use Clifton Food Range Sous Vide Water Baths. Here’s what they and many more of the most respected chefs in the country have to say themselves.
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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
“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, Nottingham
“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.”
Gary Jones Executive Head Chef, Le Manoir aux Quat’Saisons
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.”