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20/01/2010
HANS BUESCHKENS JUNIOR CHEF CHALLENGE
 BCF Young Chef member, Aaron Darnley from Edmund’s restaurant, Birmingham, will be representing the British Culinary Federation and England in the Hans Bueschkens Challenge being held during the WACS Congress in Santiago, Chile, 24 – 28 January 2010. Sponsored by Essential Cuisine, the BCF, Fairfax Meadow and supported by University College Birmingham, Aaron will be cooking a three-course meal for eight covers from a mystery basket of ingredients. Read more >> top |
18/01/2010
ESSENTIAL CUISINE – STAND S2535 AT HOTELYMPIA
 Essential Cuisine, expert stock, gravy, glace and jus maker for the professional chef, has a lot to shout about at this year’s Hotelympia. At stand S2535, chefs will not only be able to discover just how good the kitchen-made tasting range really is, but watch Essential Cuisine’s teamwork-focused competition, feast their eyes on the stock range’s dynamic new look and experience even better tasting demi-glace Read more >> top |
15/01/2010
ESSENTIAL SHOW DINNER COOKED BY TOP BBC CHEF!
 Essential Cuisine, expert stock, gravy, glace and jus maker for professional chefs, is sponsoring this year’s Hotel and Catering Show dinner cooked by BBC Masterchef winner Steve Groves. Backing the celebrity studded banquet on Tuesday, March 16th at the Bournemouth Highcliff Marriott Hotel is yet another demonstration of Essential Cuisine’s commitment to nurturing the skills of British chefs and putting the UK firmly on the hospitality industry map worldwide. Read more >> top |
27/11/2009
TODAY CHESHIRE, TOMORROW THE NORTH WEST!!
 A YOUNG chef whose passion in the kitchen is “insatiable” has been hailed Cheshire’s Most Up and Coming Chef 2009, putting him in the driving seat to become the most promising culinary property in the whole of the North West. Jamie Bridgett, chef de partie at Carden Park, near Chester, won the Visit Chester & Cheshire contest after impressing judges at a nail biting cook off at West Cheshire College. Read more >> top |
13/11/2009
STRAWBERRY FIELDS FOR YOUNG LANCASHIRE CHEF!!
 A LANCASHIRE chef who aspires to be his own boss by the age of 30 has been hailed Lancashire Young Chef of the Year 2009, putting him firmly in the race to become the most promising culinary property in the North West. Martin Hargreaves, senior chef de partie at Cassis at Stanley House Hotel, Mellor, won the Lancashire & Blackpool Tourist Board contest after impressing judges at a cook off. Read more >> top |
10/11/2009
ESSENTIAL CHRISTMAS CRACKERS
 After such a bleak year, chefs need to get firmly behind the Epicurean philosophy of ‘eat, drink and be merry’, and serving up a bland, miserable looking Christmas roast with watery, tasteless veg is a definite no-no. What you want is a skyscraper of a feast, groaning with succulent turkey, chipolatas and bacon rolls, veg and trimmings. At the top of every chef’s plan of action should be how to make its roasts and festive dishes sparkle. Read more >> top |
10/11/2009
SUNDAY LUNCH SOARS AT THE EAGLE!
 A Lancashire country inn has been voted the best place in the UK to get a mouthwatering Sunday pub lunch less than a year after it started trading. The Eagle in Barrow won Sunday Lunch Pub of the Year, sponsored by Essential Cuisine and its hit No1 Gravy, at the Publican Food & Drinks Awards 2009. Read more >> top |
05/11/2009
CLARION CALL FOR CHRISTMAS!
 Christmas is round the corner and across the UK, pubs are hoping to lift the doom and gloom of the last year by injecting a dose of festive flavour into customers’ lives. The Good Pub Guide’s County Dining Pub of the Year 2008,The Hand and Trumpet near Betley, a small market town near Crewe listed in the 1086 Domesday Book, has finished drawing up its most versatile, easy on the purse strings, Christmas menu yet, with a helping hand from professional stock and gravy maker, Essential Cuisine…. Read more >> top |
22/10/2009
VOYAGE OF DISCOVERY AT NUNSMERE HALL
 TENANTS from award-winning pub company Frederic Robinsons got up close and personal with new and existing suppliers at an exercise designed to make business work even better. Thirty landlords from across Cheshire and Wales attended the two day voyage of discovery at Nunsmere Hall in a bid to strengthen the tenant supplier bond and find out more about the diverse range of quality products at their disposal. Read more >> top |
14/10/2009
CHEF MICHAEL MAKES MANCHESTER PROUD!
 A YOUNG Manchester chef who dreams of running his own venture in Cornwall has made it over the first hurdle in the race to become the most promising culinary property in the North West. Michael Tate, chef at Harvey Nichols’ Second Floor Restaurant in New Cathedral Street, won the Manchester heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2010. Alongside five other 18-25 year old finalists, the talented chef was challenged with cooking up a winning three course meal for two using local North West produce costing up to £25. Read more >> top |
02/10/2009
SAVOURING ANOTHER NO1 SUCCESS!
 Essential Cuisine has added a whole new dimension to its portfolio of unbelievably rich tasting gravies for the professional chef with the launch of No1 Savoury Gravy. Gravy as it should be, No1 Savoury Gravy sits perfectly alongside No1 Beef and No1 Chicken, while answering demand for a premium gravy made to a vegetarian, gluten-free recipe. The newest addition to the hit range, a balanced, rich tasting gravy, is made with the finest ingredients so it pours perfectly every time, doesn’t thin during service, and is perfect for roasts, grills and pies. Costing around £11.50, it will be available in 1.5kg pots, making 20 litres of gravy. Essential Cuisine managing director and Dorchester-trained chef Nigel Crane said No1 Savoury Gravy, which contains no added MSG or preservatives, added breadth to the No1 range and offered a product for vegetarian and coeliac customers. “There really is nothing like it on the market,” he said. “Gravy may make or break the meal experience, but it typically represents just two percent of the ingredient cost of a carvery meal1, so the key is to always use the best tasting gravy you can. It really will pay. No1 Savoury Gravy answers this demand and is also so versatile, chefs can add their own touches to it.” No1 Savoury Gravy has superior bain-marie holding qualities and is freeze-thaw stable. top |
18/09/2009
GAME FOR CHRISTMAS
 Leather’s Smithy happened upon Essential Cuisine, expert producer of kitchen made tasting stocks, jus, glace and gravy maker for professional chefs, four years ago. After being suitably impressed with its range of superior stocks, Paul tried a sample of its glace, which has a wow taste factor and is versatile in application. “It is incredibly multi-functional,” said Paul. “At Christmas, we rely on Essential’s Game Glace as a stock reduction for our sauces and as an integral element of our dressings.
Read more >> top |
02/09/2009
PHILPOTTS’ HOT POT HEAVEN!  Philpotts prides itself on its homemade approach. However, making stock from scratch is just not cost effective in the professional kitchen, according to Neil, and another solution that could step up to the plate was called for. Essential Cuisine provided the answer.
Serving up to 40,000 customers every week, around 15-20 percent of Philpotts’ sales are generated from dishes made with Essential Cuisine stocks, including its hugely popular tomato pasta with meatballs. But does the stock really make a difference? Read more top |
27/08/2009
PUTTING MONEY WHERE OUR MOUTH IS  Essential Cuisine, stock maker for uncompromising chefs, will be filling two of the biggest exhibition centres in the country with wonderful aromas next March.
The team will be at stand Y160 at Food & Drink Expo at Birmingham’s NEC (March 21-24) and stand S2535 at Hotelympia at London’s Excel (Feb 28–Mar 4). Read more top |
11/08/2009
LET BATTLE OF THE YOUNG CHEFS COMMENCE!  Essential Cuisine is proud to once again be sponsoring North West Young Chef of the Year, the search for the region’s most promising chefs with a spotlight on local provenance. Climaxing next June following five county heats, the competition, run by British Masterchef Brian Mellor, not only means critical acclaim for the winner, but the chance to show what they can do at a renowned restaurant in Europe.
Entering the competition increases chances of achieving long term goals with the golden opportunity to demonstrate skills to a professional audience and get invaluable feedback, meet and build relationships with peers and experience the nerve wracking thrill of competing. Read more >> top |
11/08/2009
North West Young Chef of the Year Competition 2010  Are you a confident young chef, ready to show off your skills and boost your career prospects?
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 NorthWest Young Chef of the Year Competition. Click here for more details.... top |
16/07/2009
BITING INTO EDINBURGH!!  Like a lion stalking a gazelle, Paul Wedgwood took his time before he pounced. Twelve years, in fact, before he finally threw open the doors to his own Scottish European fusion restaurant in the heart of that city of festivals, Edinburgh. And it was worth the wait. Picking up rave review after rave review, Wedgwood the Restaurant is now gearing up to celebrate its second birthday on August 1st and Essential Cuisine is proud to be part of this success...
Read more>> top |
14/07/2009
HOLDING UP THE TEAMWORK TORCH AT HOTELYMPIA!  Could you work together to win?
Whether you’re a natural born leader or quietly inspire everyone you meet, you and a team mate could be in the running for this year’s Essential Cuisine Chefs Team Award at next year’s Hotelympia at London’s ExCel (Feb 28-Mar 4).
Read more>> top |
04/06/2009
RED HOT CHRIS IS NORTH WEST YOUNG CHEF OF YEAR  The wait to find out who is this year’s North West Chef of the Year is finally over! The climax of the Essential Cuisine-sponsored competition took place on June 2nd, with the brightest, savviest of talented young chefs walking away with the title after cooking up a dream menu for an acclaimed panel of judges. Despite the soaring temperatures.
To win the title, Chris was tasked with cooking up a winning three course meal for two alongside four other 18-25 year old finalists, using local North West produce costing up to £25. Read more>> top |
03/06/2009
ON TRACK TO PERFECTION!  In October 2002, Network Rail took over the running of Britain’s rail infrastructure with a clear objective; to improve the safety, reliability and efficiency of the UK railway. In seven years, the organisation has met target after target and aims to transport even more passengers, move more freight, improve safety and reduce delays, all at a reduced cost. None of this would be possible, however, without first class leaders, who in turn need to be refuelled in their own right. Essential Cuisine is more than happy to help.....
Read more>> top |
03/06/2009
VANILLA VISIONARY VICTORIOUS AT CHEF’S OSCARS!  To win the title Restaurant Chef of the Year, you need something quite unique on top of hard work, perseverance and dedication. You need fresh ideas, the ability to make put the wow factor into everything you dish up and have a positive impact on everyone around you. Essential Cuisine, sponsor of the Craft Guild of Chefs Restaurant Chef of the Year award, could not have been more delighted to see the inspirational and inventive head chef at London’s Vanilla restaurant walk away with the coveted trophy.
Read more>> top |
03/06/2009
WHO’S SUNDAY LUNCH TOPS THE BILL?  Great gravy is key in pub kitchens, especially when a massive 40.5% of all pub meals are roast dinners and Sunday lunches have jumped from 6th to 3rd place in the top 20 most frequently listed dishes in the past year.
Which is why it makes perfect sense for Essential Cuisine’s No1 Gravy, a huge hit in the pub sector, to sign up to sponsor Sunday Lunch of the Year at this year’s Publican Food & Drink Awards 2009. Read more>> top | |
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