Why sous-vide

Evenly cooked. Juicy result.

Sous-vide cooks the meat at a controlled temperature. It cooks evenly, while you avoid watching doneness at the stove.

Sous-vide chicken fillet on a dark plate with the pack behind

What you get

Meat that is ready when you are

Our chicken and pork arrive cooked through in a sealed pack. How you serve them is up to you.

Sides shown in the photo are not included unless the description says otherwise.

Editorial illustration: a hand opens a pack of cooked chicken fillet over a plate

You never get raw meat

It is cooked through and pasteurised before it ever goes into the pack. What arrives is dinner, not an ingredient.

Editorial illustration: evenly cooked chicken fillet shown in slices

Even from edge to centre

The water holds an exact degree, so the cut cooks through evenly - no dry rim, no raw middle. The same method good restaurant kitchens use, worked to the same pasteurisation tables (Douglas Baldwin) they work to.

Editorial illustration: a hand adds cooked chicken fillet beside salad and potato

The side dish is your part

Open the pack and eat it cold, or warm it for a couple of minutes. The rest - potatoes, salad, a sauce - is down to taste.

A plate, salad, sandwich or bowl

Slice the meat cold or reheat it, then add your usual side. The base of the meal is ready.

Serve it cold

Slice the meat cold into a salad or sandwich.

Sliced sous-vide chicken fillet with lemon and herbs

Warm it through

Reheat the meat and serve it with your usual side.

Sliced sous-vide pork tenderloin on a white plate

Add a side

Add rice, potatoes, vegetables or salad.

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Chicken fillet, pork tenderloin, beetroot, crème brûlée or a combo.

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