We recently held our first Food Innovation Forum of the year! This time, our focus was on the breakfast experience, exploring ways to level up our morning offerings.
Our fabulous Lexington community came together for an evening of creativity, unveiling exciting breakfast innovations, from delightful patisserie and exciting concepts to supplier showcases and coffee experiences:
A customisable cereal bowl concept featuring organic, regenerative, and locally sourced grains. Each bowl, packed full of nutritious ingredients, contributes unique health benefits
Prioritising health, sustainability, and convenience with nutritious on-the-go options in recyclable glass jars, redefining morning well-being
Elevating breakfast patisserie with contemporary bakes by award-winning Head Pastry Chef Natalie Sheridan. We were also joined by Seven Seeded who showcased their delightful Viennoiserie range
Capturing the essence of Mexico’s Yucatan Peninsula, this concept collaborates with Masafina, suppliers of premium Mexican products, to bring regional Mexican flavours to your breakfast
Taking breakfast to new heights, these circular croissant dough discs, named after hockey pucks, redefine the morning experience with premium ingredients
Fueled by a love for eggs, this balanced menu of comfort and innovation transforms the humble egg into a culinary delight. Collaborated with Franconian, suppliers of premium meat products.
A massive thank you to everyone who joined us at the event!
