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.
As spring unfolds, so does an abundance of fresh, seasonal produce. From tender asparagus and sweet carrots to vibrant rhubarb and crisp peas, April is a time of renewal in the kitchen. At Essential Cuisine, we are passionate about helping chefs create seasonal menus that not only highlight these fresh ingredients but also deliver exceptional flavour and variety.
It’s often said that curry is the new national dish of Britain and it’s certainly easy to see why! Since the 1970’s, curry houses have become a staple of high streets up and down the country and millions of curries are consumed every single week. The love affair shows no signs of slowing and that’s what we’re celebrating with National Curry Week (3rd-10th October)!
In August 2021, Essential Cuisine pledged to eliminate black plastic by Spring 2022. With 21 products across their foodservice range impacted, the British manufacturer are proud to announce their mission has successfully been implemented...
