Tutbury interiors display the unique SOUS VIDE way of cooking-MULTIPLO-as used by Michelin starred chef Sat Bains at his Nottingham restaurant/development kitchen.
This enable the would be chef to, boil/steam/fry/poach etc all in one appliance. It is also a water bath which enables you to vacuum seal and cook in the SOUS VIDE method.
Alongside is the TAPPAN YAKI hot plate/griddle. From stir fries to steaks and fish etc? healthy cooking with the minimum of fats. Why not contact Joy or Bryn and arrange a personal demonstration at their Kirk Langley showroom.
Visit: http://www.scholtes.co.uk