Breakfast foods give us the energy to kick start our day so making sure our customers have access to the right food and making it tasty is key. Here Alex Rowe, Development Chef at Lexington, talks about some of the concepts our team has been developing.
Last week we rolled out our new breakfast concepts, across the business, at our chef’s food forum. This was my first year attending as Development Chef and it was fantastic to be able to share our new ideas with the team.
We had the full range of homemade dishes there to give our sites a taster of what they can offer when it comes to breakfast and introduced exciting new ingredients and grains.
We split the forum into four areas:
We have introduced breakfast dishes to our vegetarian Grains&Greens range, which include pancakes made with oats and flaxseeds and a Free From breakfast wrap. We also showcased some tasty new main dishes.
We showcased some new recipes from our award-winning Let’s Energise range including seasonal produce and provided nutritional value information. We also highlighted new ingredients and had these available for our team to try.
We had a dedicated porridge station and showcased some exciting recipes, from smokey savoury porridge with grilled streaky bacon to a black quinoa porridge with grilled pineapple, and a porridge made with buckwheat.
Traditional English Breakfast and Hot Grab-and-Go Offer
Whilst there is still demand for a full English breakfast, people want more variety and innovation. A huge breakfast sandwich isn’t always going to cut it. We explained and showed the team what could be done differently to the traditional full English breakfast. We also explored a new hot grab-and-go offer for our sites that has everything they need and which will work in their busy environment.
Our team will be rolling these new recipes and concepts out across sites over the coming months and some of the recipes have been adapted so that our customers can try them at home.
Keep an eye open on Twitter and Instagram to view some of our recipes and photos of our dishes: