Now anyone who knows us personally will know that we’re definitely more Super Noodles than Sous-vide, but when Gaggenau asked us to attend the final evening of #Obsession18 at the Northcote, just outside of Preston, we could hardly say no now, could we?
Hosted over 18 days, #Obsession18 took 21 chefs from six continents – with 14 Michelin stars between them – at the luxury Lancashire boutique hotel, The Northcote. Gaggenau are one of the three top sponsors of the event – who have supplied the hotel with all the kitchen appliances they’ll ever need and took an integral part of the preparation of the amazing food!
So we boarded out First Class train on a particularly dreary Monday morning and were on our way – one of us napped and the other online-shopped. Ten points for who can guess who did what…
Greeted with a champagne reception, we got down to business with the Gaggenau team – the business of food. Let’s go through the courses…
As well as the amazing food, we were so lucky to be in the company of expert chefs, Nigel Haworth, Lisa Allen and Gareth Ward, who were on hand to explain each course to us. It was fascinating to get the insight of how each course was prepared, using the Gaggenau kitchen at the Northcote. The stand out course for us was definitely the Wagyu Beef, which had been sous-vide for three days, before being barbecued and placed in front of us.
We know kitchen appliances can be expensive, but when we’re grown up enough to own and invest in our own – we’ve definitely leaned more towards spending a bit more on these. When it comes to something you use every day, it’s important you have an appliance you can rely on.
What’s even better is that if you invest in a kitchen appliance from Gaggenau, you’ll be invited to the working kitchen at the Northcote to give yourself a trial run, so you’re the expert when it arrives and is installed into your home.
Fancy attending #Obsession19 in 2019? We hear it’ll be over 19 days next year (surprise) and if you’re a foodie, it’s a must and tickets are usually released around October – so stay tuned!
David & Mark x