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At Farmison & Co, we're always striving to ensure our range is the best it can be, working with our resident Michelin-star chef Jeff Baker, farmers and local suppliers to bring you quality flavour using the best of British meat.
We're delighted to bring you our latest range, Cooked by Farmison & Co. Using the classic French cooking technique sous vide, we've made perfecting your favourite roasting joins and slow cook cuts easier and quicker than ever.
Highly regarded by top chefs across the globe, sous vide is a French cooking technique that utilizes precise temperature control, delivering consistent, slow-cooked, succulent results every time. Sous vide literally means 'under vacuum' in French, referring to the vacuum-sealing process before being submerged in a water bath at very precise temperatures. To sous vide has become more and more popular in kitchens across the nation, albeit requires more work and equipment to achieve restaurant-standard for the home cook.
Our brand new range, Cooked by Farmison & Co masters the technique so you don't have to. Our Michelin-starred chef Jeff Baker has applied the favoured sous vide method to our favourite roasting joints, perfect for meat that falls off the bone, without long periods of time spent in the kitchen.
Developed with the home chef in mind, our Cooked by Farmison & Co range begins with sumptuous roasting joints, ready to roast at home in half the usual cooking time. From free-range whole chicken, to grass-fed topside beef, the range is sure to impress your guests. Slow-cooked using the sous vide method by Jeff, all you need to do is follow the simple cooking instructions to perfect your meat just how you like it.
Our Michelin star chef Jeff Baker has given us some exclusive tips on how to sous vide at home to promise exceptional results. Follow his ultimate guide to give your guests something to talk about!