Through our love of food we source the highest quality ingredients from local suppliers and drive innovation.
We remain on top of food trends to ensure we continue to deliver dishes our customers want and our chefs have the freedom to develop creative menus that are bespoke to their client, which fuels ongoing customer loyalty.
Behind every aspect of great catering and service, there’s an excellent food team working to create fabulous seasonal menus that taste great.
With a collective xx-year experience in the industry, our Chef Development team is key in driving innovation within the business, training our chefs and staying on top of food trends.
Our pioneering chefs are big fans of trying something new using seasonal, local ingredients and never fail to provide the wow factor.
Our chefs prove every day that taste and health can go hand in hand! Our multi-award winning healthy eating brands, first launched in January 2011, are key to maintaining the thread of healthy eating that runs right through our café and delis, coffee bars and hospitality offer.
Explore our nutritionally analysed grab and go Flex range, freshly squeezed Vitalicious fruit and vegetable juices, alternative Free From bakery range and the ever-popular Grains&Greens vegetarian and vegan menus.
We believe that the best food starts with the best ingredients and we just couldn’t do what we do without our local suppliers.
We’re committed to sourcing from British farms that practice ethical and sustainable farming methods and working with suppliers who deliver quality, great tasting produce!
Cooking and eating seasonally allows us to enjoy a wide range of the freshest produce, year round! Working with our suppliers, we focus on sourcing the best seasonal ingredients available, bringing a variety tastes and textures to all our dishes.
Rob Kirby, Chef Director at Lexington says, “We have so much tasty seasonal produce at our fingertips throughout the year. It’s about knowing what and when to buy seasonally – we work with our chefs to make sure they know what is in season so that they can use the best local flavours possible.”