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Travis fell for the flavours of Greece, Spain, Italy, Morocco, the Middle East, and every place along the Mediterranean coastline during his time cooking at iconic French chef Daniel Boulud’s NYC restaurant, Boulud Sud.
Boulevard Kitchen showcases the Chefs’ classical techniques and rigorous training, punctuated by creative influences from around the world that breathe new life into local ingredients.
Josh has worked at The Square restaurant (2 Michelin stars) and The French Laundry (3 Michelin stars). He returned to London and opened Kitchen W8 (1 Michelin star in the first year).
Lumina braised lamb shoulder is a regular feature on the menu here.
A diet of chicory leaves imparts a distinct, fresh flavour to these spring lamb chops from New Zealand’s Lumina farms.
Nobu started his career in Christchurch New Zealand 23 years ago, and cheffing has taken him to Taiwan, Japan, France, Australia and New Zealand (again).