|
|
Essential News
|
22/10/2009
 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>>
|
|
14/10/2009
 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>>
|
|
02/10/2009
 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.
|
|
Archive
|