I went along to meet chef Frederick Forster, winner of Craft Guild National Chef of the Year Award in 2011, at his pop up kitchen 'Steam Revolution'. The Steam Revolution collaboration was organized by household appliance manufacturer Miele, to promote their latest creation, a steam oven. Retailing at around £600, these ovens claim to make cooking healthier. This is all down to their ability to lock in vitamins in veg and of course, there's no need for oil.
The next date for the pop up is June 12th, from 6.30pm-9pm. Tickets are around £45. As Frederick has cooked alongside industry heavyweights like Michel Roux Jnr and Raymond Blanc, its unsurprising that the dates prior to this are already sold out. Normally associated with diets and vegetable, Frederick has turned steam cooking on it's head.
It was a revelation to see the variety of food that can be cooked in steam. Succulent chorizo and scallops. Moist banana cake. Rare, fragrant beef served on a bean sprout salad. Not a limp carrot in sight.
Intrigued? Then book for June 12th to see Frederick demonstrate three recipes for you and to learn more about cooking with steam.