Former River Cottage head chef and BBC Good Food Show presenter Mark Lloyd is to become the face of the Burton Sous Vide water bath cooker, which rolls off the production line shortly, ready for its April launch.
The chef and presenter – host of the Ideal Home Show’s Celebrity Kitchen and live demo star at Masterchef Live and the BBC Good Food show – has teamed up with the West Yorkshire company to promote its innovative water bath cooker, which is targeted at the domestic market.
Mark, who has spent 15 years in professional kitchens from city centre brasseries and country estate boutique hotels, says he’s passionate about showing home cooks how Burton Sous Vide can be like “having a professional chef in the kitchen”.
“Forget boil in the bag, the Burton Sous Vide is sleek, simple and time and energy saving,” says Mark. “And, unlike the other sous vide machines on the market, it’s not some ugly metal fish tank on your counter top – it’s lovely to look at and lovely to use.”
The Burton Sous Vide was chosen as one of only 20 ‘Best Selected Exhibitors’ at the Ideal Home Show at Christmas – beating off competition from 600 other businesses.
The innovative appliance allows home cooks to cook food at low temperatures in vacupacks in a sleek water bath, in a technique that has previously only been available to the professional chef. Forty years after the microwave revolutionized home cooking, this game-changing appliance offers effortless convenience on the counter-top.
“I’ve used sous vides throughout my career and always thought how brilliant it would be to have one to use at home because it’s like having an extra professional chef in the kitchen!” adds Mark. “You can chuck 10-12 steaks in the Burton Sous Vide to prepare ahead for a barbecue or dinner party, cook asparagus and other tender foods such as fish to perfection – without them falling apart – make desserts, or bag up and freeze leftovers. There are endless uses.”
“As a wild food expert and forager, I also love the fact fresh food comes out fresh, with all the flavour packed in and none of the nutrition lost. Foragings can be pickled, preserved and marinated in the Burton Sous Vide – and there’s no boiling kettles, turning trays or opening oven doors, no fuss and no mess.”