News

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

Proud to be Made in Britian

We are members of the Made In Britain organisation which supports UK brands and helps consumers recognise British manufactured products. The Made In Britain marque was created to help consumers identify and choose British made goods and will appear on our products, advertising and literature to celebrate the recognition of British products. If you would like to come and visit us to see our manufacturing process and tour our factory, please get in touch with us.

Time for the Welsh Chapter…

Clifton Food Chef Forum

Nick Brodie's classic dish

End of March saw the launch of the Welsh Chefs’ Forum, held at the stunning Llangoed Hall in the Brecon Beacons. Head Chef, Nick Brodie used the Clifton water bath to create two delicious dishes, one with sous vide pigeon breast accompanied by bitter leaves, sprouting shoots and topped with crispy onion rings.

His second dish was Dover Sole with brown shrimp cannelloni and Puntroella. Both intricate dishes were full of colour and texture and we would like to thank Nick for using our water bath during the demonstration.

We look forward to heading back over the bridge to Wales for the next Chefs’ Forum event. If you’d like to know more about our baths or have a demo in our Clifton development kitchen, then please get in contact.

 

Head to Head- Dragon’s Den Style

We recently supported teams at a local ‘Dragon’s Den’ style event, which takes place annually at Weston College. Enterprise 4U saw Worle Community School win overall business award along with an award for best trade stand. The project is a chance for today’s young people to put together business plans and concepts to create a viable end product or service.

We opened our doors here at Clifton for the young entrepreneurs to tour our factory to see the manufacturing process and to learn how our company works. Managing Director Melvin Dickson was on hand to answer questions about how to create a successful brand.

We are heavily involved in supporting local community projects and in addition, have recently invested in two apprentices from local colleges to join our team. Fresh, new, forward thinking ideas are what drives us forward and we are delighted to support the next generation.

Olly Rouse brings sous vide back to basics with inspiring demo at Lainston House

Clifton Food Range Olly Rouse Demo

Olly demonstrating Squab Pigeon

Olly Rouse, Head Chef of Lainston House, demonstrated some tasty sous vide dishes at the Hampshire Chef Forum event this month. Olly has been a great supporter of Clifton water baths right from the early days from 2005.

Olly brought sous vide ‘back to basics’ and talked through times and temperatures, as well as explaining the benefits of the slow cooking method. He demonstrated sous vide Squab pigeon with shallot and olive salsa and white cauliflower puree and then showcased a ‘melt in the mouth’ pork belly dish, served with crunchy fennel crumble.

Andrew Mackenzie and The Exclusive Chefs’ Academy also cooked up some venison using the Clifton bath. The day was a roaring sous vide success and we thank Olly for his continued support in promoting our orange handled baths!

If you’d like to know more about our baths or have a demo in our Clifton development kitchen, then please get in contact.

Snap Happy with Instagram!

In social media news – we’re now on Instagram! Follow our Instagram page @cliftonfood. Don’t forget to follow us on Twitter for hints, tips and all the latest sous vide tweets. Hashtag #orangehandles and you may just get a retweet from us!