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Essential News
27/10/2010

ESSENTIAL CUISINE & THE GEORGE INN

Paul Pegrum, The George InnAccording to new Mintel research, pub chefs need to get back to basics. In striving to be everything to everyone - affordable, healthy, convenient, ‘new’ - individual operators risk devaluing their brand, while the industry as a whole risks diluting its original, distinguishing characteristics. One firm believer in this is Paul Pegrum, head chef at The George Inn in Oxted, Surrey, whose mantra is not just believing in yourself, but accepting help when needed. Essential Cuisine has helped him take stock…read more>>

15/10/2010

CATERING WITH MILITARY PRECISION

The British Army continues to face heavy demands on its soldiers on operations and exercises around the world, but whatever the crisis, they need to be well fed to both increase energy and maintain morale.

Military chefs perform this crucial job three times a day every day, regardless of location, terrain, climate or situation and, understanding this pressure, Essential Cuisine marched forward to sponsor the Army’s 2nd Division Catering And Military Skills Competition, which saw fifteen teams battling for victory...read more>>


07/10/2010

PUTTING MEAT ON THE BONES AT SCOTHOT

ScotHot 2011Essential Cuisine is encouraging chefs to cut themselves a slice of the action by running a meaty challenge at next year’s premier Scottish hospitality show.

The producer of kitchen-made tasting stocks for the professional chef is sponsoring the meat dish category, split into two heats, at ScotHot 2011, which takes place at the Scottish Exhibition and Conference Centre (SECC) in Glasgow from February 28 to March 2.   Read more>>



04/10/2010

COTTAGE PIE CHALLENGE - IN AID OF HOYLAKE COTTAGE

Cottage Pie ChallengeFood lovers in Wirral are being challenged to choose the area’s best Cottage Pie. The gourmet gauntlet has been thrown down to any restaurant, pub, hotel or café serving the traditional dish. Participating chefs can create their own version of the original combination of minced beef and mashed potatoes, including vegetarian options. Customers will be asked to give marks out of ten for taste, appearance and use of local ingredients – and the restaurant will donate £1 for every dish sold, to the Hoylake Cottage Day Care Appeal to build a new centre for older people. 
Read more>>