The Boat Restaurant & Micro-farm Revenue
Restaurants • 
Lichfield, England, United Kingdom • 21-50 Employees
The Boat Restaurant & Micro-farm revenue & valuation
| Annual revenue | $1,967,765 |
| Revenue per employee | $86,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Restaurants industry and current estimated revenues | $6,300,000 |
| Total funding | No funding |
Key Contact at The Boat Restaurant & Micro-farm
Liam Dillon
Business Owner
Company overview
| Headquarters | Lichfield, England, United Kingdom |
| Phone number | +441543361692 |
| Website | |
| NAICS | 7225 |
| Keywords | Fine Dining |
| Founded | 2017 |
| Employees | 21-50 |
| Socials |
The Boat Restaurant & Micro-farm Email Formats
The Boat Restaurant & Micro-farm uses 5 email formats. The most common is {first name}.{last name}@company.com (e.g., john.doe@company.com), used 45.6% of the time.
| Format | Example | Percentage |
|---|---|---|
{first name}.{last name}@company.com | john.doe@company.com | 45.6% |
{first name initial}{last name}@company.com | {first name initial}doe@company.com | 22.3% |
{first name}@company.com | john@company.com | 15.1% |
{first name}{last name}@company.com | johndoe@company.com | 9.8% |
{first name}_{last name}@company.com | john_doe@company.com | 7.2% |
About The Boat Restaurant & Micro-farm
The chef / Patron Liam Dillon, worked for Marcus Wareing at The Berkeley Hotel in London after acquiring his degree in Culinary Arts Managenent at Birmingham. The Lichfield lad then decided to travel, working in some world renowned restaurants to perfect his craft, including Restaurant Noma in Stockholm which, at that time was the best restaurant in the world. In 2013 he returned to London to work as a Chef De Partie at the brand new Five Fields restaurant in Chelsea amongst others. Since his journey began, Liam had been intent on one day owning his own restaurant in or around Lichfield, so when The Boat came up for sale, the time seemed right to jump right in!! Liam’s aim is to give his guests a memorable experience from the time they enter the premises to the time they leave by his incredible attention to detail in all areas. The chefs use only fresh ingredients which are delivered daily and cooked for you there and then, creating a vast array of ever changing exciting dishes with wonderful wines to go with them including Clos Ventas Wines which were produced in the Dillon family’s own vineyard in the South of France.
Employees by Management Level
Total employees: 21-50
Seniority
Employees
Funding Data
The Boat Restaurant & Micro-farm has never raised funding before.
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