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Essential News
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30/01/2012
 It’s all very well reading how to do something, but to see it put into practice is something else, which is why Essential Cuisine has launched its own You Tube video channel.
In regularly updated clips, the company’s development chefs demonstrate individual benefits of the company’s stock, jus, glace and gravy products and how to get the best out of each.
Check the channel out at www.youtube.com/user/EssentialCuisine1
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30/01/2012
 St Leonards-Mayfield School had nothing to worry about when Jamie Oliver turned up to have a gander at its menus two years ago. The independent Catholic girls’ school in East Sussex is renowned for its ‘foodie’ approach to school lunches and the new standards only reinforced what it already advocated in terms of nutritional welfare.
More pupils than ever before, however, have special dietary requirements, and catering has become a potential minefield. Essential Cuisine ensures the head chef can continue to dish up exceptional food and meet every child’s needs with stocks that set a new benchmark…read more>>
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30/01/2012
 Hotelympia is almost upon us and, as well as being the platform for taste testing Essential Cuisine products, it also sets the scene for the expert stock maker’s teamwork challenge.
Dynamic duos from across the industry are gearing up to combine their ideas, flair and cooking skills to try and become the Essential Cuisine Team of the Year at the 2012 event.
With shortlisted teams now chosen, the ultimate teamwork challenge is due to take place in the Live Theatre at the renowned show, which runs from Feb 26-Mar 1 at London’s ExCel.
Teams will be allowed 60 minutes to prepare, cook and present, for two covers, an Amuse Bouche, followed by a fish course using Essential Cuisine Lobster Glace or Fish Stock.
In a new twist, teams must then create a ‘signature dish’ which would be a success in their own individual operations, showing innovative use of one or more of the Essential Cuisine Signature range; Beef Jus, plus new Red Wine Jus, Hollandaise Sauce and Chicken Stock Reduction. All Essential Cuisine products will be supplied and must be used on the day.
Judges, who will present prizes to the winners and runners-up, include Hotelympia’s Salon Culinaire director Peter Griffiths MBE and Nigel Crane, managing director of Essential Cuisine.
Visitors to stand S3239 at Hotelympia will also be able to try the Essential Cuisine range, from the superior taste and performance of its, powdered stocks and No1 gravies to the new products in its Signature range of top end sauce essentials for hotels, restaurants and gastro pubs.
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