Catering equipment manufacturer Grant Sous Vide has launched a new website and online shop.
The updated site, which the company claims has been redesigned "with clients in mind, provides a comprehensive guide to the Grant sous vide range.
It says that customers will now be able complete online purchases at a time which suits them, complete with a ‘next day despatch guarantee’.
Grant also hopes the site will serve as a resource centre for sous vide cooking, containing information on its Sous Vide Partner Scheme for restaurants, as well as news, events and videos.
The website will also feature a ‘recipe of the month’ designed to encourage chefs to experiment with sous vide for themselves.
This month, Mark Poynton, chef patron at the Michelin starred Alimentum in Cambridge, is demonstrating cooking sirloin of beef and braised oxtail, with mushroom puree and wilted spinach.
Sous Vide cooking is a well-established technique of slow cooking under vacuum in a water bath. It offers benefits in taste, texture and value.