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Stuart Tarff, Head of Pastry at LBS, wins Lexington’s LexChef 2016

On Thursday 10th November 2016, Stuart Tarff, Head of Pastry at London Business School, was crowned Lexington’s ‘Chef of the Year’ at their ninth annual chef competition, LexChef 2016.

The competition was held at Omnicom, London, where the Lexington team created a winter wonderland themed event, with giant snowflakes and salted caramel hot chocolate.

Stuart won the prestigious competition this year with a four ways beetroot and goat’s cheese salad starter; cannon lamb with a carrot panna cotta and lamb éclair for main; and a chocolate and orange mousse for dessert. He said, “It was such a great experience and I loved experimenting with the seasonal ingredient to get my dishes just right. I am still in shock but so pleased to show pastry chefs can cook as well as bake!”

Stuart competed alongside seven other Lexington finalists in the annual cook-off, all of whom were judged by James Golding, Head Chef at The Pig; Claire Clarke MBE, International Pastry Chef; Tomer Amedi, Head Chef at The Palomar; and Elior’s Food Development Director Peter Joyner.

Judges said it was clear the chefs cooked with their hearts – the food was incredibly tasty and inspiring. Claire Clark MBE, who has judged the LexChef competition for the last nine years, said, “The standard of food has gone up year on year and this year was exceptional. For me it is all about the flavours and there were some incredible seasonal produce – pears, figs and spices – which the chefs used to create some amazing flavourful dishes. Stuart’s dessert was just amazing and his presentation really made him stand out as the winner this year.”

Lexington Catering’s Chef Director, Rob Kirby said, “The competition has been fierce, with over 60 written entries and over 20 chefs going on to cook in the competition. The eight finalists worked incredibly hard throughout the competition and have shown real commitment and skill. Huge congratulations to Stuart, our LexChef 2016 champion!”

The prize for Stuart’s efforts is a weekend at The Pig, where Head Chef, James Golding, will cook up a feast.

The other finalists, Phil Read, Tiago Ferreira, James Garred,Tim Blake, James Willis, Jamie Delande, and Jack Malin, all received a finalist’s trophy, a bottle of champagne and a signed copy of The Palomar Cookbook.