What the Chefs Say
Grant sous vide baths are helping these chefs/restaurants create new dishes:
“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
“I have found the Grant bath to be extremely efficient. It fits neatly within the kitchen area, maintains a precise temperature over extended periods of time and is easy to clean at the end of each service. It is more than suitable for my style of slow cooking, and whilst using it I have discovered some methods that have changed the way I cook some of my dishes.”
Claude Bosi, Hibiscus
“The Grant baths are among the most essential equipment in our kitchens. They fit in well, and with their precise temperature control are great for our experimenting and 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.”
Christopher Young, Food Research Manager, The Fat Duck
“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
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
Since using Grant water baths in the kitchens at Pétrus & Savoy Grill, we have been able to introduce new cooking techniques and make our services more efficient. I would like to recommend Grant as a supplier of well designed, reliable and consistent machines.
Marcus Wareing, Pétrus & Savoy Grill