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Essential Cuisine Press Releases
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30/07/2007
MCMULLENS PUB CHAIN JUMPS ABOARD THE GRAVY TRAIN WITH A LITTLE HELP FROM ESSENTIAL CUISINE
WHEN it comes to food, pub chains often find it difficult to maintain the consistent delivery of quality across their entire estate.
This was a problem recently addressed by the McMullen pub chain when it came to the gravy and sauce offering across its retail estate.
Earlier this year catering development manager Paul Robbins recognised there was an issue with consistency and quality in this area and decided to bring in some expert help.
He contacted former Dorchester-trained chef Nigel Crane at stock and jus maker Essential Cuisine in the hope he could offer a practical solution to theproblem.
Click here to download and read the full press release
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30/07/2007
THE FOUR star Royal Lancaster Hotel in the centre of London is the City's most versatile venue for meetings and events.
With an established fine dining restaurant and a new concept in the Island Restaurant and Bar - the hotel is already a busy hive of activity.
However it ís the hotel's banqueting facilities which have set an industry benchmark in the West End.
Based in Lancaster Terrace, a stone's throw from Hyde Park, the hotel turns over £8m a year alone on food.
Catering for up to 1500 covers a day means executive chef Nigel Boschetti has to make sure his immense kitchens are run like "a well oiled machine".
Click here to download and read the full press release
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20/07/2007
A young chef from West Sussex won a set of Global chef knives after coming top in a Salon Culinaire Masterclass competition.
Ben Sulston was awarded first place in the Essential Cuisine Masterclass competition at the esteemed Hospitality Show held at the NEC in Birmingham.
Ben, who is executive chef at Christís Hospital School in Horsham, West Sussex, amazed the judges with roast loin of Denham Estate venison in a portjus, golden beetroot risotto, celeriac puree, and a crushed peppercorn and watercress salad.
His prize was a set of 8 high quality Global chef knives to help him in the kitchen.
Click here to download and read the full press release
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16/07/2007
ESSENTIAL CUISINE'S PREMIER JUS RANGE GIVEN THE SEAL OF APPROVAL BY THE CRAFT GUILD OF CHEFS
ESSENTIAL CUISINE'S Premier Jus range has been named as an approved product by the Craft Guild of Chefs.
The range of Veal, Lamb and Chicken Jus passed the rigorous product endorsement testing by three Craft Guild chefs.
As a result specialist stock maker Essential Cuisine can now use the famous Craft Guild of Chefs logo on the Premier Jus range.
All three chefs commented that the performance of the jus range "was excellent" and was "above their expectations".
Click here to download and read the full press release
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15/07/2007
ESSENTIAL CUISINE TO LAUNCH NEW No1 BEEF GRAVY AT THE PRESTIGIOUS RESTAURANT SHOW
STOCK and jus maker Essential Cuisine will be launching its new ground breaking NO1 Beef Gravy at this year's Restaurant Show.
Made from beef stock and beef dripping the gravy has a rich, meaty and homemade taste.
The product is perfect for roasts, grills, pies, puddings and sausages. Essential Cuisine is aiming to fill a gap in the competitive gravy market for a premium gravy base containing stock and dripping to produce "gravy as it should be"
Click here to download and read the full press release
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