SAUCES & CONDIMENTS
Lee Kum Kee inspires the next generation CRAFTING TALENT Lee Kum Kee is proud to have supported one of the UK’s largest live competitions – The British Culinary Championships – organised by the Craft Guild of Chefs, which took place at the Central Bedfordshire College in Dunstable, from 28-29 May 2025. As a passionate advocate for Asian culinary education and innovation, Lee Kum Kee sponsored two key categories. Two of its most popular and versatile products were featured: Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil. They were chosen to challenge
student chefs to reimagine traditional ingredients in new and exciting ways. One highlight was the Lee Kum Kee Mystery Challenge, with former National Chef of the Year, Hayden Groves, delivering a 40-minute demonstration. Showcasing how to unlock the potential of Lee Kum Kee’s hero products, he brought them to life through two dishes: Mushroom Arancini and Cream of Cauliflower Soup with Mushroom and Parmesan Croutons. Both were sampled by competing and non-competing
student chefs, offering a valuable insight into how these ingredients can elevate creativity on the modern menu. The Mushroom Arancini, enriched with Lee Kum Kee’s Premium Mushroom Seasoning Powder in both the risotto cooking stock and as an umami-rich dusting over the crispy arancini, showcased how this ingredient can elevate simple bites – ideal for canapés, sharing plates or premium pub dishes. The Cream of Cauliflower Soup was given a twist with Mushroom Seasoning Powder added to the soup base, and croutons were crusted in Parmesan and Mushroom Powder for a double umami hit. A garnish of Chiu Chow Chilli Oil and chives added colour and heat. Following the demo, chefs were given just four hours’ notice, along with a £10 supermarket voucher and access to pantry staples, to plan and execute their dishes. Within a strict one-hour cooking window, they were tasked with preparing two identical starters and main courses, using Lee Kum Kee products.
chefs and highlight how Asian sauces, seasonings and condiments can elevate modern and fusion cuisine. It’s so rewarding to see young chefs using our products not just as ingredients but as inspiration to push boundaries.” Competitors were awarded medals for Silver, Bronze and Merit, taking home a three-month supply of Lee Kum Kee Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil, alongside a Lee Kum Kee demonstration at their colleges. To learn more about Lee Kum Kee and its foodservice products, call 0207 068 7888 or visit lkkprofessional.com.
SUMMER EVERYWHERE The results showcased the extraordinary potential of Asian ingredients in fusion cuisine. The second competition, the Eric Bruce Memorial Trophy Canapé Challenge, had competitors produce 12 identical hot canapés, themed around ‘a summer’s day in any country’, in just 45 minutes. While not mandatory, chefs were encouraged to use Lee Kum Kee’s Mushroom Seasoning Powder and Chiu Chow Chilli Oil. Maria Chong, MD Lee Kum Kee Europe, said: “Supporting the British Culinary Championships allows us to champion the next generation of
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