Nickel–Electro, manufacturers of the Clifton Food Range®, held a special Chef’s Day at Midsummer House in Cambridge on 15th June 2006. The Clifton Food Range® was introduced when Nickel–Electro decided to develop the temperature control laboratory equipment they specialised in, specifically for use by chefs. The unparalleled specific temperature control makes the water baths perfect for sous vide and low temperature cooking.
The event was hosted by Daniel Clifford, the Michelin starred chef at Midsummer House, and eleven guest chefs – with backgrounds ranging from five star hotels to Michelin starred restaurants – were invited to attend.
The object of the exercise was for the chefs to enjoy a gastronomic meal prepared using Clifton Food Range® water baths, then to give them the chance to try out the water baths and learn more about sous vide cooking.
Events got underway at 12.30pm when Melvin Dickson, Managing Director of Nickel–Electro, gave a brief introduction to the water baths, and the history behind the development from scientific to catering application. Melvin highlighted that this had resulted from valuable feedback from chefs who had already discovered they were perfect for slow cooking.
The chefs then enjoyed an eight course meal (see menu below) prepared by Daniel Clifford and assisted by Tim Allen of Whatley Manor – who are both recognised sous vide experts. Seven of the courses involved the use of a Clifton bath. The chefs were able to watch the preparation of the entire meal from the restaurant, via a monitor with a feed into the kitchen. One of the courses – Poached Egg & Asparagus on sautéed Morels – gave the chefs the opportunity to poach their own egg at the table using a 4 litre Clifton Food Range® water bath.
With at least three baths in constant use, Daniel Clifford said that Clifton Food Range® has completely changed the way the kitchen at Midsummer House operates for service and mis en place. The day was a huge success, as Melvin Dickson, Managing Director of Nickel–Electro says: “The day exceeded our expectations, and we would all like to express our thanks to Daniel and everyone at Midsummer House who worked so hard to make it such a memorable day. It was very exciting for me to see our products actually in use in a busy kitchen. I hope all the chefs who saw what the Clifton Food Range® water baths can do will be introducing them into their kitchens.”
THE CHEF’S DAY MENU
Tomato Vodka Shot
Tiger Prawn, Pea Shoot, Seawater Jelly
Comte Soup, Sautéed Foie Gras, Roasted Grapes
Poached Egg*, Asparagus and Sautéed Morels
Poached Salmon, Squid, Cauliflower and Langoustine Puree
Slow Road Fillet of Beef, Shallot Marmalade
Crème Caramel a la Minute
Passion Fruit and Mango Delice
*Prepared by the chefs at the table
CHEFS IN ATTENDANCE
Tim Allen, Whatley Manor
Aiden Byrne & Tom Kerridge, Danesfield House
Ian Morgan, Hotel Felix
Andrew Donavon, Chapter One
Robert Thompson & Colin McGurran, Winteringham Fields
Brett Graham, The Ledbury
Galton Blackiston & Mat McCarthy, Morston Hall
Philip Howard, The Square