“STOCK IS EVERYTHING IN COOKING, AT LEAST IN FRENCH COOKING. WITHOUT IT, NOTHING CAN BE DONE. IF ONE’S STOCK IS GOOD, WHAT REMAINS OF THE WORK IS EASY. IF, ON THE OTHER HAND, IT IS BAD OR MERELY MEDIOCRE, IT IS QUITE HOPELESS TO EXPECT ANYTHING APPROACHING A SATISFACTORY RESULT.”

AUGUSTE ESCOFFIER

For many recipes, the foundational flavour base providing depth, richness, and complexity is the quality of the stock used. A core culinary principle that has been understood by the world’s greatest chefs for centuries, not least the great Auguste Escoffier. Using quality stocks is essential and here’s why:

Flavour Enhancement:

TRUEfoods stocks, whether they are vegetable, chicken, beef, or seafoodbased, deliver a concentrated essence of their main ingredients. This means they bring a depth of flavour that cannot be easily replicated by using just water or low-quality alternatives. Using a consistently wellmade stock can transform a dish from ordinary to extraordinary.

Balanced Taste:

TRUEfoods stocks add a balanced taste to your dishes. Depending on the variety, the stocks are seasoned with a tried and tested combination of mirepoix and aromatics. TRUEfoods carefully produce every batch of their fresh stocks to ensure consistent results that professional chefs can rely on. Sticking to their culinary principles and backed up by years of expertise, the team at TRUEfoods understand the importance of reliability. TRUEfoods have strict ingredient specifications for all their recipes, along with clearly defined temperatures for roasting bones and cooking times for the first cook and secondary reduction period. All allergen free, with no added salt (all naturally occurring). All stocks are passed through double muslin twice, producing a superior product which is used in top restaurants worldwide