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Lee Kum Kee supports series of events on Asian food and culture


7th January 2018


The Oxford Cultural Collective is delighted to announce a new partnership with Lee Kum Kee, the world’s leading producer of Chinese cooking sauces and condiments, and Asia House, the UK’s pan-Asia organisation that supports commercial and cultural alliances between Asia and Europe.

The Lee Kum Kee Culinary Culture Series of events, to feature prominent chefs, food writers, journalists and academics, will explore different aspects of Asian food culture. To be staged at Asia House, a stunning Grade II listed Georgian townhouse in Marylebone, London, it is intended the events will attract a diverse audience of food and drinks professionals, students and the public, and become ‘stand-out’ moments in the culinary calendar.

The first event in the series, to be held on 8th February 2018, will be a celebration of Chinese New Year with international Emmy Award winning television chef and cookery writer, Ching-He Huang. For more information on this event, follow this link.

As part of the partnership with the Oxford Cultural Collective, Lee Kum Kee will also be offering an annual scholarship for one student from the Oxford School of Hospitality Management at Oxford Brookes University, to facilitate a food-focused study trip to Asia.

With 130 years of experience, Lee Kum Kee is the name synonymous with authentic Chinese sauces and is the brand of choice among Chinese chefs and Michelin-starred Chinese restaurants around the world. Four generations of the Lee family have been involved in running Lee Kum Kee, which is now a household name, supplying over 220 sauces and condiments of the highest quality to over 100 countries. Household favourites’ include Oyster Sauce, Black Bean Garlic Sauce, Char Siu Sauce, Soy Sauce, Chiu Chow Chili Oil and Pure Sesame Oil. These products provide a foundation for families around the world to cook authentic, delicious Chinese dishes.

As a leading voice in promoting awareness of Chinese cuisine and its rich heritage, Lee Kum Kee is committed to education to ensure that healthy Chinese cooking, diet and flavour inspirations become a stronger part of the global dining scene.

Donald Sloan, Chair of The Oxford Cultural Collective, commented: “The partnership with Lee Kum Kee is a very welcome development for The Oxford Cultural Collective.  It will enable us to deliver a series of high profile events that capitalise on the British fascination with Asian food and culture.  As well as being engaging and informative the events will be relaxed and convivial, to ensure guests can interact, learn from each other and extend their professional networks. It is a particular pleasure to work with a company that is such a highly regarded player in the global food industry.”

Full details of the events in the Lee Kum Kee Culinary Culture Series will be published later in January 2018.

To learn more about Lee Kum Kee products, follow this link.

The Oxford Cultural Collective acknowledges the generous support of Paul Bloomfield, owner of PB Catering.


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