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November 2011 Clifton Food Range supports Casamia's new Development Kitchen
Jonray and Peter have been using Clifton Food Range equipment since 2007 and now have an additional Clifton unstirred water bath in their new kitchen. Melvin Dickson comments: "I am really pleased to see Jonray and Peter doing so well and this new development kitchen is a fantastic way to explore and develop their innovative ideas. It’s great to see the brothers using our sous vide baths to explore their new menu ideas." The new development kitchen also enables their culinary secrets to be shared with food lovers at private, bespoke cooking experiences in ‘apt.’ Jonray says: "We like to keep pushing ourselves to the limit and exceed even our own expectations, but we also want to inspire others to experiment in the kitchen and push their own boundaries. The new development kitchen is something we’ve been working towards for a long time and we’re really excited that it will help us to achieve both those goals." Clifton Food Range is developed and manufactured by UK based Nickel-Electro, a brand leader in temperature control equipment.
October 2011 Frederick Forster is crowned National Chef of the Year 2011
Frederick is a valued Clifton Food Range customer and has been using Clifton water baths for a number of years. Melvin Dickson, Managing Director of Clifton Food Range, comments: "It was great to see the award go to such a determined, creative and hard working chef who presented a well thought out and innovative menu using our sous vide baths to his advantage" Frederick competed against seven other finalists where he had to prepare a three course menu with ingredients from a mystery basket. He wowed the judges with his creative menu which included sauté scallops with crab "Beignet" and roasted sous vide breast of duck with braised thigh flavoured with smoked bacon. David Mulcahy, organiser of the competition and Vice President of the Craft Guild, said: "All our congratulations go to Frederick on his fabulous achievement, in what was a tremendous end to another fantastic National Chef of the Year contest. In fact, the standard of quality on display throughout the entire competition this year has been remarkable." Every one at Clifton Food Range sends Frederick their warm congratulations and looks forward to watching his career progress over the coming months and years.
September 2011 New 14 Litre Digital Duobath
The 14 litre duobath will also minimise counter top use, as the drain taps are conveniently located at the rear of the bath. The bath includes a run-dry protection function, low water level warning and the current time and temperature settings will be retained in memory even after ‘power off’. The Clifton Food Range equipment is developed and manufactured in the UK by Nickel - Electro, a family run business. The popularity of Clifton Water Baths continues to increase and for many kitchens they have become an essential piece of equipment. Managing Director, Melvin Dickson comments, "We are really pleased to offer chefs this additional size duobath, giving them a wider choice to suit the number of covers in their restaurant. Having the drain taps on the rear of the Water Bath will minimise counter top use for chefs, where space is at a premium in a lot of kitchens."
August 2011 Get to Grips with the New Clifton Food Range Tweezers
These tweezers are fast becoming an indispensable piece of equipment for chefs who rely on working quickly with precision. They allow the chef to assemble intricate compositions on the plate with ease and consistency every time. The range from Clifton includes both fine and round tip Micro Tweezers in two different sizes (130mm and 160mm) and 300mm round tip Tweezer Tongs. Micro Tweezers are ideal for dressing the plate with micro herbs such as celery cress and asparagus shoots. They will allow the chef to add the final touches to the plate which can almost be impossible to create by hand. The tweezers are also a great addition to the pastry section enabling the chef to handle tempered chocolate without touching it with warm hands. Tweezer Tongs aid the turning of food especially when hot spitting fat is produced, as they keep hands a good distance away from the pan. They are also ideal for removing items from the vac 'packing bags when cooking sous-vide. Melvin Dickson, Managing Director, comments, "These new tweezers are already proving popular with our chefs. We have had input and support from several professional chefs who have trialled them in their kitchens and we are delighted with the outcome." To find out more about Clifton's new range of Tweezers, click here
Seeing Double with the New Tasting Spoons from Clifton Food Range
These accessories are fast becoming indispensable pieces of equipment for chefs who rely on working quickly and efficiently in the kitchen. Clifton Food Range offer the spoons in three sizes, 150mm, 180mm and 210mm. Each spoon has a streamline handle and a deep, rounded bowl at both ends. The smaller spoons will fit neatly into the sleeve pocket of the chef's jacket, giving the chef the comfort and convenience of having a spoon to hand when tasting. They are also ideal for placing soft, delicate foods such as caviar eggs onto canapés and the modern false caviar made with sodium alginate, directly onto plates. Melvin Dickson, Managing Director of Clifton Food Range, remarks, "The double ended tasting spoons will provide chefs with a piece of equipment that is ideal for sampling sauces, purees, stock and glazes. They are already proving to be very popular." To find out more about Clifton's new range of Tasting Spoons, click here
Clifton Food Range & Michael Caines Fuel Williams F1
Michael is a long standing Clifton Food Range customer and used a range of Clifton water baths when working with the AT&T Williams team throughout this season to produce a mouth watering menu for the Williams F1 motorhome hospitality unit. Michael comments, "The water baths are a key element within my kitchen and offer us a number of advantages from their usage. The impact that they are making in the way that we now work is significant, as is the quality of delivery as a result." Melvin Dickson, Managing Director of Clifton Food Range, comments, "It's been a real pleasure supporting Michael and the team on this exciting project. We are delighted that Clifton water baths could assist the chefs while they produce outstanding dishes created for Sir Frank and his guests." Michael worked closely with AT&T Williams' Head Chefs Adam Dixon and Jon Smee to produce an outstanding menu which was a huge success. Together they used the Clifton water baths to produce some of Michael's famous signature dishes. Michael remarks, "I am thrilled to be involved with the AT&T Williams team as an official partner and to help them develop their already high standards of hospitality. It is great to work with their chefs, Adam Dixon, Jon Smee and the team on the menus as well as with Jo Turley on front of house. It is a prestigious relationship and something we are very excited about and proud of." Michael Caines is one of Britain's most acclaimed chefs. 'Michael is an Operational Partner and the Director of Food & Beverage Operations for ABode Hotels and Michael Caines Restaurants. He is also the Executive Chef at Gidleigh Park, the prestigious country house hotel on the edge of Dartmoor at Chagford, Devon where he has held 2 Michelin stars for over 12 years. Michael is also the Executive Chef at Gidleigh Park's sister hotel, The Bath Priory.www.michaelcaines.co.uk www.abodehotels.co.uk www.Gidleigh.com
July 2011 Casamia at Skills for Chefs 2011
Jonray and Peter have been long standing Clifton Food Range customers and it was a great pleasure to see them using the Clifton Water Bath to create their dishes at the Skills for Chefs event. The talented chefs cooked river trout in the water bath, with Bolivian coriander, lemon, lilliput capers and Italian garnishes. They also produced their famous Tiramisu, a traditional family favourite. Melvin Dickson, Managing Director of Clifton Food Range, comments; "We had a great time at Skills for Chefs and it was fantastic to see the brothers from Casamia using the Clifton Water Bath to cook their river trout. The guys have such great enthusiasm for what they do and we are glad to have a strong partnership with them." Casamia restaurant won Gordon Ramsay's Best Restaurant competition in 2010 and Jonray and Peter are two of the youngest Michelin starred chefs in the country. They own a successful Italian restaurant situated in Westbury-on-Trym, Bristol. www.casamiarestaurant.co.uk
Clifton Food Range Introduce the New Digital Thermometer and Probe Kit
The two different sizes of needle probes are 1mm in diameter and either 60mm or 120mm in length, the longer probe being designed to reach the centre of larger joints of meat. The kit is able to measure a wide variety of temperatures ranging between -99.9°C to +299.9°C and is especially useful when developing and establishing specific times and temperatures for sous vide items. The kit contains a Traceable Calibration Certificate for the instrument and a general purpose waterproof countdown timer. The Digital Thermometer Probe System has a clearly defined LCD screen and user-friendly control panel with easy to use buttons. The kit is provided complete with a sturdy, protective case, which is coloured in the distinctive orange of Clifton Food Range. The case contains Biomaster Anti-Bacterial Additive, which in combination with the probe wipes, helps to maintain high standards of hygiene.
Clifton Food Range Catering Equipment is a Clear Winner at Royal AscotThe one name truly synonymous with haute cuisine is that of the Roux family. To add a culinary frisson to this year's Royal Ascot, Michel and Alain Roux returned to Royal Ascot with 'The Waterside Inn at the Panoramic'. Maintaining the excellence of their Waterside Inn, the only restaurant outside of France to hold three Michelin stars continually over 26 years, Michel and Alain Roux accompanied by general manager Diego Masciaga, used Clifton Food Range Water Baths to produce the Panoramic kitchen's gourmet sous vide dishes. Melvin Dickson, Managing Director of Clifton Food Range remarks: "Alain Roux uses Clifton Water Baths at The Waterside Inn at Bray and we were delighted to be asked to provide additional baths for him to use at Royal Ascot."
Clifton Food Range Takes to the Streets Again to Demonstrate its VersatilityMark Jankel, chef and founder of The Food Initiative, and Pearl chef Jun Tanaka are heading to the City of London with their mobile Street Kitchen, where they will anchor up on Finsbury Avenue Square for a period of three months. Their ambition is to bring the best British bistro-style lunches to the City at "street food prices", employing Clifton Food Range Water Baths to prepare the dishes that require sous vide cookery. Last year the silver Airstream van toured around several locations in London, but this year the two chefs plan to remain in one spot, offering a menu that will change on a daily basis in relation to the supplies available, featuring dishes that will cost between £4.50 and £7.50. Alice Keown from Davis Coffer Lyons, the restaurant leasing agent for Broadgate, said: "Street Kitchen, in conjunction with the popular fortnightly farmers market, demonstrates the evolution of the catering offer at Broadgate ... Street Kitchen will be a strong addition to Finsbury Avenue Square, offering people working at Broadgate and in the surrounding area a unique 'restaurant quality' product throughout the summer." Clifton Food Range Water Baths are key to upholding this standard of quality, notably being a commonplace tool of professional kitchens and Michelin-starred restaurants alike.
Clifton Food Range - Victory at the Great British Menu 2011
Judge Jason Atherton deemed Tom’s main course so accomplished that he awarded him a perfect 10, demonstrating the standard of his exemplary cuisine. The winning dish comprised roast hog with salt baked potatoes and apple sauce. He is now the first chef to cook twice at the People's Banquet in Leadenhall Market, City of London, having also won the main-course round last year. Melvin Dickson, Managing Director of Clifton Food Range, commented: "Tom Kerridge has proven once again that sous vide cooking is a leading technique in modern British cuisine. We are delighted that Tom has been successful once more".
March 2011
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September 2010
Clifton Food Range is proud to announce it is now an official partner of the Craft Guild of Chefs. This prestigious body is recognised as a great contributor to development and innovation within the British foodservice industry.
Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading chefs’ association in the UK and boasts a worldwide membership.
Clifton Food Range joins the distinguished ranks of other members including Heinz Foodservice, Kenwood, McCain Foods, Nestle Professional and Villeroy & Boch.
Melvin Dickson, Managing Director, states: "We are delighted to be recognised in this way. The Craft Guild of Chefs is a truly distinguished organisation and we are delighted to be a business partner and have the opportunity of supporting the Guild in its work"
For further information on the Craft Guild of Chefs click here…
August 2010
Clifton Food Range is delighted to announce its attendance at the Restaurant Show 2010, to be held at Earls Court 2 from 11th to 13th October, on stand E38, which will be shared with Multivac UK.
The popularity of the Water Baths continues to steadily increase so that they have now become essential pieces of kitchen equipment for professional chefs. Clifton Food Range is excited to promote this trend further by taking part in the Restaurant Show.
The success of the Clifton Food Range Water Baths over the year so far has been exemplary. High points include Tom Kerridge receiving the main prize for his Aylesbury duck at this year’s Great British Menu, and Simon Hulstone, chef proprietor of Michelin-starred The Elephant in Torquay, reaching the World Final of the Bocuse d’Or for his meat course, featuring a choice selection of cuts including veal.
Melvin Dickson, Clifton Food Range Managing Director, states: "Sous vide and low temperature cookery is proving to be an outstanding success with professional chefs, not just in the UK but internationally as well. We relish the opportunity to bring this culinary technique to more people, to widen its appeal and garner more support for the technique."
Clifton Food Range equipment is developed and manufactured by Nickel-Electro, a brand leader in temperature control laboratory and science equipment. Nickel-Electro adapted its range of scientific application water baths to produce the Clifton Food Range of Water Baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.
July 2010
The appearance of Clifton Food Range at the Fine Food show in the ABS Showgrounds, Auckland, New Zealand, proved a great success with an impressive turn out attending between the 13th-15th June, keen to review the latest in professional cookery.
We particularly want to thank Adrian Brett-Chinnery from Bracu, for his live presentation demonstrating the benefits of sous vide cookery, contrasted with conventional oven cooking, for the preparation of rabbit and lamb loin.
Clifton Food Range is distributed in New Zealand and Australia by Bell Technology Ltd.
This year’s Great British Menu heralds another victory for Clifton Food Range, as the winning chef achieves success using a 56 litre Water Bath. Tom Kerridge took the main prize for his Aylesbury duck with duck fat chips and gravy, after opting to slow cook the duck crown in a vacuum pack at 62°C for 1 and a half hours.
Tom described the day as being “an absolutely amazing experience” despite facing the challenge of preparing a banquet for HRH The Prince of Wales, The Duchess of Cornwall and some of the country’s finest food producers, farmers and fishermen.
Beccy Speight, the National Trust’s local food champion, remarked: ‘The finale banquet was absolutely tremendous’ and Great British Menu judge Oliver Peyton described the event as marking: “…a pivotal moment in British cooking.”
Melvin Dickson, Managing Director of Clifton Food Range commented: “We are absolutely delighted that the victorious dish was created using a Clifton Food Range Water Bath. Tom has demonstrated his ingenuity by employing the latest in culinary technology to prepare the winning dish.”
Clifton Food Range equipment is developed and manufactured by Nickel–Electro, a brand leader in temperature control laboratory and science equipment. Nickel–Electro adapted its range of scientific application water baths to produce the Clifton Food Range of Water Baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.
June 2010
Clifton Food Range wishes to congratulate Simon Hulstone, chef proprietor of Michelin–starred The Elephant in Torquay, for securing a place in the World Final of the Bocuse d’Or, one of the world’s most prestigious cooking competitions. Only 12 teams from Europe have made it through to the world final and of these the UK team made it to fourth place. Simon remarked, “I’m totally shocked…To be placed fourth is incredible.”
This is a fantastic result for the UK team, which features Simon’s commis chef, Jordan Bailey, also from The Elephant, and coach, Nick Vadis, UK executive chef of the Compass Group. Their success demonstrates the requisite skill demanded of the UK entrants, who opted to use Clifton Food Range Water Baths to help with the preparation of their visually stunning starter and main meat courses. Featuring a choice selection of cuts including veal, this platter received a special award resulting in the dish being nominated the best amongst the European contestants.
Melvin Dickson, Clifton Food Range Managing Director, states, “We are extremely pleased for the UK entrants to the Bocuse d’Or. They have proved themselves to be at the top of their game and will now be showcasing UK cuisine and culinary techniques to the international community”
Clifton Food Range equipment is developed and manufactured by Nickel–Electro, a brand leader in temperature control laboratory and science equipment. Nickel–Electro adapted its range of scientific application water baths to produce the Clifton Food Range of Water Baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.
Photographs supplied by The Staff Canteen
April 2010
Clifton Food Range Water Baths are to be part of this year’s challenging Nestlé Toque d’Or® competition that provides catering students with the chance to gain hands–on practical experience whilst using specialist apparatus. It helps to bridge the gap between the professionals and students, enabling the latter to access a ‘lifetime’s experience in one competition’
Martin Webster, Communications Manager Nestlé Professional, states, “Nestlé® Toque d’Or is delighted that this year’s Grand Final teams have the opportunity to work with some of the industry’s cutting–edge equipment through the generous support of Clifton Food Range. Water Bath technology is becoming a method favoured by many of the Michelin–starred chefs who are working as mentors to our Grand Final Teams. It is great that the chefs in our competing Grand Final teams have the opportunity to add real value to their food by enhancing flavour intensity and texture through access to the Water Baths. Exploring this technology will provide another dimension to the teams, especially as these young professionals will be our industry’s future.”
The Clifton Food Range Water Baths are perfect for sous vide and low temperature cooking, a method requiring the very best in specific temperature control to maximise the flavours and texture of ingredients.
Melvin Dickson, Managing Director, states, “Clifton Food Range is delighted at being able to provide the catering industry’s next generation with the chance to practice the latest in cooking techniques via the use of Water Baths. Sous vide cookery continues to grow in popularity for the leading chefs of contemporary cuisine and this competition allows students access to this advanced skill.”
Clifton Food Range equipment is developed and manufactured by Nickel–Electro, a brand leader in temperature control laboratory and science equipment. Nickel–Electro adapted its range of scientific application water baths to produce the Clifton Food Range of Water Baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.
Once again Clifton Food Range’s Water Baths are making an appearance on this year’s Great British Menu. Following Sat Bains winning starter that utilised one of the baths in 2007 and Glynn Purnell’s conquering spiced monkfish with red lentils in 2009, the distinctive orange–handled Water Baths are proving indispensable in 2010 as the cutting–edge item of cookware in the competition’s kitchens.
The program, airing each weekday BBC 2 at 6.30pm, will culminate in the successful contestants preparing a banquet for HRH the Prince of Wales, alongside 100 of the country’s most respected food producers.
The Clifton Food Range Water Baths are perfect for sous vide and low temperature cooking, a method requiring the very best in specific temperature control to maximise the flavours and texture of ingredients, which this year have to be locally sourced.
Melvin Dickson, Managing Director, states, “We are absolutely thrilled that the Clifton Food Range Water Baths are being used so widely on the programme, further demonstrating how sous vide cookery has become such a popular choice for leading chefs of contemporary cuisine and food preparation.”
Clifton Food Range equipment is developed and manufactured by Nickel–Electro, a brand leader in temperature control laboratory and science equipment. Nickel–Electro adapted its range of scientific application water baths to produce the Clifton Food Range of Water Baths, which offer unparalleled accuracy in temperature control to produce consistently perfect results.
March 2010
Clifton Food Range is delighted to announce it has provided three FLD–8/8 Digital Duo Baths for 'Iron Chef', the smash hit TV cookery show from the US and Japan, scheduled for airing on Channel 4 on 26th April 2010. The Digital Duo Baths will enable the show’s battling chefs to execute the latest in advanced sous vide cookery, as they clash in the program’s Kitchen Arena, to secure their position as the victorious Iron Chef.
The program is destined to be the next scheduling triumph on British TV, being positioned before 'Deal or no Deal' and the FLD–8/8 Digital Duo Baths will benefit from maximum exposure as they feature alongside the country’s leading chefs.
The Clifton Food Range, designed specifically for use by chefs demanding the very best in specific temperature control equipment, manufactures the water baths that are perfect for sous vide and low temperature cooking, the innovative cookery technique of the moment. The FLD–8/8 Digital Duo Bath’s precise temperature control has proven an outstanding success with professional chefs, enabling their ability to enhance both the flavours and texture of a wide range of ingredients.
Melvin Dickson, Managing Director, states, “It is our pleasure to provide Iron Chef with three of our water baths and we are delighted that our advanced technology is enabling the expansion of sous vide as the cutting–edge method of cookery.”
Clifton Food Range supported the Compass Group UK & Ireland and Elior UK Culinary Team at Hotelympia, Excel London on the 28th Feb to 4th March by supplying them with Water Baths to use within La Parade des Chefs. Compass Group won overall gold and the Elior team won two silvers.
Compass Group UK & Ireland
Bob Brown, Ben Ford, Clark Crawley, Charlotte Kemp, Karlene Gaskell & James Baker
Seared Stone Bass
Lentils and Squash
Crab and Coconut Salad
Loin of Pork with Braised Cheek
Truffled Potatoes
Cabbage and Celeriac
Jus
Date and Apple Pudding
Ice Cream
Elior UK Culinary Team
Mark Crowe, Hayden Groves, Malcolm Thorley, Marco Feder, Goran Kovacevic, Andrew Biggs & Jonnoy Millar
Sautéed Monkfish Cheek, Crispy Carmarthen Ham
Textures of Jerusalem Artichoke
A Tasting of Midshires Rose Veal
White Beans, Confit Shallot and Marjoram
Coconut Delice, Passion Fruit Soufflé
Alfonso Mango
Managing Director Melvin Dickson says: “We are delighted to have supported the Compass Group UK & Ireland and Elior UK Culinary Team. Clifton Food Range has proven hugely successful with many of the country’s top chefs committed to the advantages of sous vide cooking.”
Visitors to the Food & Drink Expo, held at the NEC Birmingham from Sunday 21st to Wednesday 24th March, will get the chance to see Clifton Food Range and Multivac UK on stand X148.
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 molecular gastronomy influenced low temperature cooking. Multivac is one of the world’s leading producers of vacuum packing equipment used in tandem with the water baths for the sous vide method.
Clifton Food Range Managing Director Melvin Dickson says: “We are all looking forward to this year’s Food & Drink Expo. Sous vide has come a long way over the past couple of years with more and more chefs expressing an interest, and we always welcome the chance to explain exactly what the Clifton Food Range Water Baths can do.”
February 2010
Please click on the article to enlarge.
January 2010
The Clifton Food Range is supporting the Emirates Culinary Guild by supplying them with Water Baths to use at the 34th World Association Of Chefs Societies World Congress in Santiago Chile from 24th to 28th January 2010.
The Clifton Food Range – designed specifically for use by chefs – has unparalleled specific temperature control making the Water Baths perfect for sous vide and low temperature cooking. The Water Baths’ precise temperature control has proven popular with professional chefs as it enables them to enhance both the flavours and textures of a wide range of dishes.
The Clifton Food Range Water Baths will be used to support the United Arab Emirates (UAE) team in the Global Chef and Junior Chef Competitions held at the congress. Chef Juraj Kalna from The Edge Fine Dining at Dubai International Financial Centre will be one of seven chefs competing to win the Global Chefs Challenge.
Chefs throughout the UAE are now able to buy a range of both Stirred and Unstirred Water Baths from Karim Ben Otman, KayDee Trading ' Clifton Food Range distributor in Dubai.
Managing Director Melvin Dickson says: “Clifton Food Range has proven hugely successful in the UK with many of the country’s top chefs committed to the advantages of sous vide cooking. We are all very excited about helping the Emirates Culinary Guild in the WACS World Congress competitions.”
October 2009
Nickel–Electro, the South West based firm that designs and manufactures the increasingly popular Clifton Food Range of Water Baths is delighted to be exhibiting at Hotelympia 2010. The show will be held at ExCel London from 28th February to 4th March 2010, and the Clifton Food Range will be on stand N1765 alongside Multivac UK.
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. Their growing popularity is reflected in their use by some of Britain’s best known and most respected chefs, including Glynn Purnell who used a Clifton Food Range Water Bath to prepare his winning fish course on the last series of Great British Menu.
Visitors to the stand will be able to see the Clifton Food Range Water Baths and accessories. They will also have chance to meet the manufacturers and discuss the benefits the range provides, which include improved taste, texture and ease of operation.
Clifton Food Range will share their stand with Multivac UK – manufacturers of chamber vacuum packing machines that are also an essential part of sous vide cooking.
Melvin Dickson, Managing Director of Clifton Food Range says: “As the recognised market leader we have benefited from the increasing number of high profile chefs who use the Clifton Food Range. We are looking forward to exhibiting with Multivac and are hoping to attract a good audience of people interested in finding out more about sous vide cooking.”
Nickel–Electro, the South West based firm that designs and manufactures the popular Clifton Food Range of Water Baths is delighted to be supporting the Scottish Chefs Show for the third year running.
The show, which is organised by Willie Pike, will be held at the Thistle Hotel in Glasgow on November 2nd 2009, and this is an important date in Scotland’s culinary calendar.
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. Their growing popularity is reflected in their use by some of Britain’s best known and most respected chefs.
The Chef Demonstrators this year include experts who are famous for pushing the boundaries of new culinary techniques like sous vide. This year’s line up features Bruce Sangster, Paul Gayler, Paco Torreblanca, Ralph Porciani and Alan Murchison.
Melvin Dickson, Managing Director of Clifton Food Range says: 'We are delighted to be supporting Willie Pike and the Scottish Chefs Conference. Scotland now has more culinary accolades than ever and Scottish chefs have always shown an interest in experimenting with cutting edge equipment like the Clifton Food Range.'
July 2009
Visitors to the Restaurant Show 2009, held at Earls Court 2 from Monday 12th to Wednesday 14th October, will get the chance to see the Clifton Food Range of Water Baths on stand E38. Multivac UK will also be sharing the stand.
Designed for use by chefs, Clifton Food Range Water Baths give unparalleled specific temperature control, making them perfect for sous vide and low temperature cooking. The popularity of the Range continues to grow, and Water Baths have now become essential pieces of kitchen equipment for professional chefs.
Once again, many of the chefs taking part in this year’s Great British Menu used Clifton Food Range Water Baths to prepare their dishes, including Glynn Purnell who created the winning fish course. Glynn’s winning dish was Masala Spiced Monkfish with red lentils, pickled carrots and coconut, and the monkfish was cooked in a Clifton Food Range Water Bath.
Clifton Food Range Managing Director Melvin Dickson says: “We are all looking forward to this year’s Restaurant Show. Sous vide has come a long way over the past couple of years with more and more chefs expressing an interest, and we always welcome the chance to explain exactly what the Clifton Food Range Water Baths can do.”
June 2009
This year’s Great British Menu saw more chefs than ever using one of today’s essential pieces of kitchen equipment – a Clifton Food Range Water Bath.
Glynn Purnell from Purnell’s restaurant in Birmingham was the winner of the fish course with his Masala Spiced Monkfish with red lentils, pickled carrots and coconut, a dish that involved the monkfish being cooked in a Clifton Food Range Water Bath. Glynn made his Masala for the troops returning from active duty in Afghanistan at RAF Halton House on 3rd/4th June, with the banquet being completed with courses from the following winning chefs.
The winning starter of Aberdeen Angus Salad with carrots, horseradish and Shetland Black potato crisps was created by Kenny Atkinson of the White Room Restaurant at Seaham Hall. The main course was won by Nigel Howarth from Northcote Manor in Blackburn who made Lancashire Hot Pot with Roast Loin, Pickled Red Cabbage, Carrot and Leeks. Finally, Shaun Rankin from Bohemia Bar and Restaurant in St Helier with his Treacle Tart with Jersey clotted cream and raspberry coulis.
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.
Melvin Dickson, Managing Director of Nickel–Electro says: “Everyone at Nickel–Electro was delighted to see how many Clifton Food Range Water Baths were used in this year’s competition, and are all very proud that Glynn’s fish course used one in such an innovative way. When Sat Baines used a Water Bath for his 2007 winning starter it attracted a lot of attention because people were unfamiliar with them, and this has all changed over the last 2 years.”
April 2009
As sous–vide and slow cooking continually grow in popularity Nickel–Electro, the UK based designers and manufacturers of Clifton Food Range Water Baths, have – perhaps not surprisingly – seen a surge in demand for their equipment.
And it seems the unparalleled specific temperature control that makes them perfect for sous vide cooking is not the only reason more and more chefs are interested in the Clifton Food Range.
Another important benefit of using Clifton Food Range Water Baths is their cost effectiveness. Not only do they minimise wastage by enabling kitchens to use tightly controlled portions prepared in advance, they also minimise shrinkage of contents during the cooking process from a typical 30% to less than 5% in the majority of cases.
The enhanced taste and texture that result from the sous vide method also allows secondary cuts of meat to be used, as slow cooking in a Water Bath dramatically improves tenderness. Add to this the fact that Clifton Food Range Water Baths have low energy consumption when compared with ovens and gas ranges, and it’s easy to see that they are an important piece of kitchen equipment when it comes to combining a consistent high standard of food with enhanced profit margins.
Melvin Dickson, Managing Director of Nickel–Electro says: “We already knew how much chefs love the results of sous vide cooking in Clifton Food Range Water Baths. Of course we were delighted to know that they are also good for maintaining good profit margins while keeping the all important customers happy during these difficult economic times.”
March 2009
Nickel–Electro, manufacturers of the Clifton Food Range of Water Baths, was delighted to sponsor the ‘Sous Vide – What’s Good For the Customer and What’s Good For You’ demonstration on the 16th March in conjunction with the Department of Hospitality & Culinary Arts, Brighton University at the IFE’s Skillery Seminar.
The IFE 09 Exhibition, which was held at ExCel from the 15th to 18th March was a huge success with a larger than expected audience. Visitors were given a chance to learn from some of the best in the culinary world.
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.
Olly Rouse, a leading expert in sous vide cooking, used Clifton Food Range Water Baths at the exhibition to demonstrate the benefits of sous vide cooking and how it can be used to benefit both professional kitchens – and their customers.
Melvin Dickson, Managing Director of Nickel–Electro says: “We would like to thank everyone involved in the Skillery show – especially the Department of Hospitality & Culinary Arts at Brighton University and Olly Rouse – for giving us a chance to show what the Clifton Food Range Water Baths can do. We love working with Olly because he truly understands all aspects of sous vide, and he knows how to get the best out of our Water Baths.”
March 2009
Nickel–Electro, manufacturers of the Clifton Food Range of Water Baths and Multivac UK vacuum packing machine manufacturers, have been asked to participate in a seminar at BAR 09 held at Earl’s Court on 23rd & 24th June.
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 molecular gastronomy influenced low temperature cooking. Multivac is one of the world’s leading producers of vacuum packing equipment used in tandem with the water baths for the sous vide method.
However, it now seems that Clifton Food Range Water Baths and Multivac have another role to play as essential equipment for making cutting edge cocktails, as they are also ideal for molecular mixology – the application of molecular chemistry to drinks mixing.
Over the two day seminar top bartenders and mixologists will be using the water baths to demonstrate ground breaking cocktail methodology. Headed by the team behind Drink Factory, Spike Marchant, Tony Conigliaro and Giles Cowan the event includes bartenders from top bars around the world who have turned their attentions to using science when creating cocktails and are leading pioneers in the field.
Melvin Dickson, Managing Director of Nickel–Electro says: “When we modified our scientific application Water Baths specifically for use by chefs we didn’t expect them to then be used for making cutting edge cocktails, and both Nickel–Electro and Multivac are excited with this latest development in the sous vide story.”
March 2009
Chef Olly Rouse – one of the leading experts in sous vide cooking – has launched a website solely devoted to the sous vide method, www.sousvidesolutions.co.uk
The website is a comprehensive guide to everything professional kitchens need to be know about introducing and maximising the benefits of the sous vide method including Business Planning, Menu Development, Staff Training and recommended equipment.
Olly’s career has included working in Michelin starred restaurants Petrus and the Vineyard at Stockcross, and it was at the Vineyard he developed his passion for sous vide cooking and pioneered its use.
This passion and expertise has led to Olly working closely with Nickel–Electro, the UK–based manufacturers of the Clifton Food Range. Clifton Food Range Water Baths are designed specifically for use by chefs as their unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking.
Olly regularly uses Clifton Food Range Water Baths at shows and exhibitions to demonstrate the advantages and benefits of sous vide cooking and to show chefs how to cook a wide range of recipes.
Melvin Dickson, Managing Director of Nickel–Electro says: “We know from working with Olly that he really understands sous vide cooking and how to use our Water Baths. We welcome the launch of his website and are pleased that it tells professional chefs who are interested in the sous vide method everything they need to know about how to introduce it and enjoy all the benefits.”
January 2009
Nickel–Electro, manufacturers of the Clifton Food Range of Water Baths, has won an award in the prestigious Caterer & Hotelkeeper Equipment & Supplies Excellence Awards 2009. The awards recognise and reward innovation and enterprise in the development of professional catering equipment that makes a significant contribution to food service operations. The Clifton Food Range FL28D Water Bath won the Food Preparation category.
Designed specifically for use by chefs, the unparalleled specific temperature control makes the Water Baths perfect for sous vide and low temperature cooking. They are made in the UK from high–grade stainless steel and come in a range of sizes with stirred and non–stirred models available. The distinguished panel of judges carefully assessed the FL28D before making their decision, and were clearly impressed with what they found with one judge commenting that the Clifton Food Range has ‘revolutionised the way chefs operate in the kitchen’. The panel concluded that it was ‘another great gadget in a chef’s armoury’.
Melvin Dickson, Managing Director of Nickel–Electro says: “We are all extremely proud to win this important award in recognition of the excellent design and performance of Clifton Food Range Water Baths and the valuable contribution they have made to the working lives of professional chefs everywhere.”
December 2008
The Clifton Food Range is supporting the Emirates Academy of Hospitality Management by supplying them with 2 Water Baths. Situated in Dubai, the Academy offers world class training facilities for a multicultural body of students.
The Clifton Food Range – designed specifically for use by chefs – has unparalleled specific temperature control making the Water Baths perfect for sous vide and low temperature cooking.
The Water Baths’ precise temperature control has proven popular with professional chefs as it enables them to enhance both the flavours and textures of a wide range of dishes.
Clifton Food Range hopes that by introducing their cutting–edge technology to the Emirates Academy, the students will have the chance to learn about all the benefits of sous vide and slow cooking methods. This is backed up by the company having a newly appointed distributor based in Dubai – KayDee Trading, headed by Director Karim Ben Otman. Chefs throughout the UAE will now be able to buy a range of both Stirred and Unstirred Water Baths.
Clifton Food Range Managing Director Melvin Dickson says: “Clifton Food Range has proven hugely successful in the UK with many of the country’s top chefs committed to the advantages of sous vide cooking. We are all very excited about helping the Emirates Academy to introduce sous vide and slow cooking to its students early on in their training.”
November 2008
Clifton Food Range will be exhibiting at ScotHot for the first time at the 2009 show, to be held at the SECC Glasgow from 2nd – 4th March.
They will be on stand 5325, and visitors will be able to see the full range of Clifton Food Range Water Baths and accessories specifically designed for sous vide and other slow cooking methods. The precise temperature control of the Water Baths allows chefs to enhance both the flavours and textures of a wide range of dishes including meat and fish. The Clifton Food range has proven so popular that the range is constantly evolving to meet demand.
Clifton Food Range will share their stand with Multivac UK – manufacturers of chamber vacuum packing machines that are also an essential part of sous vide cooking. In addition to demonstrating Multivac’s uses for the sous vide method, visitors to the stand will also be able to discuss other advantages that vacuum packing brings.
Clifton Food Range Managing Director Melvin Dickson says: “Everyone at Clifton Food Range is very excited to be exhibiting alongside Multivac at ScotHot for the very first time. We are keen to show chefs in Scotland all the benefits of our Water Baths, and hope that we can generate a real sense of enthusiasm about sous vide cooking.”
November 2008
The British Culinary Federation Team won an outstanding 35 medals in the recent World Culinary Olympics, held in Erfurt, Germany in October. Using Clifton Food Range Water Baths, the Senior Team led by Simon Hulstone, of the Elephant Restaurant in Torquay, put on an inspired performance and won 25 silver medals in the prestigious competition.
Meanwhile, the Junior British Culinary Olympic Team scooped an impressive 5 silver and 5 bronze medals. The final total of 35 medals makes them the highest performing team from the UK.
Having been approached by Mark Hill, Executive Chef at the House of Commons and a senior member of the British Culinary Federation Team, Clifton Food Range lent the British Team 2 Water Baths – 1 x 28 litre single Unstirred Water Bath and an 8 x 8 litre Unstirred Duo Bath – for the competition. Perfect for sous vide and low temperature cooking, the Clifton Food Range Water Baths were used for both the starter of salmon cannelloni and the main course of slow poached venison.
Managing Director Melvin Dickson says: “All of us at Clifton Food Range are very proud of all the members of the British Culinary Federation Team and delighted with this achievement. They are flying the flag for British Culinary talent.”
October 2008
Clifton Food Range will exhibiting at the Hospitality Show 2009 held at the NEC Birmingham from 19th– 21st January 2009, and will be sharing stand 356 with Multivac UK.
Visitors to the stand will be able to see the full range of Clifton Food Range Water Baths and accessories specifically designed for sous vide and other slow cooking methods. The Water Baths’ precise temperature control allows chefs to enhance both the flavour and texture of a wide range of dishes including meat and fish. The Clifton Food range has proven to be so popular with chefs all over the UK that the range is constantly evolving to meet demand.
Clifton Food Range will share their stand with Multivac UK – manufacturers of chamber vacuum packing machines that are also an essential part of sous vide cooking. In addition to demonstrating Multivac’s uses for sous vide method, visitors to the stand will also be able to discuss other advantages that vacuum packing brings.
Clifton Food Range Managing Director Melvin Dickson says: “We are very excited about exhibiting alongside Multivac at the Hospitality Show. With the growing publicity about our range due to the number of high profile chefs who use the Water Baths, we are hoping to attract a good audience of people who are interested to discover the benefits of sous vide cooking for themselves.”
August 2008
Clifton Food Range will be exhibiting on two stands at The Restaurant Show 2008, held at Earls Court 2 from 6th – 8th October. Visitors to the exhibition will be able to see the popular Clifton Food Range of Water Baths that are specifically designed for sous vide and slow cooking, plus a range of accessories, on stands KO6 and on stand B31.
On stand KO6 Clifton Food Range will be exhibiting alongside Multivac, manufacturers of the vacuum packing equipment essential to sous vide cooking.
On stand B31, Olly Rouse, formerly of the Vineyard at Stockcross, will be showing how the Water Baths and Signature FSE Induction Planchas are the ideal combination for professional kitchens. Once slow cooked in the Clifton Food Range Water Bath, the food is then seared or finished on the hot plancha.
Olly will be demonstrating how to prepare Slow Cooked Beef Fillet with Horseradish mash and a smoked jus. This shows the diversity of the Water Bath and Induction Plancha to produce a fine dining dish with cutting edge techniques, consistency and ease.
He will also be showing how useful the Water Bath/Induction Plancha combination is when dealing with lower cost cuts of meat by demonstrating Braised Pork Belly with Apple and Vanilla Puree. This method transforms both the texture and flavour of the Pork Belly into something out of the ordinary.
Clifton Food Range Managing Director Melvin Dickson says: “We always enjoy the Restaurant Show and are really looking forward to being able to show visitors the Water Baths in action alongside the Multivac and Signature FSE Induction Plancha. We hope it brings the whole sous vide process to life for chefs who are interested in slow cooking.”
August 2008
The Clifton Food Range will be supporting the British Culinary Federation Team in the forthcoming World Culinary Olympics to be held in Erfurt, Germany from 18th – 22nd October, where the world’s best chefs will be competing.
Clifton Food Range will be lending the British Team 2 Water Baths – 1 x 28 litre single Unstirred Water Bath and an 8 x 8 litre Unstirred Duo Bath for the competition. The Clifton Food Range – designed specifically for use by chefs – has unparalleled specific temperature control making the Water Baths perfect for sous vide and low temperature cooking.
Clifton Food Range was approached by Mark Hill, Executive Chef at the House of Commons and a senior member of the British Culinary Federation Team. The team will be preparing a three course meal for 110 people in the Parade de Chefs restaurant, and both the starter of salmon cannelloni and the main course of slow poached venison are to be made in Clifton Food Range Water Baths.
Managing Director Melvin Dickson says: “Everyone at Clifton Food Range is delighted to be backing the British Culinary Federation Team in the Olympics. As the popularity of sous vide cooking continues to grow, the Clifton Food Range is becoming an essential part of professional kitchen equipment, and we are really pleased that two dishes on the menu will be cooked using this method. We’ll be keeping a close eye on the competition and we hope they are every bit as successful as the British teams in Beijing.”
July 2008
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
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’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 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 – 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 – 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 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
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
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, 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
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
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
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
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
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
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
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
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
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
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 2 year warranty. For more information about the Clifton Food Range and a free brochure telephone: +44(0)1934 626691
Casamia opens the doors to its brand new development kitchen called 'apt.', the new birthplace of Jonray and Peter Sanchez-Iglesias' innovative and ingenious culinary creations. Clifton Food Range is delighted to be supporting Jonray and Peter with this new and exciting venture. Using the latest equipment fused together with their inspired ideas, the brothers can experiment, create and develop even more radical recipes to add to the Casamia menu.
Clifton Food Range was delighted to watch as Frederick Forster, Head Chef at Nuovo Restaurant, Buckhurst Hill, gained the well deserved title of National Chef of the Year 2011. The competition was held at The Restaurant Show, Earls Court 2 on 11th October and was followed by the awards presentation.
Clifton Food Range takes great pleasure in introducing their new 14 litre digital duobath, which is designed for sous vide and low temperature cooking in the professional kitchen. This latest model has two 14 litre chambers, built specifically to operate at two different temperatures simultaneously and with two different liquids e.g water in one side and oil in the other.
Clifton Food Range takes great pleasure in introducing their new range of chefs' Tweezers designed for aiding the cooking, dressing and presentation of dishes.
Clifton Food Range has introduced a range of double ended chefs' Tasting Spoons as part of their new chefs' accessories range. The spoons are ideal for sampling sauces, glazes and purees. They are also ideal for stirring, saucing plates and forming quenelles out of sorbets.
Clifton Food Range is very pleased to announce its support to Michelin Star Chef Michael Caines, who became an official Partner to AT&T Williams F1 for the 2011 Formula One season.
Clifton Food Range attended Skills for Chefs this year and were delighted to assist Jonray and Peter Sanchez - Iglesias from Casamia restaurant when they demonstrated their classic Italian dishes at the conference.
Clifton Food Range is delighted to unveil the latest addition to its portfolio of specialist culinary equipment, a Digital Thermometer and Probe Kit. It is perfect for sous vide cooking as it allows the user to measure the core temperature of food in a sealed vacuum bag. The apparatus is designed to allow the needle probe to be passed through a foam seal placed on the vacuum pouch, so that the vacuum is maintained as the probe is withdrawn.
Clifton Food Range Causes a Stir With The Portable Clip-On Digital Immersion Circulator
Clifton Food Range are Delighted to Announce the Arrival of Their 28 Litre Compact Bath
Clifton Food Range wish Simon Hulstone lots of luck in 
Clifton Food Range will be warmly welcoming all-comers to their stand at the Hospitality Show in 2011 at the NEC Birmingham. The show will be held from 24th to 26th January 2011, and the Water Bath specialists can be found at stand 1175 which they will be sharing with Multivac UK.