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"I have been using Clifton water baths for the last 4 years in our restaurant. They have become an essential part of our kitchen equipment, helping to maintain consistency in cooking with their pinpoint accuracy. Clifton's quality and reasonable pricing means they are a sensible option for every kitchen." David Everitt-Matthias, Chef, Le Champignon Sauvage |
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"Using a Clifton Food Range Water Bath has provided us with a new dimension to our methods of cooking. Not only can we achieve a more controlled method of preparation but also attain a higher level of consistency in our dishes." Craig Harnden, Senior Sous Chef, Le Manoir aux Quat'Saisons |
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"The Clifton Food Range Water Bath enables us to be consistent and precise in the preparation and cooking of our product. It also allows us to reach maximum potential within our dishes. The Clifton water bath can be used in many different ways and I believe that in the near future it will be an integral part of any award-winning kitchen." Peter Eaton, Head Chef, The Vineyard at Stockcross |
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"I have been using Water Baths in the kitchen at Midsummer House for six years, and over this time I have found the Clifton Food Range to be the most suited to the harsh kitchen environment. Nickel-Electro has successfully created a range to suit the needs of chefs - they are so versatile working at different temperatures. The stirred baths are fantastic for confiting fish in oil at low temperature. The unstirred baths are so addictive that once you start using them, you can't stop." Daniel Clifford, Midsummer House, Cambridge |
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"From the first telephone conversation I knew that Clifton Foods understood my needs. From discussing which baths would be suitable, through to delivery, on site demonstrations and continued aftercare, their service has been second to none. The baths allow us to maintain consistency and accuracy and are now essential pieces of equipment in our kitchen." Sat Bains, Restaurant Sat Bains with Rooms |
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"I use both the Stirred and Unstirred Clifton Food Range Water Baths. They are ideal for slow poaching fish with different flavourings and spices. When I cook pieces of meat in the Water Baths the end result is very tender and the taste is amazing because all the flavours are retained. They are also a cost effective cooking method as they minimise the amount of waste." Tom Aikens, Tom Aikens Restaurant, London |
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"Before being recommended the Clifton Food Range Water Bath we used a probe and a pan of hot water. Consistency? What consistency? I find the Clifton Food Range Water Bath incredibly accurate and user friendly. The company is willing to listen and respond to suggestions to improve what is fast becoming an indispensable piece of equipment for the modern kitchen. Many thanks Clifton." Chris Horridge, Head Chef, The Bath Priory |
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"I have been using Clifton Food Range Water Baths for 3 years, and they have become an essential piece of equipment. From braising to confit to poaching, they are so versatile, allowing us to experiment in ways that would have previously been virtually impossible. They are extremely hard wearing and are designed to withstand the day to day demands of a professional kitchen." Aiden Byrne, Head Chef, The Grill, The Dorchester |
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"The Clifton is a very reliable and incredibly accurate circulator bath. It allows us to achieve ‘magical’ textures on all our meat and fish, with great consistency. It is an absolutely essential tool in our kitchen." Nuno Mendes, Bacchus |
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"I was first introduced to the Clifton Food Range by Tim Allen, our senior sous chef, when we opened in 2003. Without this modern cooking technique, operation and consistency would not have been achievable in the limited service space we had. I believe this versatile piece of equipment can be used anywhere, from pubs and to large hotels, and by chefs with any level of experience." Martin Burge, Head Chef, Whatley Manor |
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"Having the Clifton Range water bath has improved the way I create my menus - now my food is consistently cooked to perfection with locked in flavours & incredible textures. I would recommend this fantastic versatile equipment to any passionate chef." Luciano Da Silva, The BlueFish Café & Restaurant, Portland, Dorset |
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"Our first Water Baths were delivered in 2006, and now 90% of all our menu items are produced using the sous vide method. This covers all sections of the kitchen and all meal times, from scrambled eggs for breakfast through lunch and dinner for dishes like Chicken Supreme and lamb rump. The results truly are 100% accurate every time. There is a huge improvement in taste and texture across the board and particularly when cooking fish. Stress levels in the kitchen have been reduced, I have more time to train junior chefs and we now have more time for service and can ensure everything goes out perfectly right. Energy costs have been significantly reduced and this combined with less wastage means our GP has risen between 10-12%. The Water Baths are proving to be a reliable and integral part of our equipment and our processes." Stephane Jouan, Executive Chef, Harbour Heights Hotel, Poole |
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"Using the Clifton Food Range Water Bath has widened our thought Philip Thompson, Executive Chef, Auberge du Lac |
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"With 35 years culinary experience behind us, 20 years of which have been as a three star Michelin restaurant, The Waterside Inn does not make any changes without first giving it serious thought. As Chef Patron of The Waterside Inn I have been so impressed by The Clifton Food Range Water Bath that I have introduced it into my kitchen. Its versatility and precise, constant temperature make it a must for any Chef aiming to produce the best results every time. This is a piece of equipment that you can always count on, it brings the Bain Marie into the 21st century." Alain Roux, Directeur & Chef Patron, The Waterside Inn, Bray, Berkshire |