A Clifton water bath was one of the first purchases I ever made as a chef, and I have used them for the majority of my career. They not only offer a superior end result when you are cooking whether it’s meat, fish, vegetables or fruit, they also give the chef that added vitally important factor — consistency. They are as integral to my food as the plates I serve it on.”

Matt Gillan Head Chef, The Pass Restaurant, South Lodge Hotel, Nr Horsham