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Nick Brodie's classic dish

End of March saw the launch of the Welsh Chefs’ Forum, held at the stunning Llangoed Hall in the Brecon Beacons. Head Chef, Nick Brodie used the Clifton water bath to create two delicious dishes, one with sous vide pigeon breast accompanied by bitter leaves, sprouting shoots and topped with crispy onion rings.

His second dish was Dover Sole with brown shrimp cannelloni and Puntroella. Both intricate dishes were full of colour and texture and we would like to thank Nick for using our water bath during the demonstration.

We look forward to heading back over the bridge to Wales for the next Chefs’ Forum event. If you’d like to know more about our baths or have a demo in our Clifton development kitchen, then please get in contact.

We recently supported teams at a local ‘Dragon’s Den’ style event, which takes place annually at Weston College. Enterprise 4U saw Worle Community School win overall business award along with an award for best trade stand. The project is a chance for today’s young people to put together business plans and concepts to create a viable end product or service.

We opened our doors here at Clifton for the young entrepreneurs to tour our factory to see the manufacturing process and to learn how our company works. Managing Director Melvin Dickson was on hand to answer questions about how to create a successful brand.

We are heavily involved in supporting local community projects and in addition, have recently invested in two apprentices from local colleges to join our team. Fresh, new, forward thinking ideas are what drives us forward and we are delighted to support the next generation.