“I have worked as a chef for over 17 years, gaining experience all over London and the Home Counties. I create bespoke menus for our clients, and no matter how challenging the brief is I always aim to create the most exquisite and mouth-watering food in London today. Working with food is what I love and being able to cook food from all over the world is what drives me to create ideas and menus that are hard to find in London. I’ve been with Boulevard for over 5 years, and I’m sure I will be with the company for another 50.”
“I’m the Finance Director, and I get on really well with our clients, even though I’m the one who asks for the money! I used to manage the Boulevard Restaurant, and have worked on events across the globe including the Melbourne Grand Prix, the GB Grand Prix, and Ascot races. You may see me looking after some of the larger bar operations at our events. “
“I spent most of my youth hanging around the kitchen in our family restaurant ‘Boulevard.’ I was always intrigued by food and how it’s prepared to enhance different flavours and then presented immaculately. After finishing school I worked full-time as a Chef for ‘Boulevard Catering’ before attending University to study another passion and interest of mine in Sports Science. The nutritional elements of my degree have given me a huge appreciation and interest in the health properties of food, something which is becoming increasingly important to a lot of clients. I feel privileged to be in the position to be able to work with my family everyday, planning, organising and delivering exceptional events with outstanding food.”
“I’ve grown up in the restaurant environment since I was only a year old, and worked as a chef in Sydney, and in hospitality in Tignes, France. I’m passionate about cooking, and love the creative side of events – I’m famous for my big ideas. I’ve been with the company since I was 14, and am responsible for all front of house operations. From the first phone call until the last glass is cleared at the event, I’m each client’s point of contact.”
Founded as the Boulevard Restaurant by Madeline Crouch and Stephen Maher in 1988. Pioneers from the start, Boulevard was the first restaurant in Victoria Park Village, London. The event catering followed from the restaurant and eventually outgrew it leading to Boulevard Events. We moved to commercial premises in 2000 and haven’t looked back.
We’ve always been a family business with strong community ties, and now run by the founder’s children and chef, Adam. We place an emphasis on the finest and freshest ingredients locally sourced and treated with respect - 90% of our suppliers are within a five-mile radius. Beautiful food, exquisitely presented.
We try to ensure all our suppliers and produce are locally sourced to better follow our own strict standards on quality, and help reduce C02 emissions. And we have long established partnerships with our local suppliers, some of which we have been working with for over twenty years. So as we grow, they do too.
We use sustainable fish sources, recycle our oil bottles, cardboard and food waste, and purchase products with reduced packaging. We also supply Fairtrade coffee and PG Tips that is fully Rainforest Alliance Certified.