In September we headed down to the latest Chefs’ Forum event in Dawlish, where Michelin starred chef Michael Wignall, from Gidleigh Park, showcased a game dish of hare cannelloni of kohlrabi, best end and loin, baked dark chocolate, Maitake mushrooms with parsnips and a hint of curry spice. The inspiring Chef used the Clifton water bath to cook the hare sous vide. He first wrapped it in cling film to keep the shape of the hare loin, vacuum sealed it and cooked at 58˚C for 22 minutes along side the parsnips at 98˚C for 1 hour. The Executive Head Chef then created a mushroom dish of Enoki, watercress, beer bubbles, black garlic, dehydrated puff potato, wet walnuts, with some Wiltshire truffle. (more…)
Oct 7 2016
Aug 16 2016
The Cliftonfreezdryer is our latest cutting edge machine which allows you to experiment and let your creativity flow, giving you the opportunity to be a unique chef with innovative ideas.
You can freeze dry almost anything from mushrooms,strawberries, carrots all the way to flowers and fresh herbs. They can then be added to stocks, sauces and stews and will rehydrate almost as fresh as when they were first prepared. The flavours and the smells are also retained, as well as all the nutritional content.
Bulk freeze drying is also possible if the products are stored in airtight containers, or are vacuum packed to prevent reabsorption.
When freeze drying products, they will have to be frozen beforehand. Freezing the food items converts the moisture in the products into ice and when they’re freeze dried the vacuum removes the ice as a vapour without going through the stage of becoming a liquid again, this process is called sublimation.
Aug 11 2016
We cater for all your sous vide needs!
A chef essential when using the water baths. Made from high quality stainless steel in our factory in Weston-super-Mare. The easy to clean grids are suitable for all unstirrered sous vide baths.
They’re used to keep food pouches under the water, this helps to ensure even cooking throughout the sous vide process.
The immersion grid can be used with both bi-fold and flat lift off lids. The grid easily clips onto the edge of the water baths.
Great if you have a 14, 28 or 56 litre unstirred or compact bath. The lid is secured onto the back of the machine and then pushes back to reveal the chamber inside.There is no need to find somewhere for the lid to go when it has been removed – very handy when there isn’t a lot of room in the kitchen.
If you’re looking at purchasing a stirred bath, the bi-fold lid comes already fitted to the tank!
As with all of our lids, they’re made of stainless steel and have an insulated Clifton orange handle.
Aug 5 2016
The Clifton Immersion Circulator is our space saving sous vide stirrer which clips onto a stainless steel or polycarbonate gastronorm container up to 56 litres (2/1 gastro tank). Suitable for travelling chefs or those who want flexibility when cooking sous vide.
The portable stirrer is manufactured from high quality stainless steel to ensure durability. The stirrer cage has been designed to protect the food pouches from the propeller, so that the two do not come into contact. When cleaning, the cage can be easily removed. The double clamping system ensures the stirrer is secure when in position on the tank.
When not in use the Immersion Circulator can easily be stored in our Clifton carry case which has been specifically designed to fit the portable stirrer. This is perfect for chefs who travel or who often do demos. The case can easily be stored away when not in use and protects the stirrer from getting damaged in a busy kitchen.
The Clifton orange case has enough room inside for the cable, plating tweezers and various other accessories which may be needed for travel.
Jun 1 2016
In early Spring a group of trained Army and RAF chefs and chef lecturers joined us for two days in our development kitchen for a day of fun with our water baths.
Development Chef Dez Turland from Saunton Sands Hotel, North Devon led the demos, cooking up some delicious sous vide dishes. Highlighting the tastes and textures of various meats which had been cooked sous vide.
Chef Dez cooked up some dishes from Saunton Sand’s menu, which included sous vide beef picanha, beef blade, chicken legs and pork belly.
During the visit, the chefs were able to tour the factory and see the baths being manufactured as well as see our sizable vegetable patch, orchard and bee hives.
If you would like to come down to our development kitchen in Weston-super-Mare and learn more about Clifton Food Range and sous vide, please don’t hesitate to contact us on 01934 626691 or email email@example.com.
May 31 2016
In April we attended Singapore’s largest food and hotel exhibition, FHA (International Food and Hotel Asia).
We had a large range of water baths on display, including the extremely popular immersion circulator and some of our must have sous vide accessories, including plating tweezers and double ended tasting spoons.
We shared a stand with out exclusive distributor in Singapore and would like to thank them for their support.
The exhibition was a great success; it was great to meet so many new, as well as existing customers from a wide international audience.
May 31 2016
All of our fast moving products have a delivery time of 2-3 working days. All Clifton Food Range water baths and immersion circulators come with a two year back to base warranty.
For more information on our sous vide products, please click here to send us an email. Alternatively you can give us a call on 01934 626691.
Apr 1 2016
Did anyone spot those #orangehandles?
It has been really nice that over the past few months our customers have been tweeting and supporting us and sharing their thoughts when seeing our water baths in the film!
The DVD is avalible now. Don’t foget to tweet us when you spot the #orangehandles
Apr 1 2016
We are delighted to be attending ‘FHA2016′, The International Food and Hotel Asia exhibition in Singapore. It is the largest of its kind in Asia. The show will be between 12th – 15th April at Singapore Expo.
We will be sharing a section of Sia Huat’s booth 3L2-01. Sia Huat is one of the largest foodservice equipment suppliers in Asia and they are also our exclusive distributor for Singapore, Indonesia and Malaysia.
We are looking forward to meeting visitors at this high profile exhibtion. Come and see us at booth 3L2-01.
Oct 28 2015
The time is nearly here!!!
Friday 6th November marks the day that our Clifton equipment makes its film debut, along with Henkelman’s vacuum packing equipment.
The film, ‘Burnt’ stars four time Oscar nominee Bradley Cooper who plays Adam Jones, a chef who tries to clean up his act after destroying it through the use of drugs and erratic behaviour. His aim is to gain three Michelin stars at a top restaurant based in London.
Two Michelin Starred chef, Marcus Wareing talks to ‘The Caterer’ about his role in the film, and how he spent time teaching Bradley Cooper to act like a chef.