Suchef

Up until now the sous vide cooking method has pretty much only been used in fine dining restaurants, as well as in the homes of keen cooks willing to shell out hundreds of pounds on equipment. In a nutshell, the technique involves sealing food in airtight bags and cooking for longer than usual at low temperatures, the idea being to preserve flavour and moisture, dispensing with butter and oils.

Now the guys at Suchef have introduced sous vide to the fast food market at a site near St. Paul’s Cathedral. Here for £8.95 you get a main (meat, fish or vegetarian) with a sauce, a side and vegetables.

On the day we visit there’s skinless chicken breast which we choose with an oregano-heavy spicy tomato sauce and brown rice. We’re told the salmon and plaice roulade – simply pieces of salmon wrapped in white fish – is not for everyone, as it tastes strongly of fish and little else, however it’s a different story once we add a very tasty mushroom and tarragon sauce. Other sides include super healthy broccoli and peas, egg pasta and quinoa.

Served in small pots, portions seem small but are surprisingly filling. There are desserts too, including pineapple sticks (also sous vide), or more conventional cheesecake and rice pudding sprinkled with chilli and pineapple.

Quality, nutritious fast food is becoming increasingly popular, and Suchef are planning to capitalise on this with branches set to open in Aldgate and Farringdon. You’ll never be stuck with a dull chicken wrap for lunch ever again.