Harbour and Jones

The winning team - Harbour & Jones

Harbour and Jones — Wed, 22 Feb 2012 14:24:02 GMT

A flipping good time: Harbour & Jones events team triumph at the Great Spitalfields Pancake Race

Harbour and Jones — Wed, 22 Feb 2012 14:24:01 GMT

On Tuesday 21st February 2012, the events team from Harbour & Jones, the innovative and exciting contract catering company, took to the streets of Brick Lane to celebrate Shrove Tuesday by entering the Great Spitalfields Pancake Race. The team, led by Harbour &Jones’ Director of Food, Gary McKechnie, donned their whites, picked up their frying pans and took part in the charity sprint, hosted by the Alternative Arts Organisation to raise funds and awareness for London Air Ambulance. Starting at the Old Truman Brewery at 12.30pm, fifteen teams of four dashed up and down Dray Walk dressed in a variety of fancy dress ensembles, flipping their pancakes at specific points in the fast-paced relay race whilst stewards monitored entrants closely for any signs of cheating or missed tossing. The chef team ‒ Gary, Candice, Robert and Denis stormed through the heats and into the final where their superior flipping skills were too much for the other contestants and victory was achieved. Clutching their prizes of Champagne and an engraved frying pan trophy, team leader Gary commented: “We’ve had great fun today and all for a fantastic cause ‒ clearly the hours of flipping practice and our meticulously well-oiled pans stood us in good stead. We’ll most certainly be taking part again next year to defend our winning title!”

Harbour & Jones Recruitment Evening

Harbour and Jones — Thu, 02 Feb 2012 11:06:12 GMT

Out of the 200 plus CV's, 110 are being considered for roles

Harbour & Jones Recruitment Evening attracts hundreds

Harbour and Jones — Thu, 02 Feb 2012 11:06:10 GMT

Potential employees were split into rooms for interviews and CV reviews - over 200 people attended the event.

Some delicious offerings at the Harbour & Jones Recruitment Evening

Harbour and Jones — Thu, 02 Feb 2012 11:06:05 GMT

Candice Webber, Chef at Harbour & Jones prepared some great food for potential employees hoping to start a career at one of the Harbour & Jones units.

Harbour & Jones Recruitment Evening

Harbour and Jones — Thu, 02 Feb 2012 11:06:01 GMT

A huge success - over 220 CVs were reviewed at the Harbour & Jones Recruitment Evening at Westminster Kingsway on Tuesday 31st January 2012.

Australia Day recipe: Damper

Harbour and Jones — Tue, 24 Jan 2012 16:54:39 GMT

Aussie expat Candice Webber, Development Chef at Harbour & Jones, got busy over the weekend Normal 0 false false false EN-GB X-NONE X-NONE MicrosoftInternetExplorer4 perfecting her homemade Damper recipe just in time for Australia Day, but fortunately she was good enough to take photos before she devoured her creations! Try your own Damper this Australia Day with Candice's own recipe:

Damper

Damper was originally developed by stock men who travelled in remote areas for weeks or months at a time, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. The damper was normally cooked in the ashes of the camp fire. Damper was eaten with dried or cooked meat or golden syrup.

Temp: 190°C
Time: 30 mins
Makes: 1 round

INGREDIENTS:

250g Self-raising flour
½ tsp Salt
25g butter (optional)
175ml beer or milk

METHOD:

Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour (if using) until the mixture resembles fine breadcrumbs.
Add the water/beer to the flour mixture.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.
Dust the damper with extra flour and bake in preheated oven for 30 minutes until the damper is cooked through and sounds hollow when tapped on the base.
Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.

Delicious Lamingtons top H&J chef Candice Webber's Australia Day treats

Harbour and Jones — Tue, 24 Jan 2012 16:42:07 GMT

Australia Day on Thursday 26 January and to celebrate, Aussie expat chef Candice Webber, Development Chef for caterer Harbour & Jones, shares a classic that her and her friends have on Australia Day, “along with a beer and a BBQ”.

Lamingtons

Temp: 190°C

Time: 30 mins

Tin: 8 x 12 inches

Portions: 24

Finishing: Cut and fill with jam as an option

INGREDIENTS:

Sponge

115g butter

150g white sugar

5ml vanilla extract

2 eggs

250g plain flour

20g baking powder

0.8g salt

Icing

120ml milk

480g icing sugar

30g unsweetened cocoa powder

30g butter, melted

120ml milk

452g flaked coconut

METHOD:

Sift flour, baking powder & salt 3 times
Cream butter, sugar and essence
Add eggs one by one
Add flour and milk in alternating batches
Bake, chill & cut into portions
To make the icing combine milk, cocoa, butter & icing sugar
Then roll or sprinkle the cocoa icing with coconut

Fabergé's Big Egg Hunt launch party

Harbour and Jones — Thu, 19 Jan 2012 16:52:09 GMT

Faberge, Mark Shand (Founder, Elephant Family), Dame Clare Tickell (Chief Executive, Action for Children), James Caan, Rachel Waldron (Project Director, Big Egg Hunt).

Hot and cold canapés

Harbour and Jones — Thu, 19 Jan 2012 16:47:03 GMT

The countdown to Fabergé’s “Big Egg Hunt”, which starts on Shrove Tuesday (21 February 2012) in London, has now begun, following a lavish Champagne countdown launch party on 18 January at the headquarters of luxury private members’ club Quintessentially, at 29 Portland Place.

H&J Fabergé egg inspired ice sculpture

Harbour and Jones — Thu, 19 Jan 2012 16:42:06 GMT

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The centrepiece for the evening was a stunning ice sculpture of a Fabergé egg, which featured carved pockets housing a variety of fruit espumas (exquisite foams made of purées, coulis, creams, extracts or juices).

Harbour & Jones introduce clients and colleagues to The Clink Charity

Harbour and Jones — Sun, 13 Nov 2011 15:37:28 GMT

On Tuesday 8^th 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.

Guests were welcomed with a glass of alcohol-free bucks fizz followed by a seasonal and British three-course meal of Cornish sardines, rolled lamb served with seasonal vegetables from The Clink’s own gardens and a celebration of English apples to finish. All of the dishes were prepared and served, under the supervision of Alberto Crisci MBE, by the 22 prisoners that are currently training in The Clink Restaurant in order to gain their City & Guild’s qualifications in front of house service, food preparation and science of cleaning.

Harbour & Jones has been working with The Clink since February of this year with Jules Heckman-Hughes, Creative Director, dedicating two days a month to train and support prisoners in their front of house qualifications. For the past few months a trainee from The Clink has been working with Harbour & Jones in one of their high profile central London venues, gaining valuable real-life experience in a busy and dynamic restaurant.

The lunch was a huge success with the aim of the event to find for prisoners potential employment opportunities within Harbour & Jones and with clients of theirs who wish to be involved with The Clink Charity.

Harbour & Jones CPU Opens

Harbour and Jones — Mon, 03 Oct 2011 20:18:41 GMT

The Harbour & Jones CPU in Park Royal had £300k invested into it and was installed by International Food Service Equipment. The team at Harbour & Jones were delighted to celebrate the official launch on Thursday 29th September.

Use up all those lovely British Tomatoes

Harbour and Jones — Sun, 02 Oct 2011 18:47:23 GMT

Hundreds of varieties and a thousand-and-one ways to use them…

It has been widely acknowledged that the wonderful weather in April this year was a key factor behind some of the most delicious and healthy strawberry and raspberry crops the UK has seen in the last two decades but who noticed the abundance of juicy tomatoes growing frantically across Britain?

Harbour & Jones has developed an easy-to-follow and flavoursome recipe for a classic, roast tomato soup as part of a collection of recipes that focus on great British ingredients. This campaign aims to increase awareness of the treasures growing on our very own doorsteps.

Roast Tomato Soup Recipe

Ingredients:

· 1kg/2½lb ripe plum tomatoes or other well flavoured toms, washed and halved

· 3tbsp olive oil

· 2 romano peppers, cut into quarters

· 2 sprigs thyme

· 3 garlic cloves sliced

· 2tsp light brown sugar

· 75ml vegetable stock

· 75ml tomato juice

· Salt and freshly ground black pepper

Method:

Place the tomatoes and peppers cut side up in a baking tray, add the garlic.

Season well with salt and pepper, sprinkle with the sugar and drizzle over the olive oil.

Roast in a moderate oven (180C/375F/Gas 4) for about 45 minutes, until the tomatoes are lightly browned and beginning to ooze juice.

Remove the tray from the oven and leave to cool for a few moments.

Place all cooked ingredients into a blender along with any pan juices and blitz until smooth.

For a really smooth finish pass through a sieve or serve as it is for a more rustic finish.

Tomatoes vary in juiciness and flavour, so taste the mixture and adjust the seasoning.

Thinning with a little stock and the tomato juice may help to get the flavour and consistency you want.

This soup can be served accompanied by fresh herbs, croutons and parmesan.