How do great restaurants create truly memorable dishes?

Science in the Kitchen

Through testing and researching tastes and techniques.

Head Chef at The Press Club, Luke Croston, brings this contemporary approach to exceptional Greek cuisine.

Would we find anything interesting in Luke’s kitchen? Just try his beef sauce. Wait… could that be dry sauce?

Freeze drying is ideal in this application as Luke and his team know heat is the enemy of the delicate proteins which are the building blocks of muscle tissue. This Martin Christ freeze-dryer is employed along with a diverse range of other laboratory grade instrumentation such as Sigma Centrifuges, Heidolph Rotary Evaporators and Vacuubrand Pumps – all proudly supplied by John Morris.

Are you curious to see some of the finished dishes? Do you have questions? Let us know.

Find out more about Martin Christ Freeze Dryers or email:
Enquire about dining at The Press Club



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  1. Freeze drying of foods, application overview
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