Our exceptionally high food standards are a constant but as the seasons change, our chefs enjoy working with diverse ingredients from the British growing calendar.
We undertake various measures to ensure that the produce and ingredients we purchase are traceable and sourced sustainably. For the fifth time running, we have achieved a Three Star Food Made Good Rating, accredited by the Sustainable Restaurant Association, for our exceptional approach to sourcing local and seasonal food and sustainable fish.
It is our aim to reduce the ‘ecological footprint’ of Lexington through the reduction of food miles by maintaining a focus on seasonality. This also ensures we’re using only the freshest produce and allows us to work with a range of local suppliers throughout the year.
Seasonal food is fresher, tastier and more nutritious; a new season brings new inspiration at Lexington. The spring season brings with it warmer temperatures, and plenty of exciting seasonal produce. Hear from some of our chefs as they share their favourite spring ingredients and how to use them!
We take great pleasure in teaming up with local suppliers who are committed to delivering top-quality seasonal ingredients. Our visits to their sites offer us a firsthand understanding of the passion that goes into crafting each product.
