CATERING TO DETAIL

Our aim at Lotus has always been simple. To be a leader in our field. And to exercise our knowledge and passion, our love for the game and the challenges it offers. To excite and inspire but most importantly to continue to deliver to the highest standard the industry can offer.

MENUS

MEET THE EXECUTIVE CHEF

Having begun with his apprenticeship, Richard Lloyd was traditionally trained in a Michellin star restaurant. Followed by a 16 year career working professionally in renowned establishments and with chefs such as Angela Hartnett, David Cavallier, Luke Holder and John Campbell. During this time, of which he has amassed experience in advanced techniques and the science behind food, Richard made the decision to move on and accept a new and bigger challenge in the events world.

In 2017, Richard joined Lotus Events to become 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 dedicated chefs producing great catering for events up to 1200 people.

SEASONAL FOOD FOR THE CAPITAL

Our suppliers are key to us sourcing seasonal produce for all our menus. Find out more about our featured suppliers and the art of purchasing key ingredients.

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BESPOKE INVENTION

Our approach to producing our menus is very creative, always aiming to enhance recipes and experimenting with ingredients, spices, fresh herbs, traditional techniques to make our dishes extraordinary and exceeding our client’s high expectations.

WINES, CHAMPAGNES And COCKTAILS

We leave it to our sommelier to create of diverse wine list to match our menus and our professional mixologists create our cocktail menu to suit the theme or style of your event.

DRINKS MENU

OUR SERVICES

When you have an idea for an event and you want the experience of receiving exceptional service by professionals from introduction and planning through to execution. We want you to think Lotus.