Executive Chef - Richard Lloyd
Head Chef Richard Lloyd has been traditionally trained, starting an apprenticeship in a Michelin starred kitchen and staying on that pathway for the rest of his career; working with renowned establishments & chefs such as David Cavallier, Angela Hartnett, Luke Holder and John Campbell. After working 16 years in these places learning advanced techniques and science in food, he decided to move on and accept a new bigger challenge in the events world.
In 2017, Richard decided to join Lotus Events and become the creative force behind our amazing food. He is a master in finding and sourcing the best seasonal ingredients to create fabulous menus for all types of functions. Richard heads a team of dedicated Chefs, who he inspires and leads to produce great catering for events up to 1200 people.
Our Team takes pride in what we do. We deliver end-to-end Event Management to help you source the perfect elements for the perfect event. Our team from both behind the scenes and front of house will work together to deliver a successful event.
Lotus Staff represent our commitment to Service Excellence. Our staff are fun loving, courteous, charming and attentive to detail. Not only do they understand our products and services fully, they are very professional individuals who know how to blend into your event or stand out when required! They are trained to make sure that the service at your event is impeccable and exceeds everyone's expectations.