Producing a kitchen-made jus can be both costly and time consuming. With sensitive areas of HACCP/ food safety to take into consideration, more and more kitchens are becoming reliant on easy-to-use sauces bases like the Essential Cuisine Premier Jus range.
Today (May 10th ) marks the start of National Vegetarian Week! This year is pinned by the ‘Veggie 123 Challenge’, encouraging everyone to nominate two people to embrace vegetarianism for 7 days. According to BritishCouncil.org, 5.7% of the British population is vegetarian, that’s three million vegetarians across the UK. This figure continues to grow year on year, demonstrating the importance of having plant-based offerings on your menu.
May 10th marks the start of the annual Coeliac UK’s Awareness Week. This years focus for the campaign is creating new opportunities for earlier diagnosis of coeliac disease in children, but overall to increase awareness of the disease using the social media hashtag #ShineALightOnCoeliac.
At 20 years old, Lancastrian Chef Danny Young was crowned Essential Cuisine’s North West Young Chef of the Year. Cooking up a storm in 2014, he wowed judges with his well-researched and sublimely constructed menu. Danny Young has now been promoted to the role of Head Chef at Northcote, under Executive Chef Lisa Goodwin-Allen. In an email from the hotel, he was described as a “loyal and long-serving member of the Northcote kitchen brigade” and “an integral part” of the hotels annual Obsession gastronomic event.
