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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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01/12/2011
 When considering a typical student diet, ‘healthy’ is not the first word that springs to mind. But, with the launch of the government’s Responsibility Deal, university caterers are being urged to play their part and take a closer look at the food they dish up, one of the biggest concerns being salt content. Kro Gbamien, chef manager for Ramsay Hall at University College London (UCL), is under this pressure, along with the time constraints of serving hundreds of students each day. Essential Cuisine not only saves him time and money on sauce making, but has joined in the fight to keep hearts healthy. Read more>>
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22/11/2011
When Steve Trevarthen, head chef at the Regency Hotel in Cheltenham, discovered Essential Cuisine’s Signature Beef Jus, he couldn’t believe his luck. “I used a similar product in New Zealand a few years back but, when I came to England, I was not able to find anything similar,” he said. “Then Signature Beef Jus came along, which I think is fantastic. It’s to hand whenever you need it, and is as good as I could make myself. I tend to reduce red wine, add the jus and then some redcurrant jelly. Alternatively, I use port and blueberries.”
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22/11/2011
A visionary chef who played a pivotal role in the development of pre-flight dining at British Airways has won Contract Caterer of the Year, sponsored by Essential Cuisine, at the inaugural FSM Awards. Nick Vadis, UK executive chef for Compass Group and former Craft Guild of Chefs chairman, was praised for excelling in a particularly tough area of foodservice.
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20/10/2011
 Essential Cuisine is proud to once again support this invaluable charity and is donating its No1 Chicken Gravy to help provide hot meals for the Crisis guests over the Christmas Period.
Crisis is the national charity for single homeless people. They are dedicated to ending homelessness by delivering life-changing services and campaigning for change. Their innovative education, employment, housing and well-being services address individual needs and help homeless people to transform their lives.
At Christmas they run temporary centres that provide shelter for those sleeping rough and companionship and support to the vulnerably housed. Christmas is also a time for relaxation and enjoyment. All the Crisis centres offer guests the opportunity to have respite from their often difficult lives, enjoy warmth, safety and companionship and nutritious hot meals.
For more details on how to help visit www.crisis.org.uk
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19/10/2011
 In an ideal world, chefs would make their own sauce bases from scratch, but spiralling energy costs, time pressures and a lack of skilled staff mean this is no longer a given. With hundreds of covers to prepare at any time, banqueting is a particularly arduous task and chefs often need to call on pre-prepared products they can trust. Essential Cuisine has just extended its Signature jus range to help relieve the pressure on head chefs such as Imthiaz Kader at London’s new Park Plaza Westminster Bridge hotel…Read more>>
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04/10/2011
 Essential Cuisine is pleased to welcome on board a new business development manager to look after the company’s valued customers in the north of the UK.
Dorothy Fairweather, who came from Kraft Foods, is responsible for supporting wholesalers in the north of England, from Lancashire to North Yorkshire and up into Scotland.
Based in Glasgow, Dorothy will also work directly with chefs, demonstrating how Essential Cuisine’s comprehensive range of stocks and sauce bases not only saves time in the kitchen with no compromise, but leaves plenty of room for creativity.
Nigel Crane, Dorchester-trained chef and managing director, said the range was going from strength to strength in the north and the time had come for designated business support.
“Our growing range caters for everyone from village pubs to five star hotels, and wholesalers and the chefs that buy from them should expect the highest level of customer service,” he said. “As the newest member of our close-knit team, Dorothy will perform this invaluable role, working with existing customers in the north, while exploring fresh opportunities.”
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31/08/2011
 Visitors to The Restaurant Show (October 10-12) have the chance to taste the new additions to the Signature range and find out how Essential Cuisine can help in their daily operations.
The event is for anyone who works in an independent restaurant, restaurant chain, gastro pub, contract catering, bar or hotel group, designed to be a time efficient, profitable and informative day for networking and sourcing valuable information to help businesses grow.
Visit us on stand J100.
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