Bournemouth Hotel and Catering Expo 2010

Essential Cuisine, expert stock, gravy, glace and jus maker for the professional chef, has a lot to shout about at this year’s Bournemouth Hotel and Catering Expo.

At stand R5 - Windsor Hall, chefs will not only be able to discover just how good the kitchen-made tasting range really is, but watch Essential Cuisine’s teamwork-focused competition, feast their eyes on the stock range’s dynamic new look and experience even better tasting demi-glace.

Managing director Nigel Crane said Essential Cuisine was going from strength to strength as chefs discovered that just because a stock was ready made, it didn’t have to be substandard.

“We are looking forward to talking chefs through what we do and giving them the opportunity to test-drive the products for themselves. In our experience, chefs are truly quite shocked at how good they are and how much time can be saved by eliminating the time-consuming process of preparing stocks and sauce bases from scratch, with absolutely no compromise on quality.

“We do recognise, however, that chefs want to put their own stamp on dishes and our products are designed so they can be added to. It’s not about stifling creativity.”

At Bournemouth Hotel and Catering Expo, Essential Cuisine will be re-launching its Classic Demi-Glace range, with improved taste and performance in response to chef feedback and as part of an ongoing product review process.

Thickened Veal Stock has been renamed Veal Demi-glace to better communicate product style and usage, and, along with Beef Demi-glace, now has a richer, meatier taste. The range, which also includes chicken and is perfect for braises, stews, gravies and sauces, has improved structure and balance, and the demi-glaces are slightly thicker to give chefs total confidence.

Essential Cuisine will also be unveiling its stock range’s new look, confidently illustrating the packs with creative images of raw or unprepared ingredients. The new design supports the notion of quality, and clearly communicates stock’s role as a foundation product in the catering kitchen. Colour coding of variants and pot lids also means easy identification in a busy kitchen.

10/02/2010|