This is my favourite time of year when Britain’s produce really comes alive!
Spring lamb is at its very best and crying out to be gently roasted and nestled next to warm Jersey Royal Potatoes and, last but not least, the seasonal delicacy of British asparagus which start at the end of April. These three things scream perfect British seasonal produce.
We are busy across our sites, here at Lexington, with the launch of our Grains and Greens vegetarian range, which takes vegetarian dishes to a new level with pulses, grains, seeds and greens. The new range provides our customers with more choice and supports them in eating more healthy dishes Monday-Friday – as food trends show more people are watching what they eat during the working week, and graze throughout the day, so that they are free to go for it at the weekend with ribs, burgers and anything naughty!
Our chefs are busy behind the stoves, rattling the pans, and we’re planning our next chef forum to Formans which is an amazing company and is based firmly in East London, supplying some of the world’s finest smoked salmon. With a promise of a tour and guest speakers it should be a lot of fun.
Have fun and remember to pick that mint, chop it, add a touch of sugar and vinegar and chase the spring lamb!
Eat, sleep, love
Chef Director at Lexington