How Our Businesses Profited From Clifton Food Range Water Baths

How Our Businesses Profited From Clifton Food Range Water Baths

“From the first telephone call right through to delivery the service has been second to none. The Clifton Food Range water baths allow us to maintain consistency and accuracy and are now essential pieces of equipment in our kitchen.”

Restaurant Sat Bains with Rooms

“The Clifton Food Range water bath has provided us with a new dimension. We now achieve a more controlled method of preparation and attain a higher level of consistency in our dishes.”

Le Manoir aux Quat’Saisons

“The Clifton water baths mean I can challenge our food suppliers to introduce more gentle and precise cooking processes. By using the baths’ ‘absolute’ temperature control, we have been able to successfully demonstrate the effects the sous vide method has on different proteins — its great!”


“Clifton Food Range water baths give you a greater yield from raw produce, for example meat and fish portions can be smaller helping to maintain better food costs.

They also enable you to manage your time better throughout the day, and more crucially, during service, as less time is needed to rest the meat so the flow of service is speeded up. The water baths enable you to use less expensive cuts of meat, thanks to the consistent low temperature cooking. They also save on energy costs because you don’t need the stoves on high during service.”

Bonds Restaurant, London

“The Clifton Food Range water bath enables us to be consistent and precise in our cooking, and allows us to reach maximum potential within our dishes. I believe that in the near future it will be an integral part of any award-winning kitchen.”

The Vineyard at Stockcross

“After 30 years in the business, I am so impressed by the Clifton Food Range water bath that I have introduced it into my kitchen. Its versatility and precise, constant temperature make it a must for any chef aiming to produce the best results every time. This is a piece of equipment that you can always count on.”

The Waterside Inn, Bray

“I use both the stirred and unstirred Clifton Food Range water baths. They are a cost effective cooking method as they minimise the amount of waste. The end result is very tender and the taste is amazing because all the flavours are retained.”

Tom Aikens Restaurant, London

“Clifton Food Range water baths have become an essential part of our kitchen equipment, helping us to maintain consistency with their pinpoint accuracy. The quality and reasonable price makes them a sensible option for every kitchen.”

Le Champignon Sauvage

“Some months ago I was introduced to the Clifton Food Range water baths by a friend. Although I was initially sceptical about this approach to cooking, the baths have quickly become essential pieces of equipment in our kitchen. Consistency is hugely important in our environment, and the Clifton water baths help us to achieve a higher level of consistency than ever before with minimal effort. This creates more time for the chefs to concentrate on other areas of service. The ease of operation and versatility of the baths means the range of ways we use them grows daily.”

Lucknam Park, Wiltshire

“I find the Clifton Food Range water bath incredibly accurate and user-friendly. It is fast becoming an indispensable piece of equipment for the modern kitchen. Many thanks, Clifton.”

The Bath Priory

“I have been using Clifton Food Range water baths for three years, and they have become an essential piece of equipment. They are extremely hard wearing and are designed to withstand the day to day demands of a professional kitchen.”

The Grill, The Dorchester

“I was first introduced to the Clifton Food Range by Tim Allen, our senior sous chef, when we opened in 2003. Without it, operation and consistency would not have been achievable in the limited service space we had. I believe this versatile piece of equipment can be used anywhere and by chefs with any level of experience.”

Whatley Manor

“Clifton Food Range water baths are suited to the harsh environment of professional kitchens and designed to suit the needs of chefs. They are so versatile working at different temperatures. The stirred baths are fantastic for confiting fish in oil at low temperatures. The unstirred baths are so addictive that once you start using them, you can’t stop.”

Midsummer House, Cambridge

“I introduced the Clifton water bath to give greater consistency in the cooking, which it did immediately. It also had the further, unexpected, impact of reducing the pressure and stress during service time across all sections. We are now able to work in a very calm atmosphere,giving us more time to focus on highly accurate finishing of dishes. The water bath has become an integral part of our equipment which I could not envisage being without.”

The Peat Inn, Nr St Andrews, Fife