Clifton Food Range® is delighted to announce its attendance at the Restaurant Show 2010, to be held at Earls Court 2 from 11th to 13th October, on stand E38, which will be shared with Multivac UK.
The popularity of the water baths continues to steadily increase so that they have now become essential pieces of kitchen equipment for professional chefs. Clifton Food Range® is excited to promote this trend further by taking part in the Restaurant Show.
The success of the Clifton Food Range® water baths over the year so far has been exemplary. High points include Tom Kerridge receiving the main prize for his Aylesbury duck at this year’s Great British Menu, and Simon Hulstone, chef proprietor of Michelin-starred The Elephant in Torquay, reaching the World Final of the Bocuse d’Or for his meat course, featuring a choice selection of cuts including veal.
Melvin Dickson, Clifton Food Range® Managing Director, states: “Sous vide and low temperature cookery is proving to be an outstanding success with professional chefs, not just in the UK but internationally as well. We relish the opportunity to bring this culinary technique to more people, to widen its appeal and garner more support for the technique.”
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.