The Thermapen® has been used in professional kitchens around the world for many years. Over this time celebrity chefs have been attracted to its accuracy, speed, efficiency
Seasoned Cookery School: Seasoned was founded in 2010 by Clare Major, and is located in the beautiful grounds of the privately owned, Catton Hall Estate.
The school work with over 15 freelance chefs, all with different culinary expertise. Their passion and drive for their respective cuisines allow all those who attend a course to get some great tips and tricks.
Alongside the fabulous chefs, there is also a small team of administration, marketing staff and ‘kitchen fairies’ working to make your day seamless
"We started using Thermapens throughout the cookery school a year ago and they have been an asset to the customer learning experience. Not only is Thermapen a brand that is recognised as being high quality, the professional chefs that teach with us appreciate using equipment that is accurate.
We use the Thermapens on a large proportion of our courses including tempering chocolate on our patisserie courses as well as checking in internal temperatures on our meat-based courses.
Thermapens are an essential part of Seasoned Cookery School and we'd struggle to run courses successfully without them."
To find out more about Seasoned Cookery School - CLICK HERE!
Nick Nairn: Nick has been a cook for over 20 years. A popular figure from numerous BBC food programmes, such as Wild Harvest and Ready Steady Cook, he was one of four finalists voted in on the series, Great British Menu, and subsequently cooked the main course for the Queen’s 80th birthday banquet. Nick also runs the Nick Nairn Cook School at two locations, Port of
Nick has this to say about the Thermapen...
"A Thermapen is quite simply invaluable. It’s the single most useful piece of kit you can have in the kitchen. It allows you to put numbers against something that was once intangible: the rareness of a piece of meat, the doneness of a fillet of fish, the silkiness of a custard."
"It answers the question, ‘Is my turkey cooked properly?’ And the slim probe means that they react incredibly quickly. They genuinely change the way people cook for the better. I see it in every class at my cook school. Happy cooking.."
Rick Stein: Rick Stein, OBE is an English chef,
Rick owns and runs four restaurants in the small Cornish fishing village of Padstow.
Rick says this about the Thermapen...
"My Thermapen thermometer is one of my most valued pieces of equipment. A quick-acting one is expensive, but a probe enables you to measure the temperature at the very
To find out more about Rick, CLICK HERE!
Alex Rushmer: Alex is a food writer, chef
"As a professional chef I am already familiar with the Thermapen and it is probably the most useful and most often used piece of kit we have in our kitchen."
"Having used other digital thermometers in the past before investing in a
Matt Gillan: Matt
"Over the last 15
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