Most of our dishes have been made using a technique known as ‘Sous-Vide’ – a method which was originally developed in France by Chef George Pralus in the 70’s.
George developed the process to answer a problem that the Troisgros brothers (famous in their day) had with cooking their Foie-Gras terrines.
George experimented by vacuum sealing the terrines in a number of thin plastic pouches and then cooking them at a constant temperature (0.1⁰c tolerance) for a specific amount of time (1 minute tolerance).
The terrines were perfectly cooked – the flavours were ‘locked in’, the seasonings were reduced, the texture was wonderful and the yield was fantastic. By repeating this process using exactly the same parameters, George got the same, perfect results every time.
The Sous-Vide process was born.
Albert Roux introduced this cooking process to the UK back in 1985. Albert was and still is, an inspiring visionary. Kevin Morel, owner of Life, Fork & Spoon, had the good fortune to work closely for Albert in the late 80’s and became very involved in the evolution of the Sous-Vide operation he created.
In the early 90’s, Kevin began to supply his local pubs and restaurants with Sous-Vide dishes from a small production unit. Things moved quickly and soon his company was producing bespoke dishes for many prestigous, corporate catering businesses.
However, in those days they couldn’t to refer to it as Sous-Vide, because no-one really understood the term and many were suspicious of the French language!
All that changed, however when Gordon Ramsey put a recipe for ‘Sous-Vide Belly of Pork’ in one of his books. It stated that the pork had to be vacuum sealed, then cooked in a waterbath at 60⁰c for 24 hours to achieve the most wonderful results.
Suddenly, all the Michelin starred chefs were endorsing it and everyone wanted to know about this brand new process called ‘Sous-Vide’!
At last, Kevin was able to sing its praises publicly.
Our managing director Kevin Morel has always been passionate about good food.