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.