FREE Sous Vide Training


FREE Sous Vide Training

Welcome to our iVide Sous Vide Training Classes. At this class our Chefs will teach you have to get the maximum from you iVide Cooking Devices. Over the course you will see these techniques as they are applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs aromatics & drinks.

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Excl. VAT: £100.00 Incl. VAT: £120.00

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Excl. VAT: £100.00 Incl. VAT: £120.00
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During the 4 hour course, our team will teach you the origin and evolution of sous-vide; the why-and-how it made its way into the kitchens of the world's top Chefs. You will learn the reason for which there is a right temperature to cook each different product and how to put it into practice using your own recipes. You will learn to master the times and temperatures to control the colour, tenderness and flavour of your product.

Part of the training is devoted to learning about the right equipment: How to select, utilise and maintain it. There is no single way to cook sous-vide and because scientists love experimenting as much as Chefs, most of the time is dedicated to hands-on training.

On the Free training course, you can experiment and taste to discover the many possibilities sous-vide has to offer. Over the course you will see these techniques as they are applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs and aromatics. Lastly, the focuses will be on microbiology, bacteria, good food safety and shelf-life in order to achieve the best quality and the safest products. The class is mix of lecture and hands on activities which leads to a very informative and fulfilling experience.

We do require a refundable deposit of £30. This will be refunded on the day of the class or archived towards a voucher for future purchases, on the basis that you do attend. Failure to turn up with result in the refund not being issued. It takes our Chefs 2 days to prepare for these classes and costs us a lot in ingredients, so we are sure you will understand why we insist upon this.

Areas Covered

  • Relationship between cooking pressure and precise temperature

  • Origin and background of sous-vide

  • Controlling the colour, tenderness and flavour of your food

  • Hands-on sous-vide training and experimentation

  • Sous-vide techniques for meat, poultry, fish, seafood, vegetables, fruit, sauces, herbs and aromatics

  • Microbiology, bacteria, food safety and shelf life for safe and high-quality products


  • A sous vide tasting experience

  • A questions and answers session

  • Sous Vide Recipe collection


Product Details

Product Specification

Promotional Product N/A
Seasonal Promotion N/A
Delivery Spaces Available


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