Fuelled by an obscene amount of Hungarian wine and ice cream over the past four days I racked up a total of 55,632 steps (or 24.6 miles if you’re not a FitBit fiend), taking in what is deservingly the Best European Destination 2019. If you’ve been lucky enough to visit Budapest and check out their foodie scene, you may well recognise some of these gems I enjoyed:
A minced-beef and pastry pie with a generous side of mash, swimming in a parsley liquor sauce. Not particularly pretty to look at on the plate but as we all know – looks can be deceiving! The traditional East End dish has been feeding and satisfying Londoners for generations, and hopefully, more generations to come. Entering one of the shops is like taking a step back into the past, with Victorian decor still being present in most. Tiled walls, wooden benches and serving hatches, these shops hold stories and memories to savour over a hearty lunch or supper.
MEATliqour has taken London by storm, serving its now trademarked take on American(ish)-style BBQ and setting the trend for gourmet burgers. The story began back in 2008 when Scott Collins and Yianni Papoutsis set-up from a Peckham car park, with a burger van christened ‘MEATwagon’.
What is heme and why is everyone talking about it?
Here at Jellybean Creative, we ensure we stay truly informed by devouring insight from a wide range of credible sources. In this way our clients know we’re always helping them put their best ‘food’ forward.
Picture this: a glorious summer’s evening, the smell of sausages sizzling away on the BBQ and most importantly, a tantalizing and refreshing cocktail in hand, otherwise known as a Mojito.
You only have to see my Jellybean team photo to know that I love peanut butter! As my favourite food it seemed only fitting to look into the history of this scrumptious nutty spread and what makes it so delicious.
The humble biscuit, it’s crumbly, sweet and sugary.
Tea and biscuits have for a long time been the power couple behind solving a multitude of problems, partners in a crime, they’re an irresistible duo. Originating from a flat storable version of bread, dating back to Roman times, cooked once, removed from the oven and cooked again, this is how the biscuit was given its Latin name ‘bis cotus’; meaning twice baked.
When I told one of my friends that I was going to Rome her first response was that I had to go to Eataly! When she described the food market full of all the delights Eataly has to offer, I knew I needed to add it to my list of places to visit. Working in food and drink marketing means you’re never truly off duty even when you’re on holiday.
Honey. That gorgeous, golden, sticky-sticky sweet thing. We all know it, and many of us love the stuff as much as Pooh and Baloo do – but how did it come to be a global favourite?
We’ve rounded up what we feel are the top ten key considerations for brands to ensure they continue to be aligned with today’s consumer. Take as may of these as you can into consideration when planning your forthcoming food marketing.
In honour of Jellybean’s Retail and Consumer Team recently being appointed consumer and trade PR agency for popular London doughnut chain, Doughnut Time, I’ve decided to explore the history of the much loved doughnut.
Last month I travelled across the globe to the culinary mecca that is Vietnam, home to thousands of independent street vendors, bars and restaurants. I started off my trip in the bustling and vibrant capital of Hanoi. Hanoi is known for its busy streets of cars, mopeds and motorbikes (which can sometimes be spotted carrying a family of four!). You soon get used to the bustling streets and the process of crossing the road (you just walk, and the traffic will weave around you). As with all our adventures, we take our findings back to Leatherhead and use it to inform what we do as a food service agency.
Rome brought together two of my favourite things – history and gelato! In six days, we got to see all the famous sights from the Colosseum and Roman Forum to the Trevi Fountain and the breathtaking Sistine Chapel. What made our historical visits complete was taking it all in with a couple scoops of gelato. All in a day’s work for someone from a foodservice pr agency.
If you didn’t happen to be one of the 81 million pairs of eyes that saw our fantastically tongue-in-cheek integrated Food PR & Social Media campaign for family-run Surrey sausage manufacturer, Porky Whites, then perhaps ‘the SAUSIES’ is a new term to you…
As a relatively new bean, this month’s MCA Food Concept Study Tour was a brilliant opportunity for me to gain some great insight into growing food trends, try some delicious food and feed my findings back to the food service design team.
I have always loved cooking. I find the whole process relaxing and very rewarding. But throw a new baby into the mix and suddenly our fridge was looking rather sparse and the idea of heading down to the supermarket with an ever-so screamy little one was too anxiety-inducing to handle.
The way we eat is changing and choice is becoming more important than ever. Consumers want the opportunity to try new things and street food markets are providing a world of exciting opportunities right at their fingertips.
January has a canny reputation for making us all feel a bit doom and gloom. Christmas is all but a distant memory, jeans are twenty inches too tight and temperatures are twenty degrees too low. At such a time, positive mental attitude is key; if we look for things to bring us joy, we’re going to find them, right? Equally, if we look for an excuse to feel miserable, let me tell you, we’re going to feel miserable. This January, I have been determined to feel the joy. Let me tell you about an initiative I have encouraged my fellow beans to join me in supporting, this month…
Edinburgh, the home of Haggis, Whisky (no, not the office dog) and the Loch Ness Monster. What better way to spend the lead up to Christmas than enjoying all the sights and foodie delights Edinburgh has to offer by fully immersing ourselves in everything festive. Hannah Burchell of Hospitality Marketing Agency Jellybean reports back from north of the wall…
