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IRISH EYES ARE ON THE PRIZE THANKS TO SOUS VIDE | The Tool Shed

IRISH EYES ARE ON THE PRIZE THANKS TO SOUS VIDE

Serving up a menu of new style cuisine combined with traditional Irish favourites is the order of the day at the Chesterfield Restaurant inside Dublin’s award-winning four-star Ashling Hotel, and sous vide cooking has a starring role.

When head chef Gary Costello was looking for something that would deliver consistent results time after time he turned to the experts at Sous Vide Tools and now around 60 per cent of the À La Carte menu in the 180-seater Chesterfield Restaurant is prepared sous vide. What’s more, all of the roasting joints on the popular carvery lunch menu are cooked in the same way, and even a selection of dishes from the pastry section.

“The great benefit of sous vide is that it enables us to deliver a consistent product even if I am not actually in the kitchen, and that is on top of the cost benefits too,” explains Costello. “When I first met Sous Vide Tools my knowledge of this method of cooking was limited, but our catering team travelled over to London and Lancaster to research the concept with the company, taking part in practical demos, and we were soon sold on the idea. The Sous Vide Tools team then came over to Dublin to train my chefs on site. It took a little while to grasp the idea, but that was mainly due to the HACCP legislation. Now we are reaping the benefits in terms of consistency and taste.”

Costello’s favourite sous vide dishes on the menu include the Asian infused Killybegs monk fillet served with spiced butternut squash, chargrilled pak choi with sesame seed and soy dressing, and the Silverhill duck dish of confit wing, shredded duck croquette and seared breast, served alongside celeriac puree and seasonal berries.

The last word on the menu transformation goes to Costello: “Don’t be afraid to try sous vide cooking,” he adds, “you will be amazed at what you can achieve, both with cheaper and premium cuts. Sous vide is now a key part of our operation and will be staying on the menu at the Chesterfield for the foreseeable future.”

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