Offers for you through your local wholesaler
We do our level best to use locally farmed British meat and poultry. That way we know it has been reared to the best animal welfare standards.
Centre of Plate Dishes - Sous Vide
Sous vide literally means ‘under vacuum’; and, it was originally utilised in the '70s to minimise product loss when cooking foie gras. Since then the popularity of this technique has grown rapidly; and, is now being embraced by chefs worldwide for the preparation of an increasingly wide array of dishes.
The dish is vacuum sealed in a pouch and then slowly cooked at relatively low temperatures. As a result, foods become tender without losing their original colour, nutrients or texture.
The benefits to you the caterer are very strong.
Specifically...
- Minimal wastage and thereby improved cost control because of exact portion control
- Only modest kitchen skills are required
- Once defrosted a long refrigerated shelf life - so minimal waste and no need for artificial preservatives
- Can be held hot longer with no evaporation or spoiling
...giving you consistent results every time!
Steak & Ale Stew
Lean Shin of British Beef slow cooked
with onions and carrots in Roaring
Meg Ale.
Cooking...
- Simmer in the vac pack
- Micro
- Oven
Chicken Chasseur
Skinless and boneless British Chicken breast
in a tomato, onion and mushroom sauce
with white wine.
Cooking...
- Simmer in the vac pack
- Micro
- Oven
Lambs Liver & Onions
Tender Lambs Liver with sliced
onions in a rich gravy with a
hint of orange.
Cooking...
- Simmer in the vac pack
- Micro
- Oven