Chef Olly Rouse – one of the leading experts in sous vide cooking – has launched a website solely devoted to the sous vide method, www.sousvidesolutions.co.uk
The website is a comprehensive guide to everything professional kitchens need to be know about introducing and maximising the benefits of the sous vide method including Business Planning, Menu Development, Staff Training and recommended equipment.
Olly’s career has included working in Michelin starred restaurants Petrus and the Vineyard at Stockcross, and it was at the Vineyard he developed his passion for sous vide cooking and pioneered its use.
This passion and expertise has led to Olly working closely with Nickel–Electro, the UK–based manufacturers of the Clifton Food Range®. Clifton water baths are designed specifically for use by chefs as their unparalleled specific temperature control makes the water baths perfect for sous vide and low temperature cooking.
Olly regularly uses Clifton Food Range® water baths at shows and exhibitions to demonstrate the advantages and benefits of sous vide cooking and to show chefs how to cook a wide range of recipes.
Melvin Dickson, Managing Director of Nickel–Electro says: “We know from working with Olly that he really understands sous vide cooking and how to use our water baths. We welcome the launch of his website and are pleased that it tells professional chefs who are interested in the sous vide method everything they need to know about how to introduce it and enjoy all the benefits.”