Savoy Place was built between 1886-1889 as a joint Examination Hall for the Royal College of Surgeons and the Royal College of Physicians designed by architects Stephen Salter and H Percy Adams. It was later extended to include classrooms, laboratories and a lecture theatre. Important medical research was carried out in the laboratories but by 1902 the rooms were leased out and in 1909 the Institution of Electrical Engineers bought the remainder of the lease from the Duchy of Lancaster. Much work was carried out in 1909 in preparation for the move into the building in 1910. In the 1959 there was further renovation that included alterations to the Lecture Theatre and conversion of the front wing of the third floor into a refectory and kitchen by architects Holden, Adams and Pearson.
Left: Watercolour of Savoy Place by A Bryet 1939.
Right: The Lecture Theatre renovation 1959.
As you will see, the rooms in Savoy Place commemorate individual engineers or those whose work in the fields of science, engineering and technology has been noteworthy. There are also permanent exhibitions around the building that celebrate engineering achievements and more individuals as voted for by our members.
With the recent £30 million refurbishment Savoy Place has been transformed in to a unique London venue offering cutting edge technology, improved capacity and a new outside space.
Harbour & Jones is led by Patrick Harbour and Gastronome Nathan Jones who between them have almost fifty years combined experience at the highest levels of the food industry.
H&J delight in bringing tantalising and creative catering for meetings and events within some of London’s top events spaces including the IET at Savoy Place, where we are proud to have provided innovative menus and exceptional service since the re-launch in October last year.
The only thing that we love more than bringing exceptional venues, service and creativity to your event is the food. We want to take the best produce that Britain has to offer, then present it to your guests simply and stunningly to let the ingredients really speak for themselves.
Our chefs have worked in some of the world’s top fine dining kitchens and have a wealth of experience, knowledge, and importantly, passion; they can provide bespoke menus to suit any occasion. Fine dining isn’t just about food, our experienced front of house staff provides an impeccable service. Not only do we encourage them to take qualifications in wine knowledge and become sommeliers but they are also trained by RADA actors so that they can provide the most professional and engaging table manner