Little Chef is using Grant Instruments' sous vide cooking baths in the kitchens of its new style restaurants created by chef Heston Blumenthal.

Currently installed within the refurbished Popham, York and Kettering restaurants, sous vide cooking means that food is vacuum packed and then slowly cooked for long periods at a controlled temperature to enhance flavour.

Grant's sous vide baths are available in two models: the lower-priced Professional range, and the Expert range, with both ranges offered in five, 12 and 26 litre capacities.

Kelvin McGowan, head of food development at Little Chef, says: "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."