News

See us at The Restaurant Show

Clifton Restaurant show 2015

It’s one month to go until one of the biggest Hospitality events of the year, The Restaurant Show.
We are pleased to announce we will be exhibiting a variety of Clifton products on stand UG29. The event will run from 5th – 7th October at Olympia, London.
We will be showcasing the popular water baths, all the latest sous vide accessories, Immersion Circulators and Integrated, ‘built in’ baths. There will be plenty to see and if you want advice on sous vide cooking, we are more than happy to answer your questions and offer help and guidance.  We look forward to meeting you in October!

Burnt – The Film

Burnt Movie 2015 - Bradley Cooper

Clifton water baths have been selected to feature in the new 2015 film ‘Burnt’.

The drama stars Bradley Cooper and Sienna Miller. Cooper plays Adam Jones, a chef who has destroyed his career with drugs and erratic behavior. He cleans up his act and is determind to redeem himself and gain three Michelin stars at a top restaurant.

Click here to check out the trailer and see if you can spot our orange handles! Tweet us @cliftonfood, using the hashtag #orangehandles if you catch a glimpse! The film is set to release later this year.

Success at Silverstone with Michael Caines

Michael Caines, a partner and ambassador for Williams F1, joined the team for another successful British Grand Prix at Silverstone this July. Williams F1 Team have been using Clifton equipment for 5 years now. They were first introduced to the team by Michael Caines who joined Williams F1 at the beginning of 2011.

Williams F1 Head Chef Adam Dixon comments; “The water baths provide a consistent quality product and enables a quick and slick service in a short time frame from a very small kitchen. They have given us a new direction in which we are able to work and are trying new things to keep us at the cutting edge of F1 catering” (more…)

Grow it, Pick it, Sous Vide and Serve!

Here at our premises, we have a spectacular garden behind our working factory. The Clifton garden is home to many weird and wonderful creatures and includes a ‘bug hotel’, designed as a bespoke area for insects to make their home and breed.

Bee hives are placed near the back of the garden; these bees are responsible for producing honey which we use in our development kitchen when we have guests here to cook sous vide.

We grow an extensive range of fruits and vegetables, from green beans, onions, rhubarb and peas, to orchards of apples, pears and plums. The garden also includes many vibrant flowers, two ponds full of fish and currently home to a number of frogs.

The garden we have is very sustainable and we are conscious of the natural environment, ensuring wildlife can come and go and the plant variation is extensive.

If you would like to come down and have a play in our demo kitchen in the months ahead, we can firstly show you how the water baths are manufactured; perhaps pick some fresh vegetables and herbs from our garden and then cook sous vide to finish the day off nicely. Call us on 01934 626691 to organise.

See us at Scottish Chefs Conference 2015 – 10th Year Anniversary

Clifton Food Range® will be sponsoring the Scottish Chefs Conference on Monday 2nd November 2015, where there will be various demonstrations throughout the day from some high profile industry chefs.

The event is celebrating its 10th year anniversary held in Glasgow. Over 700 delegates, consisting of leading chefs and college students will gather. It’s an opportunity to acquire knowledge and techniques from some of the most respected chefs in the world and to meet suppliers offering the latest products and cutting edge innovations. (more…)

Seeing Double with the Clifton Duobaths™

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The Clifton Duobath™ is one of our most popular product ranges. It allows the chef to have two chambers working at once, and at different temperatures and times. Each chamber has its own control panel and drain tap and comes in various size and style configurations.  It’s great for chefs who require versatility when cooking sous vide.

In addition we offer the Duobath™ as a compact version, where the controls are on the narrow end of the unit, giving chefs more space if they have a limited amount of room in the kitchen. The drain taps are placed on the front panel making it easy to clean and remove the water efficiently and quickly.

Both the Duobath™  and the Compact Duobath™ have a run-dry protection function, low water level warning and current time and temperature settings will be retained in memory even after ‘power off’. The side lifting handles are offset to ensure that the bath is balanced when carried around the kitchen.

Leading chefs world wide are choosing Clifton for sous vide cooking, as the baths are an indispensable piece of equipment in a busy working kitchen.

The Rock Inn at Waterrow

We were lucky enough to dine in The Rock Inn at Waterrow, Nr Taunton, last week where we were treated to Slow Cooked short rib of beef, marinated in black garlic, cooked for 14 hours in a Clifton bath.

Husband and Wife team, Ruth (front of house) and Daren (Patron chef) have been running the pub for many years and use our Clifton water baths in their kitchen.

Daren comments: The Clifton Water Bath gives me the confidence of achieving consistent core temperatures during service, no matter the pace.  It leaves me free enough to manage the whole kitchen and coupled with very low running cost and maintenance free performance, I see a long partnership before us.”

The Rock Inn at Waterrow has won a certificate of excellence from Trip Advisor in 2014.

If you haven’t already been to visit, we highly recommend it!

To view all our testimonials, please click here.

Mini Me!

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Mini Me!

The P130 is our new mini partition divider that is available for all our unstirred water baths.

This mini stainless steel partition allows the working area of the bath to be divided for single portion control. They separate the food into different sections for easy identification when cooking. They can also separate products that have just been placed into the bath (and therefore not regenerated) from those ‘on hold’ ready to go.

The product spec is available from The Range Page.

Great British Menu is back on our screens

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New Year. New Food. New Great British Menu.

This year the popular BBC Two programme is airing later in the summer and will be celebrating 100 years of The Woman’s Institute.

The chefs taking part will have to pull out all the stops to create perfect dishes to have the chance to cook at the banquet which marks 100 years of the highly respectable organization.

The Woman’s Institute started in 1915 and encouraged women to produce food for the nation during World War 1. Long standing WI members will be guest judges on this year’s Great British Menu.

Don’t forget to look out for those orange handles during this years season.

Good luck to everyone taking part and may the best dish win!

 

Sun, Sea, Chef

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Our latest Chef event took us to Sandbanks Hotel in Poole. Long stretches of golden sand and a bright blue sea was a perfect backdrop for some summer cooking demos.

Loic Gratadoux, Head Chef at the Harbour Heights Hotel, prepared light and zingy Tiger Prawns with Indonesian Satay.

It was nice to meet so many enthusiastic chefs from the Dorset area visiting our stand. Please click here for more information on our products.

To check out more pictures from the event, please visit our twitter page: @cliftonfood