From artisan producers the world over to your door - We are serious about searching, tasting and sourcing the best products available from around the globe for you and your customers. Here at Sous Chef we have exacting standards and stand by the quality of our products. Visit the Sous Chef Website 
This amazing seasoning has to be tasted to be believed!
Use it as a rub to to add flavour to chicken or any type of meat, sprinkle it on your roast vegetables, add a bit to your soups, stews or casseroles, or even your hamburger patties.
A nicely packaged Hamper
containing international products exclusivley selected and used by Simon Gault.
A pleasant gift box
for a splendid Italian risotto experience.
This wonderfully versatile pepper is as complex as it is delicious.
With citrus undertones it pairs deliciously with duck, pork, fish, chicken or even lamb. Try adding a bit to your breadcrumbs or batter before coating seafood, or leave a neat pile on the side of the plate to dip in.
We only carry products from producers who like us strive for the best. We have a range of products that have been sourced over the years from farmers, artisan producers and chefs who like us enjoy food and fore mostly have a passion for quality.
Spainish smoked Paprika is a powder ground from differing varieties of the Capsicum annum pepper.
2200g Bag - 1.5 drained weight
A fresh and delicate product, suitable for several, simple and quick uses.
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century.
There is nothing more Spanish than jamón serrano. This country ham is a national treasure shared in Spain by all walks of life.
Fish and Paprika Butter
INGREDIENTS:
80ml white wine
25g shallots finely diced
40ml white wine vinegar
2 bay leaves
8 black peppercorns
200ml cream
80g butter diced
1 Tblsp smoked Spanish paprika
2 Tblsp chopped chives
200gm fish fillet
2 Tblsp Extra virgin olive oil
20gms butter
50gms flour
Smoked Paprika sauce
Put the wine, shallots, vinegar, bay leaf & peppercorns into a small saucepan. Bring to the boil and simmer slowly for 3-4 mins or until reduced to approximately 1 tablespoon.
Add the cream, return to a simmer and reduce by half or until starting to thicken. Remove from heat, add paprika and whisk in the butter. Add chopped chives and set aside
Fish
Season fish fillet with salt and pepper and coat in flour.
Heat pan and add oil, place butter in pan and place fish on top of melting
butter. Cook for 3 mins then turn over and cook for a further 3 mins or until
cooked. Serve on a plate, drizzle sauce over the top and garnish with fresh
chervil.
A selection of my most popular recipes from latest Nourish Cookbook.
My favourite; visually stunning and appetite apealling.
Considered Fancy by Simon.
Chocolate Lovers Dream.
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