Celebrity chef Ben Bartlett joined fellow Sauceologists in showing chefs and caterers how to create exciting, unusual and enticing new flavours to fire up their menus with dazzlingly different dishes.
“We set out to inspire people, and according to our visitors, it worked,” said Ben, who devised 50 recipe ideas based on mixing and customising Lion sauces, dressings and condiments.
“Sauceology created a lot of interest and a real buzz.
“We met people who said they didn’t have time or resources to mix their own sauces and preferred to use products straight from the bottle. Once we showed them how quick and easy it is to create something new – a splash of this, a sprig of that and a little imagination – they were sold on the idea. The hard part, making the base sauces, is already done!
“We showed people how easily they could create their own signature dishes. It was exciting to hear people say they were going to take away some of our recipes and put them straight on their menus.”
Some visitors came looking for a specific BBQ flavour, while others wanted something new that other establishments didn’t have.
“That’s the essence of Sauceology from Lion,” Ben said.
“Sauceology is about viewing sauces and ingredients as part of a palette of flavours, and mixing them to craft a unique masterpiece of your own.”