Sous Vide Cooking

Grant Sous Vide machines recently joined us as a prestigious partner. Founded in 1952 and based near Cambridge, UK, Grant Sous Vide water baths and modular cookers are used all over the globe by some of the world’s most prestigious catering establishments and venues. Their machines are used by some of the worlds most well known chefs including Marcus Wareing, Ashley Palmer-Watts and Angela Hartnett, MBE.

As we are in the process of creating our new catering and dinner menus for Spring, we thought that our new sous vide machine would offer us the inspiration needed.

But what is sous vide cooking? Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times, at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C  to 60 °C for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside and retain moisture.

We are still in the testing fase, but the results are promising. Keep an eye on the site, we'll be publishing some of our sous vide recipes soon.