Harbour & Jones launched its first annual apprenticeship dinner last night to celebrate its first apprentice graduates from the H&J training academy.
Archie Avery and Emma Harrison, the first two apprentices to graduate, were joined by fellow trainees Tommy Judd, Lukas Aziri and Lewis Mendies to cook a dinner at 76 Portland Place, home to the Institute of Physics.
There they prepared canapés and a three course meal for a group of H&J clients and team members. Supervised by executive chef Leo Rodley, they served slow cooked salmon ballotine, horseradish cream and watercress salad followed by a main of free-range Suffolk chicken, Jerusalem artichoke, potato dauphinoise and carrot purée with Port glaze. Dessert was a strawberry plate with balsamic jellies.
Stuart Taylor, commercial director for the Royal Society and a guest at the dinner, commented: "It was a pleasure to attend the excellent dinner prepared by the H&J apprentices and great to see the company's continuing creativity and attention to detail passed on to a younger generation of very promising chefs."