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Aubrey Allen Hosts Sous Vide Inspiration Day

Michael Perkins and Dave SiddallA Sous Vide Inspiration Day was on the menu at Stratford-upon-Avon College on Monday 30 January, when over 80 top chefs from around the UK learnt about this re-discovered style of cooking.

We teamed up with Dick van Leeuwen, the master butcher from EBLEX to showcase a new range of cuts which were best suited to sous vide method of cooking.

Sous vide is a long established and increasingly popular cooking process, in which the meat product is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. The method also enables chefs to prepare food portions in advance, thereby reducing food waste.

Fourteen cuts were selected for the two demonstration sessions and included lamb osso bucco, belly of lamb and blade of beef.  All cuts were individually vacuum packed and cooked in a water bath.

Managing Director Russell Allen said:  “Over the last few years sous vide has become increasingly popular in professional kitchens, as the technique helps to cook meat evenly, producing really tender and succulent results.   It is particularly effective with the more economical cuts, and has the ability to consistently deliver on quality and taste.

The purpose of the day was to encourage chefs to consider a different and more inspirational way of cooking cost effective cuts for their Spring menus, which deliver increased margins, as well as customer value in terms of both taste and their pocket”.

Pictured left to right: Michael Perkins, Development Butcher, Aubrey Allen and Dave Siddall, Head Chef, Aubrey Allen Events.