School hosts top chefs from Royal Academy
Lexington Catering, one of the School's most significant partners, recently played host to The Royal Academy of Culinary Arts with a lunch in the Dining Room.
The plenary meeting brought together existing and new members to the committee the guest lists included top chefs from the such as Tom Kerridge from The Hand and Flowers, John Williams, Executive Chef of the Ritz, and Chris Galvin from Galvin’s restaurant group.
The menu focused was on sustainability, using 'whole of the food' ingredients and showcasing our TRASHED concept. It included:
- BBQ chicken hearts, crispy chicken skin and rosemary
- Crispy prawn heads
- Cauliflower leaf kimchi and cucumber
Braised broccoli stalk, pickled walnut ketchup, egg yolk puree, blue cheese dressing, puffed barley
Retired Holstein Friesian beef shin, cheek and kidney suet pudding, greens, knobbly carrots
- Blood orange pate de fruit, blood orange jel, candied zest
- Milk and coffee fudge
- Rhubarb skin chocolate liquors
The Academy was formed in 1980 and promotes education and training programs for the hospitality industry. They recognise talent and skills within the industry, connect like-minded people who support the Academy’s ethos and raise standards and awareness of food, its provenance, cooking and service through example and education.
The Academy’s inspiring education and training initiatives are aimed at all ages and stages of development from school children to established hospitality professionals: https://www.royalacademyofculinaryarts.org.uk/