Little Chef introduces Grant water baths in new style restaurants

Sous vide, a French word meaning 'under vacuum', is a process in which food (e.g. a cut of beef or fillet of salmon) is vacuum packed and then slowly cooked for long periods at an accurately controlled temperature. Cooking using the sous vide method helps to 'lock in' the flavour which greatly enhances the taste and tenderness of the food. Grant's team has worked very closely with the roadside restaurant chain's designers and chefs to integrate its range of baths into their busy kitchens. To date, the baths feature in each of the refurbished restaurants in Popham, York and Kettering. Kelvin McGowan, head of food development at Little Chef, said: "The Grant water baths have become a key feature in the redesign of our kitchens as part of the redevelopment of the Little Chef brand. The Grant baths have changed the way we work, enabling us to not only improve our menu offering, but also to operate more efficiently day to day. "Consistency is critical and the ease of use of the Grant baths coupled with their superb temperature control, means that we are able to produce high volumes whilst maintaining the highest quality and delivery."