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19/03/2008
The shortage of skills in the hospitality industry is a burning issue close to our hearts at Essential Cuisine. Throwing weight behind the cause, we are sponsoring the 11th annual Skills for Chefs Conference on 23-24 June at The Octagon Centre, University of Sheffield.
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19/03/2008
Nine talented chefs gave their all in the Essential Cuisine Master Class of this year’s Hotelympia Salon Culinaire. However, it was Richard Muncaster of the Compass Group Culinary Team that walked away on top of the world after impressing judges with his delectable duck dish in the Live Theatre.
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19/03/2008
Come along and taste-test our wares at this year’s Northern Restaurant & Bar Show, where the region’s hotel, restaurant, pub and bar operators congregate to check out what’s hot and what’s not in the hospitality industry.
We will be ready and waiting at stand 448 on 7-8 April at Manchester’s G-Mex to show how our quality stocks, jus, demi-glaces and gravies, all with superior performance and taste, can help bring out the best in your kitchen. Debuting at the show will be Essential Cuisine’s exquisite new Signature Beef Jus and hearty No1 Chicken Gravy, developed to answer demand from chefs struggling to find quality products that taste kitchen-made.
For the latest show information, live theatre timetables and to register for free tickets in advance, visit www.northernrestaurantandbar.co.uk
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14/03/2008
Carving a path to success in the catering world requires a hearty constitution and an unwaning passion for the industry. Promising chefs also need, however, a means of channelling their talent in a refreshingly competitive environment, with access to social and networking events and invaluable resources. Essential Cuisine is therefore pleased to announce its sponsorship of the new Craft Guild of Chefs Culinary Academy.
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14/03/2008
Winner of the PubChef Food Excellence Awards 2008 was also crowned Meat Pub Chef of the Year by Essential Cuisine managing director Nigel Crane at February’s glittering ceremony.
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15/02/2008
New Signature Beef Jus is the ultimate jus solution, developed to meet the exacting demands of the discerning chef. Made purely from beef bones, vegetables and herbs, as a chef would, it is the perfect base for professionals’ sauces.
We are delighted to be launching Signature Beef Jus at Hotelympia 17-21 February, at London’s Excel, so just come along and try it!
Recommended by the prestigious Craft Guild of Chefs, Signature Beef Jus can be used straight from the pack and added to reductions of wine, cream and herbs to make the finest finished sauces.
Just like a kitchen-made jus, Signature Beef Jus is full of naturally occurring gelatine and meatiness, making it excellent for foaming, jelly cubes and glazing. However, it is also deliberately basic so each chef can add his/her own ingredients to create their own signature sauces.
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13/12/2007
Our new No1 Beef Gravy was judged the best gravy in a recent taste test comparison in the Restaurant Magazine. Simon Cranage, Head Chef of Swinton Park Hotel, described it as having 'a good texture, with a pleasant flavour', whilst Steve Harrison (Executive Head Chef of the Magna Complex) said it tasted 'like it had actually been in a roasting dish'.
The beef gravy was only launched in October, and is already causing quite a stir!
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06/12/2007
 We are pleased to announce the launch of our new NO1 Beef Gravy at this year’s Restaurant Show.
Made from beef stock and beef dripping the gravy has a rich, meaty and homemade taste, and is perfect for roasts, grills, pies, puddings and sausages.
Essential Cuisine is aiming to fill a gap in the competitive gravy market for a premium gravy base containing stock and dripping to produce "gravy as it should be".
Nigel says: “Most of the gravy products currently available don’t contain any meat stock but do contain MSG, so they don’t actually taste like a real gravy.
"We wanted to create a premium gravy for chefs who want a good quality rich tasting meaty gravy that tastes as it should.
"It is well known that for diners the gravy is one of the most important parts of a meal, and memorable great tasting gravy will always ensure customers return. For just a penny a portion more, you can be confident that the gravy will taste as it should"
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29/08/2007
 We were delighted to sponsor a masterclass for young chefs at Skills for Chefs in early June.
The winner was Mathew Cross from Sheffield College, pictured here with Nigel, who made an excellent Rolled Fillet of Pork with Caramelised Apple, Macerated Californian Raisin and Maple Flavoured "Essential Cuisine" Jus.
Congratulations to Matthew, and good luck with your chef career.
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29/07/2007
 Once again we look forward to meeting new and old friends at the Restaurant Show from 8-10 October, at Earls Court (please note new venue).
It is a good opportunity to come and ask us all your questions about how to use the ranges, and Nigel will be on hand with lots of hints and tips.
Also launching this year will be our fabulous new No1.... ? Why not come to Stand C98 and find out what it is?
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