Event Tech Awards appoints new caterer for 2018 edition

Event Tech Awards appoints new caterer for 2018 edition

In the business for 30 years, Boulevard Events will bring its unique style and substance to Troxy on November 7.

“I like it when people mention how long we’ve been a part of the industry. You don’t tend to last very long unless you’re selling something that’s worth buying,” Event Director, Mark Maher, says.

Specialising in being adaptable, understanding the wants of events and venues and catering to their individual styles, Boulevard’s personalised service, and its name, stems from Madeline Crouch and Stephen Maher’s Boulevard restaurant in London’s Victoria Park Village from 1988 to 2000.

Crouch/Maher catered for businesses across the boroughs at the same time, and the events market, where the business has been focused, exclusively, since 2008.

The Boulevard family is, still, very close to the process, in and out of the kitchen, and its meticulous recruitment programme means the company can keep growing without compromising its core ingredients.

Every Boulevard contract is served with a significant side of the family’s values, not least a uniquely personalised service. The company’s close-knit team walks clients through the process with the same care and attention the restaurant’s patrons enjoyed all those years ago.

“We have hired patiently and effectively,” Event Director, Mark Maher, says. “The people who work for us are real ambassadors for Boulevard, they buy into the family vibe, they love the job and they ensure the service we’re known for continues.”

A preferred supplier across the capital, Boulevard’s clients include Unicorn Events, Old Billingsgate, RHS Garden Wisley, Wilton’s Music Hall, Kin Events and Queen Elizabeth Olympic Park.

Despite the onus on quality and invention, it’s competitive too. Will Poole, Events and Compliance Manager at Troxy, has described Boulevard as ‘Jaguar quality at Rover prices’.

“Standard award ceremony food doesn’t have a great reputation, it’s not loved, but most caterers should be able to do that job very well,” Maher says. “It’s about striking the right balance between art and science, against the clock, something we’re very practiced at and comfortable with. So the Event Technology Awards 2018 is a huge opportunity.

“More than just stopping people feeling hungry, we want our food to show your guests how much you love them!”

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Posted by Mark Maher

Mark Maher
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. 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.

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