For years, tofu has hovered on the edges of foodservice menus - often well-intentioned, but rarely exciting. Too often it’s been treated as a compromise; a substitute for meat rather than a hero ingredient capable of delivering real depth, texture and flavour. Yet for centuries, tofu has been a cornerstone of East Asian cuisine, valued for its versatility, protein content and ability to carry bold, savoury flavours.
The Craft Guild of Chefs has opened entries for the Graduate Awards 2026, one of the most respected awards for young chefs in the UK. Essential Cuisine is sponsoring the competition and this year brings an exciting development as industry leader, Sally Abé who is head of food at The Bull, Charlbury, will take on the role of Chair of Examiners for the Kitchen Graduate Award, marking a new chapter for the event. Sarah Frankland will continue her exceptional leadership as Chair of the Pastry Graduate Award throughout 2026.
At Essential Cuisine, we’re always looking ahead to where chefs’ creativity meets consumer demand - and right now, that’s brunch.
That’s why we’ve developed our brand-new brunch concept, designed to inspire chefs with creative, flavour-packed dishes that balance indulgence and innovation. From bold, global influences to comforting classics with a twist, this collection celebrates the best of both worlds.
We’re thrilled to announce the return of our much-loved 12 Days of Christmas Advent Calendar Giveaway, now in its 8th consecutive year!
At Essential Cuisine, we know the festive season can be one of the busiest and most demanding times for chefs. That’s why we’re bringing back our annual giveaway to spread a little joy, offer some well-deserved treats, and celebrate the incredible work happening in kitchens across the UK.
