Food Marketing Blog

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.

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Well…there’s no escaping it – Gin is most definitely in.

With gin sales soaring year-on-year, it is no wonder that sales in Britain are sky rocketing. The gin category is booming, to the point where consumers now drink gin out of home more often than they drink vodka, who’d have thought we’d see the day?

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Picture this: London + 33-degree heat + MEATliquor = MEAT SWEATS galore! 100% worth it, though.

The Facts:

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’.

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As temperatures rise and we head to the seaside this summer, what better treat than fish & chips (with lots of salt & vinegar) enjoyed on the beach, as the waves break on the pebbles and the sun sets. Mmmm…you can just taste them now can’t you? But if that vision hasn’t already made you run straight to your nearest chippie, you might be interested to know a little about the history of the Great British fish & chips. Currently the Federation of Fish Fryers estimates there are in the region of 10,500 specialist fish & chip shops in the UK, more than McDonalds or KFC. They are predominately independent, with some obvious exceptions such as Harry Ramsden’s, and serve hungry punters around 167 million portions of fish & chips every year. That’s six servings for every man, woman and child! In fact, our annual spend on fish & chips in the UK is in the region of a staggering £1.2 billion, with 80% of people visiting fish & chip shops at least once a year and 22% every week (possibly not the healthiest of consumers), while 56% of people buy fish and chips to eat in the home as a family.

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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.

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The Scotch Egg.

A slightly runny egg wrapped in sausage meat, covered in bread crumbs and then deep fried – you’d think there’s nothing particularly interesting about this ‘brown food’ but that is where you’re wrong! The History of the humble Scotch Egg is an interesting one indeed…

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At Jellybean, we like to stay on top of all the established and emerging trends – and on-top is the place to be. Enter dirty fries.

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Folklore surrounds the history of burgers, with many versions of events telling the story of how and when this classic food favourite started. We cannot say for sure who was the first to create such a renowned menu staple, however, we do know a lot about how this sandwich grew.

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