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Ian Armstrong to head up Innovation and Culinary

Ian Armstrong to head up Innovation and Culinary
17th September 2021

A huge congratulations to Ian Armstrong who is now heading up Innovation and Culinary across Solina UK and Essential Cuisine. Find out about his experience, job role and key objectives in this interview.

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Thirteen finalists revealed for the Craft Guild of Chefs Graduate Awards 20

Thirteen finalists revealed for the Craft Guild of Chefs Graduate Awards 20
17th September 2021

Following two exciting rounds of heats held at West Herts College and Sheffield College, thirteen chefs will be cooking in the final exam of the Graduate Awards in September. In the cook-offs, chefs completed a series of practical challenges including an innovative starter using Quorn. The exams were observed by former National Chef of the Year winner, Russell Bateman who heads up the Kitchen exam and the chief pastry examiner, Will Torrent. Over the coming months, finalists will be supported by the Graduate Awards committee who will be sharing mentoring videos and advice in the build-up to the exam. This is an event we are proud to sponsor, and we are rooting for all the finalists.

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Essential Cuisine support chefs with brand new skills series

Essential Cuisine support chefs with brand new skills series
10th September 2021

The effects of COVID-19 on the foodservice industry have been unprecedented, with no aspect being left unchanged. Foodservice manufacturer, Essential Cuisine have been committed to supporting chefs throughout the pandemic with regular conversations and collaborative working.

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Gary Kilminster, British Culinary Federation Chef of the Year Finalist!

Gary Kilminster, British Culinary Federation Chef of the Year Finalist!
6th September 2021

The competition was originally due to take place in March 2020, but as result of the COVID-19 lockdown, as with everything else, the competition was postponed. The brief then is very much still the same brief today, so I have had the dishes in my head, and have been playing around with the finer details for a few weeks now. I am at a stage now where I am happy with my starter, tweaking my dessert as this is my weakest area.

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