Boutique contract caterer Harbour & Jones, has secured a new hospitality and event catering deal with the Royal Society of Chemistry.
Worth £1m, the deal is to run for three years and will see the caterer take care of all catering at the organisation’s central London home at Burlington House, The deal officially begun last month.
Head chef Alan Sosa, whose previous clients include EMI Records and the House of Parliament, has worked at the venue since January. He has already begun work with H&J to further refine the menu and emphasise the link between the society’s chemistry roots and Sosa’s molecular gastronomy.
The new menu will include concepts such as interactive ice cream parlours and tapas-style lunches, using British, Moroccan, Spanish and Italian-themed menus.
Patrick Harbour, owner and director of H&J and Harbour & Jones Events, expressed delight at working with the Royal Society of Chemistry. “As their name suggests we will be including molecular gastronomy and chemistry-influenced items on the menu,” he said.
“Another major part of our focus will be in enhancing the conference and working lunch menus to provide excellent value and consistency.”
The Royal Society of Chemistry library is one of the most popular event spaces at the Chemistry Centre, attracting clients including GlaxoSmithKline, Proctor & Gamble, BHP Billiton, BP, AstraZeneca and the London College of Fashion.