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sous vide

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The term sous vide literally means ‘under vacuum’ and refers to a special style of cooking pioneered in France during the 1970’s.

 

As one of our core capabilities, we create some of the best slow-cooked tastes and textures on the market… consistently.


HOW DO WE DO THIS?

sous vide - armor inux

TRADITIONAL METHOD OF PRODUCTION

Our traditional water bath method of production uses precise timing-aligned temperatures which rise gradually and cook evenly.

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thai curry

FULL CONTROL

This puts us in full control of the cooking and cooling processes to replicate an exact specification with every production cycle, for consistency in every bite. 

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sous vide - Korean chicken thighs

THE NATURAL COOKING METHOD ITSELF

Sous vide has long been favoured because the longer, slower, vacuum-sealed cook gives fantastically tender meat, plus no flavour escapes due to the retention of natural juices throughout the cooking process.  It is also considered to be an extremely reliable and technically safe method of production.

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AND WHAT'S IN IT FOR YOU?

sous vide - half chicken

MINIMUM PREP TIME OR CHEF SKILLS, YET MAXIMUM QUALITY & FLAVOUR

Whether you’re experiencing demand for global cuisines, luxurious flavour profiles, plant-based proteins and pulses, or traditional nose-to-tail cuts, we can offer restaurant-quality meal solutions which require very little prep time or chef skill to serve, but retain all the premium nutritional and flavour benefits of slow cooking.

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Hickory BBQ Sauce Recipe 1

WITH COMPLEMENTARY CAPABILITIES, WE CAN ADD EVEN FURTHER VALUE

Under the same roof we can supply, manufacture and co-pack complementary branded or licensed ingredients or products, such as House of Lords BBQ Sauces, TABASCO® bulk ingredients, or single serve sachets of sauces, crumbs, herbs and seasonings.

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