Essential Cuisine continue to support young people in our industry by supporting many competitions, it gives youngsters great encouragement.
I can’t thank them enough for all the support you have given our business.
Guy Marchetti, Fuller Smith & Turner
It’s the best range of readymade stocks I’ve found, you just need to know how to use them correctly to maximise on their versatility. As a company, I can’t fault Essential, plus, being Cheshire-based, they are local to me and can offer that more personable approach.
Mark Fletcher, Head Chef, The Mere
I believe I was one of the very first chefs to use their [Essential Cuisine] stocks, and, back then, had them couriered down. Today, I won’t entertain any other stock in my kitchen... I love the fact they are so versatile, and, with the recession, I know a lot of other chefs appreciate products having more than one application.
Phil Thomas, Head Chef, Rosewarne Manor
When you are a chef, you can judge whether something’s good or not and these are fantastic products that enhance what you are doing. They are the best of their kind on the market and I would personally recommend them.
Dave Edwards, Head Chef, The Hand & Trumpet
We use Essential Cuisine’s stocks, mainly chicken stock, beef stock, vegetable stock and fish stock, in everything from coq au vin and hoi sin sauce for sticky pork belly and Chinese noodles through to vegetarian aubergine and courgette Goan curry.
Martin Spicer, Head Chef, St Leonards-Mayfield School