The kitchen brigade that keeps the Williams Formula One racing team fed and watered says the quality of its output has improved since it began deploying sous vide equipment in its operation.
The Williams F1 Team has been using water baths from Clifton Food Range for five years after they were introduced to the business by Gidleigh Park chef Michael Caines, a partner and ambassador of the team since 2011.
Caines joined the team for another successful British Grand Prix at Silverstone last month, and Adam Dixon, Williams F1 head chef, was quick to pay tribute to the importance of the equipment – and Caines’ roles in recommending it – to the kitchen.
“The water baths provide a consistent, quality product and enables a quick and slick service in a short timeframe from a very small kitchen,” he explained. “They have given us a new direction in which we are able to work and are trying new things to keep us at the cutting-edge of F1 catering.”
Dixon and sous chef Jon Smee are in charge of feeding the Williams racing team’s 80-strong crew during race weekends. They also deliver gourmet dining to the team’s guests, partners, media and VIPs.
Dixon credits Caines with helping to improve the food offering and making service easier, as well as bringing in new techniques. His insight has also been invaluable to the development and lay-out of the team’s brand new motorhome unit, which made a welcome addition to European paddocks earlier this season.
Caines, a long-standing Clifton customer, said the success of the water baths proves how important it is to deploy consistently reliable equipment that support the chefs in their work.
“The water baths are a key element within my kitchen and offer us a number of advantages from their usage. The impact that they are making in the way that we now work is significant, as is the quality of delivery as a result,” he said.