The phenomenon called Sous Vide is very definitely the most innovative cooking process that I have come across in 32 years as a professional chef. Without a shadow of a doubt Sous Vide gives the chef a better chance of getting it right, succulent chicken in a sandwich, perfectly cooked pink lamb, amazing halibut and sublime cooked shin of beef. One of the most satisfying moments is seeing someone’s eyes light up when they see the results, then the joy once they have tasted the product, Awesome!”

Colin Bussey Chef and Managing Director, Food & Beverage Solutions Limited, Ayrshire, Scotland