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All Aboard The Cutty Sark World famous 19th Century tea clipper Cutty Sark has appointed Harbour & Jones to create a £5.5m destination café and events offer at its landmark Greenwich site, in South East London, which will open in April 2012.
The Cutty Sark, one of the world’s most important maritime treasures, has been closed to the public since November 2006, while it undergoes a loving £50m conservation project to bring it back to its former glory. |
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H&J Opens at Global Radio Global Radio’s new ‘g:feast’ café has opened its funky new doors to staff of the UK’s premier commercial radio company, based in London’s Leicester Square, and imaginative daily food themes have proved a roaring success.
Specially created to integrate with the Global group portfolio, g:feast is about having fun with food and creating a mellow, modern eating space where staff can come together and enjoy breakfast, lunch, all-day snacks and hospitality services – with the option to tuck into food or sip a coffee from the seating terrace that offers impressive views across the London skyline.
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| H&J Hosts Client Lunch at The Clink
On Tuesday 8th November, Harbour & Jones held an exclusive lunch event at The Clink Restaurant to introduce staff and clients to the charity and the outstanding work it undertakes to support rehabilitation of ex-offenders entering the hospitality industry.
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Kevin Schofield on Slow Food Yorkshire Style |
Company chef, Kevin Schofield, whilst happy to keep up with the latest trends, has fond memories of his Yorkshire childhood, growing up in a close knit family who cooked good, old-fashioned slow food. With winter well and truly here, he suggests that to keep out the cold we should draw on this aspect of our food heritage and shares his recollections of growing up in rural Yorkshire.
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“As a little Yorkshire lad I was always cooking with my two Grandmothers rather than playing footy with my brothers. Gran Schofield was a wonderful, traditional cook and we never went hungry whilst she plied us with her delicious roasts, hearty soups and slow-cooked stews in which you would find a dumpling under everything. |
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A Day in the Life of The CPU We celebrated the official opening of our Central Production Unit in September and now shine a spotlight on this West London kitchen which has revolutionised our business, allowing us to provide catering for companies with limited facilities, provide back-up for events and parties and supply sites with our own homemade cakes. |
The CPU was the brainchild of Patrick Harbour who recognised that many companies that offer staff dining often struggle to provide good cooking facilities |  |
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Buying in sandwiches, soups, salads and so on is generally rather unsatisfactory as there is no control over the quality or the ingredients and yet in some sites this may be the only option available. By running our own kitchen, Harbour & Jones is able to produce food to our high standards and we can also adhere to our principles of locally sourced ingredients from good quality suppliers.
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| As part of our “Small Steps Giant Leaps” campaign to highlight environmental concerns, at Harbour & Jones we encourage our chefs to get creative with leftovers and not to automatically throw them in the bin. Whether that is using up bread to make bread & butter pudding, croutons, apple charlottes and breadcrumbs; saving over-ripe bananas to turn into delicious banana cakes and muffins or turning unused grapes or tomatoes into chutneys and pickles, we try to keep waste to a minimum. |
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