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Essential Cuisine Case Studies
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30/01/2012
 St Leonards-Mayfield School had nothing to worry about when Jamie Oliver turned up to have a gander at its menus two years ago. The independent Catholic girls’ school in East Sussex is renowned for its ‘foodie’ approach to school lunches and the new standards only reinforced what it already advocated in terms of nutritional welfare.
More pupils than ever before, however, have special dietary requirements, and catering has become a potential minefield. Essential Cuisine ensures the head chef can continue to dish up exceptional food and meet every child’s needs with stocks that set a new benchmark…read more>>
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01/12/2011
 When considering a typical student diet, ‘healthy’ is not the first word that springs to mind. But, with the launch of the government’s Responsibility Deal, university caterers are being urged to play their part and take a closer look at the food they dish up, one of the biggest concerns being salt content. Kro Gbamien, chef manager for Ramsay Hall at University College London (UCL), is under this pressure, along with the time constraints of serving hundreds of students each day. Essential Cuisine not only saves him time and money on sauce making, but has joined in the fight to keep hearts healthy. Read more>>
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19/10/2011
 In an ideal world, chefs would make their own sauce bases from scratch, but spiralling energy costs, time pressures and a lack of skilled staff mean this is no longer a given. With hundreds of covers to prepare at any time, banqueting is a particularly arduous task and chefs often need to call on pre-prepared products they can trust. Essential Cuisine has just extended its Signature jus range to help relieve the pressure on head chefs such as Imthiaz Kader at London’s new Park Plaza Westminster Bridge hotel. Read more>>
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19/05/2011
 Some of the most pressing global concerns involve the future provision of food and the management of rural land and environments. At Harper Adams University College, one of the UK’s leading agricultural colleges, students not only learn about sustainability in theory, they experience it all around them, right down to the food served, which is either ethically grown or reared at the college or comes from suppliers as local as possible. Essential Cuisine not only helps the catering team cut down on its food miles, but keeps the energy costs of making quality sauces and gravies to an absolute minimum…read more>>
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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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18/11/2010
 There’s something particularly magical about eating at a proper English pub at Christmas. Chefs’ ability to produce sparkling festive fayre and make a profit from it, however, is being threatened by inflationary and cost pressures1. Trace Buggins at the Black Horse in Bedfordshire, for example, who refuses to compromise on the quality of his food because of something as futile as rising energy costs. Essential Cuisine is on hand to help him hold true to his promise…read more>>
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27/10/2010
 According to new Mintel research, pub chefs need to get back to basics. In striving to be everything to everyone - affordable, healthy, convenient, ‘new’ - individual operators risk devaluing their brand, while the industry as a whole risks diluting its original, distinguishing characteristics. One firm believer in this is Paul Pegrum, head chef at The George Inn in Oxted, Surrey, whose mantra is not just believing in yourself, but accepting help when needed. Essential Cuisine has helped him take stock…read more>>
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11/08/2010
 In medieval times, meat was cut with daggers and you ate with your fingers from trenchers or hollowed out husks of bread. Peckforton Castle, a former country house built in the style of a medieval castle, doesn’t insist on this, but does aim to give guests a taste of life 800 years ago.
Decadent banquets are just part of the food and drink offering, a formidable affair on a huge scale. Essential Cuisine is proud to help executive head chef Mark Ellis meet his objectives… read more>>
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08/06/2010
 Although the traditional lunch is declining in popularity, there are still some places where workers appreciate the value of a cooked meal at a reasonable price.
One of these is the London headquarters of designer fashion brand Ted Baker, where 85 percent of staff uses the restaurant on a regular basis.
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