News

#CliftoninBristol

You may have seen at the begining of the month we had a hashtag running on Twitter which read ‘#CliftoninBristol’. This was because we travelled to the centre of Bristol to The Bristol Harbour Hotel.

This was in to support our long-term friends The Chefs’ Forum who had created a fabulous fish themed event where Head Chef of The Bristol Harbour Hotel, Christian Wragg, showcased a delicous octopus starter which he had cooked sous vide for six hours prior to the event. He then went on to explain how useful a Clifton water bath is in his kitchen and described his experience with using the bath.

Sous Vide

Wednesday 17th May

Westminster Kingsway, London

As part of CESA, Catering Equipment Suppliers’ Association, Clifton are taking part in a sous vide day held at Westminster Kingsway, London on 17th May.

The event is an opportunity to educate as well as inform the foodservice industry on all aspects of sous vide cooking.

The day will be a platform to share knowledge, experience and best practice on the popular cooking technique.

Product manufacturers, suppliers and top chefs will come together for this valuable training day to offer guidance and support to delegates.

The day will include demonstrations from chefs and industry icons as well as talks from manufacturers and suppliers.

 

CESA, Light Equipment Forum

Tuesday 25th & Wednesday 26th April

Drayton Manor Hotel.

CESA, Catering Equipment Suppliers’ Association, are hosting their annual forum in a bid for distributors to learn more about their suppliers and the products on offer.

This event is a chance to see Clifton Food Range demonstrate the popular Sauce Bottlewarmer™ and also learn more about the British manufactured water baths. If you’d like to see our products in action, click on the buttons above to watch our videos.

Let’s get Saucy

The Sauce Bottlewarmer™ is designed to heat up to 70°C to keep sauces and liquids warm for dressing plates. Ideal for busy, fast working kitchens and can also be used front of house, in cocktail bars and are ideal for fluid gels or purees.

The dial on the front of the Sauce Bottlewarmer™ can easily be adjusted to the desired temperature to a maximum of 70°C.

Available in 4, 14 or 22 litres and comes complete with 8, 16 or 24 8oz (230ml) bottles and bottle holders.

The bottles will stay upright in the stainless steel holder inside the unit. When not in use, the stainless steel bottle holder can be removed for easy cleaning.

Easy on/off push button switch found on the front of the control unit. In common with all Clifton products, this Bottlewarmer™ is powered from a standard 13 amp wall socket.

 

Integrated Baths

The Clifton integrated baths have been designed by our expert team to be built into a work surface of a professional kitchen.

The unstirred integrated baths are available in two different sizes, either 8 litre or 28 litre. These immersed baths can be fitted as either double or single chambers.

This space saving water bath can be integrated into a new or existing kitchen and easily assembled using the clear and concise instructions. The unit consists of an under-mounted heater on the tank and large bore, flip top drain fitted into each tank, for connection to standard waste outlet. The control panel is brushed stainless steel with fixing holes and graphic overlay.

Each integrated bath is supplied with a stainless steel lid which has an insulated handle in the signature Clifton orange. The unit is also supplied with a stainless steel perforated shelf which is placed at the bottom of the tank for even heat distribution as the bath is heated through convection.

Come and Visit Us

If you’re a chef or a distributor who wants to learn more about the concept of sous vide and would like an insight into Clifton Food Range products then please don’t hesitate to contact us.

We have a large development kitchen within our Weston-super-Mare factory, where we are able to demonstrate different ingredients to distinguish the different tastes and textures created from sous vide cooking compared to traditional cooking methods.

We’ll also give you a tour of our factory so you are able to see the water baths being manufactured from a piece of stainless steel to the finished product.

The Great Hospitality Show

The end of January saw the first large catering and hospitality event of the year: The Great Hospitality Show which took place at the NEC, Birmingham. This was a chance for us to meet new customers as well as saying hello to our existing ones.

If you visited the exhibition, you may have also seen some orange handles on other exhibition stands; The Staff Canteen used one of our water baths on their demonstration stage so visitors could see the bath working in action. Chefs who supported us throughout the exhibition and used the baths in their demos included top chefs Mark Abbott from Midsummer House, Aktar Islam from Lasan and Glynn Purnell from Purnell’s.

Other exhibitors including Signature FSE, Induced Energy and Essential Cuisine had a Clifton on their stand too.
We had a large range of water baths on display, including the extremely popular immersion circulator, stirred and unstirred water baths in various sizes..On our stand were also our ‘must have’ plating tweezers and double ended tasting spoons!

We’d just like to say thank you to everyone who came to see us at The Great Hospitality Show this year and to all those who supported us at the show.

Weston Company Supports Student Chefs in Mater Class

On Monday (9th) January, British Manufacturer Clifton Food Range, teamed up with The Chefs’ Forum and Chris Wicks (Head Chef at Old Down Manor, Bristol) to teach catering students from Weston College everything they need to know about sous vide in a sous vide master class.

The Chefs’ Forum was set up in early 2010 and has since created The Chefs’ Forum Academy at Weston College in September 2016. This is a great opportunity for students who want to work in the hospitality sector, giving them the chance to work with highly regarded chefs and top suppliers.

Clifton Food Range is part of trading company Nickel Electro Ltd, a manufacturing company of sous vide water bath in Weston-super-Mare, North Somerset. For 75 years, Nickel Electro has prided themselves in manufacturing high end British products, controlling the whole production process from design through to manufacture.

The sous vide baths have become very popular since their launch into the catering industry in 2005 and have appeared on many TV programmes as well as Hollywood Blockbuster ‘Burnt’ which was released in late 2015. Viewers are able to differentiate Clifton baths from other brands due to the ‘orange handles’ which are on every single bath.

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An invitation from us to you…

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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GOLD!

In late October the English National Culinary team travelled to the Messe Erfurt in Germany to compete in the Culinary Olympics. The quadrennial event brings together over 2,000 professional chefs who compete in various categories to battle it out to win gold. The main sponsor of the four day event, World Association of Chefs, supports 30 national teams, as well as 20 junior national teams who take part in the event.

Simon Webb was captain of the English Senior Team along with longstanding Clifton Food Range supporter Nick Vadis, who guided the team to victory to bring home ‘gold’ in the Restaurant of Nations category. The team also won bronze in the international buffet category.

The English Junior Team also succeeded by winning gold in the international buffet category and bronze in the Restaurants of Nations event.

Clifton Food Range supported the team with equipment during the competition. We are very proud to be able to support such talented and inspiring chefs. Congratulations to Nick, Simon and the rest of the team on their win!