Thermapen Thermometer

Thermapen Thermometer The world's favourite kitchen thermometer 🇬🇧
Join the community who cook to temperature, not time.

Thermapen is for the cook who knows that temperature, not time, is the key to creating great food. The world’s favourite kitchen thermometer is your secret weapon, helping you know exactly when your food is tasting at its very best. Quick, accurate and easy to use, it’s designed to take the guesswork out of every cooking challenge, from perfect roasts to triumphant BBQ, magnificent cakes and delic

ious jams. Whether you choose the essential Thermapen Classic or our ultimate Thermapen One, you can be assured of one thing – great cooking, perfectly done. Thermapen is the flagship product of Electronic Temperature Instruments Ltd (ETI), a British, award-winning digital thermometer manufacturer. All Thermapens are designed and manufactured at our facilities in Worthing, West Sussex.

All the temperatures you need for the Bank Holiday weekend ☀️Whatever’s on the menu, cook to temperature for perfect res...
23/05/2026

All the temperatures you need for the Bank Holiday weekend ☀️

Whatever’s on the menu, cook to temperature for perfect results every time 🙌

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21/05/2026

Our Late May Bank Holiday Sale has landed 💥
 
Up to 30% off limited edition Thermapens — once they’re gone, they’re gone. 
And up to 50% off sitewide.
 
Plus our new tea towel has arrived too 👀

08/05/2026

UK BBQ Week - Fakeaway Friday

KFC-style fried chicken 🍗🔥

Chicken & marinade:
4 boneless skinless thighs, dill pickle juice (from 1 jar), 200g buttermilk, 100g hot sauce

Gravy:
75g butter, 75g flour, ketchup, soy sauce

Spice mix:
500g flour, 15g salt, 10g thyme, 10g basil, 30g celery salt, 7g oregano, 30g black pepper, 30g mustard powder, 60g paprika, 40g garlic powder, 10g ginger, 60g white pepper

+ neutral oil for frying & pickles to serve

Method:
Brine chicken in pickle juice (few hrs/overnight), then drain. Coat in buttermilk + hot sauce and marinate at least 1 hr (overnight best).

Heat neutral oil in a deep, heavy pan to 160°C (don’t overfill).

Make gravy: melt butter, stir in flour to form a roux, cook until lightly browned and smells nutty. Gradually whisk in chicken stock until smooth and thickened, then add ketchup + a dash of soy sauce. Season and loosen with water/stock if needed.

Mix all spice ingredients. Take chicken from marinade, coat well in seasoned flour, pressing it in for a crispy crust.

Fry carefully for ~4 mins, turning once, until golden and crisp. Cook to ~70°C (it’ll rise to 74°C while resting).
Rest briefly, then serve with hot gravy + dill pickles.

Tarts, pies and pastry for UK BBQ Week 🔥—so it only felt fair to share a few of our go-to tips for nailing pastry every ...
05/05/2026

Tarts, pies and pastry for UK BBQ Week 🔥—so it only felt fair to share a few of our go-to tips for nailing pastry every time (with filling temps included). Swipe 👉



04/05/2026

Mexican Monday Meets Science & Temperature 🌶️🔥

We’re big fans of Dr Stuart Farrimond’s books, so for UK BBQ Week we’re bringing you a few flavour science favourites with a Mexican twist.

🌶️ Why we crave chilli heat
Chillies don’t raise temperature, they trick your brain.
Capsaicin activates pain receptors that normally respond to heat above 43°C, creating that burning sensation and a feel-good endorphin hit.

💡 BBQ tip: spice is sensory, not thermal—so always cook to temp and balance heat with dairy products.

🌽 Sweetcorn & heat transformation
How you cook corn changes everything:

Steamed (under 5 mins) – fresh, sweet, green notes
Boiled (short) – mild, slightly cabbage/popcorn-like
Roasted – richer, floral, deeper sweetness
BBQ’d – smoky, nutty, caramelised sugar flavour

💡 BBQ tip: you’re controlling sugar transformation with heat.

🍋 Lime pairings

Best with coriander + nutmeg.
Add after cooking to keep that fresh citrus lift—heat dulls it fast.

🌰 Cumin

Fresh: piney, slightly liquorice
Heated: warm, nutty, toasted

💡 BBQ tip: gentle heat unlocks flavour—too much burns it out.



02/05/2026

UK BBQ Week – Steak & Sauces


A quick guide to getting steak right, plus a few easy sauces to finish things off.


Hot & Fast (thin cuts

23/04/2026

A reminder of the time and effort behind every Thermapen — and it shows in your feedback. Thanks to everyone supporting us across all platforms and leaving kind reviews. It means a lot 🫶

Chicken done properly 🙌 It’s not complicated, but it does need a bit of precision. This quick guide helps you get it rig...
16/04/2026

Chicken done properly 🙌

It’s not complicated, but it does need a bit of precision. This quick guide helps you get it right, so every cut comes out exactly as it should.

03/04/2026

Temp vs time lamb — results in action 🔥

Lamb 1 – cooked to temp 🌡️
Pulled at 54° C
40 mins cooking time
7 °C increase during resting (61 °C peak temp)
Carved after 14 mins

Result: pink and juicy 💦

Lamb 2 — cooked to packet time ⏰
Pulled at 89 °C
80 mins cooking time
3 °C increase during resting (92 °C peak temp)

Result: Tough and grey 🙅‍♂️

Verdict: Cook to temperature, not time, regardless of the finish you prefer. Packet timing is overcompensated and cannot guarantee the finish you want.

Thermometer featured: RFX wireless (currently 20% off for Easter!)

Tag us in your lamb cooks and show why everyone should cook to temperature over time 🙌

Easter experiment complete. Swipe to see the results — a reminder that cooking to the right temperature is the key to co...
02/04/2026

Easter experiment complete. Swipe to see the results — a reminder that cooking to the right temperature is the key to consistent results every time. Which lamb would you go for?
 
Look out for more experimental based content.

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Worthing
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Thursday 9am - 5pm
Friday 9am - 5pm

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