Here at Essential Cuisine our highly skilled Innovation team are continuously looking towards the future of the food industry. You can keep up to date with the trends of Summer 2019 by downloading our BRAND NEW “Essential Insights” book. Scroll down to discover more.
With the chef and their needs as the focus of our development we strive to make our products of the best quality and as good as chef made.
Our passion for evolving innovation is one of the key factors in the success of our business.
We research global and industry food trends that drive our innovation and keep us at the forefront of the industry.
Innovation for us also encompasses novel packaging, process development, production and working closely with our sales and marketing teams.
Innovation covers the whole development of a new product from idea creation to launch and beyond.
We create, develop and produce delicious ingredients and solutions for Foodservice through Innovation and Range Extension.
Working in our state of the art Innovation Centre alongside a team of highly trained chefs from idea creation all the way through to producing the product on our fantastic manufacturing facilities.
Our passion innovation allows the chef to make the best creations saving time and cost while maintaining consistency and the best quality.
Each edition of Essential Insights focuses on the latest food and industry news and explores some of the main cuisine and food trends.
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We were pleased to chat to Chef Owner, Brett Sutton from the The White Post in Rimpton, Somerset about some of the impacts Coronavirus has had on his kitchen operation, adjustments that have been made and what the future looks like.
Well, what a year it has been? Or possibly not been? My story starts back in March, when we started the first lockdown. The pain we were feeling for our chef friends and customers as many of them had to close their doors, often finding ingenious ways to diversify their businesses.
