March 2009

Taste of Auckland

Taste of Auckland is New Zealand's ultimate new food & drink event. Taste is a stunning celebration of the best cuisine that the city and the surrounding region has to offer. Over four days, a selection of the city’s finest restaurants will offer their exquisite signature dishes in a festival atmosphere for you to sample and enjoy.

Check out Andreas Lindberg of Mudbrick Vineyard and Restaurant who will use a Clifton Food Range bath for his signature dish at Taste of Auckland.

November 2008

Clifton Food Range Water Baths Part of British Culinary Federation Team Success at Culinary Olympics

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.”

May 2006

Clifton Food Range & Multivac - Working Together For Sous Vide Cooking

Nickel-Electro, a firm based in the South West which designs and manufactures the Clifton Food Range of Water Baths for use in Sous Vide cooking, has developed a close working relationship with fellow South West based company Multivac.

Sous vide literally translates from French as 'under vacuum', and Mutivac is one of world's leading producers of vacuum packing equipment. Vacuum packing is an essential part of sous vide cooking, and Multivac products are used in top kitchens worldwide.

Accurate temperature control is another vital aspect of sous vide, and because the Clifton Food Range of Water Baths guarantees unparalleled specific control of cooking temperatures, they can be found in top kitchens nationwide, including those of many high profile Michelin star restaurants.

This means that together Clifton Food Range and Multivac can offer chefs everything they need to use the increasingly popular sous vide method in their kitchens. Major exhibitions both companies have exhibited at in the first quarter of 2006 include Hotelympia, the Bournemouth Hotel & Catering Show and Northern Restaurant & Bar.

Melvin Dickson, Managing Director of Nickel-Electro says: "Nickel-Electro is delighted to be working with Multivac, as our products play a vital part in enabling restaurants to offer their customers dishes cooked using sous vide. We are looking forward to a long and exciting association."

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: 09 525 1875