When he couldn't find a high quality manufactured stock that met all his requirements, Nigel Crane decided to make his own instead.
He founded Essential Cuisine in 1995 and now his range of stock, jus and glaces are enjoyed by restaurant-goers across the UK.
Nigel Crane trained under world famous chef Anton Mossiman at the Michelin starred Dorchester Hotel in London. He is a member of the exclusive Dorchester Sous Chefs club and has cooked for royalty.
As well as a distinguished career working in some of the country's top kitchens, he has more than 15 years experience in technical product development.
Over the last decade, the company has built up a portfolio of customers including leading London hotels, gourmet restaurants, Premiership football clubs and major British entertainment venues.