I just was having a look through the UK Thermomix site and came across a page of raving testimonials by UK chefs which I thought you may like to read!
What Professionals Say
“Thermomix is an invaluable all-rounder”
Alain Roux, Chef Patron, The Waterside Inn
3 Michelin Stars, Bray, Berkshire
www.waterside-inn.co.uk
"A must for any well-informed kitchen, the TM31 outshines anything on the market."
David Everitt-Matthias, Chef Proprietor, Le Champignon Sauvage
2 Michelin Stars, Cheltenham
www.lechampignonsauvage.co.uk
”Thermomix purées are like silk!”
Simon Hulstone, Chef Patron, Elephant Bar and Restaurant, One Michelin Star, UK Team Leader for Bocuse d’Or 2010
"The best machine on the market - what can it not do! Couldn't have been without it at the World Chocolate Masters 2009. Thermomix takes competition work to the next level, I love it!"
Mark Tilling, Master Chocolatier, Squires Kitchen UK Chocolate Master 2006-2009 7th World Chocolate Master 2009
www.squires-group.co.uk
"Favourite piece of kitchen kit?"
"The Thermomix. It's a food blender and processor that also cooks and which produces consistently fantastic results."'
John Campbell, Two Michelin Stars and Director of Cuisine, Food and Beverage
Cowarth Park Hotel, Dorchester Collection
www.coworthpark.com
For over 16 years, I've used an amazing kitchen gadget called a Thermomix to help me produce fresh spices, spice mixes and sauces. It's made my life so much easier, and our kitchens at Cafe Spice Namasté all the livelier. It's coveted by Master Chefs and foodies alike...the culinary world's best secret! This great gadget can make the cooking of delicious meals from wholesome ingredients so fast and easy.
Cyrus Todiwala OBE, Executive Chef Patron, Café Spice Namasté
“I call it the Ferrari of blenders."
Dominic Robinson, Head Chef, Prince of Wales
www.princeofwalesputney.co.uk
"Thermomix is the best gadget to enter my kitchen, ever."
Alan Murchison, Chef Proprietor, L'Ortolan, One Michelin Star
Quote from his new book: "Food for Thought"
www.lortolan.co.uk
“Our whole kitchen is built around Thermomix and waterbaths. We couldn’t do what we do without them!”
Jason Atherton, Executive Chef, Maze restaurant, London. Winner of two courses in the 2008 Great British Menu series on BBC TV.
"I have used and abused many blenders in my time as a chef and none have been able to withstand constant use as well as the modern day version of the Thermomix. The Thermomix has become an integral part of the day-to day running of our restaurant; if you phone our kitchen the buzz of the Thermomix is always in the background. I am fortunate to have one at home as well as one at work. My Thermomix at home doesn't take anywhere as much of a battering as my one in work, but it still has as many uses. My wife uses it to mix and knead bread, weigh ingredients and make sauces such as hollandaise."
Aiden Byrne, Chef Proprietor, The Church Green, Lymm, Cheshire
www.thechurchgreen.co.uk
I use our Thermomix in a wide range of applications from making chocolate ganaches for our Innovative Chocolate Courses to producing pastry crèmes for our Contemporary Plated Dessert Courses. We moved away from more time-consuming conventional ways of working with a stove, whisk, pots and pans around two years ago. The Thermomix is easy to use, labour saving and reliable and saves us a huge amount of time and effort when preparing for our courses, demonstrations and customer presentations.
Beverley Dunkley, Chocolate Academy Manager at Barry Callebaut (UK) Limited, Banbury
“It is a piece of equipment that elevates your cooking to a higher level like no other.”
James Nathan , BBC MasterChef 2008
"It's brilliant, brilliant. No self-respecting chef or cook should be without one!"
Willie Pike MBE, Consultant Chef, Fellow of the Master Chefs of Great Britain Multiple Gold Medals, Scottish Culinary Olympics Team
www.williepike.co.uk www.scottishchefsconference.co.uk
"The Thermomix is the most in-demand piece of kitchen kit by the chefs in all sections of my kitchen. We couldn't be without it."
Tom Cockerill, Chef and Proprietor, Entropy Restaurant, Leicester
Thermomix has become an essential part of our kitchen giving consistency across the menu. Purées and soups are so fine and smooth they need no passing, therefore increasing yield, flavour and saving time.
James Mackenzie, Chef Proprietor, The Pipe and Glass Inn, South Dalton.
Michelin Bib Gourmand
“Ice cream mixes pasteurised in a Thermomix TM31 and churned in a professional freezer produce ice cream that is comparable in quality with ice cream produced from a mix that has been passed through an industrial homogenizer. A mix pasteurised in a Thermomix TM31 will produce ice cream of a quality that is the highest possible that can be achieved in a domestic or professional kitchen.”
Ian Gibson, ice cream expert and supplier of fine ice creams
to Harvey Nicholls in Leeds
“What is your favourite utensil?”
“A Thermomix.”
Hywel Jones, Lucknam Park, 1 Michelin Star, Wiltshire
from the book Off Duty
"The Thermomix has taken purées to another level of smoothness. It's become the heart of our kitchen. We love it for working with agar agar jellies as well: being able to blitz and heat at the same time gives a much smoother result. I honestly don't think I could ever have a kitchen without a Thermomix now."
Charlie Lockley, The Boath House Restaurant, One Michelin Star, Inverness
“What can’t you live without?”
“Sleep, and my Thermomix.”
Nick Evans, Wales Chef of the Year 2006
from an interview with Caterer & Hotelkeeper
"We've been using a Thermomix from our earliest days as chocolatiers, when it helped us to experiment with and develop our range of centres in relatively small batches. Nowadays we make chocolates in large numbers and our range has expanded to 40-odd centres – and we still use Thermomix machines as the mainstays of our centre production. To our knowledge no other machine on the market can combine as many functions as the Thermomix and, although we've only had to use it once, the service back-up is excellent."
Jane & Bob Cullen, chocolatiers, Saunders of Penrith Ltd, Cumbria, www.saunderschocolates.co.uk
"Our Thermomix is the most valuable part of our chocolate factory - the most valuable piece of equipment we have. It saves hours of work; it's like having an extra arm."
Andrew Feather, chocolatier at Ryeburn Ice Cream, Helmsley, N. Yorks. www.ryeburn.com
“The recipe book you get with the Thermomix is phenomenal!”
Quote from Tony Singh, Chef Owner, Oloroso while competing in BBC Two’s Great British Menu 2010
“The first time I made risotto in the Thermomix I took a tray and spread the cooked risotto rice as thinly as possible. The reason for this act of madness was to inspect each grain of rice in search of a broken grain. I thought if I could find one broken grain then I would have been satisfied and could then happily say it does not work. I have to confess and hold up my hands and say ‘Yes, it works!’ Would you like me to say it a little bit louder? RISOTTO IN THE THERMOMIX WORKS A TREAT!!!” (June 2009)
Madalene Bonvini-Hamel, The British Larder Suffolk Read more here.
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