Immerse yourself in the world of sous vide as you join us for a full day of training at our state of the art training facility in Lancaster.
You will start with the origin and evolution of sous-vide; the why-and-how it made its way into the kitchens of the world's top Chefs. Based on science our development chef Bruno Birkbeck will teach you the reason why there is a right temperature to cook each different product and how to confidently put it into practice with your own recipes.
For us tasting is believing with sous vide so as we move on from the theory, you will watch, learn and taste. Chris will show you how the sous vide technique can be applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs and aromatics. See and taste first-hand the benefits sous vide will have on the consistency of your dishes, how it can retain nutrients, increase yield and reduce waste. Take full advantage of Bruno’s extensive hands on experience and gain invaluable hints and tips on how to get the best from cooking sous vide.
After a sous vide lunch the final element of the course focuses on microbiology, bacteria, good food safety and shelf-life in order to achieve the best quality and the safest products. Essential for professional chefs but always something our home chefs find of benefit.
Class sizes are kept small so you will have a front row seat around our specially designed island, as Chris gets hands on with cooking and presenting the course. We find the most fulfilling classes are those where everyone comes open and willing to share their own experiences and to learn from one another.
The course is perfect for home and professional chefs, we have found that whether you are a complete beginner or a regular user of sous vide the course will offer something you can take away to your own kitchen.
We are extremely proud that our courses are validated by Campden BRI, this means any materials presented and supplied during the course have gone through a rigorous approval process to ensure that they follow best practice set out by the Food Standards Agency (FSA).
As well as being the UK’s leading provider of practical scientific, technical and advisory services, Campden BRI is the Food Standards Agency’s (FSA) Master Vendor for the provision of specialist training courses and has done all the FSA’s research around sous vide guidance, so they were a perfect match for us to work with to create a sous vide course.
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