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Essential News
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29/08/2007
 We were delighted to sponsor a masterclass for young chefs at Skills for Chefs in early June.
The winner was Mathew Cross from Sheffield College, pictured here with Nigel, who made an excellent Rolled Fillet of Pork with Caramelised Apple, Macerated Californian Raisin and Maple Flavoured "Essential Cuisine" Jus.
Congratulations to Matthew, and good luck with your chef career.
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29/07/2007
 Once again we look forward to meeting new and old friends at the Restaurant Show from 8-10 October, at Earls Court (please note new venue).
It is a good opportunity to come and ask us all your questions about how to use the ranges, and Nigel will be on hand with lots of hints and tips.
Also launching this year will be our fabulous new No1.... ? Why not come to Stand C98 and find out what it is?
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29/03/2007
 The Premier Jus range of products has been tested and approved by the Craft Guild, and so we are now able to put an ‘approved product’ CGofC logo on our labels.
This is further recognition for our Premier Jus range, a unique product for the discerning chef. Ask us how you can incorporate it easily into your own jus production, maintaining your kitchen made taste, but saving valuable time and money.
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08/02/2007
We are delighted to be exhibiting at our local show on March 26-27, and our stand (no.456) is just next to the Culinary Theatre, a must see for all chefs.
So why not come and taste our stocks, jus and glaces, discuss your recipe ideas, swap stories on how you save time in the kitchen, or just drop in for a general natter!
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21/01/2007
We look forward to meeting existing and new customers at Hospitality 2007, to be held at NEC Birmingham from 22-24 January.
Stand 361, next to the Salon Competition Theatre, is where it is all happening. Please use the URL below to register for the event.
www.hospitalityshow.co.uk/essentialcuisine
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15/01/2007
We have moved into a new 8000 sq ft facility in the Woodford Park Industrial Estate.
The company has also taken on four new staff after enjoying a successful year with a 58% increase in sales, with new appointments in sales, technical development and customer services.
Nigel said: “Our recent expansion and recruitment drive demonstrates how exciting the last year has been at Essential Cuisine.
“When I set up the company I knew there was a gap in the market for a specialist range of stocks, jus and glaces, all made to taste and perform like traditional kitchen-made stocks. The uptake from chefs across the country has been amazing and we continue to work with them and listen to what they want to make their jobs easier.”
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13/01/2007
 David Davenport has been taken on as the Business Development Manager to cover wholesalers and the Midlands area. David has over 20 years experience in the foodservice sector and as a member of the British Culinary Federation looks forward to meeting other members around the region. David is pictured here.
Simon Janeway has been appointed as Business Development Manager to cover our wholesalers in the South East. Simon will work to develop usage of all our stocks ranges with chefs in the region, and will be an invaluable new addition to the team.
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29/11/2006
 A BUDDING teenage chef from Stockport has been crowned the North West Fine Foods Young Chef of the Year.
Matthew Worsley, 19, who works as demi chef de partie at the Radisson SAS in Manchester, beat off stiff competition from the other county finalists from Merseyside, Cheshire, Cumbria and Lancashire, to take home the title.
The competition, which we are proud to sponsor, has become the highest profile contest for young chefs in the region with finalists battling it out each year in front of some of the country’s top chefs. Here is Matthew with fellow contestant Daniel Simpson and chef judge Stephen Docherty.
Matthew impressed the judges with his starter of Pan fried fillet of John Dory, butternut squash and Morecambe shrimp of tian with parsley fumet, a main course of stuffed saddle of rabbit, open Cumbrian ham and onion pie, glazed baby vegetables and a damson jus. He finished the meal with a dessert of Raisin Clafoutis, Cheshire honey roasted plum soup, with cinnamon foam
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15/10/2006
To make the best turkey gravy this Christmas chefs can now turn for help to our new and improved Turkey Stock. We’ve improved the roasted flavour of the stock making it perfect for turkey gravies.
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29/09/2006
Once again we are delighted to be sponsoring this competition, and hope that it will attract the talented young chefs of the region to demonstrate their artistry and skills with the finest regional produce. The winners of the five ‘cook offs’ will compete for the prestigious title of NWFF Young Chef 2006 at the final on 28th September 2006. Amongst other prizes the winner has the opportunity to work for a week at Le Manoir au Quatre Saisons with Raymond Blanc.
Entry has now closed ( a record number of entries have been received), and the heats take place as follows: - Merseyside: 6th June at Liverpool Commmunity College
- Greater Manchester: 8th June at Tameside College
- Cumbria: 12th June at Kendal College
- Lancashire: 20th June at Nelson and Colne College
- Cheshire: 27th June at South Cheshire College
We will provide details of the regional heats in early July.
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