On Thursday January 26th 120 chefs and managers from across the Harbour & Jones family gathered at the Royal Society for the first Chef & Chat of 2017. Guests were greeted by twelve of our apprentices and H+J chef academy students who took a leading part in the afternoon’s presentations.
The eager teams were introduced to a wealth of new ideas which we’ll be bringing to site in the next few weeks. From a radical new event concept called “Chefs against toast” where the Royal Society in-house team built painterly platters of canapes before our eyes, to pimped porridge designed to fuel your day, there was something for every site and customer.
Search #harbourandjones on Twitter and Instagram for pictures of the evening taken by those who were there.
Intrepid as ever, company chefs Kurt Matzat and Robert Milligan presented ‘Heaven & Hell’ pitting plant power against meat feasts.
Our innovation expert Jules Heckman Hughes points out vegan and vegetarian diets are becoming ever more popular and our coconut and raspberry vegan freakshake or cauliflower steak main dish with sweet potato fries and kale slaw ticks all the latest food trends boxes.
The high street continues to celebrate the dirty burger and Rob’s ‘hell’ dishes were rather more indulgent. The menus include a nutter freakshake and French toast with seared steak, mustard butter and onion scraps.
On the inventive stand, ‘Not just a sandwich’, Company Chef Trevor introduced the indulgent po’boy, a fluffy baguette from Louisiana in the deep south filled with fried oysters, prawns or sausages, roast beef or fried chicken. Jason Church from CMS talked us through creative new ideas for working lunches while BDP’s Hanke Fischer urged us all to get baking with a display of his own hand baked sourdough breads.