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Essential News
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15/09/2010
 According to Mintel, 52 percent of customers will choose soup over any other dish at lunchtime, a three percent increase on its popularity four years ago.
The beauty of this classic winter warmer is that it can be rustled up by low skilled kitchen staff quickly and easily with a handful of ingredients - you just need to make sure it has both depth and flavour if you want it to become a money spinner.
Using a good, bought-in stock is the most cost effective way to deliver great taste, with the stock component cost of an average portion of soup under 10 pence. But always use the best stock you can. Risking the quality of your soup for a couple of pence is a false economy. Read more>>
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15/09/2010
 With so much to think about in a busy restaurant kitchen, chefs can find themselves crying out for some basic essentials to ease the pressure, but without compromising on quality.
Making a great tasting béchamel sauce, for example, is not rocket science but can be a task chefs would happily forsake if they could rely on a readymade base as consistently good as their own.
For this reason, Essential Cuisine has added Classic Béchamel Sauce Mix to its range....read more>>
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