News

An invitation from us to you…

Our high quality water baths are for sous vide cooking, allowing chefs to cook at precise temperatures in a controlled environment, to produce perfect results every time. Our water baths are ideal for low temperature cooking and are an indispensable piece of equipment for all leading chefs worldwide.

We will be exhibiting at The Great Hospitality Show at the NEC, Birmingham between Monday 23rd January and Wednesday 25th January and we would like to invite you to our stand 640where we will be able to provide you with more information about our sous vide products.

Our unstirred water bath range is one of our most popular with chefs. Accurate to 0.2˚C it creates a highly stable environment for food to be cooked in. The unstirred bath comes in five different sizes, ranging from 4 litres to 56 litres. It’s heated by convection which allows the water to be evenly distributed throughout the chamber. The stainless steel body provides good insulation.

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James Knight-Pacheco has returned to Dubai after being offered an executive chef position at the prestigious Dubai Marina Yacht Club.

Clifton user James has previously worked in the Middle East, where he was based at The Six Senses Resort and Spa in Zighy Bay, Oman, as chef de cuisine.

James has over 14 years experience in the catering industry, working at Michelin starred restaurants including The Square, London, and Le Manoir aux Quat’Saisons, Oxfordshire. As well as working at these restaurants, James has also worked with top chefs Gordon Ramsay, Michael Caines MBE and Raymond Blanc. (more…)

Clifton water baths have been selected to feature in the new 2015 film ‘Burnt’.

The drama stars Bradley Cooper and Sienna Miller. Cooper plays Adam Jones, a chef who has destroyed his career with drugs and erratic behavior. He cleans up his act and is determind to redeem himself and gain three Michelin stars at a top restaurant.

Click here to check out the trailer and see if you can spot our orange handles! Tweet us @cliftonfood, using the hashtag #orangehandles if you catch a glimpse! The film is set to release later this year.

Michael Caines, a partner and ambassador for Williams F1, joined the team for another successful British Grand Prix at Silverstone this July. Williams F1 Team have been using Clifton equipment for 5 years now. They were first introduced to the team by Michael Caines who joined Williams F1 at the beginning of 2011.

Williams F1 Head Chef Adam Dixon comments; “The water baths provide a consistent quality product and enables a quick and slick service in a short time frame from a very small kitchen. They have given us a new direction in which we are able to work and are trying new things to keep us at the cutting edge of F1 catering” (more…)

Here at our premises, we have a spectacular garden behind our working factory. The Clifton garden is home to many weird and wonderful creatures and includes a ‘bug hotel’, designed as a bespoke area for insects to make their home and breed.

Bee hives are placed near the back of the garden; these bees are responsible for producing honey which we use in our development kitchen when we have guests here to cook sous vide.

We grow an extensive range of fruits and vegetables, from green beans, onions, rhubarb and peas, to orchards of apples, pears and plums. The garden also includes many vibrant flowers, two ponds full of fish and currently home to a number of frogs.

The garden we have is very sustainable and we are conscious of the natural environment, ensuring wildlife can come and go and the plant variation is extensive.

If you would like to come down and have a play in our demo kitchen in the months ahead, we can firstly show you how the water baths are manufactured; perhaps pick some fresh vegetables and herbs from our garden and then cook sous vide to finish the day off nicely. Call us on 01934 626691 to organise.

The Clifton Duobath™ is one of our most popular product ranges. It allows the chef to have two chambers working at once, and at different temperatures and times. Each chamber has its own control panel and drain tap and comes in various size and style configurations.  It’s great for chefs who require versatility when cooking sous vide.

In addition we offer the Duobath™ as a compact version, where the controls are on the narrow end of the unit, giving chefs more space if they have a limited amount of room in the kitchen. The drain taps are placed on the front panel making it easy to clean and remove the water efficiently and quickly.

Both the Duobath™  and the Compact Duobath™ have a run-dry protection function, low water level warning and current time and temperature settings will be retained in memory even after ‘power off’. The side lifting handles are offset to ensure that the bath is balanced when carried around the kitchen.

Leading chefs world wide are choosing Clifton for sous vide cooking, as the baths are an indispensable piece of equipment in a busy working kitchen.

We were lucky enough to dine in The Rock Inn at Waterrow, Nr Taunton, last week where we were treated to Slow Cooked short rib of beef, marinated in black garlic, cooked for 14 hours in a Clifton bath.

Husband and Wife team, Ruth (front of house) and Daren (Patron chef) have been running the pub for many years and use our Clifton water baths in their kitchen.

Daren comments: The Clifton Water Bath gives me the confidence of achieving consistent core temperatures during service, no matter the pace.  It leaves me free enough to manage the whole kitchen and coupled with very low running cost and maintenance free performance, I see a long partnership before us.”

The Rock Inn at Waterrow has won a certificate of excellence from Trip Advisor in 2014.

If you haven’t already been to visit, we highly recommend it!

To view all our testimonials, please click here.

Our latest Chef event took us to Sandbanks Hotel in Poole. Long stretches of golden sand and a bright blue sea was a perfect backdrop for some summer cooking demos.

Loic Gratadoux, Head Chef at the Harbour Heights Hotel, prepared light and zingy Tiger Prawns with Indonesian Satay.

It was nice to meet so many enthusiastic chefs from the Dorset area visiting our stand. Please click here for more information on our products.

To check out more pictures from the event, please visit our twitter page: @cliftonfood

We are members of the Made In Britain organisation which supports UK brands and helps consumers recognise British manufactured products. The Made In Britain marque was created to help consumers identify and choose British made goods and will appear on our products, advertising and literature to celebrate the recognition of British products. If you would like to come and visit us to see our manufacturing process and tour our factory, please get in touch with us.

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.