Tom Kerridge reigns triumphant once again at the Great British Menu 2011 with his expert use of Clifton Food Range® water baths during the preparation of his competition-winning pork dish. Since 2006, Tom has been using Clifton Food Range® water baths for sous vide cooking at his restaurant, the Michelin-starred Hand & Flowers in Marlow.
Judge Jason Atherton deemed Tom’s main course so accomplished that he awarded him a perfect 10, demonstrating the standard of his exemplary cuisine. The winning dish comprised roast hog with salt baked potatoes and apple sauce.
He is now the first chef to cook twice at the People’s Banquet in Leadenhall Market, City of London, having also won the main-course round last year. Melvin Dickson, Managing Director of Clifton Food Range®, commented: “Tom Kerridge has proven once again that sous vide cooking is a leading technique in modern British cuisine. We are delighted that Tom has been successful once more”.