Top Chefs’ Comments Appear On Clifton Food Range® New Look Website

Following some very positive feedback from numerous top chefs about the Clifton Food Range® water baths, Nickel–Electro is pleased to announce a revamp of the website.

A family firm based in the South West of England, Nickel–Electro is a brand leader in temperature control laboratory and science equipment. Last year the company adapted its scientific application water baths to develop the Clifton Food Range® water baths, which have proven popular with professional chefs because they guarantee accurate temperature control.

The new look website – now includes testimonials from chefs who have used the equipment and are pleased to endorse the range.

Clifton Food Range® fans include Daniel Clifford of Midsummer House in Cambridge, who tells us: “I have been using water baths for 6 years and find the Clifton Food Range® the most suited to the kitchen environment – they are so versatile. The stirred baths are fantastic and the unstirred baths are so addictive that once you start using them you can’t stop.”

Another Clifton water bath supporter is David Everitt–Matthias from the two–Michelin starred Le Champignon Sauvage restaurant in Cheltenham, who has two water baths. David says: “I have been using Clifton water baths for the last 4 years and they are an essential part of our kitchen equipment with their pinpoint accuracy. The quality and reasonable pricing means they are a sensible option for every kitchen.”

Other top chefs who have introduced Clifton Food Range® water baths into their kitchens are Craig Harnden, Senior Sous Chef at Le Manoir aux Quat’Saisons and Peter Eaton, Head Chef at The Vineyard at Stockcross in Berkshire. To find out what they have to say, just log on to and hit the testimonials button.

Melvin Dickson, Managing Director of Nickel–Electro says: “We are delighted that so many esteemed chefs recognise the benefits of the Clifton Food Range® water baths, particularly where slow cooking and sous vide are concerned. We have incorporated their comments on our website, and we hope other chefs will take a look to find out more.”