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Essential News
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17/03/2011
A South Lakes chef is celebrating after being awarded Cumbria Young Chef of the Year for the second year in a row. Andrew Postlethwaite, 21, who works as chef-de-partie at Kendal’s Castle Green Hotel, received the award after wowing judges in a two and a half hour cook-off on 4th March against five other young chefs at the fantastic facilities at Kendal College.
Andrew received the Cumbria Young Chef of the Year award at the Best of Lakeland Show Dinner held at Braithwaite Fold, Bowness-on-Windermere on 10th March, and will now go forward to represent Cumbria in the North West regional final on 8th June at Manchester College.
Click here for the full story.
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14/03/2011
During the last year, as the recession continued to bite, privately-owned Wyboston Lakes experienced a continuing shift in business trends.
Conference and training bookings were harder to find, but the number of hotel guests taking dinner, bed and breakfast increased by 25 percent compared with the previous year.
This shift in focus has had a direct impact on the catering operation at Wyboston Lakes (midway between Cambridge and Bedford) and to enable him to deliver a broad range of meals, seven days a week, executive chef Fergus Martin turned to stock specialist Essential Cuisine…read more>>
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14/03/2011
 An up and coming young chef from the Gleneagles Hotel has scored gold at the Essential Cuisine sponsored Meat Dish category at ScotHot 2011. Chefs from all across Scotland converged on Glasgow in February to take part in the 28th Scottish Culinary Championships.
Martin Carabott, First Commis Chef in the Strathearn Restaurant at The Gleneagles Hotel, used all his previous competition experience and feedback to ensure he came out on top......read more>>
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07/03/2011
 Food stations, offering everything from pizza to paninis, are helping to appeal to fussy eaters in schools, offering a wide range of ingredients and customisation. Annette Bristow, catering manager at the UK’s first academy school, however, is hell-bent on ensuring pupils can also get a hot, sit-down meal and re-introducing classics is top of the agenda - a decision so successful, it has surprised even her.
Making sauces and gravies that consistently hit the spot, satisfy nutritional guidelines and cater for special dietary requirements in schools is not easy, which is why Annette was relieved to find Essential Cuisine… Read more>>
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