crustastun
Studham Technologies came to us with the concept of creating a kitchen appliance to humanely kill shellfish.
They'd done a lot of research into the efficacy of electrostunning, but they needed further expertise to turn their idea into a manufacturable product.
We refined the method, developed the technology and created a series of prototypes for extensive field trials. We then helped take the product to market.
Crustastun has been well received by many chefs, including Raymond Blanc and Heston Blumenthal – not least because the shellfish is sweeter and more tender than when killed by other methods.
