SOUS VIDE TOOLS TAKES A STAKE IN SUCCESS | The Tool Shed

SOUS VIDE TOOLS TAKES A STAKE IN SUCCESS

Arlo’s restaurant in Balham prides itself on being ‘serious about steak’. “The goal is to source the very highest quality steak and to serve it quickly and simply,” says Arlo’s owner Tom McNeile. McNeile is also serious about sous vide, so much so that his successful Arlo’s menu centres around the technique.

With the help of Sous Vide Tools, McNeile’s team serves up everything from their signature bavette steak at £12, a cut that is juicy and full of flavour to the marbled, tender picanha steak, on the menu at £14. If you’re lucky (and quick) enough you can try their £16 limited availability dry-aged deckle, taken from the ribeye cap that runs the full length of the prime ribeye roll. Aged for 28 days, the deckle promises a rich, tender and juicy steak.

It was the speed and consistency of the results that sold McNeile on the sous vide method for cooking the steaks, alongside the opportunity to refocus kitchen time on the essential accompaniments to the steaks, time that was won due to the adoption of sous vide..

“My main menu centres around sous vide, and I designed my concept specifically with sous vide in mind as our primary cooking medium,” he explains. “ I was already knowledgeable about the process and science behind sous vide from a home/testing perspective. I was then looking to scale up to restaurant volumes and to finesse the recipes, timings and temperatures so I contacted Sous Vide Tools via the website, met up with the team, liked what I saw and jumped straight into consultancy with the company. It was clear to me that Sous Vide Tools was professional and interested in becoming involved with the development of new projects at a base level.

“I found sous vide cooking easy as a home cook, though I spent a huge amount of time researching the topic. Sous Vide Tools was instrumental in helping me to scale up to restaurant volumes and the team was able to advise on putting control procedures in place.”

Would McNeile recommend sous vide to other catering operations? Without a doubt. “Use it,” he urges. “The main benefits have been the speed, the consistency and quality of the food, and zero wastage. It has opened up whole new revenue streams for us.”

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