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Essential Cuisine

Sector support

Proudly Supporting
Contract Caterers

Contract catering is a multi-faced sector that has to adapt to various challenges. Whether you are in a school, workplace, museum, or sports arena, we have a selection of added value support and products to suit your needs. We’re proud of our gluten free range, many of our stocks, gravies and sauce bases are suited for vegans, vegetarians and meet 2017 department of health salt guidelines.



Contract Catering
  • 100% gluten free range with many products containing NDA^
  • No MSG or palm oil added
  • Made in the UK in our BRC AA factory
  • 100% recyclable packaging
  • A variety of products with superior bain-marie holding qualities

^Does not contain declarable allergens under the EU regulation 1169/2011 (Annex 11)

  • Product demonstrations at your fingertips
  • Seasonal recipe inspiration and menu planning
  • Allergen information and support
  • Cost efficient with superior yield, perfect for banqueting and high-volume usage
  • 9-18 month shelf life

Products recommended for you...

Premier JusFIND OUT MORE > >

Premier Jus

Essential Cuisine Premier Veal, Lamb, Red Wine, Vegetable and Chicken Jus give you the quality of a traditional 5 star jus in minutes, so you need never run out.

No1 GravyFIND OUT MORE > >

No1 Gravy

Gravy as it should be, our gluten free gravy range performed significantly better in consumer taste tests when compared to other leading brands!*

Asian RangeFIND OUT MORE > >

Asian Range

Our exciting Asian range captures the authentic, delicate flavours of Pan-Asian cuisine in a simple, easy to use format.

Free Inspiring
Recipe Book

We’re proud to have a selection of free, downloadable recipe books filled with a combination of innovative and classic recipes. From street food inspired creations in our infamous Eat Street book, to mouth-watering desserts in Twelve Ways with Crème Anglaise. We are sure to have a recipe book that inspires your next menu.


Contract Catering

“Essential Cuisine, the variety they do in the market today, with vegans, vegetarians, low salt… it ticks all the right boxes for us. We get so many different demographics of people who are eating different things, and it is just key that we are supported in that way.”
Gary McKechnie, Chef Director, CH&CO

Latest sector news...

The casual vegetarian... what does this mean?7th May 2021Flexitarianism or ‘casual vegetarianism’ is an increasingly popular, plant-based diet that claims to reduce your carbon footprint and improve your health with an eating regime that’s mostly vegetarian yet still allows for the occasional meat dish. The rise of the flexitarian diet is a result of people taking a more environmentally sustainable approach to what they eat by reducing their meat consumption in exchange for alternative protein sources.READ MORE > Essential Cuisine Supports Coeliac Awareness Week6th May 2021May 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.READ MORE >North West Young Chef Winner Promoted to Head Chef at Northcote5th May 2021At 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.READ MORE >What's In Season - May30th April 2021We’re back again to share mouth-watering recipes incorporating this months in-season ingredients. May introduces an abundance of produce that you can get your hands on from local farmers and suppliers. From vibrant fruits like apricot, to versatile herbs like mint… let’s take a look at what is in season during May.READ MORE >Turn Up The Heat with Essential Cuisine30th April 2021Could your working kitchen benefit from a new pizza oven or grill? What about a smoker or commercial barbecue? To celebrate the return of catering across the country, Essential Cuisine are calling on all chefs to submit their hero summer dish as part of their new “turn up the heat” campaign...READ MORE >Choosing the right stock for your working kitchen29th April 2021We truly believe a stock is the cornerstone of a good kitchen, they are a key ingredient in a recipe, the heart and soul, delivering depth and balance of flavour in a final dish. So, make sure your stock delivers on taste! With so much to think about in a busy kitchen, chefs can often find themselves crying out for some basic essentials to ease the pressure, without compromising on quality...READ MORE >Essential Cuisine Proud to Sponsor Craft Guild of Chefs Graduate Awards 2128th April 2021The Craft Guild of Chefs Graduate Awards was one of the few face-to-face culinary events which took place in 2020 and it is back with a bang for 2021. Feedback from chefs was that this event gave them focus, hope and positivity during the toughest year of their working careers.READ MORE >Providing peace of mind when it comes to allergens - Allergy Awareness Week23rd April 2021Founded by Allergy UK, Allergy Awareness Week (26th – 30th April 2021) gives us an opportunity to raise awareness about all allergies whilst highlighting the difficulties people with allergies experience. The event helps people understand the seriousness of some allergies, and improve our knowledge of what can sometimes be a life-threatening condition.READ MORE >Celebrating British Beef Week22nd April 2021Starting tomorrow (23rd April 2021), this year is set to have a particular focus on the beef industries sustainability and environmental credentials. Figures show that UK beef production boasts a carbon footprint of just less than half the global average. Jilly Greed, who co-founded Ladies in Beef with NFU president Minette Batters, said the food industry was “constantly evolving”. "This year we wanted to demonstrate how the beef sector is progressive and wanted to demonstrate its environmental sustainability credentials.READ MORE >The Future of the Roast Dinner21st April 2021It is no surprise that us Brits love our roast dinners, in fact according to research by Kantar, roasts were consumed a whopping 1.28 billion times in 2019. So what is the driving force behind this much loved classic and how are chefs going to keep their offerings fresh in years to come?READ MORE >


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