Here at Essential Cuisine, we're proud to provide you and your hard-working team with the best quality stocks, jus, gravies, demi-glaces & glaces
Teamwork, laughter, giant ladles and some great cooking thrown in for good measure. See what happened when we went to visit Wiltshire caterer Sue Brady and her brilliant brigade.More #Cheflife
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If you are passionate about food and can cook a 3 course meal for 2 people using local produce, then you really should be entering the North West Young Chef of the Year Competition.Enter NWYC
This annual competition is a nationwide hunt to uncover and reward the UK’s hardest working chef teams with a prize of £1000 cash plus a bespoke menu development masterclass up for grabs.Find out more
We also use the glace range and particularly like the lobster glace, which is excellent and can give extra depth to our own shell oil dressing. Arlyn Blake came in once, in fact, and said our lobster dish was fantastic.
Paul Wedgwood, Chef Proprietor, Wedgwood The RestaurantRead more testimonials