News

It’s one month to go until one of the biggest Hospitality events of the year, The Restaurant Show.
We are pleased to announce we will be exhibiting a variety of Clifton products on stand UG29. The event will run from 5th – 7th October at Olympia, London.
We will be showcasing the popular water baths, all the latest sous vide accessories, Immersion Circulators and Integrated, ‘built in’ baths. There will be plenty to see and if you want advice on sous vide cooking, we are more than happy to answer your questions and offer help and guidance.  We look forward to meeting you in October!

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…)

Clifton Food Range® will be sponsoring the Scottish Chefs Conference on Monday 2nd November 2015, where there will be various demonstrations throughout the day from some high profile industry chefs.

The event is celebrating its 10th year anniversary held in Glasgow. Over 700 delegates, consisting of leading chefs and college students will gather. It’s an opportunity to acquire knowledge and techniques from some of the most respected chefs in the world and to meet suppliers offering the latest products and cutting edge innovations. (more…)

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.

Olly demonstrating Squab Pigeon

Olly Rouse, Head Chef of Lainston House, demonstrated some tasty sous vide dishes at the Hampshire Chef Forum event this month. Olly has been a great supporter of Clifton water baths right from the early days from 2005.

Olly brought sous vide ‘back to basics’ and talked through times and temperatures, as well as explaining the benefits of the slow cooking method. He demonstrated sous vide Squab pigeon with shallot and olive salsa and white cauliflower puree and then showcased a ‘melt in the mouth’ pork belly dish, served with crunchy fennel crumble.

Andrew Mackenzie and The Exclusive Chefs’ Academy also cooked up some venison using the Clifton bath. The day was a roaring sous vide success and we thank Olly for his continued support in promoting our orange handled baths!

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’ve hit the ground running with many events already this year and we are currently exhibiting our sous vide water baths at Gulfood Exhibition. The annual event is held in the Dubai World Trade Centre on 8th – 12th February.

Melvin Dickson will be on hand to show you the range of water baths and circulators we offer, as well as answer any sous vide questions you many have. Find us in Hall 1, booth A1-12, we look forward to meeting you!

It’s one month to go until one of the biggest hospitality events of the year, Hotelympia.
Clifton will be exhibiting a variety of sous vide products on stand 1721. The event will run from 28th – 1st May in London Excel.
On display will be the popular Clifton water baths, all the latest sous vide accessories and the new Clifton Bottlewarmer, designed to keep sauces warm on the pass. There is plenty to see and we look forward to meeting you!

Clifton Food Range are delighted to take part in this year’s FHA2014 International Food and Hotel Asia exhibition, the largest of its kind in Asia. The show will be held in Singapore, between 8th – 11th April.

They will be sharing a section of the Sia Huat booth in Hall 4, stand 4B2-01. Sia Huat is one of the largest foodservice equipment suppliers in Asia and they are also the exclusive distributor for Clifton products in Singapore, Indonesia and Malaysia.

On display will be the popular FL4CA clip on immersion circulator, along with a range of unstirred water baths and accessories. The new Clifton bi-fold lid will also be available to see.

Chef Stephan Zoisl will be on the stand cooking various sous vide dishes including salmon, pork belly and confit duck. It’s a chance to come and taste the remarkable flavours and textures that can be achieved with sous vide cooking. Stephan will be on hand to answer any question you may have. (more…)

Clifton will be exhibiting at this year’s GulFood exhibition held at the Dubai World Trade Centre in February, 23-27th.

GulFood is the world’s biggest annual food & hospitality show and Clifton can be found in Hall 1, booth A1-12.