Hi,
It may be winter but that doesn’t mean you can’t get hold of lots of nutritious, locally sourced produce. Jan to March brings us fantastic root vegetables; Chantenay carrots from Nottinghamshire, beetroot and cauliflowers from Kent.
But if you have to fly anything across the sea ‘club class’ then let it be fantastic super sweet and juicy Seville blood oranges. Amazing!
I’ve included a lovely Cauliflower Cheese as this season’s recipe. The breadcrumbs and garlic give it a lovely crunch and the velvety smooth sauce is finished with double cream.
News in other areas - contratulations to our apprentice chefs Kimberley Walsh and Louise Roberts who competed at the Hospitality Show Salon Culinaire in Birmingham recently. Under Dennis Mwakulua’s stewardship they achieved 2 gold medals, both winning best in class for their category. Truly amazing and we are all very proud of them. Also Javier Millet, Danny Leung, Matt Jaynes and Harry Nettey-Halm got amongst the medals and silverware - brilliant!
Also, I’m back cooking in the school at Great Ormond Street Hospital with the first of the year’s cooking demos. It’s hugely rewarding and a project that is very close to our hearts here at Lexington.
The food team are busy working on training and innovations, including our popular ‘let’s energise’ range for 2013.
Look out for some new additions for spring and beyond.
Overall, a busy start to 2013 has given us some focus for a fantastic year.
I hope to report back in spring where the growing calendar really starts to come alive!
Rob
