There were two of us. And we’d both endured endless meetings staring at tired salmon sandwiches, sweaty cheese and dodgy pineapple on a stick. Surely there was more to food and catering than this?
So we set up Harbour & Jones in 2004. Our idea was to bring an exciting new dimension to catering. And only employ people who cared about it as much as we did.
A few years on and we have a wonderfully professional staff of 600. We all love what we do. And we work like crazy to meet our clients’ needs.
Director of Food.
Jules Heckman Hughes,
Director of Business Development.
Fortunately for Harbour & Jones, Diane Pluszczyk likes juggling. Not oranges or flaming torches, but people, as it is her role to fill any staffing gaps in our units caused by holidays, sickness or large planned events.
Her team of chefs and front of house staff are a flexible lot who may be running a staff restaurant one day and then fitting into a fine dining team the next.
Diane is a 24/7 girl and rarely switches off her mobile as she understands that if someone calls in sick at 5am, she will need to know about it straight away in order to sort out the problem.