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
Wild Mushroom “Brioche” with Warm Parmesan Cream
A beautiful way to start the meal. A rich leavened brioche stuffed with this seasons wild mushrooms and served with an umami rich Parmesan cream.
Tandoori Butternut Squash with Lime Pickle Purée & Crispy Shallots
This dish is completely vegetarian and packs a real punch. Cooking the squash sous vide helps to lock in the flavours of the squash before charring on the BBQ.
Aged Beef Brisket “Pie” with Creamed Kale & Thyme
This stunning Cumbrian aged brisket is cooked low and slow for 48 hours. It is then pressed and turned into a mouth watering “dinky pie“.
Roasted Smoked Haddock “Sausage” with Fennel Jam & Dill
This handmade smoked haddock sausage is cooked sous vide to allow the flavours to marry together. The fennel jam has been compressed under vacuum and is the perfect accompaniment to this dish.
Classic Chicken “Coq Au Vin” with Charcoal Roasted Potato & Chive Cream Cheese
Sous vide is the perfect foil for this French Classic dish. It's packed with deep red wine flavours and served with a stunning bonfire potato seared in the coals after being cooked with seaweed butter.
Tamarind Roasted Plums with Whipped Mascarpone & a Toasted Oat Crumble Biscuit
These delicious autumn plums have been grilled after being compressed overnight with soured tamarind which brings a sweet and sour flavour to this dish. It is then simply served with mascarpone and an oat biscuit.
Classic Treacle Tart with Toasted Popcorn Iced Parfait
The use of sous vide in this dish comes in the form of an infusion which enhances the flavour of popcorn into a frozen parfait base.
Please note, due to limitations with the nature of this product and the requirement for it to be delivered to its final destination within a certain time scale, we are unable to offer this product for delivery to the Highlands, Non UK mainland address’s and anywhere classed as remote. This is due to elongated delivery lead times to these areas.