You may have seen at the begining of the month we had a hashtag running on Twitter which read ‘#CliftoninBristol’. This was because we travelled to the centre of Bristol to The Bristol Harbour Hotel.
This was in to support our long-term friends The Chefs’ Forum who had created a fabulous fish themed event where Head Chef of The Bristol Harbour Hotel, Christian Wragg, showcased a delicous octopus starter which he had cooked sous vide for six hours prior to the event. He then went on to explain how useful a Clifton water bath is in his kitchen and described his experience with using the bath.