I have been using my dual Clifton water bath for the last 2 years. As I work alone in my kitchen I regard my bath as my Sous Chef. It helps me to achieve consistency and accuracy when I prepare dishes for my menu. I use a dual bath which allows me to prepare dishes sous vide in water on one side whilst at the same time confiting fish in oil at a low temperature in the other side.”

Bruce Sangster Chef/Owner, Sangster's, Elie, North over the Forth Road Bridge from Edinburgh to St Andrews, Scotland