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.