Sous Vide Training in Association with Campden BRI
Sous Vide Training in Association with Campden BRI

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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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Our Sous Vide Training courses are run by our Chef Director and Great British Menu 2013 contestant Chris Holland at our state of the art training facility here in Lancaster.

The use of sous vide or water bath cooking is rapidly growing amongst Michelin star chefs, but there is a scarce supply of information available on this technique for aspiring chefs or foodies; let alone training. This course run by former 3AA Rosette Head Chef Chris Holland of the Alderley Edge Hotel will enable allow you to come and learn and understand more about this important cooking technique over a full day. This course prides itself on making the grey areas about sous vide a little more transparent.

Please note course dates are subject to availability (Maximum of 10 people per day). Book early to avoid disappointment.

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During the training Chris 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. Under the direction of our development chef and 2013 Great British menu contestant Chris Holland, you can experiment and taste to discover the many possibilities sous-vide has to offer. Over the full day 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. This course is ideal for foodies and chefs with either some prior sous-vide training or not training at all. Here is a list of some of the equipment that is used over the duration of the course: Vacuum sealers and Chamber vacuum packing machines, Food-grade sous-vide bags, Temperature probes, Thermometer(s), Rubber foams, Water Baths and Thermal Circulators. We ask you to arrive at 10am for a 10:30am start with breakfast. The day then concludes around 4:30pm

Meet the Chefs

Chris Holland
Chef Director

Chris has over 27 years of working with professional kitchens. He appeared on BBC’s Great British Menu in 2013. He takes a practical and analytical approach to cooking. His dishes are artistic, elegant, and extremely detailed—a reflection of his creative and passionate spirit

Josh Adams
Development Chef

Josh started out from school as a comedian. He tried open-mic stand-up comedy once. It didn’t go so well, so he trained as a chef. Josh is now one of our development chefs training customers in the world of sous vide cooking.


Areas Covered

  • Relationship between cooking pressure and precise temperature
  • Origin and background of sous-vide
  • Controlling the colour, tenderness and flavour of your food
  • How to choose, calibrate and maintain the right equipment for your kitchen
  • Hands-on sous-vide training and experimentation
  • Creating your own sous-vide recipes
  • 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
  • Discussion of the E.H.O. regulations on sous vide cookery/vacuum sealing


  • A sous vide cooked lunch
  • A questions and answers session
  • A sous vide handbook including a number of recipes for use after the day

Please Note: All of our training days take place at our state of the art training facility in Lancaster (, Central Barn, Hornby Road, Lancaster, LA2 9JX).

As spaces are limited on our training days and much of the preparation is done in advance please note our below policy on amendments and cancellations.

  • 30 Days or More Prior To The Training Day
    We would be happy to offer a full refund or the opportunity to change to an alternative date. Changes to the course date can only be done once.
  • 10-30 Days Prior To The Training Day
    Opportunity To Change to an alternative training date. Changes to the course date can only be done once.
  • Less than 10 days To The Training Day
    Unfortunately the course would not be refundable or changeable.
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