The pair defeated 15 other teams representing the best contract catering companies. Their winning menu comprised pan fried gilt head bream with crushed purple potato, watercress, spring onion and lemon buerre blanc followed by pear, blackberry and white chocolate doughnuts with vanilla anglaise.
All competing teams were given a mystery bag of ingredients, 30 minutes to plan their menus and then just 30 minutes to cook two courses using just one induction hob.
The judges commented: “It was the strongest year we have seen, the winning menu had two exceptionally strong courses presented well with exceptional detail on taste and texture.”
The Lexington pair work together at the contractor’s Marlow International site. Their prize is the chance to try the tasting menu for two at the three Michelin starred The Fat Duck, plus a tour of the kitchen by the head chef.
The win builds on Lexington’s performance in the competition in 2011 when Danny Moore and Carl Williams claimed third place.