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With everything that has happened over the last few months, my role in the company has changed massively. Before lockdown, nearly every day I was traveling the country doing demos on how to use our products or showing current customers our new innovative ideas. I always worked with a colleague, and no two days were the same. Nights in hotels and dinners out, it was great to be busy, feel part of a team and see new places and meet new chefs.

It is clear that the challenge of the Covid-19 Coronavirus is both unprecedented and global in nature and we are all feeling it in both our personal and professional lives.

The organising team behind North West Young Chef of the Year have taken the decision to postpone the 20thedition of the prestigious competition, ensuring the safety and wellbeing of chef competitors and all related stakeholders amid the Covid-19 outbreak.

On Thursday 30th January Essential Cuisine attended the Health and Vitality Honours Awards in London, where leaders of the health agenda in the ‘out of home’ sector gathered to congratulate winners who are making a real difference in this increasingly important area. The platform also helps create greater transparency on the social issues of health and nutrition throughout the foodservice supply chain.