The trees are a festoon of beautiful autumn colours and the British apple season is firmly underway. At the first sign of a cold, crisp frost those root veggies will come into full flow and be packed full of flavour.
Our fresh faced apprentices have been with us in our kitchens for a few weeks now and are starting to rattle their pots and pans! The Lex School of Talent has gone from strength to strength with over 20 chef apprentices gone or going through the exciting three year scheme. A special mention to Murray Tapiki, one of our Food Development Chefs for the team he has nurtured – he’s a real father figure and inspiration to them and we couldn’t do the scheme without him.
This year we are excited to be hooking up with Galvin Restaurants to share best practice with our apprentices in a series of job swaps and market visits, culminating in a Lex-Galvin Cup Apprentice cook off at Hotelympia 2016! All hugely exciting and incredibly rewarding to watch the next generation of cooking stars begin to emerge.
As scary as it is – now is the time to start thinking about making your Christmas puds and sweet mincemeat! And no I’m not joking! Traditionally this is done on Stir Up Sunday, a month before Christmas Day, but I like to start mixing it up early so that the all those lovely Christmassy flavours can really mature – this way you’ll get a real depth of flavour to your puds and pies!
Have a great October and enjoy all the colours and textures on the trees – that is until it’s time to sweep them up!
Eat, sleep and love,
Rob x
