We have totally changed our kitchen from LPG gas to induction, Vapour grills and Sous Vide technology to reduce our energy consumption, carbon foot print and to increase our productivity.
With this we now have a finer line of control through temperatures
and the ability to achieve certain finishes we would struggle to do consistently with Gas!
 

So with 21st century equipment and our classical techniques we can strive to achieve our award winning food!

 

Sous Vide Cookery

This technique is a very precise temperature controlled water bath that gives us greater control over the stages of the cooking process of a huge amount of different produce, such as soft fruits, vegetables, meat and fish.

 

Vacuum Packing

We use this along with our water bath and also with compression techniques, in order to shape terrines and firm fruits such as pineapple and melon. This gives a firmer texture to the fruits and also intensifies the flavours, as they are not lost during the compression.
 

We pride ourselves on being able to explore the different styles and fashions of cooking from all over the world, looking at new and exciting ideas and bringing you little tastes and textures that we hope you enjoy

 

Daniel Anderson