To learn more about Sous Vide, we are now offering two distinct courses for professional chefs. Our first course covers an introduction to Sous Vide covering all aspects, including; equipment & consumables, basic Sous Vide principles including cooking for service, cook & chill and slow cooking, fish, meat & poultry cuts and times, fruit & vegetables and Health and Safety aspects. The second course is an advanced course on how to use Sous Vide in the development of seasonal menus with Sean Hope of the One Michelin star Olive Branch in Clipsham. All our guests leave having enjoyed a great learning experience.
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