Essential Cuisine: Manufacturing Excellence from the Stock People

The  Staff Canteen

The Staff Canteen

Editor 4th February 2014
Nigel Crane, Essential Cuisine Managing Director: “Whether you’re a chef crafting a perfectly balanced recipe, or a food manufacturer building a production facility from the foundations up, passion for excellence means each element must the very best it can be. As any chef will tell you, paying mind to each building block ensures the best possible end product – we feel exactly the same way about our ranges of premium stocks,  jus, gravy,  demi-glace and glaces, and the environment in which we produce them.   “In September 2013, Essential Cuisine proudly unveiled a brand new £1m state-of-the-art, energy-efficient production facility. The site for expansion was not some far flung land but a development of our pre-existing headquarters in Winsford, Cheshire – our British hometown.   “The development spells good news for chefs across the UK – part of the new 1500sqm space is now a ‘playground’ for our team of chefs to get creative, a challenge they have accepted with glee. Room to spread our wings means brand new products can be developed, while proactive work with chefs to develop bespoke menu solutions for the trade – an opportunity that truly sets us apart in the market – can continue to develop.   “Crucially, the new space has allowed us to bring the majority of production in-house. Chefs can find great reassurance in the fact that an improved visibility of supply chain means even more consistent, high quality stock products.  “Six months in and production has surged to a phenomenal 50 tonnes of stock and Jus each month. With such a level of productivity, we have taken several steps to ensure both our energy efficiency and food safety measures are the very best they can be – essential rungs on the ladder in the pursuit of excellence.   “Last month we gained a coveted A-grade accreditation from the British Retail Consortium (BRC) – a process which ensures a company is meeting the highest standards of care in the supply of branded food products. The audit is an exacting test of your suitability as a food producer and leaves no stone unturned. To emerge with the highest rating possible is, therefore, a tremendous achievement and means chefs can rest assured that they are not only using the finest stock products on the market, they can also trust that this quality will be passed on to their customers, every time.  Indeed, every batch of product we make is tasted twice by trained quality technicians. Yet more evidence that professional kitchens across the UK are receiving only the very best stock products to take their menus to a new level.  “At the end of 2013, the facility was also awarded an extremely high energy performance asset rating of B. The score indicates the energy efficiency of the building itself, fabric, heating, ventilation, cooling and lighting systems. Over time, the move represents a significant reduction in our Co2 emissions.  With the positive endorsements that these accreditations bring, Essential Cuisine is now fully equipped to move forward bigger, stronger, safer, more united and more sustainable than ever before.” For almost 20 years Essential Cuisine has been producing outstanding stock ingredients that help to unleash the creativity of chefs in all sectors, always delivering good taste, with absolutely no quality compromise. Despite the company’s rapid development, the chef led focus remains a comforting constant. The people at the heart of the business understand the hospitality industry better than most because they have experienced the buzz of professional kitchens first-hand. Who better, then, to trust with the success of your sauces, jus and gravies than The Stock People, Essential Cuisine.  Creating ingredients to inspire.      

For more information on the Essential Cuisine range call 01606 541490, email: [email protected] visit: www.essentialcuisine.com or find them on twitter: www.twitter.com/@essentialcuisin

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The  Staff Canteen

The Staff Canteen

Editor 4th February 2014

Essential Cuisine: Manufacturing Excellence from the Stock People