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Mark Lloyd with the Burton Sous Vide

The UK’s first British made, restaurant quality sous vide cooker has gone on sale this week. The Burton Sous Vide, which officially launched on October 4th, will bring professional chef’s techniques into the home kitchen and give domestic cooks access to a high quality sous vide machine, previously only available in commercial kitchens.

The innovative oven, which was designed and manufactured in Yorkshire in consultation with professional chefs, works by sealing food in air-tight plastic pouches and cooking them at low temperatures in water, allowing for precision cooking that locks in nutrients, keeps food succulent and leaves no wastage.

The Burton Sous Vide is the first sous vide oven available that has temperature control to within 0.2°C and a 13-litre capacity, so entire meals can be cooked to perfection at the press of a button.

Inventor Richard Burton hit upon the idea for a state-of-the-art water bath oven when he was forced to get to grips with the household tasks after his wife became ill with breast cancer. Experiencing how difficult it was to feed a family properly without wastage he looked at how he could vacuum-pack food for preservation.

“We are delighted that two years of development and design has come to fruition,” says Richard. “And we’re very proud of the product. I’ve experienced first-hand how hard it is to juggle a family and also put good food on the table, and I’m passionate about bringing professional polish and time-saving techniques to the home kitchen.”

Find out more at and see below for a great recipe for lamb loin and balsamic lentils from Burton Sous Vide and chef ambassador Mark Lloyd.

Alternatively, watch the recipe video here:

Editor’s Notes
• The Burton Sous Vide is the launch product of Burton Kitchenware, a company set up by founder Richard Burton to design, manufacture and sell premium kitchen products for the domestic market.
• Chosen as one of 20 ‘Best Selected Exhibitors’ at the Ideal Home Show in 2013, the Burton Sous Vide includes a well-insulated cover so it remains safe to touch when hot, and comes in a range of striking powder-coated colours, or in original smart brushed stainless steel.
• The company is based at Burton House, 8 Church View, Menston, West Yorkshire, LS29 6EX, tel: 0844 8481043, email:

Lamb loin, warm Puy lentil salad, balsamic vinaigrette

Fill and heat the Burton Sous Vide to 57°C

2 7oz lamb loins, trimmed
½ clove of garlic, peeled
1 sprig of thyme
1 strip of lemon zest
3 tablespoons of Rape seed oil

Season with pepper and Sea salt and combine all the ingredients in the vacuum pouch and seal. Place the pouch in the Burton Sous Vide and cook for 40 minutes.

For the balsamic lentils;
250g of precooked Puy Lentils
20 ml of good balsamic vinegar
50ml of Chicken stock
1 stick of celery, washed, peeled and small dice
1 carrot, washed, peeled and small dice
½ clove of garlic, peeled and crushed

Combine all the ingredients in a vacuum pouch seal and cook in the SV at 57c for the last 12 minutes of the lambs cooking time. Remove lamb and lentils from pouches and garnish with a good sprinkling of chopped parsley and fresh mint.

Can send images of recipe over on request!

Burton House, 8 Church View, Menston, West Yorkshire, LS29 6EX

For further information or images please contact:
Annie Stirk or Ellen Howells
Absolutely Food PR & Marketing
T: 01347 810531
M: 07771 655756