Feature: Taste titans

Dive headfirst into the flavoursome world of sauces, stocks, seasonings, condiments and ingredients

Every thoughtful and successful chef has several secret weapons. Whether it’s a dash of this, a splash of that or a little something special sprinkled here and there, these often underrated yet magical additions are the true harbingers of flavour in the busy restaurant kitchen. Each harbouring its own unique identity and profile, the right ingredient, balanced to perfection, has the potential to bring an okay dish into the realm of the extraordinary. So, if you’re in the business of tantalising taste buds, these products are, arguably, the greatest assets in your pantry.

“For me, sauces, seasonings, stocks and condiments are what bring a dish together, elevating individual ingredients into a cohesive and flavourful experience,” says Glen Padiyar, executive head chef at The Cardinal Bar & Kitchen, located on the ground floor of Hotel Saint London, in the heart of the Square Mile. “They add depth, enhance texture and contribute to the overall balance of flavours on the plate. From rich gravies to delicate béarnaise and the vibrant acidity of chimichurri, every sauce or seasoning plays a crucial role in defining a dish’s character. When executed well, these components create a seamless harmony between each element of the dish and take the diner on a culinary journey.”

Kitchen staples

When it comes to culinary vitals, it doesn’t get much more essential than salt. Used as both a preservative and flavour enhancer as far back as 6000 BC, in the Neolithic period, it’s an ingredient that’s stood the test of time and remained through generations – and today’s commercial kitchen is certainly no exception. “A highly versatile ingredient that can be used on all dishes – from a single element to the most complicated recipes – taste and flavour is elevated when every component is properly seasoned with salt,” explains Simon James, innovation manager at Maldon Salt. “From preparation (think brining, curing or seasoning meat), to cooking (salting your water, roasting veg or making sauces), to finishing (on buttery new potatoes or a chocolate dessert), salt is a fundamental ingredient every step of the way.”

For Padiyar, garlic is an absolute must-have ingredient. Its versatility makes it a worthy addition to any kitchen, professional or otherwise, but its ability to add depth and complexity to almost any dish places it firmly among the edible elite.”

“One of the ways we use it is by making fried garlic as a garnish,” notes the chef. “We fry it to a perfect golden brown, dehydrate it and store it for later use. Even the oil we fry it in doesn’t go to waste – it becomes an infused oil that adds incredible flavour to other dishes. That’s what a well-stocked pantry is all about: making the most of every ingredient and ensuring nothing goes to waste, while maximising flavour.”

Tinned tomatoes may not be the most exciting product in the pantry, but that doesn’t make them any less worthy of a position on the shelf. As Damon Corey, development chef at Bidfood, points out: “I’ve been asked time and time again what my staple ingredient is and it’s got to be timed tomatoes – bit boring, yes, but that’s the meaning of the word ‘staple’!

“Tinned toms are the base of so many dishes, including sauces, soups and stews. Along with basic vegetables like onions and pulses, this humble ingredient puts your ability to create a wide range of dishes at your fingertips.”

Emilia’s is a fresh, hand-crafted pasta chain with several sites across the capital. With established restaurants in Aldgate, Baker Street, Canary Wharf and St Katharine Docks – plus a new, flagship store set to land in Victoria this summer – chefs across the group know what it takes to create the rich, soul-warming qualities so often found in Italian cuisine.

“At Emilia’s, we believe the simplest ingredients often make the most memorable dishes,” says CEO and founder Andrew Macleod. “Pantry staples like sauces, oils and condiments may not always be front and centre, but they form the backbone of flavour. A slow-cooked tomato sauce or properly matured balsamic vinegar, for example, can define an entire dish.”

Emilia's Crafted Pasta

Top quality is the name of the game when it comes to sourcing ingredients across the Emelia’s estate. Organic extra virgin olive oil, Italian sea salt, herbs, Parmigiano Reggiano D.O.P. and Pecorino Romano D.O.P. all come at a premium price, but that cost is reflected in the deliciousness – and authenticity – of the dishes produced therein, boosting customer satisfaction to boot. “A well-stocked pantry isn’t about having more, it’s about having the best of the basics,” Macleod emphasises. “With a handful of high-quality ingredients, chefs can create dishes that are simple yet layered with depth, allowing the food to speak for itself and giving diners something truly special.”

Internationally inspired

In today’s dining culture, where more than half of consumers (55%) actively seek unique and diverse cuisines when eating out (Bidfood 2025 Trends Survey), sauces and seasonings give chefs the opportunity to infuse diverse global flavours into their food. In the words of Barnaby MacAdam, development chef for Paulig Pro: “A simple grilled protein can become something special with a drizzle of za’atar yoghurt or a punchy gochujang glaze. Plus, condiments and seasonings are crucial for personalisation and interactivity, giving diners the chance to adjust the heat, tang or umami to suit their tastes. This not only enhances the dining experience, but also taps into the growing trend of flavour exploration and control.”

Padiyar and his team have recognised the influence of global cuisines in the choices of guests at The Cardinal. Pistachio sauce is a big deal right now, says the chef, taking centre stage in desserts, pastries and chocolate – evident in the viral Dubai chocolate trend. “Porchetta is also seeing a surge in popularity, which means there’s a growing appreciation for bold, herbaceous sauces that complement slow-roasted meats,” he adds.

“Mexican food continues to be a strong influence – salsas, moles and fresh, zesty flavours are always in demand. Asian and Indian cuisines also play a huge role, with ingredients like miso, soy, chilli oils and spice-rich chutneys becoming increasingly common.”

Blending tradition with creativity, Eastern Mediterranean cuisine captivates global palates with its timeless appeal. Rooted in Turkish, Greek and Levantine traditions, the rising popularity of food from this region has made it a certified culinary sensation. “Sauces and condiments are key to Eastern Mediterranean popularity, with global kitchens embracing staples like za’atar seasoning blends, rich tahini sauces and fiery harissa pastes, alongside classic dishes like chicken shawarma,” says MacAdam. “These flavour-packed ingredients not only define the cuisine’s signature taste but also offer endless versatility for chefs.”

While za’atar, tahini and harissa are considered modern kitchen pantry essentials, creative twists like saffron aioli and za’atar-infused oils breathe new life into traditional flavours. As restaurants balance indulgence with health-conscious options, sauces from this region – including yoghurt-based dips and smoky chilli pastes – add depth and excitement to dishes without being too heavy.

For Macleod, the growing appetite for authenticity has brought curious tastebuds a little closer to home. “Chefs are placing renewed focus on traditional European condiments and small-batch sauces from Italy, France and Spain,” he says. “The result is a globally inspired pantry where traditional and modern ideas meet.”

If you’re keen to inject a little culinary flair into your venue’s food, the key, according to Fergus Martin, senior development chef at Major International, is consistency. “Using quality, fresh and, where possible, seasonal ingredients, combined with a base product that achieves a rich depth of flavour and a uniform consistency, chefs can create a dish that will not only stand out on their menu, but will also command repeat business from regular customers,” he explains.

Friendly fare

Inclusion in food is no longer a box-ticking exercise. Dedicated chefs are genuinely investing time and effort into creating sauces, condiments and entire dishes that suit different dietary needs without an iota of compromise on flavour. For instance, at The Cardinal, the team has developed a buffalo cauliflower dish that delivers the same bold, spicy and satisfying experience as traditional buffalo wings, only it’s completely plant-based. “Instead of just offering a vegan option for the sake of it, we’ve made sure it’s packed with flavour, crunch and depth, all achieved through the sauces and seasonings we have in our pantry,” says Padiyar. “It’s not just about having vegan or gluten-free options – it’s about making sure those dishes are just as delicious as everything else on the menu.”

There’s been huge progress in making sauces and seasonings both flavourful and inclusive in recent years. Dairy-free pesto has been made with cashews and nutritional yeast, for example, while oat-based products can be used instead of cream.

“There’s also increased focus on clean-label products – not additives, no preservatives, just pure, honest ingredients,” chimes Macleod. “Fermented and gut-friendly condiments are also gaining popularity. Consumers want to know what’s in their food and they want choice without sacrifice. At Emilia’s, we’ve always kept things natural, and this shift towards transparency and inclusivity aligns perfectly with our approach to honest, wholesome food.”

Delectable dishes

The many and varied challenges facing the sector today mean chefs need to maximise the potential of the ingredients at their disposal. With costs rising and the industry still struggling to retain skilled staff after Brexit, rebuilding and adapting has become second nature to those on hospitality’s frontline. “Thinking outside the box and being resourceful is key to staying ahead in this industry,” urges Padiyar. “We need to make the most of whatever’s in the pantry, whether that means making sauces and condiments from scratch instead of buying them in, or ensuring every part of an ingredient is used efficiently. Utilising every part of an animal, for example, creating stocks from the bones or repurposing trimmings for flavour-packed sauces can save money while improving the overall quality of the food.”

For Macleod, innovation begins in the pantry. It’s not always about creating something new, he asserts, but rather about rediscovering the classics, rethinking combinations and embracing seasonality. “At Emilia’s, we keep true to traditional Italian roots but constantly explore new pairings and preparation methods,” he says. “I’d encourage chefs to start with curiosity; take a familiar ingredient and ask what else it can do. Play with textures, temperatures or cultural twists. Innovation doesn’t have to be dramatic – sometimes the greatest dishes come from the smallest tweaks. Chefs should treat the pantry as a playground, grounded in quality but always open to exploration.”

Ultimately, these easy-to-use products are packed full of flavour, bridging the gap between kitchen and guest. They bring the chef’s vision to life while allowing diners to experience something new or familiar in a fresh, exciting way. As MacAdam concludes: “They may seem like small additions, but their impact on taste, texture and satisfaction is enormous, making them absolutely essential to modern dining.”

(Main image: Paulig Pro)

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