At our recent Food Innovation Forum, we delved into the world of hospitality, fine dining, and culinary creativity. The event was a fantastic opportunity to bring together innovators, chefs, and suppliers, all sharing their passion for food and hospitality. Here are some standout moments from the event:
Our Mindful Kitchen small plates, featuring flavorful British meats from the esteemed Cobble Lane Cured, showcased how sustainable practices and ethical sourcing can deliver rich, memorable culinary experiences. These small plates were designed to highlight how choosing local, responsibly sourced ingredients elevates both flavour and sustainability.
Bringing a modern twist to traditional Middle Eastern mezze, the Mezze Collective’s sharing plates were a hit. These dishes are ideal for lunches or event dining, giving guests a fresh and modern way to enjoy an authentic sharing-style experience.
Our Head Pastry Chef, Margo, wowed with her tips on creating show-stopping desserts in the fine-dining world, packed with inspiration for our pastry chefs.
We’re revolutionising the idea of the working lunch with our new range of sharing-style meals. Using the freshest, sustainably sourced ingredients, these lunches are designed to emphasise healthy eating without compromising on taste.
In collaboration with Pact Coffee and Nemi Teas, we showcased a range of seasonal drinks perfect for autumn. These cosy beverages, crafted from ethically sourced ingredients, provided the perfect autumnal touch to the event
A huge thank you to HG Walter for their engaging showcase on taking lesser-known cuts of meat to the next level. Their expert knowledge on using these cuts in creative, delicious ways opened up new possibilities for our chefs looking to bring innovation to their menus while reducing waste.
We couldn’t be prouder of our talented Lexington chefs, who wowed with their culinary competition entries. Their creativity and passion for pushing boundaries were on full display, highlighting the incredible skill that runs through the heart of our team.
Our specialty cheese dish featured truffle-stuffed Baron Bigod, a luxurious port reduction, lavender honey, and Westcombe brulee. Paired with poached quince and citrus oxalis, this course was a true showstopper, delivering a sophisticated balance of flavours and textures.
A huge thank you to everyone who attended the forum and to our dedicated Lexington team who made it all happen.
Goodfellows, Delifrance, Bottega Spa, Belu, DDC, Hilltop Honey, Firefly Drinks, We Are The Curators, Vegetarian Express, Moet Henessy, Wildlife Botanicals, and Delicious Ideas.
