July 2008
Toque D'or Golden Opportunity for Clifton Food Range Water Baths
This year the prestigious Toque D’or competition for catering college students celebrated its 20th anniversary.
The competition, which was eventually won by Carlisle College, was held in Hotelympia on 18th July and hosted by Mark Durden-Smith.
From left to right sitting Rebecca Watts, Sam Halford,
Stacey Warr, standing Shikar Gunrung, James Goodyear,
Alex Hepplethwaite-Sharpe.
Sixteen teams made it through to the final including North Warwickshire and Hinkley College who used Clifton Food Range Water Baths in the final. To get to the final, the teams of six students had to develop an idea for a themed restaurant and create an appropriate three-course lunch. This year the rules dictated that the main course had to be nutritious and healthy and could not have more than 600 calories.
North Warwickshire and Hinkley used lamb as their main ingredient, and it was slow cooked in a Clifton Food Range Water Bath. The Water Baths provide unparalleled accurate temperature control – making them perfect for sous vide and low temperature cooking.
Managing Director Melvin Dickson says: “At Clifton Food Range we are actively encouraging catering colleges to use our Water Baths as the popularity of sous vide cooking continues to grow. It’s great to know they were part of such a prestigious competition and everyone here would like to congratulate North Warwickshire and Hinkley on their success.”
June 2008
Clifton Food Range Water Baths - A Great British Product
 This year’s Great British Menu gave the winners the chance to cook at a prestigious banquet to be held in London’s iconic Gherkin in June. The event will be hosted by Heston Blumenthal and attended by top chefs from around the world and celebrity guests.
Nickel-Electro, the South West based firm that designs and manufactures the popular Clifton Food Range of Water Baths, were pleased to supply five of the finalists with Water Baths to use during the competition.
The Clifton Food Range evolved when Nickel-Electro realised the unparalleled specific temperature control offered by their scientific application Water Baths would be of enormous benefit to chefs. Clifton Food Range Water Baths are perfect for slow and sous vide cooking, by which ingredients are sealed in vacuum packs before going into the Bath at precise constant temperatures, resulting in enhanced tastes and textures. Clifton Food Range work closely with Swindon based Multivac UK who supply vacuum packing machines ideally suited to sous vide and storage applications.
The five finalists who used Clifton Food Range Water Baths had incorporated sous vide cooking into their menus.
In the South East Region, Jason Atherton from Maze Restaurant in London used a Water Bath to cook his London cure salmon, which he accompanied with avocado puree and horseradish snow. Northern finalist Nigel Hawthorn from Northcote Manor near Blackburn is clearly a Water Bath fan as he used his to cook the cod for his fish course, the canon of beef for his main course and the rhubarb for his pudding. And Central finalist Glynn Purnell from Purnell’s in Birmingham cooked the veal for his adventurous veal and liquorice main course in his Clifton Food Range Water Bath.
Meanwhile Northern Ireland finalist Danny Millar from Balloo House in Killinchy used his Water Bath to cook the sweetbreads for his starter which he served with peas, broad beans and morels.
In last year’s competition Sat Bain’s starter of Ham, Egg and Peas, which used a Clifton Food Range Water Bath for the slow cooked free-range duck eggs, was voted the clear winner by both the judges and the viewers. Sat went on to cook his winning starter at the British Embassy in Paris to wide acclaim.
Melvin Dickson, Managing Director of Nickel-Electro says: “After Sat’s phenomenal success in 2007 we were delighted to see how many of this year’s brilliant finalists used Clifton Food Range Water Baths, and we were proud to supply them with our product.”
May 2008
Clifton Food Range Water Baths win second prize in National Junior Chef Competition 2008
 Clifton Food Range’s Water Baths were in use at the 7th National Junior Chef competition held at Thanet College in May this year, and helped Ella Williams win second prize.
The competition was open to 11-16 year olds and attracted a high calibre of young chefs from around the country, all hoping to impress former Thanet College student Gary Rhodes and his team of judges.
Clifton Food Range provided a Water Bath to competitors and former winners, Sheffield College, whose student, Ella Williams (14), used the Bath to poach a Salmon and Chive Boudin.
Ella, who is studying for her NVQ level 1 Food Prep and Cooking qualification, won praise from the judges with her skills in the art of sous-vide – a method of cooking involving vacuum packing food and cooking to precise temperatures and timing in perfectly controlled water baths. The method seals in flavours and achieves exquisite textures.
Clifton Food Range manufacture and supply Clifton Water Baths to some of the most prestigious chefs and restaurants in the country – including Sat Bains at Restaurant Sat Bains with Rooms, Daniel Clifford at Midsummer House, Stephane Jouan at the Harbour Heights Hotel and Aiden Byrne at The Dorchester Grill.
Melvin Dickson, MD of Clifton Food Range, was thrilled to see the Bath used to produce a winning dish: ‘We were extremely pleased to support Ella and the Sheffield College in the competition. It’s good to see our Water Baths being used by young students, particularly now sous-vide cooking is becoming so established within the industry.
May 2008
Clifton Food Range Launch at GastroNord 2008
Clifton Food Range were in attendance at Sweden’s International Trade Fair for Hotels, Restaurants and Catering Services, GastroNord last month. The company – who manufacture Clifton Food Range Water Baths and accessories for use by some of the UK’s greatest restaurants and chefs amongst other audiences, launched their range to an appreciative international audience.
Clifton Food Range Water Baths are used in sous vide cooking - a method which involves vacuum-packing food and cooking it to very precise temperatures for a precise length of time (often hours or days longer than conventional cooking) to produce food with exquisite taste and texture. It is a method becoming more common amongst chefs and is slowly finding its way into the UK’s national consciousness via chefs like Heston Blumenthal – owner of the Fat Duck restaurant.
Clifton Food Range developed their Water Bath and accessories range using expertise from their science and laboratory equipment sister company, Nickel Electro Ltd. Clifton’s customers include not only some of the great restaurants in England – from le Manoir Aux Quat’Saisons, Restaurant Sat Bains with Rooms and The Dorchester Grill, but also retail giants like Walmart’s ASDA who have used the Range in their product development.
GastroNord is Scandinavia’s largest fair of its kind for products and services in the catering, hotel and restaurant arena and attracts an enormous interest from the professional world. Clifton Food Range’s MD, Melvin Dickson, was pleased to launch to a new market: “The exhibition was a great success and we are excited by the amount of interest we have received. We are also pleased to have our new distributor PLVac on board.”
PLVacum Forpacknings AB is Sweden’s exclusive distributor of The Clifton Food Range of products. Owner and founder
Paul Lucas and staff can be contacted at: PL Vacum Forpacknings AB, Osterby 4440, SE-137 94 Thessaloniki, Sweden.
Tel 46 (8) 530 234 03 or email paul@plvac.com or Helen@plvac.com
April 2008
 Hotelympia update –
Sheffield College’s Silver Award
Hotelympia’s La Parade des Chefs awards cooking with Clifton Water Baths.
Hotelympia’s highly anticipated competition - La Parade des Chefs – saw its Silver Award winners from Sheffield College beat some prestigious teams using Clifton Food Range’s Clifton Water Baths, throughout their three course meal.
 Their final menu included Three Flavours of Yorkshire Trout; Slow Poached Loin of Suckling Pig infused with Apple, Prune and Liquorice and a Chocolate Brioche Pudding with Fudge, Caramelised Banana and Malt Ice cream.
During a busy day of competing, the teams are judged on a number of categories, including prep, health & safety, hygiene, cleanliness, orderliness, levels of calmness and efficiency, and of course, the final menu. Members of the public may also book a table in the restaurant to enjoy the high standards of cooking.
The competition is taken incredibly seriously in the industry and those taking part included culinary teams from the House of Commons, the Craft Guild of Chefs, Gleneagles Hotel and Dubai’s Jumeirah.
The Sheffield College team, led by Chris Hawkins, approached Clifton Food Range’s MD Melvin Dickson about using the Baths in the competition and for training beforehand. Melvin was only too happy to help out.
As a consequence, Sheffield College has introduced the use of the Clifton Range into its curriculum at the college.
 ‘We were pleased to sponsor use of our Water Baths in the competition, and thrilled that use of these in the art of sous-vide cooking is now part of the college’s curriculum,’ says Melvin.
The Team:
Chris Hawkins: Team Manager. Sheffield College Tutor
Len Unwin: Responsible for the Three Flavours of Trout.
Sheffield College Tutor
Rupert Rowley: Responsible for the Suckling Pig main.
Head Chef Fischers, Baslow in Derbyshire – (1* Michelin)
Mick Burke: Responsible for the dessert. Sheffield College Tutor
Megan Harrod: Commis Chef Pastry. Student
Ashely Caley: Commis Chef Main Course. Student
Peter Mara: Health & Safety. Sheffield College Tutor.
March 2008
Clifton Food Range Exhibit at HotelAsia this April
 Clifton Food Range - part of Nickel-Electro Ltd, the UK-based manufacturer of Clifton temperature control equipment - will be attending Asia’s largest International Food and Hospitality Event, the HotelAsia Exhibition, in April this year.
The company will be exhibiting its range of Clifton Food Range Water Baths and equipment which provide unparalleled specific temperature control for sous vide preparation and cooking to produce consistent, perfect results. The sous vide method of cooking involves sealing items in a vacuum pouch before slowly cooking at perfectly controlled temperatures which results in tender textures and enhanced, intense flavours.
The Range has gained much praise amongst restaurant and trade circles and is now in use in some of the most exciting and acclaimed kitchens in the UK and abroad, including many Michelin starred restaurants. The Baths come in various sizes and specifications from 4-litre to the latest 56-litre volume tank and accessories include foam guns and additional core temperature probes.
HotelAsia - The International Exhibition of Hotel, Restaurant and Food Service Equipment, Supplies and Services - is in its 16th year and is expected to attract over 37,000 buyers and exhibitors to the Singapore Expo venue between the 22nd and the 25th April.
Clifton Food Range’s Managing Director, Melvin Dickson is looking forward to the event: “Our worldwide customer base is continuing to expand and HotelAsia is a superb opportunity to exhibit the Clifton Food Range to an international audience.”
For more information about our Singapore region supplier, United Scientific, click here.
January 2008
Nickel-Electro Supports Brighton University's
New Advanced Culinary Technology Centre
Nickel-Electro is pleased to be supporting Brighton University’s exciting new Centre for Advanced Culinary Technology (CACTR) by supplying two complementary Clifton Food Range Water Baths.
Headed up by Professor Svetlana Rodgers, CACTR specialises in the application of food science principles to culinary preparation, with the emphasis on innovative solutions for large scale catering facilities including convention centres, casinos, airlines and hotel & restaurant chains. Potential projects include product development, functional meal design and food production.
CACTR approached Nickel-Electro with an appeal for sous vide equipment and Managing Director Melvin Dickson phoned Professor Rodgers personally to confirm his support. He was more than happy to provide both a stirred and unstirred Clifton Food Range Water Bath for research and education purposes.
The Clifton Food Range evolved from Nickel-Electro’s brand-leading temperature control laboratory equipment, when scientific application Water Baths were adapted specifically for use by professional chefs. The guaranteed accurate temperature control makes them perfect for sous vide and low temperature cooking, and subsequently for use in the specialist research studies carried out at the Centre.
November 2007
Clifton Food Range to ExCeL at Hotelympia 2008
Nickel-Electro, manufacturer of the Clifton Food Range of Water Baths, will be exhibiting its range of products at Hotelympia 2008. The exhibition, which runs from 17th - 21st February 2008, is held at ExCeL, and the Clifton Food Range will be on stand N2464 together with Multivac, specialists in vacuum packing equipment.
The Clifton Food Range was designed specifically for use by chefs, as the unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking.
Visitors to the stand will be able to see the full range of Water Baths - including the new 8/22 litre DuoBath - along with a range of accompanying accessories, such as Foam Gun Holders and Bath Partitions. They will also have a chance to meet the manufacturers and discuss the benefits the range provides, which include improved taste and texture and ease of operation.
2007 proved to be an excellent year for The Clifton Food Range, with Great British Menu chef Sat Bains using a 56 litre Water Bath to prepare his winning starter of Ham, Eggs and Peas. This involved duck eggs being cooked in a Clifton Food Range Water Bath for two and a half hours to achieve the perfect texture of just firm whites and runny yolks. Sat has praised the range for “allowing us to maintain consistency and accuracy.”
Melvin Dickson, Managing Director of Nickel-Electro says: “The Clifton Food Range is going from strength to strength as the popularity of slow and sous vide cooking is constantly growing. As the recognised market leader in sous vide Water Baths, we are looking forward to having the chance to show chefs visiting the exhibition our range, and highlighting what Clifton Food Range products can do for them.”
September 2007
The Clifton Food Range A Great British Success Story
Visitors to this years’ Restaurant Show at Earl’s Court from 8th-10th October 2007 will be able to see the Clifton Food Range of Water Baths, as used by Sat Bains to make his winning starter on the prestigious BBC programme The Great British Menu.
The Clifton Food Range was specifically designed for use by chefs as the unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking. Michelin star chef Sat used a special 56-litre Water Bath to cook the eggs for his Ham, Egg and Peas starter. The duck eggs were cooked for two and a half hours to achieve the perfect texture of just firm whites and runny yolks.
A selection of Clifton Food Range Water Baths will be displayed on the stand, together with a range of accompanying accessories. Following vital feedback from chefs, new accessories have been developed including Foam Gun Holders and Bath Partitions. Everyone who visits the stand will have the opportunity to meet the manufacturers of the Clifton Food Range Water Baths and to discuss the benefits of cooking with them.
Melvin Dickson, Managing Director of Nickel-Electro says: “Last year’s show was such a success that we are really excited about this one. The popularity of slow and sous vide cooking is constantly growing, and as the recognised market leader in sous vide Water Baths, we have a lot to offer chefs who are interested in expanding their knowledge.”
July 2007
Nickel-Electro Designs Foam Gun Holders For Clifton Food Range
 Nickel-Electro, the South West based firm of temperature control equipment specialists, has introduced Foam Gun Holders to its choice of accessories for the popular Clifton Food Range Water Baths.
The Clifton Food Range, which was designed when Nickel-Electro decided to develop their laboratory Water Baths specifically for use by chefs, has proven very successful. The unparalleled specific temperature control makes the Water Baths perfect for both slow and sous vide cooking.
The Foam Gun Holders are perforated trays specifically designed to hold common size Foam Guns firmly in place once they are inside the Water Bath. This means that the Guns will not float even when they are almost empty, ensuring the foam contents always remain at the pre-set temperature of the Water Bath.
The trays, which are placed on the existing bath shelf, are available in two sizes for the 4 litre and 8 litre Unstirred Baths respectively. There are two clip sizes to hold 1 litre and 1/2 litre Foam Guns, and they can be mixed according to requirements. They are delivered fully assembled and additional clips can be ordered separately.
Melvin Dickson, Managing Director of Nickel-Electro says: “When we talked to chefs about how Nickel-Electro could make the Clifton Food Range even better, several of them mentioned the need to prevent Foam Guns floating. So we sat down and designed the Foam Gun Holders, which we are confident chefs will find of enormous benefit.”
June 2007
Sat Bains and Clifton Food Range Enjoy Success On Great British Menu
 When Michelin star chef Sat Bains headed to Paris to cook at the British Embassy, he was armed with an essential piece of equipment – a Clifton Food Range Water Bath.
Sat was cooking at the Embassy as part of the popular BBC programme Great British Menu. This year the focus was on creating the best British four-course meal for a special banquet hosted by the British Ambassador at the Embassy in Paris for a star studded evening.
Sat’s starter of Ham, Egg and Peas was voted the best by both the judges and viewers of the show - and the secret was slow cooked free-range duck eggs.
Nickel-Electro, the South West based firm that designs and manufactures the popular Clifton Food Range of Water Baths, delivered a special 56-litre Water Bath for the occasion. Sat used the Water Bath to cook his duck eggs for two and a half hours to achieve the perfect texture of just firm whites and runny yolks.
The Clifton Food Range was designed when Nickel-Electro decided to develop their scientific application Water Baths for use specifically by chefs. The unparalleled specific temperature control makes the Water Baths perfect for slow and sous vide cooking, creating sublime texture and taste.
 Sat’s spin on a British classic impressed all the guests who included British celebrities Mick Hucknall, Kirsty Young and Natasha Kaplinsky, plus the cream of French chefs like Pierre Gagnaire and Raymond Blanc. Sat has 6 Clifton Food Range Water Baths in the kitchens at Restaurant Sat Bains with Rooms in Nottingham, which was awarded the city’s first ever Michelin star in 2003.
Melvin Dickson, Managing Director of Nickel-Electro says: “We were delighted to supply Sat with his 56-litre Water Bath, and we are all very proud of his excellent performance”.
December 2006
Launch of Clifton Food Range accessories is good news for chefs
 Following valuable feedback and requests from chefs across the country, Nickel-Electro is pleased to launch a range of accessories for the popular Clifton Food Range of Water Baths.
The baths unparalleled specific temperature control makes them perfect for sous vide and low temperature cooking. The new Bath Partitions allow the Water Bath to be divided, which assist in identifying immersed items during mis en place and service. The Bath Partitions are available in two sizes – Short (270mm) and Long (470mm) enabling smaller chambers to be created within the main bath.
Accurate temperature control is an essential part of developing sous vide recipes. The Clifton Food Range Probe ensures that the relevant internal core temperature of the food being cooked has been attained. After applying the foam seal to the vacuum pouch, the needle probe can be successfully passed through to check the core temperature. The vacuum is retained when the probe is carefully removed. Three different lengths of probe are available.
Spare Tanks have also been introduced for the Stirred Bath Range. This means that there is now a choice of tanks available for use. The Thermo Stirrer can be placed onto the most appropriate tank depending on the volume required.
Melvin Dickson, Managing Director of Nickel-Electro says: “Chefs nationwide love the Clifton Food Range. And we love getting their feedback! These accessories are exactly what they told us they needed, so we were pleased to design and introduce them."
November 2006
Clifton Food Range Creates A Stir For Chefs
 Nickel-Electro, the South West based firm that designs and manufactures the popular Clifton Food Range of Water Baths, is pleased to announce the introduction of a new Stirrer Unit.
The Clifton Food Range was designed when Nickel-Electro decided to develop the temperature control laboratory equipment they specialise in, specifically for use by chefs. The unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking.
The Thermo Stirrer Unit, which is simple to attach to circular stockpots, has been created following requests from chefs nationwide. The clever design features an adjustable stainless steel support which means it can be adapted to accommodate a variety of stockpot diameters and virtually eliminates the risk of accidentally dropping the Thermo Stirrer Unit directly into the pot.
There is also a guard, which prevents the heater and stirrer propeller from coming into contact with the vacuum pouches.
Melvin Dickson, Managing Director of Nickel-Electro says: “At Clifton Food Range we always listen to customer feedback, and chefs told us they would like a Thermo Stirrer Unit which could not be inadvertently dropped into the stockpot. We think they will be very pleased with the new Stirrer, and we hope that even more chefs will enjoy using the Clifton Food Range of Water Baths."
August 2006
Clifton Food Range To Exhibit At The Restaurant Show
 Nickel-Electro, manufacturers of the Clifton Food Range of Water Baths, is pleased to be exhibiting for the first time at the Restaurant Show.
The Clifton Food Range was designed specifically for use by chefs as the unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking. The Clifton Food Range has been used in professional kitchens for more than four years, with excellent results.
Visitors to the stand will be able to see the full range of 10 Water Baths along with accompanying accessories including chamber dividers & temperature probes. They will also have the chance to meet the manufacturers and discuss the benefits the range provides, which include improved taste, texture, ease of preparation and operational benefits.
Melvin Dickson, Managing Director of Nickel-Electro says: "As the recognised market leader in cuisine water baths we relish the chance to show forward thinking chefs what the range could do for them."
August 2006
Clifton Food Range Chef's Day At Midsummer House A Huge Success
 Nickel-Electro, manufacturers of the Clifton Food Range of Water Baths, held a special Chef’s Day at Midsummer House in Cambridge on 15th June 2006. The Clifton Food Range was introduced when Nickel-Electro decided to develop the temperature control laboratory equipment they specialised in, specifically for use by chefs. The unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking.
The event was hosted by Daniel Clifford, the Michelin starred chef at Midsummer House, and eleven guest chefs - with backgrounds ranging from five star hotels to Michelin starred restaurants - were invited to attend.
The object of the exercise was for the chefs to enjoy a gastronomic meal prepared using Clifton Food Range Water Baths, then to give them the chance to try out the Water Baths and learn more about sous vide cooking.
Events got underway at 12.30pm when Melvin Dickson, Managing Director of Nickel-Electro, gave a brief introduction to the Water Baths, and the history behind the development from scientific to catering application. Melvin highlighted that this had resulted from valuable feedback from chefs who had already discovered they were perfect for slow cooking.
The chefs then enjoyed an eight course meal (see menu below) prepared by Daniel Clifford and assisted by Tim Allen of Whatley Manor – who are both recognised sous vide experts. Seven of the courses involved the use of a Clifton Food Range bath. The chefs were able to watch the preparation of the entire meal from the restaurant, via a monitor with a feed into the kitchen. One of the courses – Poached Egg & Asparagus on sautéed Morels – gave the chefs the opportunity to poach their own egg at the table using a 4L Clifton Food Range Water Bath.
With at least three baths in constant use, Daniel Clifford said that the Clifton Food Range has completely changed the way the kitchen at Midsummer House operates for service and mis en place. The day was a huge success, as Melvin Dickson, Managing Director of Nickel-Electro says: “The day exceeded our expectations, and we would all like to express our thanks to Daniel and everyone at Midsummer House who worked so hard to make it such a memorable day. It was very exciting for me to see our products actually in use in a busy kitchen. I hope all the chefs who saw what the Clifton Food Range Water Baths can do will be introducing them into their kitchens.”
THE CHEF'S DAY MENU
Tomato Vodka Shot
Tiger Prawn, Pea Shoot, Seawater Jelly
Comte Soup, Sautéed Foie Gras, Roasted Grapes
Poached Egg*, Asparagus and Sautéed Morels
Poached Salmon, Squid, Cauliflower and Langoustine Puree
Slow Road Fillet of Beef, Shallot Marmalade
Crème Caramel a la Minute
Strawberry Cheesecake
Passion Fruit and Mango Delice
*Prepared by the chefs at the table
CHEFS IN ATTENDANCE
Tim Allen, Whatley Manor
Aiden Byrne & Tom Kerridge, Danesfield House
Ian Morgan, Hotel Felix
Andrew Donavon, Chapter One
Robert Thompson & Colin McGurran, Winteringham Fields
Brett Graham, The Ledbury
Galton Blackiston & Mat McCarthy, Morston Hall
Philip Howard, The Square
July 2006
By Popular Demand – A New Addition To The Clifton Food Range
 Following requests from chefs nationwide, a new DuoBath is being introduced to the increasingly popular Clifton Food Range of Water Baths, from South West based Nickel-Electro.
The Clifton Food Range was created when Nickel-Electro adapted its scientific application water baths - which guarantee accurate temperature control – ideal for low temperature and sous vide cooking.
The FLD-8/8 DuoBath features two independently controlled unstirred 8 litre Water Baths in one space saving unit. With separate temperature controls for each of the chambers in the DuoBath, the FLD-8/8 enables chefs to cook two different dishes simultaneously. And these new medium sized chambers offer chefs greater flexibility for preparing multiple menu items.
The clever design features a clearly visible LED display, side handles for easy transportation and drain taps which make it easy to empty and clean the unit.
Melvin Dickson, Managing Director of Nickel-Electro says: “At Nickel-Electro we always welcome customer feedback. When we listened to what chefs had to say, it became apparent that introducing a DuoBath of this specification to the Clifton Food Range would be a popular move. We are delighted with the success of the range, and look forward to even more chefs using our products."
May 2006
Clifton Food Range & Multivac - Working Together For Sous Vide Cooking
Nickel-Electro, a firm based in the South West which designs and manufactures the Clifton Food Range of Water Baths for use in Sous Vide cooking, has developed a close working relationship with fellow South West based company Multivac.
Sous vide literally translates from French as 'under vacuum', and Mutivac is one of world's leading producers of vacuum packing equipment. Vacuum packing is an essential part of sous vide cooking, and Multivac products are used in top kitchens worldwide.
Accurate temperature control is another vital aspect of sous vide, and because the Clifton Food Range of Water Baths guarantees unparalleled specific control of cooking temperatures, they can be found in top kitchens nationwide, including those of many high profile Michelin star restaurants.
This means that together Clifton Food Range and Multivac can offer chefs everything they need to use the increasingly popular sous vide method in their kitchens. Major exhibitions both companies have exhibited at in the first quarter of 2006 include Hotelympia, the Bournemouth Hotel & Catering Show and Northern Restaurant & Bar.
Melvin Dickson, Managing Director of Nickel-Electro says: "Nickel-Electro is delighted to be working with Multivac, as our products play a vital part in enabling restaurants to offer their customers dishes cooked using sous vide. We are looking forward to a long and exciting association."
March 2006
Top chefs’ comments appear on Clifton Food Range new look web site
Following some very positive feedback from numerous top chefs about the Clifton Food Range of 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 of 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."
January 2006
The Clifton Food Range - Essential Equipment For Le Champignon Sauvage
Nickel-Electro is delighted that David Everitt-Matthias at the two-Michelin starred Le Champignon Sauvage restaurant
in Cheltenham has two of its Clifton Food Range Water Baths in his award winning kitchen.
A family firm based in the South West of England, Nickel-Electro is a brand leader in temperature control laboratory and science equipment.
The company adapted its scientific application water baths to develop the Clifton Food Range of Water Baths, popular with professional chefs
because they guarantee accurate temperature control.
Earlier this year David acquired the property next door to Le Champignon Sauvage and was able to expand his operation.
As part of this expansion the kitchen was extended, and when moving his catering equipment into his new kitchen area, David's two Clifton Range Water Baths took pride of place.
David has used them for years and finds them essential for his low temperature cooking.
Made in Britain from durable high-grade stainless steel, the Clifton Food Range features Unstirred Digital Baths,
Unstirred Digital DuoBaths and Stirred Digital Baths, all with a flush wipe clean control panel.
Available in a choice of sizes, the range offers users the unparalleled specific temperature control necessary for
the sous vide cooking process in order to consistently produce perfect results.
Melvin Dickson, Managing Director of Nickel-Electro says: "Nickel-Electro is delighted to be part of the Le Champignon Sauvage success story.
We know how hard David and Helen Everitt-Matthias have worked to create such a highly acclaimed restaurant. We hope that other
chefs will be inspired by David, and will want to discover all the benefits of the Clifton Food Range Water Baths."
September 2005
Clifton Food Range is Raymond Blanc's Choice
for Grand Hotel Europe Opening Night. When Raymond Blanc travelled to St Petersberg for the opening of the Grand Hotel Europe, he took one very important piece of equipment with him - a Clifton Food Range Water Bath. These are manufactured by temperature control equipment specialists Nickel-Electro, who adapted their scientific application water baths to create the range.
Situated in the heart of St Petersberg, the Grand Hotel Europe is now owned by the Orient Express Group, which also part owns Raymond Blanc's Le Manoir Aux Quat' Saisons. The opening night took place earlier this summer, and in attendance from Le Manoir were Raymond Blanc, his Senior Sous Chef Craig Harden and apprentice chef Ollie.
Their task was to prepare appetisers for over 400 Orient Express Group General Managers together with a host of glittering VIP's. One of these was foie gras, which was slow cooked in a Clifton Food Range Water Bath, because the baths offer users unparalleled specific temperature control to produce sublime textures and flavours - and perfect results.
Melvin Dickson, Managing Director of Nickel-Electro says: "Raymond Blanc has used Clifton Food Range Water Baths for slow cooking for some time, and we are delighted that he took one to Russia with him for such an auspicious occasion. It was clearly a gastronomic event, as I understand 15 kilos of caviar was eaten in one night!."
May 2005
Nickel-Electro has now adapted its scientific application water baths to develop the Clifton Food Range of Water Baths.
The Water Baths guarantee accurate temperature control, making them ideal for use in professional kitchens.
Made in Britain from durable high-grade stainless steel, the Clifton Food Range features Unstirred Digital Baths, Unstirred Digital DuoBaths and Stirred Digital Baths, all with a flush wipe clean control panel. Available in a choice of sizes, the range will be of particular interest to professional chefs who see the art of slow cooking as the way forward.
The Clifton Food Range is invaluable when slow cooking as it offers users unparalleled specific temperature control to produce perfect results for slow cooking. The slow cooking approach has had a significant impact on the restaurant industry as increasing numbers of chefs are converted by the sublime textures and enhanced flavours created by this method.
Melvin Dickson, Managing Director of Nickel-Electro says: "When Nickel-Electro developed the Clifton Water Bath,
we could never have predicted that it would become an essential part of equipment in professional kitchens.
We hope that more and more chefs will discover the benefits of the Clifton Food Range Water Baths."
All products in the Clifton Food Range come with a 3 year warranty.
For more information about the Clifton Food Range and a free brochure telephone: +44(0)1934 626691 |
