From: £140.00

Class time 10:00am to 4:00pm

Learn the secrets of sous vide cookery with our award winning chefs.  Fish, meat, fruit and vegetables are all given the expert touch in this amazing full day course that will change your perception of traditional cookery techniques forever and open doors to possibilities you never imagined.  Exploring different textures and flavours is the order of the day as we remove the veil of mystery from this cutting edge technique, already well used by professional chefs but growing in popularity in domestic kitchens due to the availability of high quality portable domestic water circulators.

Class includes

  • One-day class tuition
  • Tea, coffee and refreshments throughout the day
  • Lunch
  • Temperature guide sheet

Key for booking:

SKU: ICE102 Category:

2 reviews for SOUS VIDE

  1. Dave Minter

    I was lucky enough to get a place on the ‘Sous-Vide’ course on 28th Feb. My day at the ICE school did a number of things. Firstly it destroyed the pre-conceived ideas that I had about the style of cookery, it explained the modern technology involved in sous viding and finally it introduced me to a new word….’Done-ness’. I now recognise that it doesn’t replace the ‘slow cook pot’ in my kitchen but really does run in tandem with it. Like all cooking you will get the very best results by using the very best ingredients but to get the best results there is a need to understand just how to achieve this. That is why this course was ‘A Joy From Start To Finish’. No question to the Chef (Lee Cooper) was deemed to be too stupid or went unanswered. He took time to ensure that you understood what was happening in the cooking process and, most importantly, why. If you consider yourself a good ‘Chef’ wanting to learn a bit more or are just interested in good food and how it’s produced then this is well worth a day of your time. As for ‘Done-ness’, at the end of the course, you’ll understand what it means.

  2. Russell Stott (verified owner)

    Terrific. I went on the June course and it was great to learn a new way of cooking excellent food and from people who know how to explain it and create the right environment. Also I picked up many other tips. Sous Vide is a technique that is well-worth using and now I am fully kitted up at modest cost and on my way with Sous Vide at home. I’ll be back for the Modern cookery course.

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