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29th September 2015

A Bajan Occasion

I recently had the pleasure of holidaying in Barbados and along with the friendly locals, the beautiful beaches and the fantastic weather, I was able to experience some traditional Bajan food too. Not only in the nearby restaurants and bars, but also home cooked.

Whilst out and about I indulged in delights such as pan fried Swordfish on a bed of pureed yam and sweet potato, with a melon and mango salsa. Light, tasty and so fresh! Combined with the odd Dark and Stormy – a cocktail made from dark rum, ginger ale and fresh lime – all couldn’t have been more right with the world!

Back at the villa (our temporary home for the week), creating our own traditional Bajan fayre was easier than I thought! Using simple ingredients sourced locally, such as fresh tuna, red snapper, chicken and flying fish, together with farm grown vegetables like yams, okra and breadfruit, it was easy to add traditional spice combinations and apply simple cooking methods to create many a pool side feast.

A must have for every meal was Bajan hot pepper sauce. Made with mustard, scotch bonnets and turmeric, it’s a thick hot sauce with a bright yellow colour, speckled with pieces of red Bonney hot peppers. At first you have a good strong mustard flavour, but then, wait for it….the heat kicks in! This was perfect mixed up with mayonnaise and used as a spicy dip for our pre-dinner crisps and snacks!

A firm favourite was fresh tuna steak from the local fisherman (see pic) rubbed in Bajan Seasoning and seared on each side. The famous Bajan Seasoning is made up of a number of herbs and spices, including Bonney hot peppers, cloves, garlic, parsley, marjoram and thyme to create a fairly fiery kick. As much as we had all the time in the world on holiday, we didn’t want to spend it making the seasoning from scratch when there was a pool to be swum in, so we did cheat and used a jar – choosing the one with the best brand name (see pic).

We served our delicious fish with salad and Bajan Macaroni Pie, also known simply as ‘pie’. Pie is one of the most popular foods in Barbados – it’s their own take on macaroni and cheese, specially seasoned and baked to perfection so that it can be sliced and served (see pic).

Another culinary delight we were more than willing to try our hands at, was Rum Punch – essential to wash down the fantastic food of course! The Bajan’s mix a mean rum punch and we learned a little rhyme from some of the locals to help us create the perfect mix…

One of sour, Two of sweet, Three of strong, and, Four of weak… So as long as we remembered lime, sugar syrup, rum (Mount Gay of course) and water – we were set.

If it hadn’t been for the rum punch, I think Barbados offered me one of the most healthy holiday cuisines and it’s one I’m already recreating back in England!

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and foodservice design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Cass Clanachan

24th September 2015

Down on the Farm

Well they say there is more than one way to skin a rabbit, but it seems that if you’re going to do it properly there is only one way to skin a deer. This and much more I discovered at the Universal Cookery and Food Festival this week.

Held at Vallum Farm, the Craft Guild event attracted chefs from all walks of life, as well as suppliers, farmers and even little old me. I kicked off my day with the intriguingly named ‘Feature & Fur’ tour. Not for the faint hearted, chef Jose Souto set about skinning and butchering a deer (minus the head and antlers in case you’re interested). With hints and tips galore for any budding game chefs on how to get the most from the carcass, it was rather more Dexter than To the Manor Born, but all the same very interesting.

Then it was time to take a turn around the big top tent, where suppliers, including our friends at Essential Cuisine, displayed their wares for chefs to sample. From chef knives to edible flowers, Cornish salt to water from just down the road, there was lots on offer and the tent was abuzz with chefs chewing the fat (mainly metaphorically speaking, but possibly literally in some cases).

Then it was time for lunch, and as you might expect from a chef event, the food was to die for! I opted for black n blue beef burger in a blue cheese and white chocolate roll – amazing! After lunch it was time to catch up with familiar faces, take another turn around the tent and wander outside to meet some of the livestock in attendance (and that isn’t a rude reference about the chefs I might add).

You have probably heard of Wagyu beef and how it is renowned as one of the very finest meats in the world. And I can assure you having sampled a little (prepared by the talented Nigel Crane) that it is indeed very tasty. However, what you may not be aware of, is that they are also amazingly cute. If they didn’t retail for breeding at over £6,000 and I didn’t live in a Victorian end terrace, I might have been tempted to take one back home with me (much to the consternation of Virgin East Coast I suspect). Having stared lovingly at the beasts, there was then just time to hear all about the rise of Wagyu in the UK and take a look at the rare breed pigs and sheep before embarking on the farm tour.

Run by husband and wife team, Vicky and Peter Moffitt, the farm not only hosts events like this one, it also has a tea room, full restaurant, mini cheese production, bakery and space for budding food producers to use. And if that weren’t enough, they also have their own chickens and vegetable & herb garden, which helps stock the tea room and restaurant, plus plans to add a bee hive. Goodness knows how they also manage to run the working farm on top of all that, but they do!
Back in the tent the speaker and demo programme hosted by Nigel Barden continued with industry movers and shakers (including Terry Laybourne, John Williams, Nigel Howarth and Craig Bancroft) sharing their thoughts on how the industry has changed along with a good few recollections, including bed hopping hotel guests, pot washers who doubled as bookies and even tales of Mrs Thatcher’s love of M&S ‘ping’ meals.

It made a fitting end to a busy day for me as I boarded the shuttle bus back to Newcastle and left the chefs to tuck into the local beer and dance the night away with the band and BBQ. As I write this on the train back down south I’m sure the party is in full swing, but what I miss out on this year I promise to make up for next year when the #UCFF2016 heads to Laverstoke Park Farm in Hampshire. Maybe see you there!

But before I sign off, praise must go to Billy and Jacki and the team at McCullough Moore, The Craft Guild and Vallum Farm on a great event – well done guys!

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

24th September 2015

The Crazy Bear Hotel

Foodservice Marketing Agency - The Crazy Bear Hotel Over the weekend, we decided to take a trip to The Crazy Bear Hotel and what a delight it was. Hidden within the small town of Beaconsfield, as we arrived at the 15th century boutique hotel we were pleasantly greeted with a glass of champagne…because as you know, there is only one way to start a weekend away! Having been shown to our suite, we were in awe of the luxurious decor, right down to the fine detail including Swarovski crystals embedded into the walls – too of course add an extra touch of glamour!

Treating ourselves to one of their exclusive Thai massages in the afternoon, left us feeling relaxed and ready for our evening meal in their Thai restaurant our favourite cuisine, although I can’t deny the traditional English restaurant’s menu looked just as tempting. I have no doubt we’d made the right choice after enjoying the Premium Sharing Menu, with our favourite dish being the Gressingham Duck Breast Red Curry with Pineapple & Lychees… delicious! Although we cannot forget the 10 other dishes we got through which you can see here.

After eating as much as humanly possible, we then went on to enjoy a couple of cocktails in the bar. It would take a year to get through their extensive cocktail list, but the ones we did finally decide on were lovely, and the decadent atmosphere combined with great company left us sat there sipping cocktails for longer than anticipated!

The following morning we reluctantly packed our bags and headed to breakfast for our last taste of the extravagant surroundings. The traditional English breakfast was a delight and just what we needed after the meal the night before…including the one too many cocktails!
The Crazy Bear Hotel really is a special experience and the hotel delivers above and beyond what is shown on their website, screaming opulence from every detail. I would highly recommend it to anybody looking for a touch of extravagance and a hotel out of the ordinary. We will definitely be returning!

For more details on The Crazy Bear Hotel, visit their website here: www.crazybeargroup.co.uk – you won’t be disappointed!

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice public relations, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

18th September 2015

M&C Allegra UK Eating Out Quarterly Market Report – Top Take-outs

Now in its seventh year the M&C Allegra ‘Eating Out in the UK Report’ quarterly debrief offers a great snapshot of the out of home market. Usually the sole domain of subscribers, we were lucky enough to be invited along to hear what’s what in the out of home market, hot off the proverbial presses. Held at The Royal Society, a rather fitting location for such an academic study of the foodservice market, the findings were derived from both top down and bottom up research, with a few assumptions thrown in for good measure to deliver insight across the market.

With a cram-packed agenda interspersed with some musical interludes handpicked to match the subject matter (yes, it was a new one on me but was, I have to say, rather endearing) the morning session covered: an overview of the market and its size, the competitive landscape, consumer trends and their journey from pre, during and post all through to the future outlook of the market. There was a lot to take in, but with some furious note taking I managed to get some handy take-outs…

The out of home market (including retail on the go) is valued at £85.3bn with around 329,683 outlets, with retail, travel and leisure making up £18.8bn and 98,443 outlets, hotels, pubs and restaurants making up £62.4bn and 168,430 outlets, and contract catering (both B&I and public sector) making up the remaining £4.1bn and 62,900 outlets.
Market growth – Good news! Current turnover growth is a healthy 2.8%.
Market drivers – Are the 5A’s – affordability of eating out, absorption of foodie culture, adaptability of operators, accessibility across the UK, availability of a range of cuisines.
Consumer spend on eating out – is running at 38.8p in the pound, bouncing back from recession times when it dipped to 37.7p.
Eating out expenditure & frequency – Frequency is up 5% driven by 18-34 year olds, but average spend is down 3% (again as millennials tend to spend less and visit lower end outlets), however participation is up 1% (and expected to rise further) which means average spend per head per month is up 1% and total spend it up 2%. In general Londoners and millennials over-index when it comes to eating out, but interestingly there is life outside London and 18-24s in the North are increasing spend. Indeed with rents through the roof in capital the regions are increasingly key to growth.
What’s growing and what’s not? – Branded new fast food and street food is growing (although from a low base) and in general branded and managed operators in pub, bakery and hotel segments are seeing growth (with smaller agile millennial brands nipping at the heels of the bigger boys and the danger of brand fatigue ever present). London and the East Midlands is growing, as far as foodservice outlets, whilst independent restaurants and tenanted pubs feel the squeeze.
What do consumer want? Well from the consumer panel research undertaken it seems what they ‘really really want’ (as the spice girls put it) is a treat! (Don’t we all!). Generation Y tend to choose where to eat based on cuisine type and use vouchers regularly, while older consumers go for convenience, and women are of course the decision makers! (No surprises there). As far as branded concepts go, millennials are open to experimentation and newer brand like Chicken Shop, Friska, Red’s True BBQ, Dishoom, Pizzabuzz and Thaikhun are certainly ones to watch.
The eating out journey – Younger consumers will tend to view menus online to decide on where to eat out. Food quality is important, but other factors such as service rank just as highly, especially when it comes to repeat visits, whilst recommendations and online reviews are hugely important for all age groups – as no man is an island.
The future – On the up side this is a market sector set to grow by over £9bn by 2018 (a rise of 48% on the previous 3 years!). Eating out activity is expected to rise, driven by generation X and Y and consumers termed as ‘pleasure seekers’. Food culture has gained cool status, whilst the current price-led issues in the grocery sector benefit the out of home operators. Plus, more landlords recognise the benefits of foodservice outlets. However, on the downside, how the national living wage will impact on profitability is not yet known. There are rising property costs in London and across the country. In some areas there is concern over market saturation, whilst as operators try to be everything to everyone there is a danger of them losing their identity and competitive edge. And, of course, the rise in home delivery choice and quality may adversely impact the eating out market.
In a nutshell however, MC Allegra put it this way ‘Tune In – Millennial Movers Making Waves in Upbeat Eating Out Market’.

All in all it was a great event, informative and entertaining in parts, so little wonder it attracted the likes of Five Guys, Wagamama, Pizza Express, McDonalds and of course the great and the good from supplier side brands. But if you weren’t there and these snippets have peaked your interest you can find out more at www.mcallegra-fs.com

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice public relations, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

8th September 2015

The BBC Good Food Show

Last week, I took a trip down to Hampton Court Palace to visit the BBC Good Food Show. It didn’t turn out to be the sunny bank holiday we had hoped for but the rainy weather didn’t dampen our spirits and we still managed to visit every tent to sample the range of food on offer – all for research purposes of course…

The show certainly lived up to its name and we indulged in a variety of really good food! We started the day with Portuguese Custard and Cinnamon Pastries from a little start up company called Global Eat who are soon to be opening in London – keep your eyes peeled! For lunch we had a Caribbean chickpea curry with spicy slaw and to finish off I had THE most amazing brownie – peanut butter and raspberry. Of course in between this we sampled a range of cheeses, breads, sausages and cakes so we were a little full to say the least.

As a massive fan of The Great British Bake Off, the highlight of my day had to be watching a baking demonstration by Paul Hollywood followed by a Q&A with him and past GBBO winner Jo Wheatley – very exciting!

It was the perfect venue for the show and the sun even came out in time for us to wander around the palace grounds, which brought back memories of school trips as a child. The gardens are beautiful and it was a lovely way to finish of the day.

For keen foodies or anyone who just loves food, I would definitely recommend visiting one of the Good Food shows. Check out the full list of dates at http://www.bbcgoodfoodshow.com/

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

4th September 2015

Inglorious Fruits and Vegetables

We’re not afraid to highlight other people’s great work here at Jellybean. Especially when it comes to great work that addresses serious issues in the food and drink industry we love so much – here’s a great one from Intermarche in France.

Currently part of the ‘Designs of the Year 2015’ exhibit at our very own Design Museum in London, this campaign titled ‘Inglorious Fruit and Vegetables’ tackles the problem we face globally where 300 million tonnes of fruit and vegetables are thrown away every year because they are unusual looking.

As 2014 was the International Year Against Food Waste, Intermarche made the decision to tack onto the back of this activity and address the issue head on.

Stars of the campaign were the ‘Grotesque Apple’, the ‘Ridiculous Potato’, the ‘Hideous Orange’, the ‘Failed Lemon’, the ‘Disfigured Eggplant’, the ‘Ugly Carrot’ and the ‘Unfortunate Clementine’.

The pay off to all of this was that now it’s even easier to eat your five a day as these fruit and vegetables are as good as ‘calibrated’ fruit and vegetables, only these ‘inglorious’ ones are 30% cheaper. So a great PR message, and a saving for customers. Win Win.

To counter any concerns from consumers that these inglorious products were inferior in terms of flavour, Intermarche produced a range of ‘inglorious’ soups and juices which they sampled in store – if you’re chopping, souping, juicing or dicing these fruits and vegetables, what does it matter how they look when you buy them?

The results? An overall store traffic increase of 24% with a reach of 21 million people on social media after one month.

The recipe for success here as we see it? Well, it seemed like a perfect combination of:

Allying your work to a great piece of PR activity which has real penetration as well as a truly worthy cause
Great creative with a sense of humour
Boots on the ground in stores to sample the fruits and vegetables and to answer questions
Traditional PR
Social Media

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Andy Wickes

2nd September 2015

The Great British Food Festival

This weekend I happened to stumble across The Great British Food Festival at Dalemain Estate in Cumbria. Now anyone that knows me knows that I love anything to do with food, so when I saw those little yellow signs pointing the way to this foodie heaven, I did a quick ‘U-ey’ and got a bit excited.

It was cheese, chutney and chocolate galore – everything I hoped for. You’ll be pleased to hear that I managed to restrain myself to only 17 cheese tasters (if they’re that small they don’t count, right?), half a chocolate brownie and a falafel and humus wrap (from the lovely Kath’s Kitchen).

To be really honest with you, the foodie products at the show were very similar to the likes of those showcased on London’s South Bank during the summer, but there’s just something about the amount of passion and love that’s gone into them from the independent suppliers that really draws me in. I’m not buying the cheese because it tastes incredibly different from the cheddar that I can buy from Sainsbury’s, I’m buying it because I know the love and care that’s gone into making it and I feel that should be supported!

Has anyone else been to any food festivals of note recently? Let us know if you have any recommendations from across the land on @JellybeanAgency.

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

28th August 2015

A Postcard from Stein-Ville

When it comes to foodie breaks it is fair to say you can’t beat London for its diverse cuisines and experiences, and you certainly won’t go hungry in New York! But there is a less obvious contender when it comes to eating out in style and there’s not a skyscraper in sight. I talk of course of Padstow, lovingly nicknamed Stein-Ville,this Cornish coastal retreat offers a foodie paradise nestled between the rolling hills and breaking waves of Cornwall.

This August we stayed over the estuary, in Rock (playground of the rich and famous – in fact Gordon Ramsey is rumoured to have just bought a holiday home there!). Travelling by ferry and sea taxi (I can’t recommend it enough – not a tailback in sight) we made numerous forays into Padstow and the surrounding area to check out the foodie delights on offer.

We were lucky enough to rest our heads at the St. Enodoc Hotel which is home to Outlaws, Nathan Outlaw’s restaurant (one of three as he has one in Port Isaac and another at The Capital in London) and we enjoyed two fabulous meals there, not to mention the breakfasts! The food it must be said was great and as you would expect from Nathan Outlaw there was an array of delicious fish dishes to choose from. But on the subject of fish, no holiday to Padstow would be complete without a visit to Rick Stein’s Seafood Restaurant and it didn’t disappoint, throw in Jamie Oliver’s Fifteen at Watergate Bay, Scarlets healthy spa food at Morgan Porth, a lunch at Paul Ainsworth’s No.6, sourdough pizza at Rojano’s, a pasty and cream tea from Rick Stein’s Patisserie and you can see why I’ll be hitting the cross trainer this September!

It was of course all fabulous and shows how amazing our industry is. Indeed, working in the hospitality sector, some might say it’s a busman’s holiday, but as the leading foodservice agency I think it’s important to keep in-touch – it’s a tough job but someone has to do it! (cue the violins!)

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

24th August 2015

Local Foodie Discovery

Foodservice Market Agency - Greenwise I have just discovered a wonderful new foodie shop in Fetcham, near Leatherhead, called Greenwise, and if you care about the quality of the food you eat then this is definitely the shop for you.

They specialise in organic, Fair Trade, locally produced food – even down to Fetcham Honey! And for those who suffer with lactose, gluten and sugar intolerances it offers a huge range of foods, plus wonderful fresh produce. You can wander around the shelves, salivate at the foods on offer from around the world and sample one of the little tasting samples on show – perhaps some locally produced lemonade or a fresh smoothie. Then once you have got your taste buds interested you can sit and enjoy a coffee or may a Red Espresso made from Rooibos Tea – caffeine free and full of anti-oxidants – and of course accompanied by a locally made cake (gluten and sugar free). On my latest visit I bought a tub of Pina-Colada flavour coconut ice cream, which is dairy, lactose and soya free – so delicious with fresh strawberries or raspberries – quite a revelation!

This is obviously a shop that cares deeply about the food it sells, its provenance and its health benefits. Their Facebook page: www.facebook.com/greenwiseshop is well worth a visit to see what they have on offer.

Jellybean Creative is a leading foodservice marketing agency and communications agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Sue Foulsham

10th August 2015

Italian Food at its Finest

Being Italian by birth I have grown accustomed to eating what is, in my biased opinion, the best food in the world. But I have struggled for many years to find a restaurant serving the type of food I can only describe as (in an involuntary Italian accent) ‘just like mama used to make’! I’ve been to many an Italian restaurant claiming to deliver ‘authentic’ Italian cuisine but instead offering Anglicised imitations of traditional dishes. All this changed however, when I discovered ‘Friends of Flavours’ – an unassuming restaurant nestled in the terraced roads of Penge, serving Italian food to compete with the heavyweight high street chains.

Small and intimate, the back of the restaurant opens out to a beautiful, rustic outside sitting area with vines creeping up the terracotta coloured walls. On a sunny day I’m sure it’s easy to forget that you’re near Bromley and instead imagine yourself dining al fresco in the back streets of Rome!

I started my meal with Caprino Fritto – discs of deep fried goat’s cheese with a silky, sweet and sour raspberry sauce, served on lightly toasted bread. I refrained from ordering another but unashamedly scraped my plate clean so as not to waste a bit. My main course was a beautifully presented dish of four freshly made Ravioli Asparagi served in a creamy butter, Parmesan and sage sauce, sprinkled with Parmegiano, drizzled with spots of balsamic vinegar and garnished with a fresh sprig of sage. Almost too beautiful to eat…almost. To finish, I ordered panacotta served with a raspberry coulis. Perfectly set and deliciously creamy, when it came to the table I regretted previously agreeing to share a dessert. I won’t make that mistake next time!

I mustn’t forget the lovely staff either – the service was exemplary, they’re passionate about what they do and they extend the customary Italian hospitality to all so you can expect to be treated like family. Humble yet soul-affirming, this meal epitomised all the wonderful qualities of Italian food. So, if you’re wondering what food ‘like mama used to make’actually tastes like, I recommend you visit this hidden gem delivering the heart and soul of Italian cooking.

To find out more about Friends of Flavours you can visit their website or follow them on Twitter @FriendsFlavours

Jellybean Creative is a leading foodservice marketing and foodservice digital agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

5th August 2015

Looking for a Café in Copenhagen

If you ever find yourself cycling around the beautiful streets of Copenhagen looking for something to eat, I would definitely recommend Kompa’9.

A real hidden gem, this quaint little café is nestled in the hustle and bustle of central Copenhagen. Serving both breakfast and lunch, it has all the Danish favourites you could wish for.

After much deliberation (it all looked delicious) I opted for the complete breakfast. Comprised of soft-boiled eggs, toasted rye bread, a selection of meats and cheeses, yoghurt with granola AND fresh pastries, it’s the perfect way to sample a bit of everything!

We decided to return the next day for lunch to see what other culinary delights they had to offer and we weren’t disappointed. I went for the Danish favourite smørrebrød an open sandwich with a variety of meat, cheese, avocado and salad toppings. One word. Amazing.

For the sweet tooth, there is a freshly baked cake of the day or a cinnamon bun, served with a cup of coffee, made by expert baristas. Delicious food and a lovely setting it is well worth a visit if you’re ever in the area.

https://en-gb.facebook.com/pages/Kaf-Bar-9/301912013178344

Jellybean Creative is a leading foodservice marketing and foodservice digital agency. We help top brands with foodservice pr, food and drink pr, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

3rd August 2015

From Mexico City to The Abbeville Road

Food Service Agency - Comensal Well, after many years of Mexican being heralded as the next big thing in the UK foodservice market it would seem its time has finally come. Having been in foodservice marketing for fourteen years I can recall many a debate at the NRA show with my British counterparts on the issue of ‘will the UK follow the US when it comes to Mexican cuisine?’. The stock answer was very much a ‘probably not, just look at the demographic of the US population, of course Mexican food is popular, the UK is very different, I can’t seeing it taking off over here.’ Oh how they must be eating their words now, as in 2015 our appetite for Mexican eclipses all other cuisines it would seem. In fact Mexican food has overtaken Indian in the ready meal wars with spend up 12.8% to £264million in one year*. Mexican cuisine is now an established out of home flavour trend observed by the likes of Horizons, Technomic and Allegra, with restaurants including Wahaca, Chipotle, Tortilla and Las Iguanas dominating our high streets.

It’s nice therefore to see that in this sea of chains there are some stand-out independents. One such restaurant is Comensal on The Abbeville Road in Clapham Common. It is run by John Sim and Cati Bego, who met in Mexico City in 2013 and decided to bring a taste of authentic Mexican cuisine to the UK. With all the food freshly prepared by an in-house team of Mexican chefs, Comensal positions itself as ‘an authentic taste of modern Mexico, in a leafy neighbourhood setting’.

Now I might never have found this South London gem had they not taken it upon themselves to leaflet the local area offering complementary margaritas for local residents coming for the first time when it opened last June – so firstly congratulations on your launch marketing. This proactive approach led my friend who lives a few streets away to suggest an evening out to sample what this new addition to Clapham’s foodie scene had to offer.

Well, all I can say is one year on I am a complete convert and have been back numerous times, tempted by the huge (I’m not joking) bowls of delicious homemade guacamole and tortilla chips, not to mention the amazing margaritas, fabulous Mexican street food and naughty, but very nice, churros. With its relaxed atmosphere and great food it’s good to see they are holding their own against the big boys by offering a more personal approach and possibly the best Mexican food I have ever eaten. So although I may still be seen in a Wahaca now and again (I love their Hibiscus Mojitos) my heart lies in Clapham with Comensal.

Next time you find yourself in Clapham make sure you drop in to enjoy this vibrant independent Mexican restaurant, you won’t regret it! www.comensal.co.uk (Indeed, if there is any justice in the world they should definitely win ‘Best Newcomer’ in the Time and Leisure Magazine food and drink awards 2015 – I for one have voted for them.)

*The Mirror

Jellybean Creative is a leading food service agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

30th July 2015

Sun, Sea, Tapas and a Beautiful Wedding

To have one of your best friends getting married is exciting enough, to have them getting married in Spain…AMAZING! Valencia to be precise. So what else is there to do than to take four days off and fly out three days before the wedding to enjoy some sun, sea, cocktails and tapas.

Having never been to Valencia before, I didn’t know what to expect, but when I got there, I quickly decided it was one of the most beautiful places that I’d ever been to. The sandy beach went on for miles and as with all good beaches, a walk along the beach promenade allowed me to venture into the many different cocktail bars to test the local frozen margaritas.

The wedding was set in the Spanish mountains, the view was spectacular, the venue beautiful and overall it was a very happy and emotional day for everyone involved. Not to mention hot, it was a scorching 35 degrees!

To round off an already fantastic day, the Valencian food was incredible. After an assortment of stunning looking canapés to start with, I was able to sit down with friends and devour Mediterranean prawns in a spicy garlic sauce, followed by a gin sorbet. Now I’m not a huge gin fan, but it was the perfect palate cleanser and was a very much needed refreshment in that heat! Pork in a rich red wine sauce came shortly after, but it was the dessert that topped it for me. Torrijas, a typical Spanish pudding. This is very similar to our bread and butter pudding, but soaked in wine and honey – to say that my appetite was satisfied is an understatement.

All in all, I had a fantastic time and I will definitely be going back to Valencia to explore more of the fine food, the cocktail bars…and the culture of course!

Jellybean Creative is a leading food service agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

29th July 2015

Northern Ireland in three days and 300,000 calories

Food Service Agency - Northern Ireland in three days and 300,000 calories A pint of Guinness, a side of tobacco onions and non-existent portion control. That was my lunch for three days running. Well, maybe not the tobacco onions every day, but the stout and hefty portions, well they’re in fact understatements!

I arrived on the Tuesday just in time for lunch. The bite of the cool summer air (10 degrees lower than England’s I might add!) instilled in me quite the appetite, so on to The Wildfowler Inn, in County Down, I went.

An early morning flight on an ‘Eat’ bacon roll and orange juice was just not enough to sate my hunger. As I sat eagerly awaiting my pub lunch I treated myself to my first ever pint of Guinness. They say you can’t beat Ireland and its Guinness – how right they are. The velvety black mass with its creamy white top is a wonder to behold.

The wow moments continued for me at The Wildfowler Inn, as soon after arriving, in front of me was a meal fit for a King. Two handfuls of fries, two handfuls of tobacco onions, and a ten ounce beef burger smothered in cheddar. You’ll see from the picture, it needed a trough! Soaked in beer, the beef burger paired with the crunchy tobacco onions and relish proved a delight. Someone should have warned me though, a pint of the black stuff is a meal in itself and it’s safe to say my eyes were bigger than my belly in this instance. Still, what I managed was wondrous.

Heading off in a food-induced coma I retreated to my cottage nestled in the green fields, mentally preparing for my next meal.

Wednesday came and I was fortunate to be given a longer break before a food coma enveloped me once more. It was the day of my cousin’s wedding and a hog roast awaited us in the evening. Served in a bun with a hefty spoonful of apple sauce the bun and its filling covered half my plate. But that wasn’t enough for these hearty Northern Irish caterers. Then came the potatoes (yes, I did pronounce this with a high pitched voice), sweet chilli noodles (questionable choice), salad and pasta. Not one to stand on ceremony, I scooped the lot on to my plate. Then very proudly devoured the lot. And I’d learned my lesson by day two and had my Guinness well in advance of the meal!

The dessert spoiled us even more: a trio of gooey chocolate sponge, strawberry cheesecake and honeycomb ice cream and miniature cone. My mouth’s watering all over again.

In true party style we washed these down with a strawberry daiquiri and saved the Guinness for later.

Sore heads and swollen bellies greeted us in the morning. A stroll around Belfast city centre in the fresh breeze was on the cards. But we all know what some exercise and fresh air can do…hunger pangs.

So, in the early hours of the afternoon we stopped off at The Fountain Bar and Restaurant. True to its roots, the building was plastered with Guinness wraps, signs, wind breakers and awning.

Scanning the menu I couldn’t help but notice our lovely client, Moy Park Foodservice’s ‘Chicken Teddies™’, succulent chicken breast perfectly shaped to look like a teddy bear. Naturally my three year old cousin opted straight for that.

I on the other hand opted for a lighter snack and went for the Chicken and Bacon Caesar Wrap – forgetting the lack of portion control I was in shock when I received what can only be described as two bricks of Chicken Caesar goodness. The tobacco fries made a welcome appearance on the plate as well. But alas, the hearty meal was too hearty for this English girl, and a lot was left on the plate! (Apologies to the chef!)

Heading to the airport later that day with a very heavy belly, although everything told me not to, I had to round off the mini-break with a final half pint of Guinness.

I can still feel the bubbles and taste the creamy smoothness now.

Northern Ireland, I’ll be back! (I just need a little rest-bite to recover from my culinary tour)

If you fancy a taste of Ireland you can find out more here.

Jellybean Creative is a leading food service agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

27th July 2015

Foodservice Trends – #Foodyawn: New Frontiers in Posh Junk Food

Foodservice Trends - Posh Junk Food In a high stakes game of one-upmanship, someone will, inevitably, take things too far and end up with torn trousers and/or pants. Or no trousers and/or pants. Or in tears. Or in a ditch in tears with no trousers or pants. And so it is with foodservice trends.

So it is with the rise and rise of posh/gourmet junk food and the increasingly ersatz notion of food porn. At first our sensibilities were captivated with names and concepts such as Meat Liquor, Patty and Bun and Bubbledogs – and the instagrammed fare of bubbling cheese, buns overfilled to excess and mountainous fries that inevitably filled social media as accompaniment.

Increasingly however, the lexical currency of this movement has shifted to incorporate words such as ‘dirty’, ‘shack’, ‘evil’, ‘filthy’ and ‘porn’, to the point that I’m surprised the newsletters heralding these openings aren’t held more often in cyber quarantine alongside dodgy emails from faux African royalty and sex tips from an author whose primary point of concern really should be grammatical, not anatomical.

Don’t get me wrong, I have no truck with the food these outlets serve, nor with people wanting to give the UK a taste of something different (even if it is at the cost of new arterial matter). My problem is with the un-enticing names that people sometimes choose for their brands – unless they come in the shape of a warning, descriptors are supposed to draw people in, not fill them with fear and disgust.

Who wants to eat in a filthy shack? And the last time porn and food were successfully combined, Mickey Rourke’s face was relatively normal. That was 29 years ago.

Last week saw yet another London opening of the decidedly dirty variety, begging the questions, what’s next? How far can we push the envelope?

It’s all got too much. Someone’s going to end up with torn pants.

In the true spirit of one-upmanship, we’ve created some hot concepts that may or may not come to fruition. As a leading agency, our creative collateral is subject to the rules of intellectual property. Though should you wish to use any of the below ideas for your own brand, my fee is negotiable.

Grease Grave

Diners are met by waiters and waitresses dressed as mourners at your Uncle Dean’s funeral and invited to sit in shallow soil pits before enjoying the contents of a full wake buffet (vol-au-vents, mini onion bhajis, chipsticks, angel slices etc.) all deep fried and served on silver platters with ornamental doilies (also deep fried).

Drinks: Hot brown tea, weak coffee

Conversation snippets you are most likely to overhear: “Gone too soon, but what a wonderful spread…”

Atmosphere: Muted

The Sh*t’s hit the Fan

So saturated in oil is the food in this establishment, that diners must wear protective clothing, similar to what one would wear for a skydive (air suit, goggles etc.) before having sodden husks of deep fried burgers and sausages fired at velocity, directly into their faces through large industrial fans. Diners must adopt the technique of the whale shark collecting plankton to catch as many greased goods in their open mouths as is humanly possible.

Drinks: Food is so sodden that, here, there is no difference between a solid and a liquid

Conversation snippets you are most likely to overhear: The noise of the fans and the overall concept do not lend themselves to talking. Talking is for after. In the form of counselling.

Atmosphere: Edgy, blowy, greasy

Burp Shack

With the news last week of a London cocktail pop-up that allows sophisticates to inhale, as opposed to imbibe, their expensive cocktail of choice, food porn innovators have wasted little time in dirtying-up the concept, inviting savvy diners to directly breathe in the belches of minor celebrities who have, ahead of time, eaten from a select menu of fried chicken, ribs and burgers. The z-list gas is released through a network of hidden pipes with a different celebrity guest expected to fulfil his or her quota of burps each night. The specially sealed room reaches maximum acridity around 9pm. Diners are advised to book ahead.

Drinks: Water, sipped until the nausea passes

Conversation snippets you are most likely to overhear: “Give him his due, that Joey Essex can burp for Britain – if only he could monetise it”

Atmosphere: Sinister

Jellybean Creative is a leading foodservice marketing agency. We help top brands with food service pr, food service marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Nick Clancy

Awards & Events

24th July 2015

Glastonbury For Chefs

The Universal Cookery and Food Festival is a bit of a mouthful both literally and metaphorically – bringing together everything a chef could want to know about, this annual event from the Craft Guild (now in its third year) has been dubbed ‘Glastonbury for Chefs’ – quite an accolade! This September (the 23rd to be precise) it will be leaving behind River Cottage (the venue for the 2014 UCFF) and heading north to Vallum Farm in the wilds of Northumberland to showcase the very best of the North East. And what better setting for an event dedicated to, I quote…‘farming, learning, provenance, sustainability, trends, taste, seasonality and development’? Having spent some time in Northumberland I can assure any ‘Southern softies’ that it is well worth the journey. Once there delegate or should I say festival goers will be spoilt for choice when it comes to things to do. There will be farm tours, ‘feather and fur’ butchery demos, an innovation zone, farmers market (where chefs can meet suppliers and get inspired), not to mention chef demos, talks and debates on trends, and even clay pigeon shooting! Despite our butchery skills not being all they might be (!) food pr agencies such as Jellybean were there to learn all we could that can benefit our clients.

With a line up including: Sat Bains, Paul Lewis, Seb Homes, Terry Laybourne, James Close and Asson Mulliss it’s the hot ticket for those chefs looking for a real chef to chef event, and with beer and a BBQ in the evening things could get a little messy! To find out more or book your place visit www.cookeryandfoodfestival.co.uk or call 01293 854403. I for one will be there – and by the sounds of what’s on offer you’ll probably find me shotgun in hand eating a burger whilst listening to pearls of wisdom from some of the top chefs in the country (health and safety inspectors beware!).

Jellybean Creative is a leading foodservice marketing and foodservice digital agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

Jellybean News

20th July 2015

What the Bean Made Me

The incessant cacophonous thundering of keys under manicured fingers, barely visible through an opaque fug of cigarette smoke and scotch whiskey fumes which drip invisibly from the ceiling panels like condensation from the roof of a cave hidden behind a waterfall. This is how business is done. In the 60s. In Mad Men. In the modern business element of social media foodservice agency Jellybean there is a different sight.

Upon my first arrival I am greeted by a delicious home-made loaf of cinnamon and raisin cake, an assortment of tasteful bean-related puns and a warm atmosphere built by a friendly and welcoming staff. Certainly a far sight from the raucous post war office drama, which gives off such a different atmosphere that my comparison between the two makes as much sense as a lemonade giraffe.

I decided to compare these two to demonstrate that I, like everyone else around me, am shaped by my interactions with all forms of popular media. It has become impossible for me not to compare my every day, pedestrian life to the lives of those I see on screen, in papers or on walls.

Every blonde child on the train is actually a tyrannical megalomaniac ruling a fictitious, dragon-ridden fantasy realm under an iron fist. Every man with a twirly moustache is a dangerously bubbling volcano of opera, constantly on the brink of singing car insurance deals directly at my face.

What I’m trying to say is that, from a consumer’s perspective, marketing and media such as that produced by Jellybean are very important parts of my life, and this realisation is what led me to seek out, and ultimately find my place here. While I have yet to fully experience the range of Jellybean departments, a busy morning of introductions, food photography and much needed social media training has left me hungry for more and even though I’ve barely started I already feel like part of a quality team of professional beans.

Jellybean Creative is a leading social media foodservice agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Keep reading! Why not read our blog on Being ‘Social’ at the Foodservice Quality Food Awards…

Guest Blogger

17th July 2015

A Night of Mother's Ruin

Foodservice Marketing Agency - The City of London Distillery Tour with Wirehive There are few things that will motivate me to head into The City of London on a hot and sticky Wednesday evening, but luckily for Wirehive, gin ranks very highly amongst these few things. So I hot-footed it (quite literally) from the end of the tube line at glamorous Ealing Broadway via the lovely Central Line to The City of London Distillery, a hop, skip and a jump from Chancery Lane tube, to mix and mingle with digital gurus and geeks alike at the Wirehive gin tasting event. Wirehive is a digital hosting company and also well known for its Wirehive 100 Awards (which we eagerly await the shortlist for!). And I have to say I rather like the company’s approach to new business, which is far less ‘hard sell’ and far more ‘get ‘em tiddly on gin and have a chat’. Now it is safe to say that our Digital Director Andy was very much amongst his own, surrounded by other men in jeans and shirts talking UX and disaster recovery galore. I however may not be a fully-fledged digital geek, but with the help of our regular internal workshops from the digital team and a bit of extra-curricular reading I managed to keep up and throw in the odd salient point here and there.

As everyone gathered in the private area of the basement bar there was a seemly never ending stream of gin and tonics with pink grapefruit (no complaints here!). We then moved onto the business of the evening – the gin tasting, with four gins to taste, either on their own or with a little water accompanied by a detailed description of the flavour profile and ingredients of each. I have to say my favourite was the sloe gin, but equally the gin and tonics with pink grapefruit went down a treat too and Andy was very taken with the Square Mile Gin (even buying a bottle at the end of the evening). Then it was time to hear all about the history of gin. From its ori‘gin’s (see what I did there?) with the Dutch (hence ‘Dutch Courage’), through to its use as an alternative to water for the poor (good thinking!) and on to its reputation as mother’s ruin, all the way up to the modern day renaissance of gin, with niche distilleries crafting distinctive high quality gins for the connoisseur. As fate would have it, just a few short steps from our private table, The City of London Distillery houses just such a craft distillery where they create some very fine gins! The beautiful copper stills shone in the basement lighting as Luke, our host for the evening, talked us through the finer details of the distillation process. Then it was back to our table for more chat, more gin and tonics (would you believe it!) and a charcuterie and cheese board – very much required after the amount that everyone had imbibed.

So after both an enjoyable and informative evening it was time to wend our way back to Surrey, stopping-off at the bar to give a bottle of Square Mile Gin a good home (it had to be done). Congratulations must go to Rob (MD and official bag guard) and the team at Wirehive (namely Amelie who I am led to believe was very much the brains behind the night) on a fabulous event. Not forgetting of course Luke and the team at The City of London Distillery who have an amazing place and some fabulous gins. If you haven’t been I would highly recommend it – you can find out more here and even order their gins online! I for one will definitely be back!

Jellybean Creative is a leading foodservice marketing agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Susan Wickes

17th July 2015

Heading southwest for cider

Food Marketing Agencies - Stable Pizza (The following blog contains ‘west country’ slang for which the author apologises and translation has been dutifully offered….)

Although I am now living the Surrey life, I was born between the rolling hills and roaring sea in the deepest depths of the West Country. I am well and truly a Janner (a Plymouthian for those not familiar with the term). Although a proud Plymouthian, during my 24 or so years there I probably didn’t live West Country life to the fullest. Sure, I couldn’t walk past a pasty shop without the smell drawing me in, but when I visit home now I am well and truly a grockle (holiday-maker) and keen to try everything my beloved home-town is known for.

My latest adventure involved, amongst other things, a cream tea in Cornwall (thoroughly betraying my Devonian roots by having jam first, then cream – it’s the only way), and attending a pirate festival. This was more by chance than choice, but we were entertained by a pirate choir singing witpot (nonsense) sea shanty’s – were those lyrics really ‘Hey ho, chicken on a raft’?

It was a particularly warm weekend in Plymouth so as the day rested into dimpsy (twilight), we wandered down to the harbour in need of some refreshment and decided upon Stable Pizza, a chain of restaurants specialising in pizza, pies and cider. We were, on this occasion, solely there for a gurt big pint of thee best zider (hopefully translation isn’t needed here). To my shame, traditional cider is never a drink I have frequented, always leaning more towards Plymouth’s other famous beverage, Plymouth Gin (which is world class). So what better way to be initiated into proper cider than trying one of Stable Pizza’s tasting platters – a half a pint of five chosen local ciders. I am keen to point out this was shared, not solely for me. The five ciders we sampled were:

• Sandford Old Kirton – Quite dry and strong – I could only manage a little bit!
• Pubeck Dorset Draft – This was lovely and crisp, quite light to drink.
• Gert Lush – Definitely the most ‘west country’ cider I tasted – still, tangy, and quite a strong taste!
• Sandford shakey Bride – Quite sweet and apple-y…yum!
• West Country Perry – Technically not a Cider as it’s made with pears, but definitely my favourite.

Although I may have brought shame on my roots for thinking some of the ciders a bit too strong in taste, it was great to be able to try so many different types. We may not have been there for the food, but we couldn’t resist ordering some garlic bread to soak up all that cider. If the delicious garlicy goodness on a sourdough base was anything to go by, trying some more of their food is a must.

They may be mainly based in the West Country at the moment, but don’t be surprised if you see a Stable Pizza near you soon. With openings lined up for Southampton and Winchester, it’s time to bring the best cider (and pies and pizza) to the rest of the country. Plus with a menu that focuses on locally sourced food for each restaurant, you’d be maze as a brush (silly) not to try it!

Find out more about Stable Pizza at Stable Pizza or follow them on Twitter @_TheStable

Jellybean Creative is a leading foodservice marketing and communications agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger

14th July 2015

LACA – The Main Event 2015

Social Media Foodservice Agency - LACA - The Main Event 2015 It was an exciting and busy week for Jellybean and clients last week as the annual LACA Main Event and conference came to the UK’s second city. Up bright and early, I jumped on the train and headed north to see our wonderful clients, Hobart UK, Tilda Foodservice, Dr Oetker, Pritchitts and Aviko UK who were all exhibiting.

For those that aren’t aware, The Main Event, aka the Education Catering Exhibition, is the only show in the UK which is dedicated to the school meals market. Not only does it offer visitors the chance to meet with companies in this all-important sector, the exhibition also offers the following features:

· Finishing Touches – 10 classes for school caterers to compete in and two for students
· Innovation Zone – coveted product awards for exhibitors to enter and delegates and visitors to vote for
· LACA Demonstration Theatre – sponsored by our very own client, Hobart Cooking Solutions, where live demonstrations take place each day

So, for visitors and delegates alike, the Main Event provided a host of spectacles and networking opportunities.

But what about Jellybean clients? What were they up to this year?

Well, Hobart Cooking Solutions sponsored the Demonstration Theatre and supplied a Bonnet Precijet 6 Grid and a set of induction pads for chefs to cook on. One particularly exciting session was with School Caterer of the Year, Kate Davies who cooked up a firecracker chicken curry, with help from the Bonnet equipment.

Tilda Foodservice had development chef, Simon Hall on stand to tingle visitors’ taste buds with a delicious chilli and Tilda Brown ‘n’ White rice dish. The Brown ‘n’ White was a hit, and check out the burrito in the picture – plenty of serving options for school caterers to delight their students with! This, along with the pre-launch of the Tilda Together schools campaign, saw their stand buzzing.

Dr Oetker and Chicago Town, positioned by the Demonstration Theatre were in the midst of action. The Stuffed Crust Ham & Pineapple Pizza was a delight. And who would believe it complies with school meal guidelines when it tastes so good? Who knew a reduced salt, reduced fat (to the minimum!) pizza could be just as good as the ones in the supermarket! Looks like they are on to a winner with this new addition to the range.

Pritchitts captured the interest of passing school caterers with its extensive product line up on stand: the education sector’s favourite milk range, Viva Flavoured Milk and Modern Milk – the new flavoured milk for over 16 year olds – as well as new Millac Gold Single a school friendly cooking cream (with only 15% fat). The newly launched Viva Weekly Win campaign also caught the interest of visitors with a weekly prize of a pair of Beats headphones up for grabs to students!

And finally, Aviko – it was almost impossible to get to the front of the stand where they showcased Aviko’s latest range of gluten-free and FSA salt compliant options for school caterers. Delicious!

Having taken in the whole show it was clear that the exhibition itself had a great feel to it; everyone was energised and excited to showcase and learn about the latest trends, products and services the school meals market had to offer.

I travelled home with a belly full of food and the knowledge our clients had a great show. Well done to the team at Dewberry Redpoint on another successful year.

Jellybean Creative is a leading foodservice marketing and social media foodservice agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

Guest Blogger