News

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!

Swap your wellies for your sandals and meet us at GulFood!

We’ve hit the ground running with many events already this year and we are currently exhibiting our sous vide water baths at Gulfood Exhibition. The annual event is held in the Dubai World Trade Centre on 8th – 12th February.

Melvin Dickson will be on hand to show you the range of water baths and circulators we offer, as well as answer any sous vide questions you many have. Find us in Hall 1, booth A1-12, we look forward to meeting you!

Top chef Emily Watkins appeared on the popular Channel Four programme ‘Weekend Kitchen with Waitrose’ on Saturday 6th December and cooked up a Christmas special using the Clifton water bath.

Emily demonstrated ‘pork & black pudding wellington with grandpa’s cabbage.’ A warming, hearty dish perfect for the winter months. The Clifton bath sat pride of place in the kitchen with its starring roll, cooking Emily’s wrapped pork loin at 65 degrees.

Emily has been a long standing Clifton customer and has many orange handles dotted around her kitchen. Her famous pub The Kingham Plough based in the Cotswolds serves excellent modern British food and is somewhere to go when looking for a comfortable, relaxed atmosphere. If you’ve not yet visited, you must! Click here to visit The Kingham Plough.

Fancy a Sous Vide Cocktail this Festive Season?


We all love a cocktail or two at Christmas (or any other time of the year for that matter) and with sous vide cocktails becoming more and more popular, there’s no reason not to enjoy some this festive season!

Click here to watch our very first cocktail film, where Chef Ross Clarke demonstrates a unique take on the Bloody Mary cocktail, by infusing all the different ingredients that make up the cocktail, using the Clifton water bath. Complex and intense flavours make this a cocktail that can be created consistently, time and time again.

The consistency of water baths are helping to push the boundaries of modern mixology. Bartenders are raiding the kitchen for water baths in order to experiment and create unique cocktails. Chefs watch out and keep your kit close by!Used by many mixologists, the Clifton bath will infuse the different elements for the drink, creating intense flavours, as well as allowing you to produce exotic sous vide garnishes to finish. The water bath is a time saver for bartenders, enabling the infusion process to take minutes and hours rather than days and weeks. Just like sous vide cooking, once the flavours are locked in the vacuum pouch they do not escape.

The Making of the Clifton Water Bath

We’re giving you an insight into how we run things here at Clifton HQ. We are proud to be British Manufacturers. Our new short film will give you a brief overview of our company and show you how and where we manufacture our sous vide products. Click on our video page here to see the film.

Don’t forget if you’d like to come and visit in person and experiment with the equipment in our demo kitchen, you would be most welcome!

Integrated Built In Water Baths

Clifton built in water baths are designed to be installed into your kitchen work surface, freeing counter top space where it is at a premium in a busy kitchen.

A choice of 8 litre and 28 litre tanks are available and can be installed as single or double units of either size. Using the same high precision PID controller found on all Clifton Food Range products, accuracy and repeatability are guaranteed.

The space saving bath can be integrated into a new or existing kitchen establishment and easily assembled using the clear, concise instructions. For more information on the integrated baths, download the spec sheet or call us on +44 (0)1934 626691.

NEW FL4CD – Stirrer with Extendable Arms

A new Clifton gadget enters the busy working kitchens! This removable, digital immersion circulator has extendable stainless steel arms which can be attached to any gastronorm container or built in tank up to 56 litres. It’s ideal for new kitchen installations, where sous vide can be built into the work surface.

Designed for adapting bain maries from multi cookers, pasta cookers, to use as a water bath with precise temperature control.

For chefs that want portability or have limited space in the kitchen this high quality immersion circulator can be easily fitted. It has extendable arms up which reach up to 640mm when in full extension. The stirrer will rotate through 360 degrees so the controller can be viewed from any angle in the kitchen. When not in use, the immersion circulator can be easily stored away taking up little space. Give us a call to find out more, or download our spec sheet here.