|
|
Essential Cuisine Press Releases
|
25/08/2011
Essential Cuisine has introduced three new products to its range of high performance stocks and sauce bases to save chefs time with no compromise in top end restaurant kitchens.
Set to be launched at the Restaurant show, Signature Red Wine Jus, Signature Chicken Stock Reduction and Signature Hollandaise Sauce are the crème de la crème of sauce essentials and join new-improved recipe Signature Beef Jus in the 1ltr Tetra Pack range. Read more>>
|
|
09/06/2011
A fan of foraging from a farming family has won this year’s Essential Cuisine-sponsored North West Young Chef competition, with help from his mum’s 25-year-old pressure cooker.
Andrew Postlethwaite, chef de partie at the Castle Green Hotel, Kendal, was presented with the award following a cook-off at Manchester College’s Fielden Campus, Didsbury, yesterday. Read more>>
|
|
09/05/2011
 Essential Cuisine has launched a chef-inspired range of halal-approved stocks to give caterers complete peace of mind when creating dishes in today’s ethnically-diverse society.
The specialist has developed chicken, vegetable, beef and lamb flavoured stocks that meet Halal Food Agency guidelines and give Muslims more choice in what they can eat out. Read more>>
|
|
17/01/2011
 Gravy can literally make or break a meal. Stock provides the depth of flavour in a dish. Making these essential ingredients from scratch, however, can be incredibly time-consuming and, with rising energy costs, it’s no wonder chefs often put their faith in readymade products to alleviate some of the pressures of a busy kitchen. In a blind taste test independently organised by St Austell Brewery, Essential Cuisine was put through its paces…read more>>
|
|
13/12/2010
Buffalo steak was the star ingredient which clinched the Cottage Pie Challenge prize for Hoylake restaurant The Portrait House. A modern twist on the traditional recipe thrilled judges in a competition run in aid of Hoylake Cottage in around 20 pubs and restaurants in Wirral. The Challenge ended with a cook-off at the Port Sunlight Christmas Food Fayre, at which head chef Dave Williams was presented with the top prize. Read more>>
|
|
19/11/2010
 It’s no wonder caterers find themselves in a quandary when it comes to stock. You want to utilise the skills you learnt as a rookie chef, roasting bones and creating a traditional stockpot, as you know what goes in and know what’s going to come out. Problem is, there are so many other things to factor in when it comes to today’s commercial kitchens and many university caterers cannot afford to dismiss pre-prepared alternatives. Do you have to compromise on quality? Absolutely not, according to stock specialist, Essential Cuisine… read more>>
|
|
29/09/2010
 Over half of consumers visit a pub for a meal at least once every three months, according to new research. What is not so uplifting, however, is that only 12 percent of the population do so once a week or more. With the rise and fall of recessionary pressures, it’s no easy task persuading customers to come in and pull up a pew, but there are a few pearls of wisdom to draw on, for example, how to maximise the appeal of your Sunday roast and make it a point of difference, according to stock and gravy specialist Essential Cuisine…read more>>
|
|
16/09/2010
 North West Young Chef of the Year 2012 - The search is on!
Are you a confident young chef, ready to show off your skills and boost your career prospects?
If you are passionate about food and can cook a 3 course meal for 2 people using local produce, then you really should be entering the North West Young Chef of the Year Competition. Click here for more details.
|
|
15/09/2010
 According to Mintel, 52 percent of customers will choose soup over any other dish at lunchtime, a three percent increase on its popularity four years ago.
The beauty of this classic winter warmer is that it can be rustled up by low skilled kitchen staff quickly and easily with a handful of ingredients - you just need to make sure it has both depth and flavour if you want it to become a money spinner. Read more>>
|
|
10/08/2010
 Key buzzwords during the recession revolve around consumers’ need for ‘reassurance’, ‘trust’ and ‘guarantees’1. Restaurants can, however, fall into the trap of working so hard to source the right produce, from organic beef to sustainably caught monkfish, they overlook the part that can make or break a meal. The sauce.
At this year’s Restaurant Show, visitors are invited to try out Essential Cuisine’s kitchen-made tasting products, from vegetable stock to the finest beef jus...read more>>
|
|
Archive
|