News

Late last month we had a visitor from Sri Lanka in our development kitchen, bringing lots of culinary joy with her. Our friend Amina cooks sous vide in Colombo and wanted to learn more about how she could use her traditional recipes with this modern way of cooking.

Our Clifton kitchen is a place for chefs to come an experiment with our equipment in a relaxed environment. The kitchen will hold up to 20 visitors at any one time and is a suitable venue for sous vide and product training, workshops and demonstrations.

If you would like to bring a group down to the kitchen to experiment with the Clifton water baths and explore the sous vide cooking technique, then please get in contact and we will happily arrange it.

We have a visitor’s page on our website where you can find more details. We hope to see you soon!

This year we exhibited at The Restaurant Show at Olympia, London, where we shared a stand with Multivac.

It was great to meet distributors, suppliers and chefs who were interested in our famous orange handles as well as seeing our current distributors and chefs – thank you for coming to the stand.
The Restaurant Show is also home to National Chef of the Year – where ten finalists from across the nation battle it out, creating a three course meal. This year’s brief was a seafood starter, venison main and finally for dessert the theme was British apples!

It was great to see so many Clifton customers in the final – including third place winner Simon Webb, RAF chef David Davey-Smith and Will Holland.

We’d just like to say congratulations to all of the ten finalists for making it this far – you should all be proud!