Lee Kum Kee will deliver a vibrant programme of live culinary demonstrations on the Chef’s Forum stand (S866) at HRC, part of Food, Drink & Hospitality Week, bringing together an impressive line-up of chefs from across the hospitality sector.

Spanning all three days, the sessions are designed to offer clear, practical inspiration, showcasing how Lee Kum Kee’s range of sauces can be applied across a wide variety of cuisines, formats and service styles.

Monday 30 March

11:00 – Aaj Fernando, Executive Chef, Mitsu (@aaj_fernando)
Char Siu Honey BBQ Chicken, Mushroom Seasoned Egg Fried Rice, Chinese Spiced Salad
An inventive development chef specialising in flavour-driven recipe creation and menu design, Aaj is known for translating trend-led ideas into dishes suited for high-volume, real-world kitchens.
“The sweet, caramelised Char Siu Honey BBQ Chicken creates a smoky richness that complements the savoury mushroom seasoned egg fried rice and zesty spiced salad.”

12:00 – Merrick Webber, Private Chef (@oysterchef13)
The Lee Kum Kee Oyster
With a focus on seasonal British produce and refined modern cuisine, Merrick delivers bespoke dining experiences for high-profile clients and exclusive gatherings.
“Lee Kum Kee Premium Oyster Sauce enhances the oysters by amplifying their natural umami, adding depth, sweetness, and savoury richness without overpowering their briny freshness.”

13:00 – Luciana Berry, Top Chef Brazil Winner (@lucianaberry)
Beef Lasagna with Wonton Wrappers
A Brazilian chef known for vibrant, flavour-packed dishes, Luciana brings Latin American energy and colour to a reimagined classic.
“Delicate wonton wrappers cradle savoury minced beef infused with premium Lee Kum Kee sauces, delivering rich umami depth and balanced savouriness in every silky layer.”

14:00 – Keiko Urakawa, Roll With Keiko (@roll_with_keiko)
Rice Paper Vegetable Roll
Founder of Roll With Keiko, she is known for making Japanese cuisine accessible through refined yet approachable cooking.
“The rich, mouthwatering flavour of Lee Kum Kee Premium Oyster Sauce balances beautifully with sweetened rice vinegar, while sesame oil adds a fragrant note to this refreshing roll.”

Tuesday 31 March

11:00 – Nedko Rusev, NHS Chef of the Year 2025 & Head Chef, Guy’s and St Thomas’ Hospital (@chef.ned)
Plant-Based Risotto with Tomato Pearls
Recognised for elevating hospital cuisine, Nedko champions fresh ingredients and nutritious, exciting dishes.
“The sweetness of Lee Kum Kee Plum Sauce elevates the tomato pearls, creating a balanced sweet and savoury flavour – this was my winning dish at the NHS Chef of the Year competition.”

12:00 – Ioannis Grammenos, Executive Chef, Heliot Steak House (@meatologist_ioannis_grammenos)
Aussie Sirloin Steak with Enoki and Shimeji Mushrooms
Specialising in prime cuts and live-fire cooking, Ioannis combines classic steakhouse techniques with modern touches.
“Lee Kum Kee sauces add depth of umami, savoury richness and balanced sweetness, elevating this dish beautifully.”

13:00 – Hayden Groves, Chef Consultant & Lee Kum Kee Advocate (@haydenkgroves)
Pork & Prawn Wontons with Spicy Mushroom Broth
An award-winning chef with a background in contract catering and sports nutrition, Hayden focuses on performance-led, flavour-driven cooking.
“I’ve added Lee Kum Kee Mushroom Seasoning Powder to turbocharge the savoury umami flavour – it’s a true store cupboard essential.”

14:00 – Stephen McClarty, Gobsmack’d Burgers (@cockney.chef)
Pan-Seared Seabass in Sichuan Broth with Daikon & Fire-Roasted Peppers
Known for bold, crowd-pleasing concepts, Stephen brings a street-food mindset to refined flavour combinations.
“This dish layers savoury depth, chilli warmth and citrus brightness for a balanced, high-impact finish.”

Wednesday 1 April

11:00 – Ilona Tomza, NACC Chef of the Year 2025 & Development Chef, Porthaven Care Homes (@bossy.chef)
Yuzu Chicken with Sesame Sushi Rice Cake, Pickled Mooli and Chilli Oil
Specialising in care catering, Ilona focuses on creating dignified, flavourful dishes for complex dietary needs.
“Lee Kum Kee Chiu Chow Chilli Oil adds crunch, heat and a whole lot of enjoyment.”

12:00 – Danny Burns, Chef Patron, Lodge Catering (@danny8801)
Char Siu Pork Burger
A London-based chef known for refined yet approachable menus rooted in quality produce and modern British influences.
“The Lee Kum Kee Char Siu Sauce elevates the pork burger with bold flavour and a perfect balance of sweet and savoury.”

13:00 – Exose Grant, Head Chef, Australasia Manchester & MasterChef: The Professionals Finalist (@chef_exose)
Emperor’s Sweet & Sour Creation
A celebrated chef recognised for bold flavours and refined technique, blending global influences with classical foundations.
“Lee Kum Kee Plum Sauce brings a beautiful sweetness and flavour balance to the dish.”

14:00 – Timothy Dela Cruz, Head Chef, Smiths of Smithfield (@tim.dela.cruz)
Stir-Fried Aussie Rump of Lamb with Broccoli and Egg Noodles
With experience across leading London kitchens and internationally, Timothy brings a globally influenced approach to modern cooking.
“Lee Kum Kee sauces deepen umami, balance chilli heat, enrich the lamb and bring a glossy, savoury finish to the dish.”

Across the three days, the programme offers visitors a clear, chef-led view of how to build flavour, innovate menus and apply Asian ingredients across a wide range of hospitality settings.