What the chefs say
"The Grant water baths are one of the most essential pieces of equipment in our kitchens. They fit in well, and with their precise temperature control are great for both cooking and the development of new dishes. Equally important, they are also solid reliable ‘workhorses’, helping us to produce dishes of consistently high quality day in day out and with minimum hassle in terms of operation and cleaning"
Ashley Palmer-Watts, Executive chef of Dinner by Heston Blumenthal in The Mandarin Oriental & Group Executive Chef, The Fat Duck Group
"At Alimentum we have found the Grant SV100 to be a great asset to our kitchen and busines. The versatility of the Grant Universal Stirred Heater has enabled us to enhance our sous vide cooking technique, whilst offering all the benefits of the Grant sous vide baths. I`ve been delighted with the superb, responsive service from Grant."
Mark Poynton, www.alimentum.co.uk
"I have found the Grant Water Bath to be an indispensable kitchen tool. The accuracy of the equipment ensures I can be consistent in cooking times at a guaranteed temperature. The digital display means the user can set the temperature easily, simply and with total accuracy. The built in thermostat ensures the temperature stays even and variations are minimal and naturally the temperature is even throughout the bath. On a high volume of turnover this is essential when staff are pressured; we know we can still get a consistent result. It enables us to save on labour resources during the cooking process because an item can be placed in the bath in the knowledge that the temperature will not fluctuate. The benefits are a huge bonus for a small or large operation where quality of the finished product matters."
Anthony Demetre, Arbutus Restaurant
"Grant Sous vide baths are very reliable product ( one of its biggest strength)and has become an indispensible kitchen tool in our operation. It’s a great tool for creating new dishes as well as trying new techniques. The accuracy of the Grant Sous vide machine is impeccable which guarantees consistency throughout which is key in a busy kitchen operation."
Sascha Triemer, Executive Chef, Atlantis The Palm
"Grant water baths are one of the best things to happen to our kitchen in a long time. There are lots of similar products coming on the market but the Grant bath is king for its easy use and as for the mobile stirred heat, GENIUS!!!!"
Richard Bainbridge & Galton Blackiston, Morston Hall
"Since starting to use Grant water baths we have been able to further develop the technique in our kitchen which has helped in the creation of some very exciting new dishes. We are using the baths in many different ways and we find that the more we use them, the more ideas we come up with. Cooking with such accurate control is a great help in achieving consistent end results."
Mark Askew, Executive Chef, Gordon Ramsay Restaurants
"We've been using the Grant Water Bath for over a year now. The accuracy of this equipment gives us the ability to create exciting new dishes as well as giving us what every chef wants, consistency. We use the bath hours on end and it has proven extremely durable, something every kitchen shouldn’t be without."
Lee Cowie, Executive Chef, Kasbah Tamadot, Sir Richard Branson`s Moroccan Retreat
"Prue Leith Chefs Academy is of the opinion that graduated culinary students should know how to use specialised equipment before entering the industry. Sous vide has become a cooking method widely used in South African and international kitchens. Grant baths have made it possible for the Academy to offer curriculum based instruction and dishes on our restaurant menu that involve sous vide cooking. The students as well as the lecturers at the Academy love the results with regards to flavours and textures."
Lorraine Meaney, Executive Chef, Prue Leith Chefs Academy
"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, The Berkeley
"I have used many brands of sous vide baths and stirrers throughout my career, and have found Grant to be the easiest to use, most efficient and most durable out of them all. Grant Scientific Equipment is in all three of our 5-star hotels because it gives us piece of mind knowing that our baths are never off by more that a fraction of a degree- at all times, which ensures precision and consistency; even in the busiest kitchen."
Peter Tempelhoff, Executive Chef, The Collection By Liz McGrath
"I have used Grant baths for several years now, I have found them to be consistent, exceptional quality and their customer service outstanding. As a consultant my reputation in recommending kit that is reliable and works, is paramount! I believe any business that serves food can benefit from using Grant baths to enhance their consistency, quality and profit from a café to Michelin stars. I cannot recommend them enough"
Jeremy Medley MCGB, Chef, INFUSIONS 4 Chefs
"The Grant bath has proved to be an incredibly flexible tool in the kitchen, both for routine cooking and for trying out new ways of cooking different foods. The accurate temperature control of the bath means that you can cook with great precision and reproduce dishes with great consistency, which is very important in a quality restaurant. It’s also very straightforward to use and easy to clean - essential in a busy, pressurised environment. Another benefit is the big working volume in relation to its footprint, so it’s easy to find a space for it on the worktop."
Tom Aikens, Tom Aikens Restaurant
"“Here at Worcester Catering College we have been using the Grant sous vide bath almost every day since it arrived in September 2011. What a brilliant piece of kit! The students have now got the hang of it and they "fight" to use it, whether they are preparing meat, fish, vegetables, fruit, or eggs. Due to its popularity and versatility, we are now requesting a second unit.”"
Nick Bryan, Chef Lecturer