Clifton Food Range® had a successful day at the Scottish Chefs Conference this month, where top chefs Geoffrey Smeddle and Daniel Clifford used the Clifton water bath to demonstrate some outstanding dishes.
The event is held in Glasgow for over 700 delegates consisting of leading chefs and college students. It’s an opportunity to acquire knowledge and techniques from some of the most respected chefs in the world and and to meet suppliers offering the latest products and cutting edge innovations. There were various demonstrations throughout the day from some high profile industry chefs.
Geoffrey Smeddle from award winning restaurant The Peat Inn demonstrated a home smoked salmon dish, with marinated cucumber and avocado wasabi puree. Geoffrey also demonstrated a roast Teale dish which had been cooked in the Clifton bath and served with wild mushrooms, rosti potato, crushed turnip, garlic velouté, roasting juices with rowan berry jelly.
Daniel Clifford from Two Michelin star restaurant Midsummer House and Great British Menu finalist, demonstrated a complex Ballantine Kidney dish, wrapped in parma ham and encased in crispy spaghetti potato. Daniel also used the water bath for his dish. Both Daniel and Geoffrey have been long standing Clifton Food Range customers and Daniel comments; “The water bath is a brilliant piece of kit.”
Clifton Food Range® have been proud supporters of The Scottish Chefs Conference for many years and is delighted that their equipment is used by the professional chefs during the event.
The Scottish Chefs Conference ended with a marvellous gala dinner produced by Willie Pike, Billy Campbell and their team of chefs. The meal was a gastronomic delight and enjoyed by all!