V-ZUG showcases sous-vide cooking
Chef James Graham of Allium and Tom Parker Bowles talking low-temperature cooking and sous vide
Swiss appliance manufacturer V-Zug invited selected food writers and industry journalists to a demonstration of sous vide and low temperature steam cooking. It was showcasing the functions of its Combi XSL steam oven. The event, hosted by Tom Parker Bowles at Mark Hix’s restaurant The Tramshed, saw James Graham of Allium restaurant in Dartsmouth prepare a variety of dishes using steam.
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