Clifton Food Range water bath showcased in sous vide demo


The culinary possibilities for Clifton Food Range water baths were demonstrated in a recent event at Lainston House hotel near Winchester. The ‘Fizz, Cheese and Sous Vide’ culinary showcase was held in association with The Chef’s Forum.

The hotel’s head chef Olly Rouse, along with Andy MacKenzie of the Exclusive Chefs’ Academy, displayed their skills to Hampshire foodservice industry representatives, including established chefs, local suppliers and catering students from across the region.

Catherine Farinha, founder of The Chefs’ Forum commented: “This event proved a major success in that the students really benefitted from being in the company of such inspirational chefs whilst learning new skills and networking with perspective employers from across Hampshire and Dorset. The Chefs’ Forum oils the wheels of communication between industry and education and there is nothing more rewarding than learners feeding back to us with comments of what an exciting day they’ve had!’’

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MacKenzie added: “It was a real privilege for both Olly and I to showcase some of the latest techniques being used in our professional kitchens on a daily basis and for ourselves and students from the Exclusive Chefs’ Academy to share our knowledge with both industry peers and future talent from across the Hampshire food scene.’’

The Exclusive Chefs’ Academy launched in July 2014 with 13 aspiring chefs learning from the award-winning and Michelin-star chefs within the Exclusive portfolio of restaurants, developing home grown talent and creating future stars of the Exclusive Hotels and Venues family.

Tags : chefclifton food rangedemonstrationssous vide
Clare Nicholls

The author Clare Nicholls

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