Let’s face it, we all check a restaurant’s Instagram before we go there. And we’ve all had a cheeky look at Ella Woodward’s page after buying her Protein Balls because it’s just become second nature to refer to someone or somethings Instagram out of pure and utter curiosity. This is why having an up-to-date and attractive page has become an important part of running a business. It can be daunting and seem like a lot of work, but with this list of 20 must-do’s, it’ll be a breeze and you can always call on the expert services of us beans (#shamelessplug #sorrynotsorry).
Christmas means different things to different people. For some, it’s about entertaining family, friends and relatives, for others in foodservice it can be their busiest time for year in the kitchen, or in some cases it can sadly mean loneliness. But, the one thing that’s true for all that it gives us an opportunity to reflect. They say the greatest gift you can give someone is your time, so off the back of a successful #JBC12Days of Giving last year, naturally it only seemed right to do it all again for 2019. This year I already knew I wanted to give my time to a charity I was passionate about. With a 15-year equestrian background myself (mum says I was horse riding before I was walking!), I was lucky enough to come across Windsor Horse Rangers, and my decision was made.
As part of Jellybean’s 12 Days of Giving initiative, I decided to volunteer at Renewed Hope Trust, a local charity based in Redhill. The charity provides practical and emotional support to the homeless and socially disadvantaged of East Surrey and surrounding areas. Their support is invaluable and really impacts the local community directly, providing overnight shelter, meals, clothing and assistance in finding employment to those in need.
I think it is safe to say that I may be the only person in the entire Jellybean office who has never had a mince pie… Partly due to the fact that it is not in my Christmas tradition as in France they are not a thing, and also partly due to the fact that I’ve always thought it was meat, which never appealed to me. After doing a little bit of research on the history of mince pies I discovered that I was not entirely wrong and that mince pies were, once upon a time, made using meat.
Last Friday I was fortunate enough to end my week enjoying fantastic food and wine with equally fantastic company. With no less than three clients shortlisted for a Product Excellence Award (The Caterer’s 2019 PEAs in partnership with Delaware North) I ventured out to the London Stadium (2012 Olympic Stadium and home to West Ham United F.C.) to celebrate their success.
It was dad jokes and flying carpets for Luca and I this year, as our joint 12 Days of Giving with Jellybean saw us helping Children With Special Needs Foundation (one of our valued charity partners) with the Christmas panto, Aladdin.
As part of Jellybean’s 12 Days Of Giving, I spent a day volunteering with Oxfam, supporting their Carshalton shop and lending my expertise to help them leverage social media in the run-up to Christmas.
As part of Jellybean’s 12 Days of Giving, I gave my time back to Leatherhead Youth Project (LYP), joining the first day of their Countdown to Christmas with a tree decorating competition!
For my 12 Days of Giving voluntary work I wanted to support a local charity I felt passionate about and use my skills in the best way possible. After a search on good old Google I came across Leatherhead-based children’s charity, Post Pals. Post Pals was set up to bring a little joy to sick children and their families. The concept is beautifully simple; choose a child or children profiled on the charity’s website, read about them from their profiles; their personalities, likes and dislikes, their family and their physical and mental condition. Then it’s your choice how you send them a little joy; either a letter, a card, a gift, or even an experience. The website encourages you to share these letters and gifts with not just the sick children, but also their siblings who can be overlooked, and even to consider sending a little joy to the parents who just may need an evening out for dinner.
Jellybean is proud to be the PR partner to the Quality Food Awards, supporting the prestigious awards programme with social media management, throughout key judging days and managing its press office throughout the campaign year. It was with absolute delight that we got to spend the evening, last Friday, at The Brewery, London, amongst the great and the good of the food and drink industry to celebrate the awards 40th anniversary, none more special to us than our lovely clients, two of whom were shortlisted for an award!
Hi! My name is Caroline, and I am currently at Jellybean on work experience. I have really enjoyed working at an agency focused on food and beverage, as I am a huge foodie. I love cooking but my passion is hands down baking, that’s why I have decided to research the history of pancakes. Yes, pancakes… I absolutely love making them and trying out new recipes and toppings, the possibilities are endless! So, what is a pancake and where did it originate from?
As we turn the corner and practically fall into Halloween, the summer of twenty nineteen fades away. The nights are drawing in, the leaves have begun to change and it’s finally time to dig out the chunky knits again – can I get a hell yeah!? With the pending autumnal festivities fast approaching and with every pub in proximity burning a cheerful blaze on the log fire, it’s unquestionably one of the most loved and popular times of year.
After hearing horror stories from my Dad about what my Mum attempted to cook when they first moved in together I shut my eyes and prayed I wouldn’t follow in her culinary footsteps. What could be so bad you ask? How about slicing up a ‘Ready to Cook’ chicken and sandwiching between two slices of bread with some salad cream for good measure. Don’t say you made the same mistake as Mum and read ‘Ready to Eat’ instead of ‘Ready to Cook’! Luckily Dad questioned the squidgy-ness of the sandwich and opened up the slices of bread to reveal the pink chicken inside – eek! Food poisoning avoided, culinary lesson learned.
The time is approaching, and the vermouth revolution is on the brink of worldwide domination.
Many still picture vermouth as an epitome of that dust-gathering liquor at the back of their grandparent’s cupboard (right next to the Advocaat and Maraschino Liqueur) which rarely sees the sunlight. But just like the old proverb says, “Everything comes back into fashion if you wait long enough!”.
Every few years we visit North Dakota to see my husband’s brother and his family. This year we mixed it up a bit, turning it into an adventure that would take us on an unlikely journey from Winnipeg, all the way to Newport Beach.
We’re a brave little lot here at Jellybean. What’s more, we love an opportunity (as seen by our frequent charity drives) to give to a good cause and help others less fortunate than ourselves. So, when social secretaries Ellie and Hannah first mentioned Jellybean participating in Tough Mudder, and CEO Fiona suggested doing it for Debra we pretty much jumped at the chance. It was January after all, and the event was in September. Plenty of time to train.
Over the last 10 years the snacking industry has continued to grow, highlighting a huge opportunity for operators and retailers to market their newest innovations. This month saw the return of the Lunch! Show. Having outgrown its previous location, it was back bigger and better than ever before, in its new home at the ExCeL London.
Imagine a world with no sandwiches, no egg mayo, no ham and cheese. It would result in boring lunches to say the least! Nothing beats a good sandwich, but there are so many elements that need to be considered to make it perfect; nothing must be forgotten! From the bread, the thickness of butter, right through to the salad leaves and chutney.
As a merry band of devoted foodies, we’re fascinated by the Great British Chefs recent survey from a nationally representative panel of 4,000 people, which examines the attitudes and behaviours of the UK’s foodies. We couldn’t claim to be a leading integrated food and drink agency if we didn’t deliver the best and latest insight in the food and drink world, so with that in mind, let’s dive into our top ten take-outs:
Hello there! My name is Rachael, and I’m currently undertaking some Work Experience at Jellybean while I am on my University summer holidays. It is really exciting to be immersed in an agency totally focused on food, aka one of my favourite things in the entire world.
