HOTELYMPIA ON HORIZON

HOTELYMPIA ON HORIZON
Essential  Cuisine

Essential Cuisine

Premium Supplier 30th January 2012
Essential  Cuisine

Essential Cuisine

Premium Supplier

HOTELYMPIA ON HORIZON

Hotelympia is almost upon us and, as well as being the platform for taste testing Essential Cuisine products, it also sets the scene for the expert stock maker’s teamwork challenge. Dynamic duos from across the industry are gearing up to combine their ideas, flair and cooking skills to try and become the Essential Cuisine Team of the Year at the 2012 event.
With shortlisted teams now chosen, the ultimate teamwork challenge is due to take place in the Live Theatre at the renowned show, which runs from Feb 26-Mar 1 at London’s ExCel. Teams will be allowed 60 minutes to prepare, cook and present, for two covers, an Amuse Bouche, followed by a fish course using Essential Cuisine Lobster Glace or Fish Stock.
In a new twist, teams must then create a ‘signature dish’ which would be a success in their own individual operations, showing innovative use of one or more of the Essential Cuisine Signature range; Beef Jus, plus new Red Wine Jus, Hollandaise Sauce and Chicken Stock Reduction. All Essential Cuisine products will be supplied and must be used on the day. Judges, who will present prizes to the winners and runners-up, include Hotelympia’s Salon Culinaire director Peter Griffiths MBE and Nigel Crane, managing director of Essential Cuisine.
Visitors to stand S3239 at Hotelympia will also be able to try the Essential Cuisine range, from the superior taste and performance of its, powdered stocks and No1 gravies to the new products in its Signature range of top end sauce essentials for hotels, restaurants and gastro pubs.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.