Sous Vide

...is like bringing frying into a world where only baking existed. One of the greatest evolutions in cooking over the last few decades, sous vide has changed the face of cuisine, worldwide. Before sous vide... meat and fish were overcooked, vegetables were leached of flavour and guest's meals were delayed.
With the introduction of Grant Sous Vide baths into my kitchens, all this has changed, now each piece of meat is perfectly cooked without compromising flavour or texture, whatsoever. Once a chef discovers the techniques and steps of Sous Vide Cooking with Grant; food which is always full of flavour and perfectly cooked can become part of their repertoire forever; improving guest's perceptions of their restaurants, and ultimately making them better chefs.

Basic Techniques



The practice of 'boil in a bag cooking' dates back to the 40's, so it is nothing new to the world... the difference between this seemingly archaic method of cooking and sous vide; is the pressure which the ingredient is placed under, and the temperature at which it is cooked at. Sous vide cooking requires an ingredient being vacuum packed in a bag containing a flavouring- such as olive oil, butter, stock, syrup, seasoning etc- then cooking it at the desired temperature (usually below 85°C) for the correct amount of time... it's as simple as that.

5 Basic Steps

In the kitchens of The Collection we follow 5 basic steps when cooking sous vide (120g portion of beef fillet, in this case)...


  • Place the portion of beef fillet in a bag and season it with an aromatic combination of herbs and spices (avoiding salt if possible).Chill this portion of beef to a temperature lower than 4°C without sealing the bag.
  • Once the product has been thoroughly chilled, seal the bag on full vacuum and refrigerate it at a temperature lower than 4 °C until required, but not longer than 4 days in the sealed bag.
  • Immerse the bag in a Grant sous vide bath, set at 52°C, for 20 minutes.
  • Remove the beef from the bag and allow it to rest for 3-5 minutes in a warm environment. Dry off the meat well, or the meat will not develop a desirable roasting flavour or colour.
  • Season the meat with salt and sear the beef in a smoking hot pan with oil, until it develops a dark crust, baste with butter and herbs. Serve.


5 Basic Temperature/Time Tips



1. Salmon Mi Cuit (med to rare)

2. Beef Fillet (rare)

3. Lamb Shoulder

4. Baby Onions

5. Dessert Peaches for Compote
48°C

52°C

66°C

85°C

85°C
15-20minutes

20-25minutes

18-24hours

80minutes

20 minutes
For the beef fillet; it is placed in the bag raw, cooked, browned then served- it is not chilled after cooking. For the lamb shoulder; it is browned in a pot with mire poix, wine and stock. Everything is then chilled, vacuumed packed and cooked in the mire poix liquid to maximise flavour.


5 Basic Health & Safety Tips



  • Always work with clean equipment and the freshest ingredients.
  • Never allow temperatures of meat & fish to rise above 4°C once sealed in a bag
  • If cooking temperatures are below 60°, it is necessary to 'Pasteurize Before' or 'Sear After' cooking.
  • Checking the core temperatures of products before removing from the bath is paramount.
  • Chilling products fast and efficiently after cooking is key to better shelf life, health and safety.

Latest Recipes



Beetroot Terrine with Goat's Cheese Truffle & Pickled Eryngii Mushrooms

Elgin Chicken & Celeriac Cannelloni

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