De Buyer shows why it is the chefs’ choice with Langham partnership

Chris King, executive chef, The Langham and Millie Simpson, kitchen manager, Sauce cookery school

The Langham’s new cookery school Sauce is giving guests a taste of what is required to produce amazing dishes thanks to a partnership with French cookware brand de Buyer. Prior to the coronavirus pandemic putting a pause on hotel sector activities, FEJ heard why high quality equipment is so important to its operation. 

Iconic five-star hotel The Langham in London is renowned for its amazing F&B offer, boasting three award-winning restaurants and a cocktail bar within its walls. And since last year, there is a new addition to the family in the shape of ‘Sauce’, a cookery school where foodies can learn the ‘tricks of the trade’.

The cookery school opened in May 2019 under the direction of The Langham’s executive chef Chris King (below). He has worked closely with Michel Roux Jr for many years and oversees all the food across the hotel, which serves around 1,300 covers a day.

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Following demand for cooking classes from hotel guests, King and Millie Simpson, Sauce’s kitchen manager, first began working on the cookery school project two years ago. Together, they took on the responsibility of designing the space, developing the classes and choosing the equipment.

For most of the light equipment, King had no hesitation in requesting products from French manufacturer de Buyer, a brand established since 1830 in the Vosges mountains, in North East France.

“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,” he explains.

“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 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 worked on induction.

“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.”

The de Buyer range offers a good balance between price, quality and performance”

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 cookware, pastry utensils and bakeware. Today, the business manufactures more than 2,500 high-quality products.

For the cookery school, the team chose a 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 (below).

“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, colanders, the classic 9-inch cake pan — in fact all the pastry equipment, the B-Bois salt & pepper mills, are fantastic.”

The products chosen by The Langham team can be used across all the classes offered at the cookery school and give guests an insight into how it is able to achieve the highest degree of consistency.

It also welcomes outside chefs to run 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” concludes Simpson.

For more information and brochures or to visit the showroom (in Kent), contact Signature FSE, which represents de Buyer in the UK: or 01634 931 055.

Tags : De BuyerHotelsSauceSignature FSEThe Langham
Andrew Seymour

The author Andrew Seymour

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