Posted on Jan 24, 2021
Iconic five-star hotel The Langham, London is well known for its amazing food and beverage offering. It boasts three restaurants, Roux at the Landau where guests can savour seasonal European cuisine, Palm Court famed for its afternoon tea and the award-winning modern British tavern, The Wigmore. Additionally guests can savour beautiful cocktails in Artesian and since last year, the cookery school Sauce is the place where foodies can learn the ‘tricks of the trade’ from professional chefs.
The cookery school opened in May 2019 under the direction of The Langham’s Executive chef Chris King, who has worked closely with Michel Roux Jr for many years: “I oversee all the food across The Langham London. We serve about 1,300 covers a day on average.”
Following the demand for cooking classes from hotel guests, the project of a cookery school was started in 2018 led by Chef King and Millie Simpson, Sauce’s Kitchen manager. Together they took on the responsibility of designing the space, developing the classes and choosing the equipment. For most of the light equipment, Chef King didn’t hesitate and requested products from French manufacturer de Buyer, a brand established since 1830 in the Vosges mountains, in the North East of France.
Chef Chris King says “When I took over as Executive chef in 2015 I wanted to bring a reliable partner on board, capable of supplying us with quality pans for all of our kitchens across the hotel, de Buyer was the obvious choice. No chef should ever have to look for a clean pan when they need it!”
Chef further explains why he chose de Buyer cookware: “I was looking for something that was very durable, very consistent in performance, [gives] even heat throughout and that could really take a battering in the hotel’s kitchens.
The de Buyer range that we selected offered all of that: a good balance between price, quality and performance - as a result I could have a large amount of pans in the hotel. It was also important for me that everything was induction.
So when we opened Sauce, it was a natural choice to pursue this partnership when we were looking for pans for the cookery school and use the de Buyer cookware again.”
De Buyer has nurtured partnerships with cookery schools globally over the years and its R&D team works closely with prestigious and renowned chefs to develop new products for both cookware, pastry utensils and bakeware.
Made in France, de Buyer manufactures 2,500 high-quality products. For the cookery school, the team chose a great selection of equipment from the de Buyer range.
“It was nice to look through the brochure, it covers everything really; it makes choosing the right product very straightforward.” says Millie Simpson.
“The whole content of the work station drawers is filled with de Buyer products. Everything from pastry and savoury utensils to more technical equipment like the thermometers or specific things like the oyster knives.
“All of the products are a big hit, the saucepans, saute and steel pans, and everything from the bakeware range. We also use the amazing silicone marise, whisks, palette knives, the colanders, classic 9” cake pan, in fact all the pastry equipment, the B-Bois salt & pepper mills, they’re all fantastic.”
The products chosen by The Langham team can be used across all the classes offered at the cookery school and gives guests an insight into required skills.
“People at home forget why the life in the restaurant is made so easy: naturally we are professionals but we also select a range of equipment that we can rely on, time and time again. It helps us to achieve the highest degree of consistency and perfect results!” Millie Simpson adds.
The cookery school welcomes outside chefs to host classes: “We host guest chefs regularly and can hand over our kitchen and our equipment with confidence, we know that everything is of a great standard” says Simpson.
It was a good choice for the school to use de Buyer equipment which contributed to its success.
Interested in de Buyer products? Visit the de Buyer range or contact us.