The techniques and equipment that we use at Anderson's are some of the most up to date and complex that you would find in any fine dining restaurants, just without the cost passed on to the customers! Some of these include:

 

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, vegtables, 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