Burlington House, the Royal Society of Chemistry’s historic central London home, houses its offices, conferencing and dining facilities in the grand surroundings of The Chemistry Centre. It has now become a part of the prestigious Harbour & Jones Events venue collection, which also includes the Royal Society, Royal Academy of Engineering, RADA and the Academy of Medical Science.
Head chef Alan Sosa has been at the Royal Society of Chemistry since January having previously worked for high profile clients including EMI Records and the Houses of Parliament. Already making his mark with molecular gastronomy, Harbour & Jones Events has been working with Alan to refine the menu even further, creating a strong link between the society’s chemistry roots and molecular gastronomy.
Patrick Harbour, owner and director of Harbour & Jones Events said: “We are delighted to have started working with the Royal Society of Chemistry in their amazing building at Burlington House. As their name suggests we will be including molecular gastronomy and chemistry-influenced items on the menu. Another major part of our focus will be in enhancing the conference and working lunch menus to provide excellent value and consistency.”
The impressive Royal Society of Chemistry library continues the atmosphere of academic grandeur and houses over 20,000 books; it is also one of the most popular event spaces at the Chemistry Centre, attracting a host of high-profile clients including GlaxoSmithKline, Proctor & Gamble, BHP Billiton, BP, AstraZeneca and the London College of Fashion.
Renato Carvalho, Hospitality Manager at the Chemistry Centre, said: “This is the start of an exciting venture together and we look forward to welcoming our clientele who will experience the fabulous cuisine provided by Harbour & Jones Events.”
Harbour & Jones Events will be working on menus with new concepts including interactive ice cream parlours and tapas-style lunches, using bold British, Moroccan, Spanish and Italian-themed menus.
“One of our new concepts will be a sharing British picnic lunch for a more informal style of service during the remainder of the summer,” concluded Patrick.