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08/05/2008
 Pub Chef - April 2008
What: Chicken gravy
Who: Essential Cuisine
What Essential says: "The new No 1 Chicken Gravy fills a gap in the competitive gravy market for a premium gravy base with roasted chicken stock. In other words, gravy as it should be. Made form chicken stock, the new product has a rich, meaty and home-made taste and is perfect for roasts, grills and pies." It is available in 1.5kg pots, making 20 litres of gravy.
Nigel Crane, managing director of Essential Cuisine says: "We wanted to create a premium gravy for chefs who want a good quality, rich and meaty gravy that tastes as it should. It is also very versatile so it doesn't compromise a chef's creativity: they can add their own touches to it".
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25/03/2008
A skill is defined as a “proficiency, facility, or dexterity that is acquired or developed through training or experience”. In the hospitality industry, which employs more than two million people, a figure which is expected to reach 2.5 million by the end of this year, there is still a skills shortage.
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25/03/2008
With consumers across the industry craving that unmistakable homemade taste, the need for superior stocks and gravies is imperative. A company run by chefs for chefs, Essential Cuisine (stand S1245) presented its range of high quality stocks, jus and glaces at Hotelympia 2008, all expertly developed to recreate the taste and performance of traditionally made stocks.
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25/03/2008
Gravy is the top main course sauce when eating out, according to research. And with Sunday lunch jumping from 6th to 3rd place and roast chicken overtaking three dishes in the top 20 most frequently listed dishes1 in the past year, the need for a superior ‘pour’ is imperative.
Consumers expect quality and crave that unmistakable homemade taste, which is why industry-revered stock and jus maker Essential Cuisine is pleased to present NEW No1 Chicken Gravy, designed to turn ‘paltry’ dishes into mouth watering masterpieces.
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15/02/2008
With quality an increasingly key driver for consumers1, chefs can struggle to offer that unmistakeable homemade taste within the time restraints of a busy kitchen. To solve this dilemma, Essential Cuisine, industry-revered stocks and sauce maker, has launched its NEW Signature Beef Jus, offering professional chefs all the taste and performance of a kitchen-made jus in seconds.
Click here to download and read the full press release
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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".
Click here to download and read the full press release
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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.
Click here to download and read the full press release
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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.
Click here to download and read the full press release
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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".
Click here to download and read the full press release
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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"
Click here to download and read the full press release
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