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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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09/03/2010
Worsley Park's culinary success was first projected into another stratosphere two years ago, when Brindleys – Worsley Park’s a la carte restaurant – was turned into The Dining Rooms, an impressive, yet welcoming, restaurant on two levels, appealing to residents and locals.
On the back of this masterstroke, Worsley Park – North West Large Hotel of the Year 2008 – now boasts an AA rosette restaurant and a markedly different clientele from yesteryear.
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11/02/2010
 Costs of operating and employing staff continue to go up and staying afloat is no longer a sure thing. Choice Hotels Group, which owns five retreats across Blackpool and the Lake District, knows why, when it comes to stocks and sauces, scrimping is nonsensical…
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05/11/2009
 The Good Pub Guide’s County Dining Pub of the Year 2008, The Hand and Trumpet near Betley, a small market town near Crewe listed in the 1086 Domesday Book, has finished drawing up its most versatile, easy on the purse strings, Christmas menu yet, with a helping hand from professional stock and gravy maker, Essential Cuisine…read more>>
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18/09/2009
 Named after William Leather who, in 1812, received the first license to sell ale and porter, Leather’s attracts walkers and fishermen, but being only three miles from Macclesfield, also has its regular fans from the busy market town. As Christmas approaches, Leather’s is sounding out its local game suppliers and, to finish off every rich, festive dish perfectly, is on the blower to Essential Cuisine....
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02/09/2009
 Philpotts prides itself on its homemade approach. However, making stock from scratch is just not cost effective in the professional kitchen, according to Neil, and another solution that could step up to the plate was called for. Essential Cuisine provided the answer.
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16/07/2009
Wedgwood’s popularity has exploded in the past two years, winning a place in next year’s Michelin Guide, hailed Best Newcomer of the Year by Edinburgh’s holy bible of local haunts, The List, and ranked the city’s number one restaurant on tourism website Trip Advisor.....read more>>
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03/06/2009
Sussex Healthcare, which has 20 care homes in the south of England and recently won a Hospitality Assured Gold Award for the second year running, snapped up the professional, kitchen made tasting products after they were taken on by 3663 four months ago.
Delivering the highest quality food possible is key to the care group, which chiefly cares for older people who are mentally frail with dementia or Alzheimer’s, as well as adults with physical or learning difficulties including neurological disabilities. <a href="/en/news-to
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03/06/2009
 In October 2002, Network Rail took over the running of Britain’s rail infrastructure with a clear objective; to improve the safety, reliability and efficiency of the UK railway. In seven years, the organisation has met target after target and aims to transport even more passengers, move more freight, improve safety and reduce delays, all at a reduced cost. Read more>>
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26/03/2009
 Once upon a time, GP was the pot of gold at the end of the rainbow. Presently, keeping costs low to stay in the game without compromising on quality is the jackpot in foodservice. The Cottons Hotel and Spa catering operation is well aware of this as it aims to create a sense of occasion, indulgence and theatre without burning a hole in its back pocket.
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