Clifton Food Range® water baths were in use at the 7th National Junior Chef competition held at Thanet College in May this year, and helped Ella Williams win second prize.
The competition was open to 11–16 year olds and attracted a high calibre of young chefs from around the country, all hoping to impress former Thanet College student Gary Rhodes and his team of judges.
Clifton Food Range® provided a water bath to competitors and former winners, Sheffield College, whose student, Ella Williams (14), used the Bath to poach a Salmon and Chive Boudin.
Ella, who is studying for her NVQ level 1 Food Prep and Cooking qualification, won praise from the judges with her skills in the art of sous–vide – a method of cooking involving vacuum packing food and cooking to precise temperatures and timing in perfectly controlled water baths. The method seals in flavours and achieves exquisite textures.
Clifton Food Range® manufacture and supply Clifton water baths to some of the most prestigious chefs and restaurants in the country – including Sat Bains at Restaurant Sat Bains with Rooms, Daniel Clifford at Midsummer House, Stephane Jouan at the Harbour Heights Hotel and Aiden Byrne at The Dorchester Grill.
Melvin Dickson, MD of Clifton Food Range®, was thrilled to see the bath used to produce a winning dish: “We were extremely pleased to support Ella and the Sheffield College in the competition. It’s good to see our water baths being used by young students, particularly now sous–vide cooking is becoming so established within the industry.”