Food writer Tom Parker Bowles recently hosted a press launch at Mark Hix Tramshed library, to announce the launch of the new Sous Vide and low temperature cooking function that is now possible with the Combi-Steam XSL.
Tom, who has V-ZUG appliances in his home kitchen, joined V-ZUG UK consultant chef, James Graham to give an interesting and highly entertaining demonstration of the power of V-ZUG to cook Sous Vide, to an audience of highly influential journalists and food writers.
James Graham is one of the UK's leading exponents of low temperature cooking, having cooked Sous Vide for over 10 years, and today nearly everything that he cooks uses his extensive experience in this field.
James will be delivering the new low temperature cookery course that V-ZUG UK will launch in the autumn as part of the new V-ZUG Gourmet Academy.
Kevin John, Sales & Marketing Director, V-ZUG UK
0843 289 5759
Tom Parker Bowles and James Graham discuss the opportunities that the V-ZUG Combi-steam XSL offers to change the way home chefs cook.