell picks the Lakrids advent calendar as one of the 12 best alternative advent calendars for Christmas 2015

The Observer

The Observer

The two-tier Bamboo Steamer is a perfect present for less than £10

Homemaker

Homemaker

Sue Quinn believes the ProQ cold smoke generator is the perfect present for the cook who has everything

The List

The List

The Foodie Christmas Wish List includes the Flying Goose sriracha tasting bundle

Country & Town House

Country & Town House

Kitchen confidential includes this fun bento box in their selection

Great British Food Magazine

Great British Food Magazine

 ProQ's cold smoke generator and smoking chamber are all Great British Food Magazine want for christmas

Feel Good Food

Feel Good Food

Gizzi Erskine uses gochujang in her Korean fried chicken recipe

Homemaker

Homemaker

This list of chocolate delights includes Sous Chef's patissier's hamper

Italia!

Italia!

The aromatic, fruity and nutty Panforte made its way onto this Italian gift guide

Olive

Olive

Sous Chef's Korean cooking set is part of the £50 and under gift guide

Your Home

Your Home

If you're interested in molecular gastronomy Your Home recommends these flavour pearls

Your Home

Your Home

 Mad for Macarons is part of the 50 gifts under £50

Homemaker

Homemaker

The Baker's Boutique gives a luxurious finish to their chocolate truffles with the edible gold shimmer powder.

Sainsbury's Magazine

Sainsbury's Magazine

The smoking gun and the Japanese mandolin are featured in Sainsbury's magazine

The Journal

The Journal

Barbara Hogson talks Fenwick's Food Hall and how they feature Sous Chef's ingredients

The Chronicle

The Chronicle

Fenwick's Food Hall features Sous Chef's ingredients says Coreena Ford

Homemaker

Homemaker

OFM awards 2015 best independent retailer: runners-up

Shortlist

Shortlist

Owner of Whaam Banh Mi, Tom Barlow, includes the Vietnamese fish sauce in his Vietnamese kitchen essentials

Homemaker

Homemaker

The Baker's Boutique use edible gold shimmer dust on spiced gingerbread marshmallows for a luxurious finish

Good Things Magazine

Good Things Magazine

 Cosmopolitan R-evolution molecular mixology kit is included in the cocktailware must have collection

Good Things Magazine

Good Things Magazine

Spice-lover Zoe Perret talks about Sous Chef's dukkah

Good Things Magazine

Good Things Magazine

The Good Things team include Simple Simon pie mould in The Collection - baking list

Good Housekeeping

Good Housekeeping

Good Housekeeping's great gift guide contains Tabasco chocolate tin

The Guardian

The Guardian

The actor/writer Rick Sammader gives a fabulously entertaining review of Sous Chef's smoking gun ! Photographed together with the glass cloches

Red

Red

Red Magazine uses Sous Chef's pul biber in the recipe for roasted cod loin with thyme

Stylist

Stylist

Nopi's head chef Rafael Scully includes Sous Chef Freekeh in the exotic list of ingredients every pantry needs

Jamie Magazine

Jamie Magazine

Jamie's original fun and spicy mallard taco recipe uses Mexican annatto seeds

Jamie Magazine

Jamie Magazine

Jamie Magazine's perfect dosa recipe uses Natco urid dal lentils

The Sunday Telegraph

The Sunday Telegraph

Catalina Stogdon includes the ProQ cold smoke generator and extra fine wood chips in the smoking kit selection

Olive magazine

Olive magazine

The Chinese black vinegar give the Xu xiang qie si Szechuan Aubergines recipe a final boost of flavour

Homemaker magazine

Homemaker magazine

At the 'Bakers Boutique' they use Sous Chef freeze-dried strawberries  and popping candy in the Meringue Girls spectacular chocolate truffles recipe

FHM

FHM

For the end of BBQ season Ben Scott includes our Liquid Smoke and Injector Kit in his amazing tips on how to make a delicious barbie

Cosmopolitan

Joanne Gould includes Tahini , Apple cider vinegar and Ghee as part of this healthy organic diet

The Daily Telegraph

The Daily Telegraph

Diana Henry recommends Sous Chef for more obscure chillies in her big chilli sauce guide

Grazia

Grazia

For this quick and easy Caprese Pasta Salad recipe Grazia recommends Martelli Pasta

Shortlist magazine

Shortlist magazine

Bobby Hameli chooses Italian 00 Flour to get that perfect pizza crust

The Lady

The Lady

 Edible gold leaf flakes are in what 'The lady loves' list

Good Things Magazine

Good Things Magazine

For the hottest barbecue, hot smoking wood chip selection and Coucke french tea towels are part of the collection this month

Shortlist magazine

Shortlist magazine

Akira Shimizu dresses his salad with Tenzo Citrus Ponzu Dressing for an umami kick!

Jamie Magazine

Jamie Magazine

 Funkin peach purée was suggested to make your own refreshing white peach & elderflower collins

Men's Health

Men's Health

Phil Wilson helps folk in a rush to drop some pounds - recommending Grains of Paradise (melegueta pepper) to help reduce adipose fat

Metro

Metro

Sous Chef's set of 5 turquoise dipping bowls are selected in the Metro's top pottery picks

House & Garden

House & Garden

Sybil Kapoor uses Sous Chef's dried flowers for her beautiful summer flower recipes

Delicious Magazine

Delicious Magazine

James Ramsden and Rebecca Smith give their recipe for unctuous kimchi cheese on toast

BBC Good Food

BBC Good Food

Judy Joo's interview highlights Sous Chef's korean ingredients: sweet potato noodles and kimchi ; and chipotle sauce is chosen as a father's day treat

The Lady

The Lady

Hugh St Claire recommends our professional baking spray to help keep an omelette pan non-stick

BBC Good Food Online

BBC Good Food Online

This ultra crispy Korean fried chicken recipes uses gochujang to bring a unique Korean umami-rich spice to the dish

Good Things Magazine

Good Things Magazine

Our Authentic Indian Cooking set is recommended in this month's special India issue

Good Things Magazine

Good Things Magazine

Sous Chef is a recommended Mexican supplier, and our Mexican Fiesta hamper is chosen for Cinco de Mayo Celebrations

Reader's Digest

Reader's Digest

Sous Chef's citric acid is a key ingredient in cordial recipes

The Independent

The Independent

Observer Food Monthly

Observer Food Monthly

The OFM's pasta feature uses Sous Chef's Imperia Pasta Maker

Guardian Cook

Guardian Cook

Jennifer Joyce uses Korean gochujang chilli pasta as the secret ingredient in her Korean-Style Lamb Chops recipe

Metro

Metro

Shing Tat Chun from Bao London recommends our 15cm bamboo steamer as he believes condensation in metal steamers marks the buns

Daily Mail

Daily Mail

 Amanda Cable tries 6 different honeys including two from Sous Chef.  Alemany Rosemary Honey which is her daughter's favourite, and loves Alemany Chestnut Honey for its savoury notes and chestnut aroma

Shortlist

Shortlist

In Shortlist's Chosen Few, Lebinh Ngo picks our Korean Yuzu Citron Tea to help beat the spring blues, soothing throats and curing hangovers

Men's Health

Men's Health

Jack Sargeson's "10 Gourmet Fat Burners" includes  Goji Berries from Sous Chef

Men's Health

Men's Health

Andy McFadden from L'Autre Pied suggests Champagne vinegar for pickling bottled fruits and beetroot. And apple cider vinegar for its array of health-boosting enzymes.

Jamie Magazine

Jamie Magazine

Our ingredients feature in the Italian special: Giusti balsamic viengar (£7.95), gold leaf , and the  Imperia Pasta Maker 'durable and long-lasting'.

BBC Good Food

BBC Good Food

Food editor Cassie sprinkles shelled, unsalted, slivered pistachios on her breakfast cereal, and uses in the recipe for Middle Eastern eggs with merguez & pistachios.

BBC Good Food

BBC Good Food

Delighted that BBC Good Food included us in their favourite online shops for bakers, particularly wowed by our spray on edible velvet to cover cakes

Delicious Magazine

Delicious Magazine

A recipe for grape & verjus sorbet with almond tuiles, using  Verjus (verjuice) from Sous Chef.

Food & Travel

Food & Travel

Food & Travel summer cooking pick is French chef Christine Le Tennier's sweet and savoury Flavour Pearls with their 'caviar-like bursts of flavour'.

Men's Health

Men's Health

In the April guide to pasta, Sous Chef's ravioli stamp is recommended as a guide to perfect portioning.

Olive Magazine

Olive Magazine

For Judy Joo's Korean fried chicken recipe, use gochujan from Sous Chef.

Womens' Health Mag

Womens' Health Mag

A new study from the University of Sussex is referenced to suggest umami can help reduce your appetite. Try Truffle & Mushroom Salsa

BBC Good Food

BBC Good Food

Asian cookery expert Jennifer Joyce recommends you shop at Sous Chef - using our chopped pickled turnips for the perfect pad Thai, and the Kikyo flower ramen bowl to serve.

The Telegraph

The Telegraph

 Gourmet mini smoker featured in The Telegraph's Round Up of Christmas gifts 2014 - delicious treats for foodie friends and family.

Vogue

Vogue

Felix Neill, art director of Vogue in Vogue online 'Exotic ingredients and kitchenalia beautifully boxed — like a pair of cashmere Christmas socks, but much better.'

BBC Good Food

BBC Good Food

Lovely mention of Sous Chef's world salt selection and tagliatelle rolling pin in the Good Food Christmas gift guide!

The Guardian

The Guardian

 Make mazesushi with dashi stock , sake  and rice vinegar , deconstructed sushi

Delicious Magazine

Delicious Magazine

Sous Chef's world pepper selection is in the Christmas gift guide! And a recommended online shop - 'great for hard-to-find ingredients, plus kitchenware.'

Jamie Magazine

Jamie Magazine

Intriguing recipe for roasted turkey with butternut squash and mostarda from Sophie Michell Head Chef at Pont St restaurant.

Olive Magazine

Olive Magazine

Chosen as one of Olive's fave retailers - 'What would we do without them?'

BBC Good Food

BBC Good Food

Celebrating 25 years with 25 best gadgets, Good Food recommend Sous Chef's thermapen thermometer and curved dough scraper.

Radio Times

Radio Times

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 Independent

The Independent

Sous Chef's t agliatelle rolling pin is amongst Indy Best's pick of the best rolling pins out there.

The Guardian

The Guardian

Cashflow 2014 Case Study: 'In a food business managing stock, and therefore shelf life, is critical to cash management.'  Read full article

Radio Times

Radio Times

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 Magazine

Speciality Food Magazine

 Shochikubai Mio sparkling sake makes the cut, chosen as a great refreshment

Men's Health

Men's Health

 Thomasina Myers recommends chipotle chillies , for their amino acids with help neutralise the risk of cataracts

Women's Health

Women's Health

 XO Sauce With Scallops is included in 50 things to eat before you die. The sauce is an umami-rich blend of scallops, ham and prawns.

Food & Travel Magazine

Food & Travel Magazine

 Fennel pollen in Food & Travel's Food News. In Italy it the 'spice of angels', but Food & Travel recommend sprinkling over chicken before roasting or baking in biscuits.

Grazia

Grazia

The top selection of kitchen kit to pefect a risotto features Sous Chef's risotto paddle.

The Guardian

The Guardian

Judy Joo's recipe for Korean ssam jang sauce uses Sous Chef's doenjang soy bean paste and gochujang red pepper paste - for authentic Korean ssam wraps.

Shortlist Magazine

Shortlist Magazine

Will Yates of Billy Franks recommends Sous Chef ingredients for making your own jerky: Excalibur dehydrator , Chinkiang black vinegar and habanero chilli powder.

Jamie Magazine

Jamie Magazine

This issue's Bengali Aamer Dal recipe uses panch phoran as well as asafoetida and amchoor powder.

Delicious Magazine

Delicious Magazine

Selects Way-On Chilli Chutney, recently awarded a gold star at the Great Taste Awards 2014

Health & Fitness

Health & Fitness

Health and Fitness magazine recommends  kimchi for its probiotics and other health-giving properties

House & Garden

House & Garden

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

Olive Magazine

Lulu Grimes recommends a pair of lobster crackers - 'I decided it was time to invest in some proper seafood gadgets.'

Daily Mail

Daily Mail

Rachel Khoo likens Sous Chef to Paris's specialist patisserie shops 'offering [...] everything a burgeoning patissier might need.'

Shortlist Magazine

Shortlist Magazine

Shortlist's Chosen Few on molecular ingredients for El Bulli style cuisine: sodium alginateagar agar powder with high accuracy scales and yellow pectin.

Shortlist Magazine

Shortlist Magazine

Shortlist's Chosen Few on sushi skill sets: coloured soy wrappers ,  hangiri sushi rice barrel  , sushi mat & rice paddle.

Daily Mail

Daily Mail

Rachel Khoo chooses silicone pastry mat over baking parchment 'The Sous Chef silicone mat sits securely and is totally non-stick.'

Spec 63

Spec 63

The ultimate #GBBO essentials from Nicola Lando of Sous Chef - raspberry powder , pistachio paste , coated popping candy , acetate roll.

Style Etc.

Style Etc.

Genesis Crafty and Coralie Grassin's GBBO style pancake tower and sconewich use Sous Chef edible petals

Metro

Metro

Metro's food editor, Chloe Scott, cooks the ultimate freekeh dish, using the Middle Eastern green wheat.

Shortlist

Shortlist

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

Delicious Magazine

Judy's Korean style barbecue chicken uses doenjang and gochujang, warning that the umami-rich condiments may be addictive! 

Observer Food Monthly

Observer Food Monthly

 Stevie Parle's tomato salad with flowers, za'atar and freekeh , a recent favourite of his.

Olive Magazine

Olive Magazine

Olive Cheat Sheet - Billy Wong, head chef at Royal China Club on Baker Street, on Sichuan chillies.

Woman & Home

Woman & Home

Food editor Jane Curran reveals the latest buys to give yourself a summer treat. She includes these turquoise bowls for their wow-factor.

Crumbs Magazine

Crumbs Magazine

Is going smoking-mad with Wood chips to flavour almost any dish. Just sprinkle over hot BBQ coals!

Domestic Sluttery

Domestic Sluttery

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

Observer Food Monthly

Rachel Cooke makes Persian ice cream (bastani) and vermicelli (faloodeh) with Sous Chef's gum mastic

Shortlist

Shortlist

Michel Roux Jr and Tom Kerridge recommend Sous Chef's  selection of wood chips to help you become a BBQ pro

The Sunday Times Magazine

The Sunday Times Magazine

Gizzi Erksine recommends Sous Chef's  dolsot stone bowls for making the perfect authentic Korean bibimbap

Delicious Magazine

Delicious Magazine

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.

BBC Good Food

BBC Good Food

Holly Brooke-Smith chooses Father's day gifts, and includes our Japanese ramen bowl set

House & Garden

House & Garden

Sybil Kapoor suggests portable dishes to create a picnic with a difference - including this floral bento box and colourful bento bands.

Jamie Magazine

Jamie Magazine

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

Olive Magazine

Features Cubeb pepper which is key in ras el hanout spice mix, for use in tagines and salads. Also featured: shirataki noodles  and carbon steel wok.

The Mirror

The Mirror

Father's Day Gift Idea - The Mirror selects Sous Chef's Round the World Chilli Tour

Stylist

Stylist

Stylist's guide to Italian pasta recommends gadgets for making your own, including Sous Chef's pappardelle rolling pin.

Shortlist

Shortlist

Scott Munro of Red's True Barbecue picks: ProQ Cold Eco Chamber and Smoke Generator., perfect for cold smoking

The Independent

The Independent

 Sudi Pigott interviews Nicola Lando of Sous Chef about trends in Southeast Asian food and recommends you try sambals , tamarind paste , glutinous rice flour and tapioca pearls.

Delicious Magazine

Delicious Magazine

Delighted to be mentioned in the Team's Top Tips: see their recipe for passion fruit cream tarts and decorate with freeze-dried raspberries and edible dried flowers.

The Sunday Telegraph

The Sunday Telegraph

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

Olive Magazine

Olive Magazine

 A long rolling pin is selected, commenting that it is harder to find and more useful than you'd expect!

The Daily Telegraph

The Daily Telegraph

Uyen Luu shows how to use Vietnamese Fish Sauce in her Telegraph recipes

Shortlist

Shortlist

Thomasina Miers on making Mexican magic. Ancho chillies - 'to add a sweet, rich depth to salsas.'

The Sunday Telegraph

The Sunday Telegraph

Miso is 'the new guy' in Diana Henry's life. Try her recipe for tuna sashimi with red miso dressing.

Shortlist Magazine

Shortlist Magazine

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

Men's Health

Men's Health

'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

Food and Travel Magazine

A gorgeous recipe for raspberry and mango swirl meringues and passion fruit and raspberry millefeuille, using  freeze-dried passion fruit powder.

Jamie Magazine

Jamie Magazine

Ed Loftus, Jamie's expert pastry chef, gives a handy masterclass on chocolate making. For sourcing specialised items, from mould to  lustre dusts , he points to Sous Chef.

The Sunday Telegraph

The Sunday Telegraph

Kimberly Lin-McCartney recommends edible shimmer dust - 'The eggs take on a professional and sparkly sheen, worthy of any Easter window display.'

Shortlist

Shortlist

The Chosen Few - Artisanal Salt: Michael Lecouteur, executive chef (mewsofmayfair.com) picks condiments - Himalayan Salt Plate ,  Fleur De Sel De Guérande.

The Independent

The Independent

'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.''

Shortlist

Shortlist

'Nicola Lando, Sous Chef Founder recommends "Exotic Post-Pub Snacks", including  Shredded Jellyfish , Edible grasshoppers and Cuitlacoche.'

The Evening Standard

The Evening Standard

Nicola, Sous Chef Founder, talks about salt plates in the Evening Standard "we’re selling hundreds each month [...] across Europe. They are extremely popular at dinner parties" Read full article

Olive Magazine

Olive Magazine

Men's Health

Men's Health

Men's Health picks farro over quinoa. Recommending it for staving off hunger throughout the day.

Speciality Food

Speciality Food

 Grains of paradise are selected for their 'intense coconut flavours, and for use in rubs, stews, tagines, and for flavouring homemade gins.'

The Independent

The Independent

Sous Chef's unique recipe kits are selected in a recipe kit round up, including our sushi-makingi and mochi-making kitsRead full article

Shortlist

Shortlist

Chinese New Year Staples include Authentic Chinese Cooking Set , and a Sichuan Store-Cupboard

Crumbs Magazine

Crumbs Magazine

Some bakers favourites are  tulip baking cases for muffins,  disposable piping bags and our Superfast Thermapen thermometer

Good Food Magazine

Good Food Magazine

Violet creams recipe uses  crystallised rose petals and  violets.

Red Magazine

Red Magazine

Red recommends freeze-dried fruit powders for their antioxidants Freeze-dried cranberry Powder , freeze-dried raspberry powder.

  • 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.