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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.

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.