Thermomix & You
The machine I use on stage, in the restaurant, and at home.
I'm a professional chef, not a salesperson with a script. I use the Thermomix because it earns its place on the bench — from the mango sorbet I demonstrated at Stowmarket Food Festival to everyday prep in a 2AA Rosette kitchen.
What it actually does in a real kitchen
Precision without babysitting
Temperature-controlled to the degree, stirring itself while you get on with the next job. Custards, emulsions and sauces that don't split — every time.
One bowl, twenty jobs
Weighs, chops, blends, kneads, steams, sous-vides and freezes-to-sorbet. Less kit out, less washing up, more bench space in a small kitchen.
Restaurant results at home
The techniques I use at the restaurant — silky purées, glossy sauces, sorbets in minutes — become genuinely doable on a weeknight.
You may have already tasted it
The mango sorbet in my Stowmarket Food Festival dessert — poached vanilla peach, whipped cheesecake cream, almond crumble — was churned live on stage in a Thermomix. That's the point of my demos: real dishes, cooked in front of you, that you taste at the end.
If a machine can hold its own on a festival stage and in a Rosette kitchen, it can handle Tuesday night dinner. Lee Cooper
Book a demonstration — no pressure, just cooking
Get in touch
Message me on WhatsApp or email. We'll find a date that suits — your kitchen, a friend's, or one of my live events across East Anglia.
I cook, you taste
A full multi-course demo cooked in front of you on the Thermomix — soups, sauces, dough, sorbet — with every question answered honestly by a working chef.
Decide in your own time
If it's right for you, I'll walk you through models, options and getting started. If it's not, you've had a great meal and learned a few chef tricks.
Curious? Let's get you cooking.
Free, friendly demonstrations across Suffolk and East Anglia — or come and find me at a live event.
