At Culinary Innovations we are committed to finding superb solutions that get you ahead of the game when it comes to Sous-Vide cooking, marinating, seasoning, portion control, food storage and transportation, and let's you deliver quality food to your customers. Our range includes vacuum packers & sealers, sous-vide circulators & water baths, tray sealing equipment and an array of sundries as well as seasonings, sauces and marinades.

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Grant has applied its great expertise in precision temperature control to create two exciting new ranges of sous vide water baths designed to serve the needs of chefs working with sous vide cooking techniques.

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All Valentine products are manufactured at Ecublens, Switzerland. Valentine is recognized around the Globe as the manufacturer of high quality Chip Fryers.Valentine Fabrique SA have over fifty years experience with fryer manufacturing. A number of the first floor standing fryers made in the late fifties are still in operation today. This is a testament to the build quality in those days, those exacting standards and build quality still exist today.Valentine UK supply products to many of the High Street brands. These High Street brands chose Valentine products as they are deemed to be the most durable and reliable in the market today.Valentine hold a comprehensive stock of new equipment and spare parts. Valentine pride themselves on their exceptional after sales service.Valentine's UK Sales, Support and Service Teams are based in Reading, Berkshire. They can offer help and advise with any aspect of the business, be it purchasing or after sales service.

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The Clifton Food Range offers Sous Vide cooking equipment and slow cooking water baths which have been developed and manufactured by Nickel-Electro. A family company based in the south west of England, Nickel-Electro is a brand leader in temperature control laboratory and science equipment. This expertise in producing equipment which guarantees accurate temperature control is now available for use in professional kitchens. More and more professional chefs, including John Campbell, Daniel Clifford, Sat Bains and Alain Roux have tested the "slow cooking" approach and have become converted by the results - sublime textures and enhanced flavours. We have adapted our scientific application water baths to develop the Clifton Food Range of Water Baths which to quote Nuno Mendes of Bacchus "allows us to achieve magical textures on all our meat and fish with great consistency. It is an absolutely essential tool in our kitchen".

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