Aiden Byrne Case Study | The Tool Shed

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Aiden Byrne Case Study | The Tool Shed

Aiden Byrne Case Study

“…like the Polyscience Immersion Circulator, which enables us to cook with accuracy and precision never seen before”

More words from Aiden…

There are no new fish coming out of the ocean and all the food groups remain the same. So to provide innovative tastes and culinary experiences, chefs search for new techniques and technologies, which is why I work with SousVideTools.com, like the Polyscience Immersion Circulator, which enables us to cook with accuracy and precision never seen before.

Aiden Byrne – Head Chef/Owner – The Church Green
Chef Patron – the newly-opening Manchester House

About Aiden Byrne

Rising star Aiden Byrne was head chef at The Grill at The London Dorchester from late 2006. He was previously Tom Aiken’s head chef at his Chelsea restaurant and has worked with several other high-profile chefs such as Paul Rankin and David Adlard. Aiden has made numerous TV appearances, including Masterchef. In addition to Tom Aiken’s eponymous restaurant, Aiden has worked at Pied à Terre in London, Adlard’s in Norwich, Peacock Alley and the Commons in Dublin, and Danesfield House in Buckinghamshire. At the age of 22, Aiden Byrne became the youngest chef ever to win a Michelin Star Aiden’s main priority is keep The Church Green food standards the highest level possible. The food is British, but “simpler” than the Dorchester fare. He intends to keep running the restaurants and aims to keep the focus on quality locally-sourced, seasonal produce.

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