Visitors to this years’ Restaurant Show at Earl’s Court from 8th–10th October 2007 will be able to see Clifton Food Range® water baths, as used by Sat Bains to make his winning starter on the prestigious BBC programme The Great British Menu.
The Clifton Food Range® was specifically designed for use by chefs as the unparalleled specific temperature control makes the water baths perfect for sous vide and low temperature cooking. Michelin star chef, Sat used a special 56–litre water bath to cook the eggs for his ham, egg and peas starter. The duck eggs were cooked for two and a half hours to achieve the perfect texture of just firm whites and runny yolks.
A selection of Clifton Food Range® water baths will be displayed on the stand, together with a range of accompanying accessories. Following vital feedback from chefs, new accessories have been developed including Foam Gun Holders and Bath Partitions. Everyone who visits the stand will have the opportunity to meet the manufacturers of the Clifton Food Range® water baths and to discuss the benefits of cooking with them.
Melvin Dickson, Managing Director of Nickel–Electro says: “Last year’s show was such a success that we are really excited about this one. The popularity of slow and sous vide cooking is constantly growing, and as the recognised market leader in sous vide water baths, we have a lot to offer chefs who are interested in expanding their knowledge.”