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School's catering team find recipe for success

Eight of Lexington’s best chefs battled it out at LBS on Thursday, in this year’s 10th annual LexChef final. The theme of the night was fire and ice and the School welcomed the catering community with a fantastic lights show. Finalists were given a selection of ingredients and were tasked to create a starter, main and dessert within 2.5 hours and their plates were judged by a group of celebrity and industry judges. To mark the 10th anniversary, previous LexChef winners were invited on stage for a live omelette challenge.

One of the eight finalists included Louise Roberts, who is a member of the LBS catering team. She recently won ‘Next Generation Chef’ at the Association of Catering Excellence’s annual Ready Steady Cook competition. 

And the accolades don’t end there, just last week Matt Jaynes, LBS Executive Chef, won FSM’s ‘Unit Chef of the Year’. The annual FSM awards recognise outstanding individuals who have made a huge contribution to the contract catering world.