June may mark the halfway point of the year, but at jellybean, it’s also when we celebrate our new year, taking stock of everything we’ve achieved as a company in the previous 12 months. And it’s been a busy one! Between becoming an EOT, building brilliant campaigns for our lovely clients, winning some prestigious industry awards and a whole lot more, we have of course, managed to continue our obsession with all things food and drink. And to be honest, if you’re going to blur the work/life boundary and go the extra mile for your job, jellybean is a pretty good place to do it.

Some of our favourite finds from the last month include…

Eating

  • & Chill Gelato in London Fields’, Netil Yard which offers small-batch, indulgent gelato with innovative, trending flavours and global inspirations. The Umami Stout Caramel and Ube Gelato made from purple yam are well worth a sample.
  • Only available until the end of July, Frank’s RedHot Buffalo Ramen at Bone Daddies offers Red Hot Ramen for anyone brave enough to try!
  • Boring Burger. Channelling the smashed burger trend, these are anything but ordinary.

Drinking

  • Hojicha Lattes. The next matcha? Hojicha is in fact the name given to matcha once it’s roasted, tempering its bitterness and potentially making it the next big viral hit in the UK.
  • Orange wine. With an almost savoury edge, serve chilled with your favourite snacks. Try it at Corkage in Guildford if you don’t fancy buying a bottle.
  • A soda stream. No longer a relic from the 80s, get some fizz in your life whenever you like. Sparkling water at dinner? How sophisticated.

Cooking

  • A whole chicken, cooked, carved and then, in a revelation to most of us at jellybean, frozen! The meat from a whole chicken fits in a medium freezer bag and defrosts so quickly when you need it. A game changer for anyone looking to save money and have easy access to protein.
  • Greek yoghurt and mustard for the tastiest quick and easy homemade ‘mayo’
  • Seasonal jersey royals tossed with green beans and a tangy French vinaigrette for a perfect side during the recent hot weather.

Reading

  • The key takeouts from Lumina Intelligence’s most recent quarterly food strategy forum
  • Salt Fat Acid Heat. Half educational, half recipes, this book by Samin Nosrat (with a Netflix series of the same name) teaches you everything you need to know about the four main elements of cooking.
  • Peter Backman’s Weekly Briefing Report which lands in your inbox every Monday morning for an insightful and concise look into what’s happening in foodservice that week.

Watching

  • Clarkson’s Farm, which continues to put the challenges of pub ownership under the spotlight
  • Anna Haugh’s Big Irish Food Tour, which shines the spotlight on some of the incredible produce and recipes from the Emerald Isle

Following

  • @risewithteagan on Instagram. I recently came across one of her recipes which was a high protein, easy to pull together cucumber salad and she has loads of brilliant recipes on her page. She’s a nutrition coach too.
  • @our_cookingjourney – Italian chef Francesco Mattana who showcases fantastic Italian dishes on his page.
  • @thecaterermag for all the latest news from the foodservice and hospitality world.

Tried any of the above? Recommendations of your own? Get in touch @jellybeanagency

Clare Fellowes-Freeman
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