Our Mindful Kitchen forum returned with a fresh perspective last week, this time spotlighting regenerative farming, plant-based innovation, gut health, and grab & go development.
Mindful Kitchen has become a well-recognised brand among our clients, customers and colleagues, so it was the perfect time to introduce new ideas and energy to our teams.
๐ Grab & Go: A step beyond the standard sandwich, this new offer introduces bold global flavours, greater variety and the convenience our customers value
๐ Salad Bar: A refreshed concept celebrating regenerative agriculture and innovative suppliers such as Hodmedods and Vegetarian Express
๐ Wildfarmed: Championing regenerative flour, Lexington chef Mike Carter created standout dishes like Turkish Pides and Guo Kui using Wildfarmed flour
๐ Live Life on the Veg: This initiative highlights the creativity and flexibility of plant-based cuisine, working with pioneering suppliers like symplicity foods
๐ Lexington Summer Campaign: We introduced our seasonal drinks range to bring a refreshing barista experience to our locations ahead of summer
๐ Mindful Bakery: Merging indulgence with wellbeing, this bakery offer is rooted in wellness and sustainability through themes such as โTrashedโ and the โGut-Loving Kitchenโ
๐ Sustainable Meat Sourcing: With suppliers IMS of Smithfield (the butchers) and Legghorn we explored low-impact meat solutions, including 420-day-aged breeder hens and hybrid plant-meat products, all with full carcass utilisation in mind
We were also delighted to see our colleagues from City of Westminster College, promoting our work in supported internships for neurodiverse individuals.
Thank you to our fantastic line-up of retail suppliers who joined us on the day and of course to our Lexington teams!
Fable Beyond Belief Brewing Co. Farrington Oils Ltd Eat Curious Hip Pop Karma Drinks Lemonaid Minor Figures 4 Aces Simply Lunch Strong Roots Pact Coffee Nemi Teas Ticco
