Clifton Food Range® will be exhibiting on two stands at The Restaurant Show 2008, held at Earls Court 2 from 6th – 8th October. Visitors to the exhibition will be able to see the popular Clifton Food Range® water baths that are specifically designed for sous vide and slow cooking, plus a range of accessories, on stands KO6 and on stand B31.
On stand KO6 Clifton Food Range® will be exhibiting alongside Multivac UK, manufacturers of the vacuum packing equipment essential to sous vide cooking.
On stand B31, Olly Rouse, formerly of the Vineyard at Stockcross, will be showing how the water baths and Signature FSE Induction Planchas are the ideal combination for professional kitchens. Once slow cooked in the Clifton Food Range® water bath, the food is then seared or finished on the hot plancha.
Olly will be demonstrating how to prepare slow cooked beef fillet with horseradish mash and a smoked jus. This shows the diversity of the water bath and Induction Plancha to produce a fine dining dish with cutting edge techniques, consistency and ease.
He will also be showing how useful the water bath/Induction Plancha combination is when dealing with lower cost cuts of meat by demonstrating braised pork belly with apple and vanilla puree. This method transforms both the texture and flavour of the pork belly into something out of the ordinary.
Clifton Food Range® Managing Director, Melvin Dickson says: “We always enjoy the Restaurant Show and are really looking forward to being able to show visitors the water baths in action alongside the Multivac UK and Signature FSE Induction Plancha. We hope it brings the whole sous vide process to life for chefs who are interested in slow cooking.”