Essential Cuisine - Rendered on: 18/10/2017 17:37:08

Essential Cuisine Back

Stand:

S2223

Hall:

South Hall

Section:

Meat & Seafood

Contact Details:

Essential Cuisine
Browning Way
Woodford Park Industrial Estate
Winsford
Cheshire
CW7 2RH
Tel. 01606 541490
Fax 01606 541499

Country:

United Kingdom

Company Profile:

Created by chefs, for chefs, Essential Cuisine's range of premium, British-made stocks, jus, gravy, demi-glace and glaces provides kitchens with the peace of mind that their dishes will always shine, giving chefs the ability to do more with less.

Company Website:

www.essentialcuisine.com

Products:
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Stock Mixes

Stocks (often mistakenly called bouillons) are one of the cornerstones of a good kitchen, they are a key ingredient in your recipe, the heart and soul, delivering depth and balance of flavour in t...

Premier Jus

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

Asian Range

Asian food is the UK’s fastest growing cuisine, with a market value of almost £3bn* – isn’t it time you took a slice? Our exciting new range captures the authentic, delicate flavours of Pan-Asian ...

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Product Categories:

Gravy & Stock | Halal Certified | Free From – Gluten | Free From - Other | Herbs, Spices & Seasonings

Videos:
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Downloads:
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No Declarable Allergens
Asian
Essential Range of Stocks
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Associations:
Press Releases:
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Jan 5, 2017

New Miso Stock Shortlisted as ‘One to Watch’ for 2017

View the whole press release

We’re proud to announce that our Miso Broth Base, part of the new Asian Range of stocks, is a finalist in the Great Hospitality Show’s Great Product Awards – the search for the 12 most innovative new products in the industry today.

The top 12 were selected from the sectors of Food & Drink, Catering Equipment, Technology and Interiors & Tableware and will be on display in a dedicated area throughout the show, which lands this month (NEC Birmingham 23rd – 25th January).

Be sure to visit our stand – 1250 – where our chefs will be cooking up a storm using the Miso Base, alongside our other class-leading stock products.

A panel of industry experts will decide on an overall winner for the awards, set to be announced on the show’s Business Briefing Stage at 4pm on Monday 23rd January. Show visitors will also be able to have their say in a People’s Choice Award by tweeting their chosen product @HospShow using the hashtag #GreatProductFinalist.

So, come on – you know what to do! Get tweeting for Miso!

Find out more about our Asian Range here: http://www.essentialcuisine.com/our-products/asian-range/

Jan 3, 2017

North West Young Chef 2017 Launches with Revised Format to Inspire Even Tougher Competition

View the whole press release

The North West Young Chef competition, Essential Cuisine’s search for the region’s finest young cooks, has undergone a radical format change, brought about by the surge in gifted chefs from the area and the growing recognition of the region’s importance to the talent pipeline.

144The contest, now in its fifteenth year, invites young chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Shropshire, to compete for the coveted title.

In previous years each region had its own local cook-off from which a single representative was chosen to compete in a grand finale. The format will now comprise just two semi-finals, held at Warrington College (Wednesday 5th April) and Kendal College (Tuesday 11th April), respectively, with chefs from multiple regions squaring off in dual high pressure cook-offs.

Two talented chefs – one winner and one runner-up – from each semi will be sent through on merit, with judges choosing two further wildcard picks to compete in a six person final, held at Manchester College in May 2017.

Alongside the title and £500 prize money, the win also brings with it an automatic seed into the semi-finals of The Craft Guild of Chef’s Young National Chef of the Year competition.

This year, three (two previous and one current) North West Young Chef winners cooked their way into the Young National Chef of the Year Competition, making up almost two thirds of the field and demonstrating the weight of talent in the region.

danniiBusiness Development Chef and North West Young Chef judge, Jonathan Harvey-Barnes, comments: “The changes will add a new, even more vibrant dimension to an already tough competition, and reflects of the breadth of talent we have been lucky to have experienced in the past few years. Such is the spread of skill coming through, we wanted to bring everyone together to compete in two showcase semi-finals, rather than separating them into local heats. This has two important outcomes: firstly we get to see more talented chefs square off in one place at one time – while the competitors have more opportunities to benchmark themselves and their skills. Secondly, the heightened spectacle will give these young chefs an even better idea of what it’s like to exist in the bright spotlight of competitive cooking – the rewards, the nerves, the new surroundings and the spectacular food.”

Essential Cuisine’s North West Young Chef competition calls on chefs, aged 23 or under, to produce a restaurant quality, three-course meal for two with an emphasis on the very best of local and seasonal produce.

To find the entry form and full details, click here.
If you have a more detailed query, please contact the Brand Manager Lucy.Wright@essentialcuisine.com

Jan 3, 2017

Gearing-up to Showcase Mystery New Product at Great Hospitality Show 2017

View the whole press release

We’ll be launching an exciting new mystery product at the forthcoming Great Hospitality Show, and we’re inviting visitors to Stand 1250 for a tantalising first taste.

With a heritage in creating Escoffier-inspired stock products, we’ve recently worked with some of the high street’s best loved pan-Asian chains to create a three-strong Asian Range, which launched at the beginning of 2016. The new product – a complete departure from anything we’ve created before – has again been developed by our chefs, and is now ready for launch.

Nigel Crane, The Stock Father, said: “We’re excited to show chefs this new, highly versatile product which is a serious departure for us. As with the Asian range, our team of development chefs have been working hard to ensure the end-result is the very best it can be. We’re confident that Great Hospitality Show visitors are going to be bowled over.”

Essential Cuisine is also calling on chefs to enter its team challenge, ‘Teamwork in the Kitchen’ taking place during the world famous Salon Culinaire at the show.

The revamped 60-minute competition invites teams of three to cook together, creating a three-course meal for two covers that puts the very best seasonal British products on show. Menus must feature at least one Essential Cuisine product in two of the three courses.

Taking place on Tuesday 24th January 2017 (09.45am-10.45am) the challenge will see talented teams go for gold, as part of the world famous culinary competition. New for 2017 is a simplified entry process, which means all competitors have to do is visit http://www.hospitalityshow.co.uk/salon-culinaire, to get involved.

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