Foccacia with roasted vine tomatoes and basil
Welcome to Harbour & Jones.
Who are we? One of the country’s most innovative catering and food services companies. What do we do? We create imaginative, tailor-made food and catering solutions for our clients. Why are we in business? Because food is fun. And good food, professionally prepared and delivered with exceptional service, is even more fun. Why do we get up in the morning? Because we have a passion about food.
A passion about serving our clients. A passion about people. A passion about service.
And, of course, a passion about keeping ourselves in business!
Latest NewsView Archived News
H&J Values
Tuesday March 31st 2009
Patrick explains the values which differentiate Harbour & Jones from other catering companies.
Harbour & Jones Wins Moet Hennessy
Thursday June 25th 2009
The latest addition to our portfolio of clients is Moët Hennessy, part of the Louis Vuitton Group which includes such prestigious brands as Veuve Cliquot, Krug, Emilio Pucci and Marc Jacobs. H&J will be running the in-house dining room at Moët Hennessy’s London HQ in Grosvenor Crescent as well as providing a huge range of hospitality; from small meetings to exclusive dinners for up to 25, for which the food will be matched with wine from Moët’s extensive cellars. Overseeing this important part of the contract will be Denis Cogan, our lead Client Support Team chef.
H&J’s focus on using high quality ingredients, our close working relationships with local suppliers and our understanding of Moët Hennessy’s approach to business helped us win this contract. Our ability to support the on-site team through our Client Support structure was also central to their decision to change to Harbour & Jones from Roux Fine Dining.
Due to restricted cooking facilities, we will initially work with a number of our supply partners to provide high quality pre-packaged lunch and breakfast offers for the busy Dining Room. Once the mobilisation is complete we will develop this further, producing a range on home-made salads and deli sandwiches at our sister sites in the vicinity and delivering them daily. As we enter the autumn months this menu will be enhanced with the addition of home-made hot pots and classic British soups
Moët Hennessy is due to open in the first week of August.
Harbour & Jones Scoop Good Egg Award
Wednesday June 3rd 2009
On 14th May 2009 at the House of Commons, Harbour & Jones scooped a ‘Compassion in Farming Good Egg Award’. The award was presented to Harbour & Jones for their commitment to only using free-range eggs.
Penelope Keith, one of Britain’s best-loved actresses and patron of Compassion in World Farming presented the award to Patrick Harbour of Harbour & Jones. She said: “A cage-free egg cost just a couple of pennies more and it saves hens a life of misery.” Other celebrities also supporting the 2009 awards include Twiggy Lawson, Jo Brand, David Suchet and Paul O’Grady.
Patrick Harbour, co-founder of Harbour & Jones, said on winning the award: “We’re delighted to have won such a prominent and highly respected international award, we take ethical food and animal welfare issues very seriously. We hope this award will encourage other operators and consumers to ditch battery cage eggs.”
Harbour & Jones, the highly respected boutique caterers, supply restaurant and hospitality services to some of London’s most prestigious venues including The Royal Society, Channel Five, RADA and, most recently, St Paul’s Cathedral. Harbour & Jones provide imaginative food backed up with a clear set of values that includes a policy of ethical sourcing, sustainability and seasonality. With a real passion for British baking their traditional tea time treats including scones, rock cakes and Victoria sandwich cakes, all use free range eggs, direct from the farmhouse of a Harbour & Jones team member.
My name is...
James Millard, Telemarketing Manager
My role is varied, challenging and very satisfying most of the time, but can also be rather frustrating, especially when people hang up on me!
More about James Millard, Telemarketing Manager
Focus on...
The star of the show for only a few short weeks from St George’s Day until mid June, asparagus is in season now, so eat it fresh, cook it simply and make the most of it before it disappears back underground for another year.
Spotlight on...
Small, but perfectly formed; W&F Fish, Chalk Farm’s family-run smokery, produces delicious London Cure salmon for discerning palates.
Food facts...
When a chef says ‘I cook with wine’ he probably means: ‘I cook with wine. And sometimes I even put it in the food.’
Why? Because when alcohol is used in cooking, quite a lot of it is left over. What happens to it?
Answers on a menu please.
Passionate foodies and confessed food know-it-alls. Got a food related question or know a great recipe?