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30/07/2007
MCMULLENS PUB CHAIN JUMPS ABOARD THE GRAVY TRAIN WITH ALITTLE HELP FROM ESSENTIAL CUISINE
WHEN it comes to food, pub chains often find it difficult to maintain theconsistent delivery of quality across their entire estate.
This was a problem recently addressed by the McMullen pub chain when itcame to the gravy and sauce offering across its retail estate.
Earlier this year catering development manager Paul Robbins recognisedthere was an issue with consistency and quality in this area and decided tobring in some expert help.
He contacted former Dorchester-trained chef Nigel Crane at stock and jusmaker Essential Cuisine in the hope he could offer a practical solution to theproblem.
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30/07/2007
THE FOUR star Royal Lancaster Hotel in the centre of London is the Cityís mostversatile venue for meetings and events.
With an established fine dining restaurant and a new concept ñ the Island Restaurantand Bar - the hotel is already a busy hive of activity.
However itís the hotelís banqueting facilities which have set an industry benchmarkin the West End.
Based in Lancaster Terrace, a stoneís throw from Hyde Park, the hotel turns over £8ma year alone on food.
Catering for up to 1500 covers a day means executive chef Nigel Boschetti has tomake sure his immense kitchens are run like "a well oiled machine".
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20/07/2007
A young chef from West Sussex won a set of Global chef knives after comingtop in a Salon Culinaire Masterclass competition.
Ben Sulston was awarded first place in the Essential Cuisine Masterclasscompetition at the esteemed Hospitality Show held at the NEC in Birmingham.
Ben, who is executive chef at Christís Hospital School in Horsham, WestSussex, amazed the judges with roast loin of Denham Estate venison in a portjus, golden beetroot risotto, celeriac puree, and a crushed peppercorn andwatercress salad.
His prize was a set of 8 high quality Global chef knives to help him in thekitchen.
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16/07/2007
ESSENTIAL CUISINEíS PREMIER JUS RANGE GIVEN THE SEAL OFAPPROVAL BY THE CRAFT GUILD OF CHEFSESS
ENTIAL CUISINE'S Premier Jus range has been named as an approvedproduct by the Craft Guild of Chefs.
The range of Veal, Lamb and Chicken Jus passed the rigorous productendorsement testing by three Craft Guild chefs.
As a result specialist stock maker Essential Cuisine can now use the famousCraft Guild of Chefs logo on the Premier Jus range.
All three chefs commented that the performance of the jus range wasìexcellentî and was "above their expectations".
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15/07/2007
ESSENTIAL CUISINE TO LAUNCH NEW No1 BEEF GRAVY AT THEPRESTIGIOUS RESTAURANT SHOW
STOCK and jus maker Essential Cuisine will be launching its newgroundbreaking NO1 Beef Gravy at this yearís Restaurant Show.
Made from beef stock and beef dripping the gravy has a rich, meaty andhomemade taste.
The product is perfect for roasts, grills, pies, puddings and sausages.Essential Cuisine is aiming to fill a gap in the competitive gravy market for apremium gravy base containing stock and dripping to produce "gravy as itshould be"
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