Once again Clifton Food Range® water baths are making an appearance on this year’s Great British Menu. Following Sat Bains winning starter that utilised one of the baths in 2007 and Glynn Purnell’s conquering spiced monkfish with red lentils in 2009, the distinctive orange–handled water baths are proving indispensable in 2010 as the cutting–edge item of cookware in the competition’s kitchens.
The program, airing each weekday BBC 2 at 6.30pm, will culminate in the successful contestants preparing a banquet for HRH the Prince of Wales, alongside 100 of the country’s most respected food producers.
The Clifton Food Range® water baths are perfect for sous vide and low temperature cooking, a method requiring the very best in specific temperature control to maximise the flavours and texture of ingredients, which this year have to be locally sourced.
Melvin Dickson, Managing Director, states: “We are absolutely thrilled that the Clifton Food Range® water baths are being used so widely on the programme, further demonstrating how sous vide cookery has become such a popular choice for leading chefs of contemporary cuisine and food preparation.”
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.