Whatever you do, enjoy it!

Whatever you do, enjoy it!

If you enjoy your work and care about the people you work with, turning up and giving 100% everyday almost becomes effortless. We think that people produce their best work when they’re happy, so we address that first and then we look at the other thing we are passionate about, food! Read More…

Event industry culture and how it affects our health behaviours

Event industry culture and how it affects our health behaviours

There’s a reason why Crossfit has become a global sensation, not because they reinvented exercise, people have trained in a similar way for years. The reason they have 13,000 ‘boxes,’ (gyms) and over 4 million members is because they found a way to create a culture, probably one of the most powerful examples we have in modern society. You only have to walk into a Crossfit box to feel it, there is a specific type of behaviour that’s encouraged to be part of the culture and that is to always give your best effort. Unless you’re willing to do that, you’ll probably realise Crossfit isn’t for you and you should find something else. The people that last in Crossfit buy into the culture 100%. Read More…

My first tasting… A taste for the senses

My first tasting… A taste for the senses

What a delicious experience!! I had a fun opportunity to hang out in the kitchen all day to experience a client catering tasting ‘behind the scenes’ with Executive Chef Adam Neale and Sous-Chef Maria Corrêa Monteiro. Whilst the chefs were in action, I acted as a news reporter following each step of their diverse cooking techniques and (obviously) asking them a million questions. Read More…

Boulevard Events Expands Team Following Record Growth

Boulevard Events Expands Team Following Record Growth

As featured in Event Industry News:

Family business Boulevard Events have hired 3 new members of staff after a record 40% growth in turnover YTD and expansion into international markets.

The second generation family business have come a long way since their 50 seater family restaurant opened its doors in 1989. 30 years on and the company are catering for some of London’s most prestigious events and venues. Read More…

Boulevard’s youngest sons travel to Athens to tell our story…

Boulevard’s youngest sons travel to Athens to tell our story…

Earlier this month (February) Mark and Dan travelled to one of the world’s most beautiful cities to join EPCAS (European Caterers Association) for two days of food, culture and learning in Athens, Greece. The Boulevard brothers were asked to travel to the EPCAS Winter Assembly to share the story of our 30 year family business as part of the association’s ‘Future on stage’ series, where growing companies share their passion and success stories. Read More…

Meet our amazing new events intern from across the pond – Jenna O’Grady!

Meet our amazing new events intern from across the pond – Jenna O’Grady!

My passion finally became reality…

Hi, I’m Jenna! I’m the brave American who decided to give up her finance job in New York City to pursue her dreams of event planning across the pond. The Event Academy is an incredible private institute in London that I found one day while googling ‘how to follow your dreams of becoming an event planner UK’. I sent an enquiry and literally within ten minutes, I received an email saying, ‘the head of admissions is in NYC right now, can you meet up with her?’ That’s when I knew fate was on my side and I had no choice but to jump onto this opportunity. I had two months to prepare for my wonderful new journey. Read More…

Meet our head Chef Rhiannon

Meet our head Chef Rhiannon

Looking back on another special year for our family business, one in which we achieved things that we could only dream of when it all began in 1989. Notably being highly commended for caterer of the year by @eventmag and critics choice @squaremealvande in the canapé cup.

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Getting “immersive” with ILEA

Getting “immersive” with ILEA

The theme?
‘Shipwrecked on a cannibal island’
“Make it immersive they said”

Well if grabbing a large spoon and diving head first into a shipwreck of desserts isn’t immersive, we must’ve misunderstood the brief. Oh yes, that is an edible beach.

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