When I captained The British Team at the Culinary Olympics we used Clifton Food Range® water baths and they were absolutely fantastic – like having an extra chef in the kitchen.
When I won the Knorr National Chef of the Year competition, I used the water baths to cook a wide cross section of the menu items:- egg, saddle of rabbit, parsnip puree, vichy carrots, mullet and pears in syrup. This clearly indicates how versatile I find them and they were an essential piece of equipment on the day.”
Senior British Culinary Olympic Team Captain
UK candidate for the Bocuse d’Or 2009
Simon Hulstone Knorr National Chef of the Year, The Elephant, Torquay