PUTTING MONEY WHERE OUR MOUTH IS

Essential Cuisine, stock maker for uncompromising chefs, will be filling two of the biggest exhibition centres in the country with wonderful aromas next March.

The team will be at stand Y160 at Food & Drink Expo at Birmingham’s NEC (March 21-24) and stand S2535 at Hotelympia at London’s Excel (Feb 28–Mar 4).

At both trade shows, Essential Cuisine will be demonstrating why its kitchen-made tasting stocks, demi-glaces, jus and gravies are creating a noise in the world of professional catering.

Managing director Nigel Crane, who trained as a chef under Anton Mosimann at the Dorchester, said he looked forward to showing buyers how good their products were.

“We’ve demonstrated time and time again that our products not only improve menus across foodservice, but save time and money in the kitchen, something that’s especially close to chefs’ hearts right now as they feel the backlash of the recession.

“We relish the opportunity to do this at two of next year’s leading trade shows and hopefully develop long term relationships with potential buyers.”

For further information on the exhibitions, visit www.foodanddrinkexpo.co.uk or www.hotelympia.com 
27/08/2009|