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Essential News
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11/08/2010
 In medieval times, meat was cut with daggers and you ate with your fingers from trenchers or hollowed out husks of bread. Peckforton Castle, a former country house built in the style of a medieval castle, doesn’t insist on this, but does aim to give guests a taste of life 800 years ago.
Decadent banquets are just part of the food and drink offering, a formidable affair on a huge scale. Essential Cuisine is proud to help executive head chef Mark Ellis meet his objectives… read more>>
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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>>
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09/08/2010
 New Prime Minister David Cameron and deputy Nick Clegg have yet to prove they can work together to get our great nation back on its feet. They are, however, a poignant example of two formidable personalities with differing skills and standpoints who could make history when it comes to dynamic duos. Essential Cuisine believes in the importance of great partnerships and is looking for the next Essential Cuisine Chefs Team at the biggest hospitality event in the UK…read more>>
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09/08/2010
 As this year’s North West Young Chef winner, Tom Lee from Liverpool’s London Carriage Works, gets to grips with his elevated status in the industry, competition sponsor Essential Cuisine is gearing up for the next exciting installment of this success story. For North West Young Chef 2011, organisers want to hear from more head chefs and colleges who believe they have rising stars in their midst. Could you be hiding the region’s next big thing from the rest of us?...read more>>
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02/08/2010
Essential Cuisine, expert stock maker for professional chefs, has brought on board a national account controller to ensure wholesale clients continue to receive the highest level of service.
The appointment of Mark Tinner reflects the company’s impressive growth since Dorchester-trained chef Nigel Crane set up the business 15 years ago.
Mark will be responsible for the management and development of Essential Cuisine’s national wholesale accounts which all sell the company’s comprehensive range of specialist stocks, jus, glace and gravies.
“Over the last three months, we have been reviewing the level of support required to drive our ambitious growth plans,” said Nigel. “These include increasing our focus on developing new national account business, supporting the confidence we have in our brand.”
Mark brings more than 20 years experience in the foodservice industry to Essential Cuisine, having worked in senior roles for major suppliers including Tilda and McCormick.
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