Rob Kirby, Author and Chef Director at Lexington Catering, was interviewed by Dominic King on BBC Radio Kent. He talked about the need to focus on seasonal produce, the importance of great service, sustainability and his recent gig with Tom Kerridge at Pub in the Park.
We took some beautiful strawberries and raspberries, from Kent, into the studio for the team to try. Rob also took some cucumelons and straspberries for Dom and Producer Ronni to try.
Rob talked about wonky veg and how we can use fruit that may not make the shop shelves to make jam. He said, “Food waste is vast. You only have to look at your food waste at home to see there is a problem, which is why we introduce our award-winning TRASHED brand across the Lexington Catering business.
“Everyone has a role to play in reducing food waste. We are trying to highlight the issue around food waste with our TRASHED brand so not only our chefs work to achieve zero waste but also our customers – we are raising awareness around the issue and providing them with simple tips to reduce food waste at home.”
Rob also talked about the challenges facing restaurants today and how the front of house team has an incredibly hard job. He says, “Keep things simple, it is consistency that is key. There’s no need to change the menu daily – do things well and make sure your team know the menu.”
This was his advice to visitors at Pub in the Park over the weekend, when he hit the stage and represented Lexington Catering – the only contract caterer at the event.
