Catering for the Prime Minister and his guests is all in a day’s work for staff at the Chequers Estate in Buckinghamshire, but the work is made all the more efficient with the help of Sous Vide Tools.
Chequers’ Head Chef Graham Howarth first introduced sous vide cooking to the Prime Minister’s country residence around four years ago, primarily to tackle the delays at service time during banqueting. He was initially attracted by the professionalism of the Sous Vide Tools website, and by the promise of quick delivery, and has not been disappointed.
“I think that, as chefs, we had sold ourselves on the idea of using sous vide after several delays in meal service,” Howarth explains. “I purchased our first few pieces of equipment and, after a few weeks of trial and error – mainly error – we booked onto a Sous Vide Tools training day.
“Today we use sous vide for everything, meats, fish, vegetables and fruits. I love the benefits of many sous vide items, but pork ribs are great. The biggest benefit though, has to be the fact that we can hold expensive cuts of meats through long delays without fear of spoilage.”
Employing sous vide has given Howarth and his team the flexibility that was previously lacking, a must in such a busy environment. He adds: “I would recommend that anyone thinking about sous vide should contact Sous Vide Tools. The concept is clearly a winner and the after sales care has been fabulous. Don’t be afraid to have a go and experiment. After all, what’s the worst that could happen?”