As part of our 20th anniversary celebrations and in aid of the Alzheimer’s Society, we held a Family Fun Day. The sun shone, as teams and families enjoyed a fun filled day with games, fabulous food, steel band performances, face painting and much more. We couldn’t have done it without our amazing volunteers who were on hand to ensure that everyone felt refreshed and well fed. From pizza and Spanish paella to ice cream and hot dogs, everyone was spoilt for choice! There was a real buzz of excitement as everyone got involved in the fun activities on offer. Bouncy castles, zorbing, an inflatabl ..read more

Our Lexy team was delighted to be back supporting RBC Bank with their charity efforts at Ronald McDonald House. It was a great team building activity with our chefs supporting each team to create delicious 3 course meals for the residents. Each team created a menu based on a type of cuisine: Italian, Indian and British. The Indian menu included matar paneer, butter chicken curry, samosa station and fresh mango lassi shots. The residents were able to choose from a wide variety of dishes. The Italian menu featured Caprese salad, chunky beef lasagne with homemade confit garlic focaccia and tira ..read more

With the arrival of warm and bright evenings, we cooked up something rather special at our Summer Chef’s Forum to inspire our Lexy team during the summer months. We had a line-up full of foodie goodness and we are so excited to share some of the highlights in this post. Our amazing team of chefs joined together with our suppliers to showcase products that are always sustainable, always innovative and always on trend! The forum was a time for sharing and connecting with our team of food enthusiasts and everyone enjoyed our delicious supplier pop-ups! Our lovely suppliers were able to talk about ..read more

This month, we had the pleasure of feeding over 300 people delicious three-course meals at Refettorio Felix at St. Cuthbert’s Centre. We were able to volunteer at Refettorio Felix twice, the first time our Lexy team cooked lunch, including: Starter Leek soup, croutons & wild garlic pesto Main Chicken tagine with couscous and lentil tabouli, honey roast parsnips, roast peaches Dessert Plum polenta cake with poached pears The second time, we had a new group of Lexy chefs, front of house and client support teams raring to go! They cooked up this fabulous three-course lunch to the homeless ..read more

A taco party is the perfect way to celebrate Cinco de Mayo. These tips will help you make the best taco possible, from tacos seasonings, to guacamole and salsa, we’ll tell you how to make the most of your fiesta! Created by Executive Chef, Simon Bishop. To make the taco seasonings, just put the ingredients for each one into a small sealable tub or jar and shake to combine. Adding a tablespoon of your favourite one to 4 tablespoons of plain flour and a teaspoon of baking powder will make a great fried chicken or fish coating. Try experimenting with other flavours, herbs and spices to find some ..read more

We were back cooking at Refettorio Felix at St. Cuthbert’s Centre this month, in this occasion we were joined by our lovely clients CBRE, who supported us with our front of house duties. The day started nice and early for our chef team, Jo Pastry Chef and Simon Executive Chef travelled from Birmingham at 5am, they were joined in the kitchen by Dan Head Chef and Adam Sous Chef. Food donations are fundamental to the everyday operation of Refettorio Felix, our team started the day by collecting ingredients and prepping a menu for the day with the food available in the day. Our team love the chall ..read more

We recently cooked up a fresh and exciting food forum for our Lexy team. Featuring a great line-up of food, suppliers Brindisa Ltd, Daily Fish Supplies and cooking demonstrations by our talented chefs. We also saw the launch of our female chef network and an informative guide on sustainable seafood by the Marine Conservation Society. Our team worked incredibly hard on this food forum to talk about our new approach to tackling the cost of high inflation products, encouraging creativity and introducing new dishes. Inflation is an industry-wide issue and is changing the way our industry thinks a ..read more

This week, we’re encouraging everyone to get involved in Food Action Week! Our food brand, TRASHED is dedicated to changing the way we think about and use food, and with this recipe, we’d like to show you how much flavour is hiding in products that are normally thrown away. The post Get involved in Food Waste Action Week and try our TRASHED recipe! appeared first on Lexington Catering ..read more

In celebration of National Real Bread Week, we spoke to our fantastic chefs about bread baking! What inspired you to bake bread? Kamil: Number of things, curiosity to learn something new, something that I can bring to our business to enhance what we do. It was also my wife who often plays on my ambition, saying that for sure I can make better bread than shop bought, and finally something that I could get my team passionate about, bringing new skill. Ruslan: I was offered the opportunity to begin learning to make bread at work, when we had time off due to Covid. I’d always been interested in br ..read more

To celebrate National Apprenticeship Week we spoke to some of Lexy apprentices about what inspired them to join our Apprenticeship Scheme. Guillermo, Hospitality Manager told us, “what inspired me to become an apprentice is that I possessed the practical knowledge to carry out my job but I was lacking the more theoretical part of it, administrative and financial areas of the manager’s position. I knew that taking on the apprenticeship I would learn about this subject and invest in my professional career.” Guillermo highlighted some of the other benefits that his apprenticeship is offering him ..read more