The tomatoes and cucumbers are coming on nicely in the greenhouse – they’re looking stunning and all the red fruits are bursting with flavour. Apparently this year has been kind to the farmers and there is an abundance of berry crops, it will certainly be worth hanging on for the end of the season when you can pick berries up at a good price and then turn them into lots of beautiful sticky jam for the year!
Our chefs have been busy creating lots of lovely strawberry and asparagus Chef’s Tables across the business and one of my very first Lex School of Talent Apprentices, Louise Roberts, has made it down to the final two in the Chef Stagiaire Award. Louise will now go to Heston Blumenthal’s Dinner and work there for a week culminating in a final cook off. The winner gets two weeks work experience at Joel Robuchon in Las Vegas and two weeks working at the Six Senses Bay Hotel in Oman – what an incredible opportunity! We wish her all the luck in the world and hope that the pans are rattling the right way for her! A big thanks to Lexy Head Chef, Matt Jaynes, who has been there behind the scenes supporting Louise’s every turn.
On a totally different note, I’ve been busy working on the Christmas edition for a magazine – how organised (and slightly crazy) is that – slap bang in the middle of summer!
Look forward to writing again next month when everything in Great Britain is in bloom and looking and tasting its very best
Eat, sleep, love,