With the summer season in full swing, we’re celebrating with a beautiful seasonal summer dish that showcases beetroots at their peak in the UK. Not only will the flavors shine, but this vibrant dish is also packed with essential nutrients, high in protein, and a great source of fiber. Pairing hummus with purple and golden beetroot adds a burst of color and boosts the nutrition. Find the full recipe below. We hope you enjoy! The post Summer Recipe: Baby Beets and Hummus appeared first on Lexington Catering ..read more

We were thrilled to visit Wildfarmed HQ at Colleymore Farm in Swindon recently. Hearing directly from the co-founders and team about the regenerative revolution was truly inspiring. Our day was packed with valuable insights into regenerative farming, biodiversity, ecosystems, and more. The experience began with an introductory talk and a farm walk led by Wildfarmed co-founders George Lamb and Andy Cato. Following this, our Lexington team enjoyed a Wildfarmed feast featuring incredible food vendors from across the UK. It was amazing to witness a regenerative farm in action and to connect with ..read more

Our Lexington team was delighted to return to Ronald McDonald House this month, this time with a Spanish-themed menu! Our chefs prepared a delightful selection of Spanish dishes for the residents, including short rib and chickpea paella and Basque cheesecake. Ronald McDonald Houses are situated near specialist children’s hospitals across the UK, providing families with the opportunity to stay close to their child’s bedside while maintaining a sense of normalcy and reducing emotional and financial stress. We were thrilled to support this incredible cause and honor the outstanding work of Ronal ..read more

As the British Asparagus Season blossoms, we’re thrilled to present a delightful dish showcasing this seasonal gem. This recipe, Filo-Wrapped Asparagus with Gruyere Cheese, Herb Yogurt, Garlic and Chilli Crushed Peas, Minted courgettes, and Spinach, is perfect for those spring-to-summer evenings, offering a harmonious blend of flavours and textures. Ingredients 12 Portland Asparagus spears 200g grated gruyere cheese 4 sheets of filo pastry 100g melted butter Salt & pepper 50g coriander 50g mint 50g flat parsley 1 green chilli, finely chopped 1 thumb-sized piece ginger, grated 1 ½ tbsp yogu ..read more

This month, we had the delightful opportunity to attend the Harvey & Brockless Meet the Makers — a fantastic event brimming with culinary inspiration! Featuring over 75 producers, many of whom are integral to our daily operations, we had the opportunity to discover more about the makers themselves and taste their amazing products. From sumptuous charcuterie to artisanal cheeses and beyond, we had a fantastic day.  Our Group Development Chef, Jon Lilley, highlights some of his personal favourites from the event: Farrington Oils – Hailing from Northamptonshire, Farrington Oils present ..read more

New supplier alert! We are so excited to announce that we have joined forces with Masafina, suppliers of a range of premium Mexican products, to bring the best of Mexican ingredients and flavours to Lexington. Founded by the duo, Andrea and Laura, Masafina is dedicated to bringing the finest Mexican ingredients and flavours to the UK, all while prioritising sustainability. Their commitment to authenticity is clear in their artisanal approach, blending traditional ingredients with generations-old recipes. Based in North Acton their Masa Mill is the heart of their operation, where the ..read more

Struggling to find inspiration for your Easter baking? How about exploring something fresh, sweet, savoury, and utterly delicious with this Easter recipe. Bundt cakes hold a special place in Polish Easter traditions, celebrated for their delightful taste and easy preparation. What we love most about this cake is its incredible versatility, allowing for multiple flavour combinations. While lemon and poppy seed is a timeless classic, we’re trying out this lime and basil rendition from our pastry chef, Margo. Wishing you a very happy Easter! Ingredients: 210g self-raising flour 2 teaspoons baki ..read more

Spring has finally arrived, bringing with it clearer skies, warmer temperatures, and plenty of seasonal produce. As we welcome the Spring season, our Lexington chefs share some of their favourite spring ingredients and how they intend to use them! Wild Garlic “Endless uses and best ingredient to forage for” This springtime herb is loved by chefs and home cooks alike for its punchy flavour profile. It has a gentle, more subtle flavour than normal garlic, making it the perfect addition to pestos, garlic butters, soups and marinades. Treat it like baby spinach, because it wilts down quite quickly ..read more

Elevate your Valentine’s Day celebrations with these Bailey’s-infused chocolate truffles. Luscious and velvety, these spherical chocolate delights are not only a feast for the senses but also effortlessly simple to create; the perfect treat for that special someone. To add the perfect touch, gift your truffles in a box and adorn them with a ribbon! Ingredients 250g dark chocolate  250g milk chocolate  250g cream 166 ml Baileys Irish cream  Dipping chocolate  250g milk chocolate  Cocoa powder sifted onto a plate Method Begin by heating the cream until just simmeri ..read more

The landscape of workplaces has undergone a significant transformation. Today’s professionals expect more than just a desk; they seek collaborative cultures, comprehensive well-being support, and continuous learning opportunities. As a leading B&I contract caterer, Lexington understands the evolving needs of modern professionals and offers catering services that align seamlessly with these expectations. We don’t just cater for your workplace; we cater to your values and culture. Here’s how we do it:  Fostering Collaboration Bringing people together is what we do best. Lunch and c ..read more