It’s been a slow month for British produce but Yorkshire rhubarb is still good and goes perfectly with Bramley apples for a comforting slow cooked crumble on a cold March day. But now we’re up and on our way into spring; March is here and the wonderful spring lamb will soon be making an appearance onto our menus and plates!
We’ve been busy working on new ideas and innovations for 2015 and have just held our first of this year’s Chefs Forums. We had some great guest speakers and presented new food concepts and training initiatives to over 90 chefs – an amazing turnout and very different to our first Lexy one 10 years ago when there were just six of us around the table!
At the end of February we took a team of Lexy chefs on a food tour of Soho. It’s amazing to see the area firmly on its way up in the restaurant scene, loads of really edgy and vibrant places with menu influences from across the world.
This month our apprentices will be down at Borough Market on Friday 13th where they will be competing with Jamie Oliver’s Fifteen apprentices in the Apprentice Challenge (as part of National Apprentice Week). They will be split into two teams and have to source and budget ingredients, market their dish and then make and sell their fab food – the winning team will be the one that makes the most profit. It’s all very Alan Sugar Apprentice style!
I look forward to welcoming in all the beautiful spring produce over the next month or two!
Live, eat, love