I liked the fact that Nigel was a "proper chef" and not a quick talking salesman who knows nothing really about a range of products, but wants to shift boxes and make a quick sale.  My instinct was proved right as Nigel went away and created a bespoke traditional style gravy for us which actually tastes like it should - rich, meaty and homemade.
Paul Robbins, Catering Development Manager, McMullens Brewery

The new No1 Chicken Gravy has a clean appearance, starch levels are good, consistency and flavour is fantastic and it goes alot further.  It is also great value.  All in all, I would say this is the leading product on the market and we will happily continue to invest in it.
Paul Farr, Head of Food, Spirit Group

Essential Cuisine's No1 Beef Gravy has "a good texture with a pleasant flavour."
Simon Crannage, Executive Chef, Swinton Park Hotel

Because Essential Cuisine's products are so versatile and now we have a good working relationship, the use of their stock products will grow and become just what it says on the tin - "Essential".
Paul Robbins, Catering Development Manager, McMullens Brewery

Essential Cuisine's No1 Beef Gravy tasted like it had actually been in a roasting dish.
Steve Harrison, Executive Head Chef of the Magna complex near Rotherham, in the Restaurant Magazine, November 2007

We are very happy to recommend your range of stocks - they have saved us so much time, and give us a consistent base in the kitchen.
Head Chef, Keswick Country House Hotel, part of Choice Hotels Ltd

In my opinion Essential Cuisine stocks are the purest and most natural version of stock that I have used or sold; low in salt, a good flavour, well balanced, not in the least bit artificial.
Paul Bretherton, Chef Proprietor, Troughles Fine Foods

Essential Cuisine’s powder based Classic range contain a thickener so you don’t have to make a roux (and) they are not too salty like a lot of other brands.
Simon Bower, Northcote Offsite, Ewood Park

Having changed from ***** recently I am happy to report that my stock usage has dropped. So all that talk about using less of a higher quality stock was right!!
Graham Carruthers, Head Chef, The Roundthorn Country House Hotel

To make a lamb sauce I will use a half and half mixture of Essential Cuisine’s Premier Lamb jus and my own fresh lamb stock. This creates a perfect sauce. Using Essential Cuisine’s products maintains the exceptional quality, but extends and standardises our stocks and sauces.
Simon Bower, Northcote Offsite, Ewood Park

Thank you for your help in developing a 'house jus' recipe with us. Your Premier Veal really is an excellent jus base.
Nigel Brown, Executive Chef, Peach Pub Co (6 outlet gastro pub chain)

I also make my own vegetable stock and add Essential Cuisine’s vegetable stock mix. All their products are excellent and I have tried many other brands but now I use nothing else in my dishes.
Keith Smee, Wadenhoe House, Oundle

In our business we need good stocks that I can use without worrying; and right across the range, your products do just the job.
Tony Reeve BEM, Chef, Milton Haugh Farm Shop

Without wanting to sound as if I’m gushing about this product (Classic Beef Demi Glace)I have to say, it’s pretty damn perfect. How do they do it?
Stuart Ferguson, ex-chef and food writer, writing in Restaurant Magazine, July 2005
(see press page for full story)