Chris Holland takes on new role with Sous Vide Tools

Sous Vide Tools has appointed Chris Holland, Great British Menu 2013 contestant and head chef at 3AA Rosette Alderley Edge Hotel, as its full-time Chef Director.

Chris’ new position, starting in January 2015, comes after three years as Sous Vide Tools’ part-time development chef, during which time he developed and co-wrote the UK’s first sous vide cook book, Sous Vide: art of precision cooking.

Chris said: “Sous vide cooking has been an important part of almost everything I have achieved in my working career."

Having cooked using the sous vide technique for over 10 years, Chris’ sous vide knowledge is second to none.  He will now play a central role in offering first hand advice and training to Sous Vide Tools’ customers, largely food service professionals, looking to truly understand this clever cooking technique and how best to implement it into their business.

“I really enjoy the developmental part of my work," explained Chris. "It gives me great pleasure to pass on my knowledge and expertise whilst working with such a forward thinking company as Sous Vide Tools.  There are so many exciting developments in the pipeline – watch this space.”

His role will also include product testing, recipe development, teaching videos, delivering professional training sessions and providing one-to-one specialist consultancy and menu development.

Chris first heard of sous vide cooking whilst abroad 12 years ago.   He went on to integrate this flavour-enhancing technique, favoured by chefs from around the globe, in his daily dishes and menu at the acclaimed Alderley Edge Hotel in Cheshire.  Chris joined Alderley as a junior sous chef in 1996 and on becoming head chef in 2004 he won the restaurant its three rosettes and ‘Best Cheshire Restaurant’ title, as well as winning himself the prestigious North West Chef of the Year title in 2012.

Alex Shannon, managing director at Sous Vide Tools, said: “After nearly three years as our part time development chef we made the decision to bring Chris on as a full-time member of our team. We’ll now be able to give even more advice and support to chefs and businesses, and further develop our online advice, recipes and tips as well as offering more consultancy and specialist training.”

Alex added: “Sous vide cooking, although used by many chefs ‘in-the-know’, is in fact still very much in its infancy in terms of wider food service and consumer knowledge, and as the leading sous vide experts in the UK it is only natural we take the next steps to widen people’s understanding as much as we can.”