Celebrity chefs get hot in the kitchen with Sub-Zero & Wolf

Celebrity chefs have inspired a nation of both amateur and professional cooks alike. With a little helping hand from food preservation innovators, Sub-Zero, and cooking technology from Wolf, preparing food at home has never been easier with appliances that offer impeccable design, energy-efficiency and usability. Sub-Zero and Wolf has established itself as the appliance brand of choice for leading chefs due to the robust, industrial feel of the high-quality stainless steel appliances that offers delicious results every time.

Sub-Zero & Wolf’s brand ambassadors, all share the same passion for perfect food and appliances that offer precision and performance to rival a professional kitchen, including James Martin, Galton Blackiston, Antony Worrall Thompson, Aldo Zilli, Thomasina Miers and Simon Rimmer; as well as celebrity chef clients Gordon Ramsay, Michel Roux Junior, Gary Rhodes, John Torode and Matt Tebbutt.

Thomasina Miers is probably the BBC’s most successful MasterChef winner. After winning back in 2005, Thomasina opened the Mexican street food cantina Wahaca which won the Observer Food Monthly’s ‘best cheap eats’ award and now has three branches in London. In Thomasina’s recent book, Mexican Food Made Simple, she shares recipes gathered since she first fell in love with the country as a teenager. Thomasina’s bespoke kitchen in her new home includes a Sub-Zero PRO48 Refrigerator / Freezer, a Wolf streamline E Series Built-In Double Oven and Warming Drawer, Integrated Cooktops and sleek Ventilation to whisk away smoke and odours, all from Wolf.

“My Sub-Zero refrigerator keeps fruits and vegetables fresh for about a week longer than in my old fridge. It’s hugely impressive and also incredibly beautiful; it looks like a spaceship in my kitchen and is quite the sexiest thing I’ve ever owned. The freezer allows me to see exactly what I’ve got stored away so that I can always whip something out if I suddenly have people coming over and the ice-machine is made for throwing parties.”

James Martin is one of the nation’s favourite TV chefs and came to recognition presenting the BBC’s Saturday Morning Kitchen along with other cookery shows. James has also written numerous cookbooks including Eating in with James Martin in 1998, The Deli Cookbook in 2000, Great British Dinners in 2003, Easy British Food in 2005, Great British Winter in 2006 and James’ latest book, The Great British Village Show Cookbook in 2007. James’ kitchen at home includes Sub-Zero’s iconic PRO48 Refrigerator / Freezer, a Wine Preservation Unit, a sleek Built-In Oven, and the robust Dual Fuel from Wolf.

“I have always found the Wolf brand first class, dependable and so easy to use, which is essential when cooking in a fast-pace environment like a busy restaurant kitchen. I chose the Dual Fuel Range with the charbroiler and griddle as it gives me the best of both worlds, with gas hobs for excellent temperature control and a dual convection electric oven. The fact that there are eight cooking modes, which provide four different heat sources within the same oven also greatly attracted me. This function means I can roast, proof bread and griddle using the same appliance. It also reduces cooking time and gives even browning without drying out the food.”

Galton Blackiston is renowned for his commitment to using only fresh, locally sourced ingredients, cooking them as simply as possible. Galton set up his own restaurant, the 17^th century country house hotel Morston Hall, in 1992. Morston Hall has won many accolades and is the only restaurant on the spectacular Norfolk Coast to win a highly coveted Michelin Star. Together with his team, Galton selects the set menu each morning depending on what fresh produce is available on the day. He has written a number of books including Cooking at Morston Hall and A Return to Real Cooking and he has appeared on The Great British Menu on BBC 2. Renowned for their precision, Galton cooks on Wolf’s Steamer and Fryer Cooktops and also the Gas Cooktop at home. He also houses his wine collections at Morston Hall and at home in Sub-Zero’s Wine Preservation Units.

“My favourite appliance is the CT36G five burner Gas Cooktop from Wolf because it is uncomplicated and easy to use. It is really simple to fire up and offers the most precise temperature control due to dual stacked, sealed burners which allow you to alternate between different temperatures.”

Antony Worrall Thompson is a celebrated restaurateur and TV chef. He has presented BBC’s Saturday Kitchen and has regularly appeared as a guest chef on BBC’s Ready Steady Cook. Antony is also a celebrated restaurateur with Kew Grill, The Greyhound Country Pub, Windsor Grill and Windsor Larder. Antony has also written several recipe books including Antony’s Weekend Cookbook and Real Family Food. Antony’s homes in the UK and Spain include a wide rang of Sub-Zero and Wolf appliances including Wine Preservation Units, Refrigerators / Freezers, a Built-In Double Oven and a Gas Rangetop.

“I have found that to produce the best possible food you also need the freshest ingredients. In all my years of cooking professionally I haven’t come across anything that beats my Sub-Zero Fridge/Freezer unit in terms of size, configuration and technical superiority.  It is an invaluable tool for me because of the superior refrigeration system unique to Sub-Zero.  With other brands there is an exchange of air between the fridge and freezer, meaning humidity levels are low, which can dry out food.  My Sub-Zero model keeps the air in each compartment separate, preserving all food, especially fruit and vegetables, for longer.”