This year’s Great British Menu heralds another victory for Clifton Food Range®, as the winning chef achieves success using a 56 litre water bath. Tom Kerridge took the main prize for his Aylesbury duck with duck fat chips and gravy, after opting to slow cook the duck crown in a vacuum pack at 62°C for 1 and a half hours.
Tom described the day as being “an absolutely amazing experience” despite facing the challenge of preparing a banquet for HRH The Prince of Wales, The Duchess of Cornwall and some of the country’s finest food producers, farmers and fishermen.
Beccy Speight, the National Trust’s local food champion, remarked: ‘The finale banquet was absolutely tremendous’ and Great British Menu judge Oliver Peyton described the event as marking: “…a pivotal moment in British cooking.”
Melvin Dickson, Managing Director of Clifton Food Range® commented: “We are absolutely delighted that the victorious dish was created using a Clifton Food Range® water bath. Tom has demonstrated his ingenuity by employing the latest in culinary technology to prepare the winning dish.”
Clifton Food Range® equipment is developed and manufactured by Nickel–Electro, a brand leader in temperature control laboratory and science equipment. Nickel–Electro adapted its range of scientific application water baths to produce the Clifton Food Range® water baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.