Brand News

20/10/2017

Harbour & Jones celebrates excellence within

Harbour & Jones has celebrated and rewarded the success of its outstanding team members at its annual awards ceremony and party. The revelry took place at the HAC, home to the Honourable Artillery Company, and in keeping with the time of year, the theme was Oktoberfest. As a company that counts service as one of its core values, Service Obsession was fittingly the most hotly-contested award that produced three worthy winners. The other closely-fought categories, judged by an esteemed panel of past winners and team leaders, were Team of the Year, Leadership, Chef of the Year and Innovation. The 2017 Harbour & Jones Award winners are:

  • Service Obsession Award
    • Ajicja Kalamarz - CXR support office
    • Georgiana Pavel - Dartmouth House
    • Aneata Kuchinska - Support team
  • Chef of the Year
    • Pawel Taras - The IET: Savoy Place
  • Innovation Award
    • Hanke Fischer - RADA bar and refectory
  • Team of the Year
    • Financial Times
  • Leadership Award>
    • Theresa Barry-Lane from Ashurst

Nathan Jones, managing partner of Harbour & Jones, said: “What a night! The standard of achievement of the award winners was phenomenal and we congratulate them all. They exemplify the dedication, passion and talent that is prevalent within our teams. The judges had a really tough job deciding the final winners from a fantastic mix of entries, but we got there in the end and from the positive reactions in the room we made the right choices.
It's really important to bring all our people together under one roof for a night of celebration and recognition of the hard work they deliver day in, day out. The strength of our business is down to our people and we must acknowledge that. Not everyone can win an award but our annual event gives us the opportunity to say thank you and for everyone to let their hair down with their colleagues. We certainly achieved that goal!”

For the special event, the Prince Consort rooms were transformed into a Munich bierkeller and the 400-strong team enjoyed beer, pretzels and German-style food, served by lederhosen and dirndl-clad waiting staff, whilst listening to traditional German music from The Oompah Band.



17/10/2017

CH&Co Group is celebrating success at the Foodservice Catey awards!

The industry recognised Group HR Director, Alison Gilbert and H+J Chef Manager, Hanke Fischer, at the Foodservice Cateys on Friday evening.

Alison was awarded one of the top accolades of the night. Recognising her people skills, her devotion to training as well as her support of industry initiatives such as Nestle Toque d’Or and the Institute of Apprenticeships, Alison received the coveted Extra Mile Award.

Presenting the award, the Caterer’s deputy editor, James Stagg, said Alison was “at the top of her game” adding, “Her long career, strong operational background and passion for the sector has put her in a unique position to develop innovative practices that add real value to the business in which she works, and the people who work in it.”

Hanke Fischer was crowned Chef Manager of the Year, acknowledging his people focused management style, innovative cost saving initiatives and promotion of fresh produce saw him crowned as Chef Manager of the Year.

Commenting on the awards, Group CEO, Bill Toner said, “We had another successful result at the FS Cateys bringing home two trophies.  Alison’s achievements across her career are inspiring and she fully deserves to be recognised in this way.  Equally it was great to be able to share Hanke’s success with all the team at Harbour & Jones. Let’s also recognise Rachel Dargie (ABsolutely), Darren Archer (H+J), the HR and Lusso teams for their achievement in being finalists.”



13/10/2017

Lusso launches new juice and coffee concept at Royal College of Art, Kensington

Lusso, part of CH&Co Group, has launched a new juice and coffee bar at the Royal College of Art, Kensington.

The Juice D Bar is the first phase of planned redevelopment to introduce a food court concept to the college.  The new approach will create three defined outlets catering for different food and beverage choices throughout the day – drinks and snacks, grab-and-go meals and refectory dining.

Serving freshly-blended, made-to-order fruit and vegetable smoothies, shots and juices and Barista-brewed coffee, Juice D Bar offers a distinct destination to enjoy a variety of exciting, high-quality beverages. 

Lusso is also supporting its client partner in providing healthier choices for the staff and students. The juices, smoothies and shots can help meet the recommended daily intake of fruit and vegetables, containing up to two portions per serving, and the tasty snacks available include CH&Co Group’s ‘Healthiest Cakes Ever’. Ranging from 140-280 calories per item, the homemade cakes and bakes have been developed to contain less saturated fat and refined sugar, more fruit and vegetables and plenty of flavour. Gluten-, dairy- and egg-free options are also available.

The eye-catching Juice D Bar officially opened for the new academic year. Lusso’s suppliers, including Mudwalls Farm and Chiquita Bananas, showcased their fresh, seasonal produce and provided information on the potential health benefits of their fruits and vegetables. CH&Co Group’s consultant nutritionist, Amanda Ursell, also headlined a Wellbeing Day and highlighted the value of a balanced diet and healthier lifestyle choices.

Sharon Linney, Operations Director for Lusso, said: “The official launch of Juice D Bar was a vibrant, energetic affair and it was great to collaborate with our suppliers to bring the concept to life. The staff and students loved the transformation of the outlet into a fresh and inviting space, and the juices, coffee and snacks went down a treat.

“As a trusted partner of the Royal College of Art, we want to ensure that our catering offer is the first choice over the high street.  This is a key motivation behind the new food court approach, which offers quality food and beverages at distinct dining destinations. We’re looking forward to progressing to the next phase.”