As our Chef Director, Chris Holland is unable to invite you into the training kitchen, we have decided to offer some culinary innovation for you to enjoy in the comfort of your own home. Our premium sous vide dine at home boxes will deliver a truly memorable dining experience. Our luxurious boxes for 2 or 4 people will contain a restaurant quality 7 course Tapas meal, all prepped and ready for you to re-heat and create your own plates of delicious food by following our clear instructions. We have done all the hard work with the dishes and only a oven and hob are required for the reheating, you DO NOT need a sous vide device to create the dishes. (We did that bit for you already) The dishes will all have a key aspect of them cooked sous vide to reflect our business and seasonal ingredients from Udale Speciality Foods and Wellocks.
We have provided the inspiration (and the majority of the cooking), so sit back, relax and enjoy with the minimum of effort and maximum pleasure. Each week we will create a unique menu for the weekend.
The menu has been developed by our culinary team so expect restaurant quality, perfectly cooked food. The low-and-slow cooking process locks in the natural flavour and nutritional value of everything you will eat.
This Weeks Menu
Sourdough Flat Bread, Compressed Tomato Relish, Black Garlic Mayo & Pesto
This sourdough flat bread delivers on every level and is packed with Umami flavours. The use of vacuum compression in this recipe helps enhance the beautiful tomatoes. The dehydrator was also used making the black garlic.
Croquette of Cumbrian Ham with a Liquid Manchego Cheese Filling and Puffed Crackling Smoked Lentil Puree
Cooking the ham sous vide allows greater yield and bigger flavours at the finish.
Roasted Baby Potatoes Cooked in Seaweed & Finished with Paprika, Soured Cream & Cheese Crumb
The sous vide cooked potatoes in this dish are enhanced with the flavours of the sea.
Charred Spiced Cauliflower, BBQ Aubergine & Preserved Lemon Hummus
Sous vide cooked cauliflower traps in all the natural flavours and delivers on texture and taste.
Slow Cooked Rib Cap of Beef on a Beef Fat Chip with Smoked Sea Salt & Pickled Onion
Cooking for a 24 hour period helps break down the collagen in this underused cut of meat creating wonderful textures and flavours.
48 Hour Cooked Lake District Lamb Meatballs with Rich Tomato & Chipotle Sauce & Toasted Sunflower Seeds
These melt in the mouth delicious lamb meatballs have been cooked sous vide for 48 hours at 60ºC.
Valencia Orange & Saffron Cake, Confit Orange & Whipped Yoghurt
The use of sous-vide in this dish comes in the form of confit orange , this preparation infuses the oranges with gin and saffron. An added bonus is the remaining liquid in the orange pouch makes a delicious champagne cocktail!