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Essential News
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09/03/2010
 During the recession, hotels have suffered from cutbacks in business travel and corporate conferences as well as spend per head by those guests who do visit. One obstacle is the failure of hotel restaurants to gain ground in the overall eating out market, with around a fifth of consumers, mostly pre/no family, not thinking about going to a hotel restaurant unless they are staying in a hotel.
At Worsley Park, a Marriott Hotel & Country Club is bucking this trend, appealing to non-residents with community events, local produce and family dining. Essential Cuisine is proud to be part of this success story…read more>>
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05/03/2010
 A dynamic duo from Goodenough College cooked up a winning performance to take the Essential Cuisine Chefs’ Team Award at Hotelympia 2010. Head chef James Hart and chef Leszek Karpinski were crowned ‘kings of the kitchen’ after battling it out with nine other talented teams in the Live Theatre at London’s ExCel.
Teams shortlisted for the final had 60 minutes to prepare cook and present an amuse bouche, fish course using Essential Cuisine Lobster Glace or Fish Stock, a main course using Essential Cuisine Premier Jus (Lamb, Veal or Chicken), both for two covers. Read more>>
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