Clifton Food Range® held the first of many sous vide demonstrations in their new demo kitchen on Monday 24th June. This event was exclusively for Chef Forum members. Total Produce, HenkelmanUK and The Chefs’ Forum all supported the event and Chef Chris Wicks demonstrated a range of dishes throughout the day. These included a combination of sous vide cooking and the two latest cutting edge pieces of equipment, the centrifuge and freeze dryer.
Chefs had the chance to sample the amazing tastes and textures that can be achieved with the centrifuge and freeze dryer. Amongst the recipes demonstrated was lamb rump, toasted hay and smoked corn on the cob as well as delicious confit tomatoes and hake with freeze dried sweet pepper.
The day was a chance for chefs to experiment and discuss new and exciting recipe ideas as well as trial the new equipment available to them. During the afternoon chefs took a tour of the factory to see how the water baths are manufactured. They also spent time in the Clifton garden where there is a sizeable vegetable and herb patch, pear and apple orchard and some bee hives.
The day was rounded off with a chance for chefs to talk through the product ranges on offer and have a play with the equipment.
Clifton Food Range® will be organising some more sous vide demos throughout the year. If you missed this one and would like to secure your place on the next, please contact us.
Alternatively, if you would like to make an appointment to pop down and see us at a time that suits you, please let us know and we can arrange.