Chef Steve Poole has launched a new range of meat and poultry dishes under the banner of Grubworkz, a consultancy set up in 2010 offering a range of services from trend identification and concept development through to customer presentations and product launches.
Alongside his son Tom, Grubworkz have designed a range of sous vide products aiming to save chefs time and “provide them with some breasthing space” says Poole.
“We are not out to de-skill the kitchen and what we provide is not a complete meal. We provide a compound part of the menu to which they can add their own creativity and invention to transform each idea into fantastic on trend dishes.
Asian Scented Chicken Breast Confit, Chicken Ballotine Confit, Pork Belly Salt and Cracked Pink Peppercorn Confit, Rack of Lamb (Four Rib) Confit Cooked and Spicy Pulled Pork.