Consultant Tony Pitts from PH-Hospitality Solutions partnered with Sous Vide Tools experts to educate the hospitality team at Dublin’s Ashling Hotel.
Inside the hotel’s Chesterfield Restaurant, head chef Gary Costello was looking for cooking equipment that would deliver consistent results.
Sous Vide Tools and PH-Hospitality Solutions spent a full day demonstrating the sous vide possibilities to Costello, and a further half day on molecular advanced techniques.
“When I first met Sous Vide Tools my knowledge of this method of cooking was limited, but our catering team travelled over to London and Lancaster to research the concept with the company, taking part in practical demos, and we were soon sold on the idea,” commented Costello.
“The Sous Vide Tools team then came over to Dublin to train my chefs on site. It took a little while to grasp the idea, but that was mainly due to the HACCP legislation. Now we are reaping the benefits in terms of consistency and taste.
“The great benefit of sous vide is that it enables us to deliver a consistent product even if I am not actually in the kitchen, and that is on top of the cost benefits too.”
Now around 60% of the à la carte menu in the 180-seater restaurant is prepared sous vide. “Sous vide is now a key part of our operation and will be staying on the menu at the Chesterfield for the foreseeable future,” added Costello.