The Great British Menu is once again back on our screens.
As a chosen equipment supplier to @gbmoffical we are already so thrilled to see so much of our equipment in use in the iconic GBM kitchen and the resulting dishes have not failed to wow the judges with high scores.
Focusing on Children’s literature this year’s brief, has attracted over 17 Michelin starred chefs, from across the UK to participate with a high percentage choosing Sous Vide and accompanying Modernist Cooking Techniques to cook their banquet worthy dishes.
From Kerth Gumbs (Winner of London region) cooking his Pig Cheeks SousVide to Sam Buckley (Central) dehydrating his Mermaids Hair / Seaweed and Ivan Tisdall-Downes smoking his Beef Tartare its been great to watch.
“It was fantastic to see Steve Groves, winner of National Chef of the Year and a good friend of ours using the SousVideTools Dehydrator for his main course of Chicken Breast coated in dehydrated mushrooms.” commented Antony Ward, Brand Manager of SousVideTools “It’s just a shame it didn’t quite get the overall score needed but knowing Steve I am sure he will have loved the experience of cooking in front of the GBM judges.”
With a few weeks still to go until the final banquet we are extremely excited to see how ToolshedW2 Takeover Ruth Hansom who hosted an amazing evening at our London development kitchen gets on against her North East counterparts.