Harbour & Jones (H&J), the innovative catering company, has appointed Luke Johnson to its board of directors from 1 June as a Non-Executive Director.
Chairman of Risk Capital Partners and former Chairman of Channel 4, Johnson’s catering credentials speak for themselves. From setting up the Strada branded restaurants to being credited with the exponential growth of Pizza Express, he is also the Part-Owner and Chairman of Patisserie Valerie, Gail’s Artisan Bakery and Feng Sushi.
H&J Owners, Patrick Harbour and Nathan Jones, said: “We’re delighted to be working with Luke. Next year we’ll be celebrating a fantastic first 10 years of business and with the help of Luke we look forward to making the next 10 years even stronger.”
H&J has gone from strength to strength and at the end of 2012 reported a 30% increase in turnover year on year.
Although H&J has continued to add to its portfolio of clients, it still remains a family based company that keeps to the company’s core values – working closely with clients to create bespoke, imaginative, and most importantly, delicious, catering solutions.
About Harbour & Jones (H&J)
H&J has been exciting its customers with inventive food and service since 2004. Provenance and seasonality are at the heart of the dishes, and talented chefs create food using the very best British produce.
H&J hold contracts across a number of B&I sites including Selfridges, Aegis Media and Global Radio, as well as high profile legal and financial companies. H&J also run the public catering at St Paul’s Cathedral and famous tea-clipper Cutty Sark in London’s Greenwich.
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Harbour & Jones Events
Specialises in venue catering, event design and management and has exclusive access to some of London’s most sought after venues including 41 Portland Place, Prince Philip House, Royal Society, RSA and RADA.
Harbour & Jones Event was recently named in Event Magazine’s Fab 50 newcomers and last year they were also named in the top 50 best event companies in the country to work for, scoring one of the highest averages with a 9.1.
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