Press Release


April 07, 2021

KFC stars in the latest episode of Channel 4’s Snackmasters
Top Michelin Starred chefs will attempt their toughest challenge yet - replicate KFC’s 11 Herbs & Spices recipe
They will also try to recreate KFC’s top selling Zinger Burger - so popular 80,000 are sold a day
Tune into the chicken action at 9:15pm on Tuesday 6th April on Channel 4

6 April, 2021 - LONDON, United Kingdom – This Tuesday 6th April at 9:15pm, Snackmasters’ Michelin Starred chefs will embark on one of the toughest culinary challenges yet, cracking the code behind KFC’s 11 Herbs & Spices. A recipe so top secret, only two people in the world hold the key*.

Channel 4’s Snackmasters returns for 2021 with a bang, as host Fred Sirieix challenges Tom Aikens from Muse in Belgravia, the youngest ever chef to receive two Michelin Stars, and cocky upstart Alex Bond from Nottingham’s acclaimed Alchemilla, to go head to head with the Colonel.

In addition to finding the elusive mix of the iconic 11 Herbs & Spices, the two competitive rivals take on the mighty challenge of recreating the chicken shop’s best-selling burger, The Zinger Burger. A burger so popular that KFC sells 80,000 Zingers Burgers every day, that’s 29 million a year! But the real questions remain, does being awarded a Michelin Star mean they have what it takes to reproduce the nation’s favourite fried chicken?

Tune in to Snackmasters on 6th April at 9:15pm on Channel 4 to witness who will crack the infamous flavour code and who will cluckle under the pressure!

*According to KFC legend, the recipe is locked inside a vault at KFC HQ in Louisville, and there are only two people who ever know the recipe at one time. These two people at KFC are not allowed to travel together on the same plane or in the same car for security reasons.


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About KFC:

In 1952 Colonel Harland Sanders opened the first KFC restaurant in Utah. Since then, his perfectly crafted Original Recipe chicken and its secret recipe of 11 herbs and spices has become famous all over the world, and today we have over 900 restaurants across the UK and Ireland.

The Colonel was all about doing things the right way. That means our chicken is delivered fresh from farm to restaurant in 48 hours. It’s prepared carefully by hand in-restaurant by trained cooks, using the very best chicken reared to strict welfare standards. In July 2019 we took the next big step in our welfare journey and signed up to the Better Chicken Commitment, a set of six criteria that have been designed to improve the lives of all chickens within the KFC supply chain, by 2026. That’s what makes our food so finger lickin’ good.

The right way also means serving fresh proper food, packed with flavour. So, we’ve worked hard to make nutritional improvements across our menu, so our fans have as much choice as possible, and we’ve committed to removing 20% of calories per serving by 2025.

The Colonel also believed in feeding promise, wherever it’s found. So that’s why we invest heavily in the development and careers of our 27,000 employees – we were the first restaurant to launch an honours degree. And since its 2015 launch, our KFC Foundation has paid out grants totalling £5 million to our charity partners who are passionate about developing and nurturing young people across the country.

To find out more about us visit www.kfc.co.uk, or follow the Colonel on Twitter @KFC_UKI and Instagram @kfc_uki.

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