Lee Kum Kee supported one of the UK’s largest and most respected live culinary competitions – The British Culinary Championships – organised by the Craft Guild of Chefs, which took place at the Central Bedfordshire College in Dunstable from 28-29th May.

As an advocate for Asian culinary education and innovation, Lee Kum Kee said it was ‘delighted’ to sponsor two key categories at this event. Featuring at this competition were two of Lee Kum Kee’s most popular, versatile and chef-loved products: Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil.

These products were chosen to inspire student chefs to explore Asian flavours within modern and fusion cuisine, challenging them to reimagine traditional ingredients in new and exciting ways.

One of the highlights on the day was the Lee Kum Kee Mystery Challenge, a test of creativity and skill. Ahead of the challenge, former National Chef of the Year Hayden Groves delivered an engaging 40-minute live demonstration designed to inspire and inform.

Showcasing how to unlock the full flavour potential of Lee Kum Kee’s hero products, he brought them to life through two standout dishes: Mushroom Arancini and Cream of Cauliflower Soup with Mushroom and Parmesan Croutons. Both dishes were sampled by competing and non-competing student chefs alike, offering a valuable insight into how these ingredients can elevate flavour and creativity on the modern menu.

Following the demonstration, student 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 then tasked with preparing two identical starters and main courses, using the Lee Kum Kee products and their selected fresh ingredients.

The second competition, the Eric Bruce Memorial Trophy Canapé Challenge, sponsored by the Worshipful Company of Cooks, had the competitors produce twelve identical hot canapés, themed around ‘a summer’s day in any country’ in just 45 minutes. Chefs were encouraged to incorporate Lee Kum Kee’s Mushroom Seasoning Powder and Chiu Chow Chilli Oil — adding a bold Asian twist to their seasonal creations.

Maria Chong, managing director, Lee Kum Kee Europe, said: “We believe in the power of flavour to inspire creativity and bring cultures together. Supporting the British Culinary Championships allows us to champion the next generation of chefs and highlight how Asian sauces, seasonings and condiments can elevate both modern and fusion cuisine.

“We were truly impressed by the outstanding quality and originality of the dishes produced. It’s incredibly rewarding to see young chefs using our products not just as ingredients, but as inspiration to push boundaries and develop bold, flavour-led menus.”

Lee Kum Kee says it is ‘proud’ to support the next generation of culinary talent and remains committed to empowering chefs at every stage of their journey with high-quality Asian sauces, seasonings and condiments that inspire modern, globally influenced cooking.

Competitors (Connor Murphy & Dylan McArdle from Liverpool College; Thomas McCabe from Bedford College; Matthew Gilmour & Tori Byas from Hull College; Aaron Dias, Nino Lacorte and Louise Lanuza from Cambridge College) were awarded medals for silver, bronze and merit on the day.

All take back a three month supply of Lee Kum Kee Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil, and will also receive a Lee Kum Kee demonstration at their colleges.