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| Satisfied Clifton Food Range Customers |
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"Water baths are a necessity for the modern day chef." Marco Pierre White |
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"Innovation and culinary creations are a key part of our ethos at Casamia. The Clifton Food Range water baths allow us to explore with a variety of ingredients and flavour combinations that give precision and perfection to our dishes each time." Jonray and Peter Sanchez-Iglesias, Executive Chefs, Casamia, Westbury-on-Trym |
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"The use of Clifton Food Range Water Baths in delivering consistency, quality and labour reduction has been phenomenal across our sites in Abode Hotels. From a cost perspective, they greatly reduce shrinkage compared to traditional oven roasting and therefore increases yield in the finished product alongside perfect cooking. The Water Bathsare very robust pieces of equipment and the service and support offered by Clifton Food Range is exemplary." Seth Ward, Group Food Cost and Kitchen Management, Abode Exeter |
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"I am very pleased with Clifton Food Range products — an extremely experienced pair of hands that will never let you down." Bryn Williams, Chef Patron of Odette's Restaurant and Bar, Primrose Hill, London |
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"In a 10 000sq ft venue, with a kitchen the size of a postage stamp in comparison, sous-vide cooking, and the ability to cook/chill and cook to order with accuracy is vital. In the last 4 outlets I have opened, the Clifton water baths have saved me time, money and space, and most importantly, and have dramatically raised the bar of what we can serve. Consistency is key to a successful venue, and knowing I have invested in equipment that performs precisely makes for an easier-to-operate kitchen. I currently run more than 10 water baths, in a variety of configurations, and not a single one has gone down. Ever. A testament to design and quality that, without doubt, is worth more than the cost." Jason Black, Executive Chef, Shore Restaurant & Bar, Hong Kong |
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"The first thermal circulator to reach Malaysia was in 2005. I ordered it from the Clifton Food Range and it has done me proud ever since. The humidity and heat of the kitchen here in Kuala Lumpur has never been a problem for the machine to handle. I have not had even one hiccup with my machine since I bought it, and it was the only machine I used for cooking sous vide and to test recipes from my cookbook "Cooking with Michael Elfwing." It is the most solid piece of equipment in my kitchen and has been running 12 hours a day for over 6 years, it has a longer lifespan than most chefs these days. No other machine in my kitchen works as much as my Clifton Thermal Circulator." Michael Elfwing, Senses Chef De Cuisine, Hilton Kuala Lumpur, Malaysia |
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"We use two Clifton Water baths in our kitchen at Summer Lodge. They offer us great consistency in our cooking while also enabling us to experiment and educate ourselves as chefs. The aftercare and service has also been second to none." Steven Titman, Executive Chef, Summer Lodge, Country House Hotel, Restaurant and Spa |
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"For the last 5 years we have been using the Clifton Food Range. The stirred and duo water baths have become an indispensable piece of equipment within the kitchen which provide us with an incredibly consistent and accurate method of cookery. The team at Clifton are a great group of people to work with and they provide an excellent after service which is equalled by few." John Williams, Executive Chef, The Ritz London |
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"Clifton Food Range quality assures a great product that produces consistent results every time which is very important in my kitchen. After sales support is also top notch which through experience is generally lacking with other companies. Clifton Food Range are an absolute pleasure to work with on so many levels my only issue is really that I do not have more baths in my kitchen." Justin Saunders, High Timber |
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"I have been using Clifton Water Baths for the last 7 years. I started using them at Le Manoir Aux Quat' Saisons, when we opened Texture almost 3 years ago. The first thing I said I needed for my kitchen was a Clifton Water Bath. The consistency of the cooking is fantastic and the customer service that Clifton provides is second to none. They are simply the best in the business." Agnar Sverrisson, Chef Patron, Texture Restaurant & Champagne Bar, 34 Portman Street, London |
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"The phenomenon called Sous Vide is very definitely the most innovative cooking process that I have come across in 32 years as a professional chef. Without a shadow of a doubt Sous Vide gives the chef a better chance of getting it right, succulent chicken in a sandwich, perfectly cooked pink lamb, amazing halibut and sublime cooked shin of beef. One of the most satisfying moments is seeing someone's eyes light up when they see the results, then the joy once they have tasted the product, Awesome!" Colin Bussey, Chef and Managing Director of Food & Beverage Solutions Limited, Ayrshire, Scotland |
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"We confidently use the Clifton Food Range Water Bath in all of our Michael Caines Restaurants throughout the ABode Group. The Clifton Water Bath range enables us to be consistent with our results and efficient in the preparation and cooking of our produce. Our confidence in this product also enable us to reduce man hours in the kitchen by enabling us to be more efficient in our delivery." Michael Caines, Operational Partner and Director of Food & Beverage, ABode Hotel Group |
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"A Clifton Water Bath was one of the first purchases I ever made as a chef, and I have used them for the majority of my career. They not only offer a superior end result when you are cooking whether it's meat, fish, vegetables or fruit, they also give the chef that added vitally important factor — consistency. They are as integral to my food as the plates I serve it on." Matt Gillan, Head Chef, The Pass Restaurant, South Lodge Hotel, |
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"The simplicity and reliability of the Clifton Food Range Water Baths have allowed me and my team to focus on the quintessence of our profession - achieving perfection. Creativity is nothing without the correct equipment to accomplish the task and the consistent results of Clifton water baths have provided us with the edge to assemble new flavours and textures in our menu. Having used the baths for three years on a daily basis we found ourselves quite handicapped when a neighboring establishment borrowed them only for one evening!" Emmanuel Stroobant, Chef-Owner, Saint Pierre, The Restaurant, Singapore |
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"I have been using my dual Clifton Water Bath for the last 2 years. As I work alone in my kitchen I regard my bath as my Sous Chef. It helps me to achieve consistency and accuracy when I prepare dishes for my menu. I use a dual bath which allows me to prepare dishes sous vide in water on one side whilst at the same time confiting fish in oil at a low temperature in the other side." Bruce Sangster, Chef/Owner, Sangster's, Elie, North over the Forth Road Bridge from Edinburgh to St Andrews, Scotland |
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"With 35 years culinary experience behind us, 20 years of which have been as a three star Michelin restaurant, The Waterside Inn does not make any changes without first giving it serious thought. As Chef Patron of The Waterside Inn I have been so impressed by The Clifton Food Range Water Bath that I have introduced it into my kitchen. Its versatility and precise, constant temperature make it a must for any Chef aiming to produce the best results every time. This is a piece of equipment that you can always count on, it brings the Bain Marie into the 21st century." Alain Roux, Directeur & Chef Patron, The Waterside Inn, Bray, Berkshire |
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"I have been using Clifton water baths for the last 4 years in our restaurant. They have become an essential part of our kitchen equipment, helping to maintain consistency in cooking with their pinpoint accuracy. Clifton's quality and reasonable pricing means they are a sensible option for every kitchen." David Everitt-Matthias, Chef, Le Champignon Sauvage |
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"Using a Clifton Food Range Water Bath has provided us with a new dimension to our methods of cooking. Not only can we achieve a more controlled method of preparation but also attain a higher level of consistency in our dishes." Gary Jones, Executive Head Chef, Le Manoir aux Quat'Saisons |
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"I have been using Water Baths in the kitchen at Midsummer House for six years, and over this time I have found the Clifton Food Range to be the most suited to the harsh kitchen environment. Nickel-Electro has successfully created a range to suit the needs of chefs - they are so versatile working at different temperatures. The stirred baths are fantastic for confiting fish in oil at low temperature. The unstirred baths are so addictive that once you start using them, you can't stop." Daniel Clifford, Midsummer House, Cambridge |
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"From the first telephone conversation I knew that Clifton Foods understood my needs. From discussing which baths would be suitable, through to delivery, on site demonstrations and continued aftercare, their service has been second to none. The baths allow us to maintain consistency and accuracy and are now essential pieces of equipment in our kitchen." Sat Bains, Restaurant Sat Bains with Rooms |
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"I use both the Stirred and Unstirred Clifton Food Range Water Baths. They are ideal for slow poaching fish with different flavourings and spices. When I cook pieces of meat in the Water Baths the end result is very tender and the taste is amazing because all the flavours are retained. They are also a cost effective cooking method as they minimise the amount of waste." Tom Aikens, Tom Aikens Restaurant, London |
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"Before being recommended the Clifton Food Range Water Bath we used a probe and a pan of hot water. Consistency? What consistency? I find the Clifton Food Range Water Bath incredibly accurate and user friendly. The company is willing to listen and respond to suggestions to improve what is fast becoming an indispensable piece of equipment for the modern kitchen. Many thanks Clifton." The Bath Priory |
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"I have been using Clifton Food Range Water Baths for 3 years, and they have become an essential piece of equipment. From braising to confit to poaching, they are so versatile, allowing us to experiment in ways that would have previously been virtually impossible. They are extremely hard wearing and are designed to withstand the day to day demands of a professional kitchen." The Dorchester |
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"I was first introduced to the Clifton Food Range by Tim Allen, our senior sous chef, when we opened in 2003. Without this modern cooking technique, operation and consistency would not have been achievable in the limited service space we had. I believe this versatile piece of equipment can be used anywhere, from pubs and to large hotels, and by chefs with any level of experience." Martin Burge, Head Chef, Whatley Manor |
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"Our first Water Baths were delivered in 2006, and now 90% of all our menu items are produced using the sous vide method. This covers all sections of the kitchen and all meal times, from scrambled eggs for breakfast through lunch and dinner for dishes like Chicken Supreme and lamb rump. The results truly are 100% accurate every time. There is a huge improvement in taste and texture across the board and particularly when cooking fish. Stress levels in the kitchen have been reduced, I have more time to train junior chefs and we now have more time for service and can ensure everything goes out perfectly right. Energy costs have been significantly reduced and this combined with less wastage means our GP has risen between 10-12%. The Water Baths are proving to be a reliable and integral part of our equipment and our processes." Stephane Jouan, Executive Chef, Harbour Heights Hotel, Poole |
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"Using the Clifton Food Range Water Bath has widened our thought Philip Thompson, Executive Chef, Auberge du Lac |
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"The one thing every chef craves is a piece of equipment that will give you guaranteed consistency every time. With Clifton Water Baths we get precise cooking, improved texture and enhanced flavour. They also have the advantage of being a robust piece of equipment ideal for tough kitchen environments. I believe Clifton Food Range Water Baths will play a big part in the future of cooking." Ross Pike, Executive Development Chef, Baxter Storey |
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"I believe Clifton Water Baths to be the best piece of equipment made available to chefs over the last 20 years. My Water Bath allows me to run a tidier and stress free kitchen during service. It also enables me to hold my portioned fish, meat, poultry and game at culinary exactness i.e. lightly coagulated protein suspending all the natural juices. This results in guaranteed consistency for my customers every time." Willie Pike M.B.E., Executive Chef, Head of Craft Training, Costley & Costley Hoteliers |
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"An essential piece of equipment in our kitchen is the Clifton Water Bath. It allows food preparation to be consistent and accurate at all times, and is a cost effective and manageable way to guarantee quality dishes for our guests." Simon Bolsover, Head Chef, Great Fosters, Surrey |
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"My two Clifton Food Range Water Baths are some of the most important pieces of equipment in my kitchen. The precise temperature control enables us to deliver consistently excellent meals with reduced wastage, and there’s less stress during service. They are also a key element of my training kitchen when I teach chefs the sous vide method, which I believe is an important part of the future of professional cooking. They are one of my most important kitchen tools." Tom Kerridge, The Hand & Flowers, Marlow, Bucks |
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"When I captained The British Team at the Culinary Olympics we used Clifton Food Range Water Baths and they were absolutely fantastic – like having an extra chef in the kitchen. When I won the Knorr National Chef of the Year competition, I used the Water Baths to cook a wide cross section of the menu items:- egg, saddle of rabbit, parsnip puree, vichy carrots, mullet and pears in syrup. This clearly indicates how versatile I find them and they were an essential piece of equipment on the day." Simon Hulstone, The Elephant, Torquay |
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"When I decided to start using water baths, Clifton Food Range wasn't the only company I looked at - but they soon established themselves as the best option for the job. The knowledgeable staff led me through all the options and helped me to choose the right model. The after sales care has also been terrific, right through to helping with recipe development. The fact that we use the Clifton Food Range Water Bath for 80% of our a la carte menu is testament to its versatility and ease of use. The consistency it provides has seen an improvement in standards and that has contributed to our steady rise in business. The bath has become such a vital part of our kitchen, we have recently invested in another one." Stephen Bennett, Head Chef, Llansantffraed Court, Nr Abergavenny |
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"The Clifton Food Range Water Bath enables us to be consistent and precise in the preparation and cooking of our product. It also allows us to reach maximum potential within our dishes. The Clifton water bath can be used in many different ways and I believe that in the near future it will be an integral part of any award-winning kitchen." The Vineyard at Stockcross |
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"Having the Clifton Range water bath has improved the way I create my menus - now my food is consistently cooked to perfection with locked in flavours & incredible textures. I would recommend this fantastic versatile equipment to any passionate chef." Luciano Da Silva, The BlueFish Café & Restaurant, Portland, Dorset |