The only choice for sous vide

Grant Sous Vide water baths and portable sous vide units are used worldwide by chefs who insist on excellent temperature accuracy, reliability and flexibility.

Our commitment to delivering the best has helped us develop strong relationships with well known chefs including Marcus Wareing, Ashley Palmer-Watts and Angela Hartnett, MBE, who see Grant Sous Vide equipment as invaluable in their kitchens.

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Sous vide recipes

A collection of sous vide dishes.

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Sous Vide Machines & Water Baths for Cooking

Grant Sous Vide is the UK’s leading manufacturer of sous vide water baths for professional kitchens. Our expertise in precision temperature control has allowed us to design an exciting range of products to meet the needs of chefs worldwide.

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BCF Chef of the Year Sponsorship

Grant Sous Vide, a leading provider of professional sous vide equipment, are thrilled to announce their sponsorship of the British Culinary Federation Chef of the Year 2016 competition.

The annual competition, which is now in its 15th year, will run from October 2015 to April 2016 and will see an array of talented chef’s battle it out to secure the BCF Chef of the Year crown. The theme of this year’s competition will be best of British.

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What is sous vide cooking? Why choose to cook using the sous vide method? Find out more about our range, how to use our water baths, the benefits of using Grant baths and recipe ideas.

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What the chefs say...

I have been using Grant water baths in my kitchen at The Berkeley for a number of years and continue to find them a great asset. They enhance traditional cookery methods and allow us to develop new ideas for menu changes. The water baths are highly reliable and withstand constant use whilst maintaining consistent temperatures. They are invaluable addition to our kitchen.
Marcus Wareing See Testimonials

Try sous vide

Our passion for sous vide prepared food means we’re always keen to help people find places to experience the benefits of sous vide. Our partner programme is centred around restaurants who actively use the sous vide technique.

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