Lexington Catering

We are incredibly proud to continue our support of the City of Westminster College Supported Internship Programme, providing meaningful opportunities for young adults with learning disabilities to gain valuable experience within our business. So far this year, we have facilitated three work placements - two led by the fantastic Paul Dancer and one at another of our central London locations. We have also run mock interview sessions with our central recruitment team, supporting 11 interns in developing their skills and confidence in interviews - highlights of these sessions included below! Most importantly, we’re thrilled to share that two of our interns, Aymene and Amara, have secured part-time roles with us as of February 2025 following their internships. A huge congratulations to our brilliant teams and interns - our partnership continues to grow, and we can’t wait to see more success stories in the future! Read more here: https://lnkd.in/e5bU-cWQ #LexingtonCatering #SupportedInternship #HospitalityIndustry #ContractCatering

Our team had another fantastic day at Refettorio Felix last week, serving home-cooked meals to those in need. Colleagues from across our business, including Lexington Catering chefs and Lexington Independents, came together to support this incredible initiative. We especially loved the spring-inspired menu, featuring seasonal ingredients like wild garlic, spring greens, and rhubarb - bringing fresh andvibrant flavours! Angel, our Customer Experience Associate, shared her experience: "Volunteering at Refettorio Felix at St Cuthbert’s Centre was an incredibly moving and memorable experience. It’s so much more than a meal service, it’s a welcoming space built on community and human connection. I had the privilege of meeting and chatting with attendees, and it was truly special. The team’s dedication is inspiring, and I couldn’t speak more highly of the day." A huge thank you to everyone involved in making this happen! #LexingtonReceptionServices #Volunteering #CharitableInitiative

Last week, we celebrated the 20th anniversary of Elior UK annual Awards for Excellence at the stunning Kelham Hall in Nottinghamshire. It was a fantastic opportunity to bring our teams together from across the country to recognise the outstanding contributions of our colleagues and sites. A huge thank you to all the chefs, including the culinary finalists and academy chef school participants, for the incredible food. It was also great to see our chefs Ace, Tim, Jo and Shaun compete in the national culinary competition. We also heard from Tanya and Nadim Ednan-Laperouse, founders of the The Natasha Allergy Research Foundation, and are proud to support them as our charity partner for the next three years. We are especially proud of our Lexington colleagues who took home two awards: 🏆 Chef Award – Jim Wealands 🏆 Inspiring Leadership – Shaun Fitzgibbon A special thank you to our wonderful host, Sue Perkins, as well as Lauren Stirling and the entire team for delivering such a fantastic event. #contractcatering #eliorawards #eliorawardsday

Our culinary team recently visited FRESHGRO LTD Farms in Nottinghamshire – the world’s leading supplier of Chantenay carrots 🥕 Freshgro, a co-operative of 10 farmers, has pioneered the return of Chantenay carrots to the UK and now supplies over 90% of the UK market. They’re also leading the way in sustainability, aiming to produce the world’s first carbon-neutral carrots, grown within 15 miles of their wind and solar-powered packhouse. Compared to 50g released by a typical carrot-growing process, a kilogram of Freshgro’s Chantenays releases just 0.03 grams of CO2e. It was fantastic to meet the farmers behind the produce we use everyday and gain valuable insight into sustainable food production – an important part of what we do at Lexington!  #LexingtonCatering #FarmToFork #SustainableFood #ChantenayCarrots  #FarmVisits

Yesterday, Sandra Agyepong and I joined a Q&A panel at University of Sunderland in London for their Employability Week, alongside Springboard. We discussed what hospitality employers look for, industry challenges, and the value of experience vs. degrees. It was great to engage with such curious and open-minded students! We look forward to partnering more with the University and opening opportunities for their students. Lexington Catering

We are pleased to be the exclusive catering provider for Abbey Road, bringing tailored food and drink experiences to this legendary space and global home of music-making. Our collaboration aims to enhance the in-house dining experience for Abbey Road’s colleagues and guests with a curated range of services, including a central dining space with a bespoke salad bar, rotating hot food concepts, a coffee bar, and plans for in-studio ordering and a continuation of Abbey Road’s premium event catering. All at Lexington are excited to have the opportunity to shine through this exciting partnership. Read more here: https://lnkd.in/e-J3uAjT #LexingtonCatering #AbbeyRoad #ContractCatering #Hospitality

What a week! This year’s International Salon Culinaire competition at HRC was such an incredible experience for all involved. We were proud to have thirteen of our talented chefs take part, with one serving as an esteemed judge! Once again we were absolutely blown away by the dedication, hard work, perseverance and skill of these chefs. The Results: Silver - Lamb Challenge – Hector Muwate Gold Best in Class – Senior Tea Pastries - Yoana Marinova Gold - Roll Shaping – Patrick Goddard Silver - Harvey & Brockless Live Cheese Starter – Tim Whiddon Bronze - Beef & Beyond – Will Hobby Gold - Duck Culinary Showdown – Sonny Batch Bronze - Afternoon Tea Cake Display – Samuel Gamlin (apprentice chef only seven months into his culinary career!) Silver - Junior Lamb & Hygiene Award – Cameron Start-Crowe Bronze - Junior Dessert Plates – Toby Barrow Bronze - Association of Pastry Chefs of the Year & Hygiene Award – Flore Kubaku Merit – The Mystery Basket Grand Prix – Adam and Christos Silver - Alaska Seafood Masters – Mahir Ahmed Silver - Perfect Pasta – Fatima Cotovio Bronze - Global Egg Fusion – Mike Carter A huge thank you to our fantastic chef mentors Dang Pham, Chef Steven Snowdon, Jim Wealands, Adonis Paraskevas, David Thorpe and the entire Lexington chef community for their support. Jim Wealands, also took to the stage as a panelist to discuss Skills & Professional Development for Growth and Retention. A truly fantastic and rewarding event - we can’t wait to do it all again next year! Well done chefs!

As we go into the afternoon on the final day of #HRC 2025, IoH CEO Robert Richardson, FIH MI hosts the last panel discussion of the show on the Vision stage about "Skills & Professional Development for Growth and Retention" alongside James McComas, FIH IS of Champneys Eastwell Manor Hotel & Spa, Jim Wealands of Lexington Catering and Miranda Quantrill of Capital City College . Thanks to our amazing IoH team for their support, our members, and Montgomery Group for another successful show. See you next year at #HRC2026. HRC

What a spectacular evening – truly one for the books! Last night we were honoured to cater for Abbey Road as they celebrated 45 years of music for film! In partnership with Change Please, we brought the buzz to the red carpet with our bespoke coffee cart, serving Abbey Road-printed espresso martinis to arriving guests – a service we proudly named ‘Change Please powered by Lexington Catering’. Meanwhile inside, our team kept the celebration flowing with cocktails and canapés. A huge thank you to Change Please for their time, and exceptional espresso martinis. It was a privilege to be part of such a momentous occasion.

It was a pleasure to have Masafina visit our chefs earlier this month. Such a fantastic opportunity for them to share their recent product showcase, and of course, taste-test more of their delicious heirloom tortillas and homemade salsas.  Masafina is committed to bringing authentic Mexican ingredients and flavours to the UK. A female-owned business set up by friends Andrea and Laura, Masafina prioritises regenerative farming, using both British-grown wheat and the traditional Mexican milpa system. Thank you, Laura Copp from Masafina for joining us, we can’t wait to see these products out in our business soon! #Authentic #MexicanFood #Chefs #Foodservice