Clifton Food Range® have been supporting The Chefs’ Forum since its launch in January 2012 and we are delighted to be a part of such a successful organisation where catering, educational establishments and top end suppliers come together with local chefs to discuss ideas, current trends and ‘must have’ products.
April has been a busy month as we attended three Chef Forum events across the South West. Two of these events focussed on sous vide cooking. The Cornwall launch at Academy Nathan Outlaw saw Chef Stephane Jouan and Melvin Dickson do a demo using Monkfish accompanied by confit tomato.
This demonstration highlighted the Clifton water baths and the benefits of sous vide cooking. The well attended event was then followed by the Plymouth Forum where Chis Tanner from Tanners Restaurant demonstrated sous vide techniques using a range of different meats supplied by Master Butcher Steve Turton of Andrew James Butchery. Click here to read all our latest news.