Richard Lloyd was traditionally trained in Michelin Star restaurants. This was followed by a sixteen year career working professionally in renowned establishments, with chefs such as Angela Hartnett, David Cavalier, Luke Holder and John Campbell. During this time, Richard amassed experience in advanced techniques, creativity and the science behind food. Richard made the decision to move on and accept a new and bigger challenge in the events catering world and is now highly regarded in this field.

Richard is the creative force behind our amazing food. He is a master in sourcing the best seasonal ingredients to create fabulous menus for all types of functions. Richard heads a team of inspired and dedicated chefs who produce the great catering for your event.