Clifton Food Range® opened their doors to chefs and food enthusiasts last month for their first official sous vide event in the Clifton kitchen, Weston-super-Mare.
The free event was a chance for people to learn more about sous vide cooking in an informal, relaxed atmosphere and to gain an understanding of how the water baths work. Visitors also had a tour of the on site factory to see where the water baths are manufactured.
John Feeney, Chef and European Culinary Director of Griffith Laboratories was in the Clifton kitchen all day, with a group of chefs and food enthusiasts.
John pushed boundaries and got everyone experimenting with new techniques and sous vide recipes which haven’t been tried before. The day was thoroughly enjoyed by all.
Melvin Dickson, Managing Director of Clifton Food Range® comments: ‘It’s great to have our Clifton kitchen full of enthusiastic and innovative visitors eager to learn new techniques and develop existing ideas. This is the first sous vide group event we have held in our kitchen and we are looking forward to holding more through the year.’
If you would like to receive notifications of our sous vide events thought the year, please email us on firstname.lastname@example.org and we will happily add you to our mailing list. Alternatively, if you would like to make an appointment to pop down and see us at a time that suits you, please fill out the contact form on our website we will happily arrange it for you.