Here at Essential Cuisine, we're proud to provide you and your hard-working team with the best quality stocks, jus, gravies, demi-glaces & glaces

Ingredients to inspire

Providing ingredients that help unleash your creativity, and always deliver great taste.


Sue Brady & brigade making light work of school meals

Teamwork, laughter, giant ladles and some great cooking thrown in for good measure. See what happened when we went to visit Wiltshire caterer Sue Brady and her brilliant brigade.

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Free Download


The Essential Book of British Inspiration

Here’s a gift from us to you – a collection of inspiring recipes from professional chefs, seasonal hints and tips and good old fashioned advice from industry veterans – all wrapped up in one handy book!

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The latest...


Britain’s Best Brigades Returns to Crown a Definitive Sector Champion

Essential Cuisine’s search for the UK’s hardest working, hardest cooking chef teams returns, with a new format that will uncover and reward the best brigade from eight dedicated sectors.

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National Pheasant Week 2016

Monday 14th- Sunday 20th November will see folk celebrate the annual celebration of the great British game bird – Pheasant.

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Steak and Purity Ale Pie


Use the best quality beef steak you can, preferably diced chuck.

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Celebrating chefs

North West Young Chef Competition

Are you a confident young chef under 23, ready to show off your skills and boost your career prospects?

If you are passionate about food and can cook a 3 course meal for 2 people using local produce, then you really should be entering the North West Young Chef of the Year Competition.

Enter NWYC

Britain’s Best Brigades

Is your kitchen a well-oiled machine turning out plates to be proud of? Does your team possess serious chemistry?

This annual competition is a nationwide hunt to uncover and reward the UK’s hardest working chef teams with a prize of £1000 cash plus a bespoke menu development masterclass up for grabs.

Find out more


A rep came to visit me from Essential Cuisine about 12 years ago and asked me to try their Chicken Stock and I was just blown away by it. They now have less and less allergens in them, they're diverse products, they capture every market.

Peter Walters, Executive Chef, Keele University

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