Testimonials

Mark Poynton

At Alimentum we have found the Grant Vortice to be a great asset to our kitchen and business. The versatility of the Grant Portable Immersion Circulator has enabled us to enhance our sous vide cooking technique, whilst offering all the benefits of the Grant's standard water baths. I`ve been delighted with the superb, responsive service from Grant.

Mark Poynton
Executive Chef
Pierre Irion

The Vortice Portable Immersion Circulator is easy to use, fast and very accurate. I use it for cooking meats, eggs, foie gras, fish and fruits. Its precision gives me consistent results. I can only recommend this product.

Pierre Irion
Chef
Angela Hartnett, MBE

I have been using Grant baths in the kitchen for many years and have found them to be extremely reliable and durable. They are an invaluable addition to our kitchen, both at Murano and during my involvement with the London 2012 Olympics.

Angela Hartnett, MBE
Executive Chef, Murano and Judge, Great British Menu
Ian Orr, Browns Restaurant

Grant Sous Vide Water Baths are one of the most essential pieces of equipment in all my kitchens. They are so easy to use and save money and time on gas and labour. They are amazing for temperature control, while keeping in the flavour and juices of the food without shrinkage. They give consistently great results every time:

  • Hold in Flavour and Juices
  • No Shrinkage
  • Healthier way to cook
  • Never overcooks
  • Being able to cook food at lower temperatures for longer you enhance textures, flavour and tenderness
Ian Orr
Chef Patron, Browns Restaurant
Marcus Wareing

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 an invaluable addition to our kitchen.

Marcus Wareing
Xavier Jarry

I have been using the Vortice Portable Immersion Circulator for several months now. I use it for everything, from slow cooking pork breast and beef paleron, to quick cooking of fish or poultry. I am very happy, the Vortice is accurate, very easy to use and accessible to everyone.

Xavier Jarry
Chef
Gerard Dehaye

I was one of the first users of the Immersion Circulator in the early 2000’s when I worked with Michel Bras at his 3 Michelin star restaurant Laguiole in France. I have been working with the Vortice Portable Immersion Circulator for several months now, and can only praise the qualities of this device, both by the volumes it can cook and also its excellent temperature stability.

Whether slow cooking for 72 hours, or quick cooking for delicate items such as fish, the Vortice is perfect for professionals or individuals who are just trying to cook using an alternative culinary technique.

Gerard Dehaye
Chef
Lee Desanges - Baked in Brick

Using Grant sous vide water baths for my street food menu has enabled me to incorporate precise cooking methods into a more rustic style of cooking. They have given me perfect results every time, speeding up service and minimising waste.

Lee Desanges
Owner, Baked in Brick
Jean-Luc Rabanel

I use the Vortice Portable Immersion Circulator for the following reasons:

  • Very simple to use with only two buttons
  • Excellent temperature stability +/- 0,05°C
  • Can be used for any kind of cooking for tender and tasty results
  • By cooking in a sous vide water bath, only steam is given off, so no smoke or annoying odours for the neighbourhood
Jean-Luc Rabanel
Owner
Richard Bainbridge

Sous vide water baths are turning into an essential part of any professional and home kitchen and Grant are the best and made here in the UK.

Richard Bainbridge
Winner of Great British Menu 2015 and head chef, Restaurant Benedicts, Norwich
Sebastien Bras

Precision technology at my fingertips.

The precise temperature control provided by products such as the Vortice Portable Immersion Circulator has always been crucial to my kitchens.

The advantages of low temperature consistent cooking is clear to see: Precision, respect for ingredients, optimisation of texture, improved efficiency etc.

Regarded in the same way as my knives, the Vortice is one of my kitchen “essentials”.

Sebastien Bras
Romain Creutzmeyer

We regularly use low temperature cooking techniques in our kitchens and when preparing for banquets. Ensuring dishes are consistent from the first plate to the last is incredibly important.

From working with the Vortice Portable Immersion Circulator, the precision and rapid heating is clear to see. The Vortice is also very intuitive and robust.

Romain Creutzmeyer
Chef
Ashley Palmer-Watts

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
Kyle Shirajudin

Grant sous vide water baths are an invaluable and important product for any kitchen, and with the increase in use in the home, a great product for anyone with a passion for cooking. Having a Grant water bath, I couldn't imagine now a life without one. They are perfect for busy kitchens and provide perfect results each and every time and the quality is never compromised. A Grant water bath is a must have piece of equipment in any professional kitchen!

Kyle Shirajudin
Head Chef
Oliver Brown

At Wivenhoe House, home of the Edge Hotel School we aim to use and demonstrate best practise in all that we do as we mentor and coach the aspiring managers who will take the reigns of our industry in the future. To this end we use only the best produce, ingredients, and equipment. This is why I am thrilled with our Grant water baths, including our circulators. I am a happy chef!

Oliver Brown
Luke Tipping

Here at Simpsons Restaurant we pride ourselves on only using the very best in seasonal ingredients. To achieve the results we strive for to delight our guests, we need equipment that performs and this is where Grant have been excellent.

Their UK made sous vide water baths are incredibly easy to use and are now a key part of our kitchen.

Luke Tipping
Chef Director