Back by Popular Demand!
To help our homecooks through one of the most important meals of the year we’ve launched our new heavenly Gluten Free Turkey Gravy. A rich, intense and balanced flavour with a touch of sage – either use on its own or for best results simply stir your pan juices into the gravy to crown your Christmas Dinner.
Makes one litre of the grooviest gravy - simple, convenient and absolutely gorgeous.
Our Gravy Mix Range offers that great gravy taste – or simply ‘gravy as it should be’. 81% of British Chefs demanded that British Gravy be British – and this certainly is!
Essential Cuisine, the innovative creator of quality stocks, gravies, jus and glaces, has developed a brand new range to further whet the appetite of passionate home cooks. Adored by epicureans due to their convenient nature and authentic array of flavours, Essential Cuisine’s stocks, gravies, glaces and jus have become a mainstay of home cooks’ kitchen arsenals.
The deep culinary understanding that influences the development of the products can be traced back to 21 years ago, when avid chef and owner of the company, Nigel Crane, created a range of quick-to-use, premium foodservice products for professionals to use in their restaurants.
Just like with Essential Cuisine’s range of powder stock and gravy products, the company has earmarked delis, farm shops, food halls and butcheries as priority stockists for its latest culinary invention. “The majority of people who visit butchers, delis and farm shops are truly home cooks,” explains Jeremy. “You’ve got a real home cook customer there, and we feel that the customer deserves a bloody good stock! This is something that really does make a difference to your dish – customers are naturally going to reach out for a modern-looking product that suits all kinds of cooking.”
Independent shop clientele will appreciate the flavour-forward and authentic character of the new range, says Jeremy. “These stocks really do boast a top-quality taste,” he says. “I believe that if you’re going to use a shop-bought stock, then at least use one that will make a difference to your dishes, and one that should taste exactly how a homemade stock should.”