Sous Vide Masterclass

Have you ever wondered how top restaurants achieve perfectly tender chicken, brilliantly glazed vegetables, and desserts packed with concentrated flavour? The secret is sous vide cooking.

In this hands-on event right here in Bristol, we will demystify the water bath. You will learn the science behind temperature control, the best techniques for vacuum sealing, and how to achieve the perfect pan-sear finish. Whether you are completely new to sous vide or looking to expand your repertoire beyond basic steaks, this local class will give you the confidence to recreate restaurant-quality meals at home.

On the Menu Today:

Braised Shallots with Raisins: Sweet, tangy, and perfectly glazed.

Moroccan Carrot Salad: Tender baby carrots infused with honey, cumin, and smoked paprika, finished with feta and toasted pine nuts.

The Perfect Sous Vide Chicken & Vegetables: Incredibly juicy chicken served alongside perfectly cooked root vegetables and green beans.

Creamy Dijon & Thyme Sauce: A rich, professional-grade pan sauce made from the concentrated sous vide juices.

Sous Vide Bourbon-Butter Apples: Tender apples bathed in a sticky brown sugar and bourbon caramel, ready to be served over vanilla bean ice cream.