It’s not all snails and frogs legs
It was always a worry of mine, when I moved to France, that I would be force fed the dreaded escargots and cuisses de grenouilles. Needless to say, I survived. I had brief encounter with an andouillette (a kind of pork sausage made with intestines and chitterlings) but I’m trying to erase that from my memory. Frogs’ legs on the other hand, actually surprisingly bearable, they are very small and mostly just tasted like chicken.
To kiss or not to kiss? That is the question.
My first month at Jellybean is now at a close and like time in general, it has flown by. So now I feel less like a ‘new’ Bean and more like an ‘old’ Bean, which is probably more fitting.
Like all those who start at a company, or in fact are new anywhere, I was very aware of those crucial, sometimes awkward first impressions. A particular situation that seems to feature most in these scenarios is the initial greeting, whether it is a client, friend or colleague. What struck me most when I joined Jellybean is that, more often than not, I was kissed by the client, even at the first meeting which, I found quite unusual. One of our clients even commented “that is what we do now”.
Was this a new way of breaking down barriers? I would be very interested to know if this is indeed the norm between agencies and clients. What is the current protocol? I am sure this has been covered in many a magazine but it seems to have passed me by. Perhaps this could be a potential subject to cover in training? Sometimes a handshake/hug/kiss mishap leads to awkwardness, which is fine – but if you’re not careful, it can lead to an unwanted kiss, or worse; head-butting. It did happen to a friend who I believe is still recovering from the embarrassment.
It does not appear that there is any difference between sexes when it comes to the initial greeting. If anything it comes across slightly chivalrous from men. In this respect do we follow our European counterparts more than our American colleagues? In America kissing is seen as very personal and reserved for family and loved ones. However, in contrast their neighbours in Mexico kiss everyone!
The relationship between client and agency has always been an interesting one, and one to nurture and build on so that it becomes an extension of the company. At Jellybean it is evident from the relationships we have developed with our clients that we are very much seen as part of the company’s marketing team.
I am very proud to have become a Bean and to be part of the fantastic work that is created by Jellybean within the foodservice industry. I also look forward to kissing plenty more clients – haha.
Jellybean Creative is a leading foodservice pr 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.
Escape to Sri Lanka
I was recently lucky enough to visit Sri Lanka – a fantastic island of culture, scenery and wildlife and, in between enjoying all of the above, the local cuisine proved a real treat. Although famous for its tea and spices it was clear that Sri Lankan food has much more to offer besides.
Our first chance to sample the local food was early at breakfast on day one. Presented with a traditional Sri Lankan spread, we were offered dhal, roti (a type of coconut flat bread similar to naan), string hoppers (little nests of noodles) and sambol (a spicy mix of grated coconut, chilli and onion) and tucked in – although admittedly rather tentatively at first, not quite used to the fiery kick of sambol so early in the morning.
Whilst curry for breakfast definitely took some getting used to, in the evenings we enjoyed some great dishes. Fish and seafood were prominent on menus and the local seer fish with prawns, crab and octopus became a firm favourite of mine. We also tried Jackfruit curry – widely grown in Sri Lanka, the fruit has a meaty texture making it a great vegetarian option.
Sri Lanka was heavily hit by the tsunami in 2004, and 12 years on, the coastline is gradually coming back to life, boasting some fantastic beach front restaurants. One we discovered was Top Secret whose prawn, mango and coconut curry along with a piña colada (or two) became one of my holiday highlights.
My final tasting test was Arrack – the locally distilled whisky. Having watched men climbing palm trees to collect the sap from coconut flowers used to make it I thought I’d better give it a go, but one sip was more than enough for me and a bottle came back in my suitcase for dad to enjoy instead!
Sri Lanka was a fascinating country to visit, only improved by the food and hospitality we received – a holiday destination I would recommend to anyone.
Jellybean Creative is a leading food service marketing and communications 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.
Jellybean Helps Bring Saffron Summer to Surrey
We’re very excited to tell you about Saffron Summer…Surrey’s best kept Indian dining secret – and our new client!
Meeting back in April with a bag of jellybeans splayed across the table, Saffron Summer tasked us with heading up the PR and social media to help launch its fine-dining Indian restaurant, just a short number of weeks away! With our credentials boasting ‘PR and social media experts’, ‘foodies’, and local residents…it was a job made for us!
The Indian Haute Cuisine restaurant is conveniently located on the Claygate, Esher, Hinchley Wood and Surbiton borders. With this in mind we sent out a host of invites to the local press and a handful of coveted VIPS asking them to join us for the restaurant’s not-to-be-missed opening!
With a photoshoot, dedicated launch night menu and social strategy in hand, we opened the doors, alongside the gracious Saffron Summer team, to new friends (and hopefully returning customers!) last Wednesday evening.
Upon arrival guests were treated to street food live – a food station where Executive Chef, Awanish Roy, formerly of London’s famed Cinnamon Club, and team, prepared a selection of Indian street-food style dishes including Gol Gappa, Bel Phuri and Dhai Puri. Much like the full menu at Saffron Summer, the dishes are far from your typical British ‘curry house’ offering, and instead, take Asia’s familiar spices and flavours to produce exciting Indian dishes with an all-important contemporary update.
Following this reception a selection of canapés and bowl foods were served. Highlights included Tandoori Guinea Fowl Tikka, Lamb Seekh Kebab in Rumali Roti and the dish with perhaps the biggest surprise, Wild Boar Vindaloo over rice! Once again, this is where the true authentic Indian cooking style shines through at Saffron Summer; the overwhelming heat of a vindaloo us Brits are familiar with is nowhere to be tasted – instead the dish brings a warmth and rich flavour to your palette. A truly wonderful dish in my opinion!
Also enjoying the delights of Saffron Summer were the great and the good of Surrey. Guests included Taste Awards Judge, Jackie Mitchell; President of the Leatherhead Chambers of Commerce, Jackie Quinn, and The Mayor of the Royal Borough of Kingston Upon Thames, Councillor Geoff Austin with his wife, The Mayoress. From the décor, to the staff, the street-food to the mains, Saffron Summer was a hit with everyone! It’s different, it’s exciting, it’s true Indian cuisine but not as you know it!
Just check out the reviews on Facebook and TripAdvisor…the people of Surrey agree!
For everything Saffron Summer follow us on Twitter too and check out the website to book.
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.
Duck and Waffle
Yes, they serve duck and waffle. To celebrate the big milestone that was my Mom’s 50th birthday, we thought it be no better occasion to check out the exclusive Duck and Waffle restaurant.
Due to its overwhelming popularity, we had to book the table 3 months in advance – easily making this the most well planned event in our family history.
After a series of travel blunders on the day (with all trains to London being cancelled!) we piled into the car and madly dashed to London. Despite heavy traffic we arrived in Liverpool Street with five minutes to spare.
On the 40th floor Duck and Waffle is the highest restaurant in the UK. With glass windows surrounding the entire floor, the seating area offers an almost 360 degree view London – and at night, the views were spectacular.
After what seemed to be the fastest elevator ride in history, we were warmly greeted by the maitre d’ and were ushered to our table. Seated next to the window our table offered amazing views. The dark decor and dim lighting in the restaurant highlighted the spectacularly lit up London skyline.
Surprisingly there was not a lot on the menu, and unsurprisingly, everything was slightly bizarre. Starters included ‘foie gras crème brûlée’ and ‘spicy ox cheek doughnut’ – both too intriguing to turn down. With 6 of us at the table, we decided each to order a different starter with the aim of sampling as much of the menu as we could. It comes as no surprise that for the main course, all six of us ordered the famous ‘duck and waffle’.
Unexpectedly, the starters each arrived at separate times – although a shock to the system at first, it actually worked out better as it gave us the opportunity to savour each of the dishes individually.
Out of the six starters we ordered – while each delicious – my favourite was the freshly baked onion jam and stilton bread – warm, soft, fluffy bread drenched in oozing melted cheese and topped with decadent caramelised onions. If Heaven was a taste this would be it.
After our starters were all cleared up it was time for the dish we had all been waiting for – the notorious duck and waffle! Any reservations one might have had at the start were quickly overcome by the delicious aroma that the dish brought with it as it was served.
The duck leg was served between a waffle and a lightly fried duck egg, and was accompanied by a little pot of wholegrain mustard maple syrup (!) on the side. All conventions say this shouldn’t have worked, but it did. Well.
By the time we had polished off our plates we had all eaten far more than our stomachs could cope with, but after waiting so long for a reservation it seemed a shame not to try any of the desserts.
The dessert menu was just as bizarre as the main, with ‘mushrooms on toast’ being the first item on the list. We settled for ‘torrejas’ – a sweet Cuban toast with maple caramel apples and cinnamon ice cream – and their ‘chocolate blondie’ – served with pistachios and raspberry sorbet.
When the desserts turned up we were wise to have only ordered two dishes between the six of us as they were huge! I’m sure if we weren’t so full from the earlier courses we could have devoured another portion – they were absolutely delicious.
With dinner finally finished and our bellies just about ready to burst, we paid the bill and headed back to the car before the inevitable food coma kicked in. As a first time guest I can confirm that the restaurant undeniably lives up to the hype. I definitely plan on going back (reservation depending!), although perhaps during daylight hours to see the beautiful view from a different perspective.
A definite recommend.
Jellybean Creative is a leading food service marketing and communications 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.
