Hulstone is a big fan of Kikkoman Soy Sauce and uses it regularly in his fine dining restaurant and brasserie.  He is keen to spread the message on how naturally brewed soy sauce can be used as a universal seasoning to really bring together the individual food flavours in both savoury and sweet dishes.

The top chef has developing six recipes for its website Kikkoman.co.uk, including a delicate crab and sweet pea pannacotta, soy and mango dashi sorbet and an unusual soy compressed apple tarte tatin with caramel ice cream.

This week (27th November), Hulstone demonstrated dishes to student chefs at Westminster Kingsway and launched a competition that could see the winning student working in the The Elephant’s kitchen for a week.  Students will have to develop an innovative dish using Kikkoman as an integral ingredient.  The live cook-off will take place in February and Kikkoman will launch a national competition in 2013.

Bing-Yu Lee from Kikkoman UK said: “We are delighted to be working with Simon Hulstone.  He is such an enthusiastic and innovative Chef.  He is also passionate about mentoring young chefs coming up through the ranks as well as engaging directly with his peers.

"We know that Kikkoman has the support of so many chefs and is often the choice with most of the top chefs already using in their restaurants.  We look forward to spreading the message with Simon particularly to the younger up and coming chefs.”