Daniel Clifford at the Cube by Electrolux 

A couple of weeks ago Four was lucky enough to be invited down to London’s South Bank to enjoy a menu of specially created dishes from two-Michelin-starred Midsummer House chef Daniel Clifford.

Clifford, who normally cooks in Cambridge, is just one of many UK chefs at the top of their game who are cooking special menus in the custom built Electrolux Cube – a temporary, semi-transparent restaurant on the roof of the Royal Festival Hall which boasts soaring glass walls and views across London and the Thames.

Others who have been cooking during the Cube’s four month summer stint include Nottingham’s Sat Bains and Claude Bosi of Hibiscus in Mayfair.

Throughout the night, as he crafted dishes like  crispy hen’s egg, grilled asparagus and asparagus veloute (pictured), Clifford spoke about the benefits of cooking on induction and using the Electrolux Professional equipment, which is designed to give consumers the technology of Michelin starred kitchens in their own home. He told us how he was able to roast quails for the delicious roasted quail, summer peas, sauteed girolles and wild garlic oil dish in a matter of minutes.

He also wowed diners, who sat at a communal table by creating a dessert of caramelised pineapple, pineapple sorbet and pineapple candy floss, for which he used his own candy floss maker (pictured).

The Cube by Electrolux is an initiative developed by Electrolux, a global leader in domestic and professional appliances and a company chosen by almost 50% of Europe’s Michelin star chefs to supply equipment to their kitchens. Following successful visits to Brussels and Milan, The Cube by Electrolux is positioned on top of the Royal Festival Hall from June to September 2012. For more information see www.electrolux.co.uk/cube/london