I'm pretty spoilt when it comes to eating out. I get invited to review lots of lovely, and some not so lovely places, and I book myself in to the newest openings to check them out as soon as I can get into them. So, it takes a lot to impress me. There are restaurants I like and appreciate and am glad I've been to but probably wouldn't go to again, and then there are places like Westerns Laundry, where before I've even left on my first visit I'm plotting my next one and lamenting the fact that it's not in West London where I live.

Westerns Laundry also snuck up on me. I hadn't heard of it, I hadn't heard anything about it until I read Grace Dent's review of it in ES Magazine two weeks ago. I booked a table for the first evening that Lucy and I were free and headed there last night for a feast of epic proportions. The only problem we really had being what to choose from the menu! The menu changes daily and features sharing plates of seasonal goodies - lots of shellfish, but also delicate fish dishes and more hearty meat ones. We gave it a pretty good go!

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Having been running pop ups in venues all over London and further afield, for over three years, I like to think I've got the hang of ovens - I've used many, many different brands, types and styles of oven and however good they are and well they work I didn't think I could be truly impressed by a new oven. Until I went to see AEG's new Mastery Range at Grand Designs Live, and again at Taste of London. The new ovens that AEG have designed are like a new a sports car - one that's meant for F1 but has slipped through into the commercial market and is ready to be used in your kitchen today. They are SO exciting!

I've now had the chance to see the ovens in action twice. First off was under the guide of Jozef Youssef at Grand DesignsLive where I learnt all about the sous vide function of the ProCombi Plus steam ovens. AEG have created an oven where you can cook meat, fish and vegetables in vacuum sealed bags to give a perfect cooking result every time, whilst retaining all the flavor of the food. With to the 0.5 degree accurate temperature, you can vacuum seal your food with whatever herbs, sauce or flavours you want, pop it in the oven and it will come out exactly the same every time - delicious! Not only great for cooking, the vacuum drawer, which is part of the Mastery Range, is also brilliant for preserving foods. By vacu-packing fresh food, you can majorly extend the fridge life of herbs, vegetables, meat, fish and dairy, as by removing the oxygen it takes longer for food to go bad. Jozef rustled up some super tasty and zesty octopus salads, having cooked the tentacles sous vide, followed by bao buns (cooked with the steam function) stuffed with rich, melt in the mouth pork that had also been cooked sous vide. You really can cook anything sous vide, meaning you can create restaurant worthy dishes at home - look out for lots of sous vide cooked foods on my pop up menus soon! And did I mention they do a self cleaning range?! Yup, no more harsh chemicals, overnight soaking and scrubbing.  

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