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30/09/2005
ESSENTIAL CUISINE LAUNCH NEW CHICKENDEMI-GLACE AT THE RESTAURANT SHOW
Essential Cuisine will be launching its new Chicken Demi-Glace at this yearísRestaurant Show and Restaurant Live.
Made from the finest ingredients, the new demi-glace is an excellent base forall light sauces, gravies, braises and stews.
It is the latest product in a successful ëClassicí range which also includes BeefDemi-Glace, Thickened Veal Stock and Lobster Bisque.
Click here to download and read the full press release
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12/09/2005
ESSENTIAL CUISINE BACKS YOUNG CHEFS OF THE FUTURE
A TALENTED young chef has been crowned the North West Young Chef of the Year 2005 ñ thanks to the support of Essential Cuisine.
Kirk Haworth,18, a trainee at Northcote Manor, Blackburn, scooped the title after beating off some of the best young culinary talents from Merseyside, Manchester and Cheshire.
Click here to download and read the full press release
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