I was first introduced to the Clifton Food Range® by Tim Allen, our senior sous chef, when we opened in 2003. Without this modern cooking technique, operation and consistency would not have been achievable in the limited service space we had. I believe this versatile piece of equipment can be used anywhere, from pubs and to large hotels, and by chefs with any level of experience.”

Martin Burge Head Chef, Whatley Manor, Wiltshire