The Oxford Cultural Collective and Lee Kum Kee are pleased to announce the forthcoming launch of the Ken Hom - Lee Kum Kee Scholarship, designed to recognise talented future leaders of the international food, drink and hospitality sectors.

The Scholarship reflects Ken Hom's commitment to higher education, his belief that students should have a voice on important issues facing the hospitality industry and his dedication to promoting better understanding of Asia's food culture. The scholarship is generously supported by Lee Kum Kee, the world's leading producer of authentic Chinese condiments and sauces, which is devoted to building talent within Chinese food service in the EU

Much of Ken's career has been focused on education, in the broadest sense. He began his professional life in food by giving cooking lessons at home whilst he was a student in San Francisco. As the author of thirty eight books and presenter of five successful television series, he is the man who taught the British how to cook oriental food. On his reasons for establishing the scholarship, Ken commented: "I continue to see myself, first and foremost, as a teacher. This new initiative enables me to support the next generation of food, drink and hospitality professionals. I want to encourage them to adopt a truly international perspective, to be open to new ways of viewing the world and, of course, to engage with Asian nations."

With over 131 years of history, and a range of authentic and classic Chinese sauces, Lee Kum Kee has a cult following in the foodservice industry. Unsurprisingly, it is the brand of choice for Michelin star Chinese chefs, as well as being gradually adopted in kitchens of many British, European, and Asian restaurants in Europe and around the world. Their multi-usage products lend themselves well to an array of cuisines, offering chefs in mainstream restaurants an opportunity to add character and depth of flavour from everything from salad dressings to marinades and dipping sauces. Maria Chong, Managing Director at Lee Kum Kee Europe comments, "here at Lee Kum Kee we are passionate advocates of inspiring talent in the industry and equipping chefs with the skills and product needed for success, so there is some great synergy working with Oxford Cultural Collective and Ken Hom on this initiative."

The scholarship is open to students from any European nation who are undertaking higher education courses related to food and hospitality, or similar fields. Applicants will be invited to submit concise consultancy reports relating to challenges facing the international hospitality industry. Shortlisted candidates will be invited to attend a judging day, led by Ken Hom, at which the winners will be chosen.

The four winning students will be hosted by Lee Kum Kee on an immersive, cultural and business-focused educational trip to an Asian city accompanied by a dedicated host. They will receive behind the scene access to leading food businesses and will experience top Chinese hospitality. All expenses will be covered, including flights and hotel accommodation, and each student will receive £500 spending money.

The Ken Hom - Lee Kum Kee Scholarship will be launched on the evening of 30th September 2019 at China Exchange in the heart of London's Chinatown. The event will include a panel discussion, entitled Asian Restaurants: Securing the skills for success, with Ken Hom; Asma Khan, Proprietor of Darjeeling Express; XueFeng Bai of the global restaurant chain Din Tai Fung; John Guthrie, Policy Advisor of UK Hospitality, the trade body that represensts the hospitality sector; and Donald Sloan of the Oxford Cultural Collective.

Tickets for the scholarship launch and panel discussion can be booked here.


  • For media enquiries (including requests for interviews with Ken Hom), contact Donald Sloan, Chair of the Oxford Cultural Collective) - [email protected]
  • For media enquiries relating to Lee Kum Kee, contact Devon Older [email protected]
  • Advice for scholarship applicants, including application requirements, criteria and submission deadlines, will be circulated after the launch on 30th September 2019.

Ken Hom OBE is the man who showed the British how to cook Asian food. A leading authority on Chinese cuisine, he is one of the most respected and celebrated TV chefs of all time. His phenomenal success is easily measured. He is the author of almost forty books, which have inspired millions of 

home cooks around the world. In Britain alone, the Ken Hom wok is in one in seven kitchens. Ken resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as celebrity chef, writes new books and keeps an involvement with restaurants worldwide.

The publication of his first book, Chinese Cookery Techniques, to high acclaim, lead to a national profile on him in the New York Times in 1981. In 1984 came his first BBC television series, Ken Hom's Chinese Cookery, which bore the same title as the all time best selling book accompanying the series.

Ken went on to publish another 36 books and present 5 hugely successful television series. His most recent book is his autobiography , My Stir Fried Life, released at the end of September 2016. The book provides a high-spirited, life-enriching insight into ken's fascinating career.

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Lee Kum Kee was founded by restaurateur, Mr Lee Kum Sheung, in 1888 at Nam Shui village in the Guangdong Province, South China. He was also the inventor of Oyster Sauce - one of the most commonly used sauces in Chinese restaurants and households across the world. It is the number one sauce brand in Hong Kong and also one of the largest and best known Chinese brands in the global Chinese market. Lee Kum Kee products are available in UK supermarkets and independent Asian stores nationwide.

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The Oxford Cultural Collective is an international institute dedicated to promoting better understanding of food, drink and hospitality, in pursuit of personal fulfilment, professional development and social change. It is currently engaged in multiple educational and cultural projects around the world, all of which are focused on achieving positive and lasting change for individuals and communities. The Collective's core team contains a range of high-profile food and hospitality professionals including journalists, chefs, business leaders and academics.

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Donald Sloan
Chair, The Oxford Cultural Collective