Sector support

Education

From schools to universities, this sector means catering for a multi-cultural range of consumers with a wide range of dietary requirements, who are keen to immerse themselves in international cuisine and adventurous ways of eating.

We understand the importance of offering nutritionally balanced options to this customer base, with meals also being suited to those following vegan and vegetarian diets whilst also being mindful of declarable allergens and convenience.

Our development chefs are constantly working to bring new ﬂavours and inspirational recipe ideas to you - all full of colour, texture and of course ﬂavour with the help of the finest stock and sauce bases on the market.

Download our sector guides below for more information about food trends, industry challenges and how to counter them through our recommended range of products and inspirational recipe ideas.

View our FREE Interactive Sector Guides!

We have such good support from Essential Cuisine.
We’ve been using Essential Cuisine since 2012. If we are ever worried about any of their products, we just make a phone call and they talk us through exactly what is in the product.

Sue Brady, Sue Brady Catering - School Caterer Provider, Wiltshire

I can really tell the difference in quality from stocks I have worked with in the past.
The focus Essential Cuisine has put on removing allergens from its stocks has been a huge help - this gives us real peace of mind in the kitchen.

Mark Coombs - Felsted School, Essex

Latest sector news...

Brand New Street-Food Inspired Seasonings to Debut at HRC 2020

17th February 2020

Essential Cuisine, the chef-led stocks and sauces company, is set to launch six new street-food inspired seasonings on Stand F730 at the forthcoming Hotel, Restaurant and Catering show (HRC), under a bold new sub-brand ‘Street Food Chef’.

In a distinct departure from its classically-inspired range, the new seasonings take inspiration from global street-food trends, allowing chefs to unleash their creativity and offer diners a taste of the most popular flavours from around the world.

South West Chef of the Year 2019

30th October 2019

Held in the kitchens at Exeter College and inviting chefs across the region aged 19-24 to cook in the bright spotlight of competition, the rules were simple; 90 minutes to create three courses for three diners, using three compulsory proteins; partridge, Dover sole and mussels.