Every year, to celebrate and reward the success of their outstanding team members, Harbour & Jones holds an awards ceremony and staff party. This year’s revelry took place at the HAC, home to the Honourable Artillery Company, and in keeping with the time of year, the theme was Oktoberfest.
The evening kicked-off in glorious sunshine in the HAC’s five acre garden and to get everyone in the mood, the 400 partygoers were welcomed with beer and pretzels served by lederhosen and dirndl-clad waiting staff, and serenaded with traditional German music from The Oompah Band.
Patrick and Derick were resplendent in lederhosen and Tyrolean hats while Nathan had really pulled out the stops with his dirndl skirt, fitted bodice and blonde plaits. The hairy chest was the icing on the cake!
Moving inside, where the Prince Consort rooms had been transformed into a Munich bierkeller, guests took their places at the long tables for the main event of the night – the announcement of the worthy winners.
Entering enthusiastically into the spirit of the evening, directors Patrick Harbour, Nathan Jones and Derick Martin were dressed to impress to award the prizes. Patrick and Derick were resplendent in lederhosen and Tyrolean hats while Nathan had really pulled out the stops with his dirndl skirt, fitted bodice and blonde plaits. The hairy chest was the icing on the cake!
The most hotly contested category was Service Obsession, fitting for a company that counts service as one of its core values and there were also awards for Team of the Year, Leadership, Chef of the Year and Innovation. The judging panel, made up of past winners as well as team leaders, had a tough task whittling down the nominations, but their final decisions were greeted with delight by the assembled crowd. The final winners were:
Ajicja Kalamarz – CXR support office
Georgiana Pavel – Dartmouth House
Aneata Kuchinska – Support team
Chef of the year
Pawel Taras – The IET: Savoy Place
Hanke Fischer – RADA bar and refectory
Team of the year
Theresa Barry-Lane from Ashurst
The menu consisted of hot dogs, Hooba dogs, chicken schnitzel, chips and plenty of pretzels and the teams then danced the night away to the sounds of the Dukes of Havok
A great night was had by all.