Brought To You By Solina

Essential Cuisine is proud to be part of Solina.

Together, we're bringing culinary visions to life. Turning ideas into food solutions that work in the real world. Solina brings international reach, technical know-how, and expertise from across the food industry. We bring decades of chef-led development and a deep understanding of the UK foodservice market. One shared purpose: making food matter.

Being part of Solina helps us move faster, think bigger, and solve more complex challenges. Whether it's developing new products, responding to changing consumer tastes, or tackling reformulation projects, we can draw on a wider network of knowledge, capabilities, and experience while staying close to the customers we serve every day. What connects us is simple: a belief that great food matters. Creating food people love takes more than great ingredients. It takes care, creativity, technical expertise, and a clear understanding of what works in busy kitchens and food businesses. That's what brings us together, and it's what drives us forward.

We're also proud to stand alongside our sister brands, Rich Sauces and Zafron Foods. Each brings its own specialist expertise, perspective, and capabilities. Together, we help chefs and food businesses create food people remember.

That's why we're proud to be part of Solina.

VISIT THE SOLINA WEBSITE >

UK Foodservice Brands

No1 Savoury Gravy is our go to product when it comes to sauces, it has great flavour and colour and finishes our sauces off perfectly. It’s also suitable for vegans and is completely gluten free which really helps when writing recipes for the pubs.

Andrew Scott, Head Of Food at Wadworths

We use the Vegan stock range in most of our stocks and sauces in our Halal and non-Halal kitchens. For our Halal customer’s the range adds deep authentic meat flavours to their dishes without meat based products being used. We use the range in the traditional way, but we also use it in marination’s and rubs for different meat dishes. Using it on daily basis you would find it hard to distinguish the vegan range from the regular Stock mix range.

Jim Chatwin, UK Executive Chef at Newrest