Ben Spalding Case Study | The Tool Shed

Ben Spalding Case Study

“…I have used the water bath for periods of up to 72 hours of continuous cooking and the results are always perfectly the same…”

More words from Ben…

I have been using the Vac Star Mini Vac Vacuum Packing Machine and Vac-Star 9 litre water bath from SousVideTools.com for a good period of time now. The Vacuum Packer is a very manageable size, and it seals extremely fast as well as withstanding extreme water heat. The water bath is very straight forward to use, again being of a manageable size, but most importantly consistent in its cooking temperature. I have used the water bath for periods of up to 72 hours of continuous cooking and the results are always perfectly the same.

I am using both pieces of equipment in my home kitchen, whilst preparing for private dinner parties and events. As the equipment is very manageable in size I am able to easily transport them to me events. I will be working closely with SousVideTools.com going forward and I plan to use their equipment in the London restaurant that I am planning to open next year.

Ben Spalding — Head Chef

About Ben Spalding

Ben’s training started at the 1* 28+ Restaurant in Gothenburg, Sweden then followed with time spent at 3 Michelin starred restaurants Per Se in New York and Royal Hospital Road (London). This lead onto holding senior positions at Gary Rhodes W1 @ Cumberland Hotel (London) and L’autre pied (London)and being an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de monde in Melbourne, (Australia).

This followed with Ben opening up Roganic restaurant in Marylebone, (London) last year to widespread critical acclaim winning several awards in the first 6 months. Ben is currently working on many small projects, fun events and residencies while planning with investors to open a cutting edge dining concept in London.

Ben has also undertaken long stages throughout time off periods at the 3* The Fat Duck, 2* Le Manoir, 2* Capital hotel, London, 2* Bagatelle in Oslo, Norway & 1* L’enclume in the lake district.

Back
X

Looks like you’re in the U.S?

Visit your localized US site and shop in USD!

GO TO US SITE

Continue to sousvidetools.com

Please wait...

✔ Product added to your basket

What would you like to do now?

WAIT!

BEFORE YOU GO, WE’D LOVE TO GIVE YOU A FREE COPY OF OUR LATEST E-BOOK.

Hopefully you’ve learned something new whilst visiting The Tool Shed today. As a thank you, we’ve love to give you exclusive access to download our latest e-book for FREE which contains our latest recipes and some great hints and tips to try out in the kitchen.



Hello!

Please enter your details below to receive your FREE copy of our eBook which contains our latest recipes and some great hints and tips to try out in the kitchen.