Clifton Food Range® had another successful day at this year’s Scottish Chefs Conference, where Mark Greenaway, Lisa Allen and Will Holland used the Clifton water baths during their informative demonstrations. The event is held for chefs and colleges to come together to acquire knowledge and techniques from some of the most respected chefs in the world. It’s a chance to meet suppliers offering the latest products and cutting edge innovations as well as network with fellow chefs and trade members.
During the demonstrations, Mark Greenaway commented that sous vide is a new way of cooking but a very traditional method and that he felt lucky to have the Clifton bath in his kitchen. Lisa Allan said it was really good to be able to be surrounded by suppliers at an event such as SCC where the chef can meet with the trade to see what the do, what the offer and who they are.
Will Holland gave a demonstration along with his junior sous chef, Liam Dillon and focused on ‘The Water Bath in the Modern Kitchen.’ Will has been a great supporter of Clifton Food Range® products for many years. It was a real honour to see him using the baths as a focal point during his demonstration. (more…)