Our first water baths were delivered in 2006, and now 90% of all our menu items are produced using the sous vide method. This covers all sections of the kitchen and all meal times, from scrambled eggs for breakfast through lunch and dinner for dishes like Chicken Supreme and lamb rump. The results truly are 100% accurate every time. There is a huge improvement in taste and texture across the board and particularly when cooking fish. Stress levels in the kitchen have been reduced, I have more time to train junior chefs and we now have more time for service and can ensure everything goes out perfectly right. Energy costs have been significantly reduced and this combined with less wastage means our GP has risen between 10-12%. The water baths are proving to be a reliable and integral part of our equipment and our processes.”

Stephane Jouan Executive Chef