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Essential Cuisine Case Studies
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14/03/2011
During the last year, as the recession continued to bite, privately-owned Wyboston Lakes experienced a continuing shift in business trends.
Conference and training bookings were harder to find, but the number of hotel guests taking dinner, bed and breakfast increased by 25 percent compared with the previous year.
This shift in focus has had a direct impact on the catering operation at Wyboston Lakes (midway between Cambridge and Bedford) and to enable him to deliver a broad range of meals, seven days a week, executive chef Fergus Martin turned to stock specialist Essential Cuisine…read more>>
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07/03/2011
 Food stations, offering everything from pizza to paninis, are helping to appeal to fussy eaters in schools, offering a wide range of ingredients and customisation. Annette Bristow, catering manager at the UK’s first academy school, however, is hell-bent on ensuring pupils can also get a hot, sit-down meal and re-introducing classics is top of the agenda - a decision so successful, it has surprised even her.
Making sauces and gravies that consistently hit the spot, satisfy nutritional guidelines and cater for special dietary requirements in schools is not easy, which is why Annette was relieved to find Essential Cuisine.....Read more>>
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