If it’s not already on your list and you haven’t already ticked it off, make sure you add ‘Run the London Marathon’ to the list of things to do before you die…having just completed my fourth London Marathon in ten years, I’m a big advocate in taking part in something amazing at least once in your life.

Nothing compares to running the streets of our beautiful capital on a spring day to the shouts and screams of the great London public, cheering you on every step of the way. It’s the nicest day in London by far – even as a spectator – London becomes a hive of friendliness with a sense of camaraderie, usually reserved for Cup Finals or the folk up North.

Unexpectedly, this year was my most successful marathon. I only had 10 proper weeks training after my arm came out of plaster, so I invested in a running coach, who introduced me to the merits of the run-walk strategy…basically I ran the whole marathon and did all my long training runs running 5 minutes and then speed-walking 1 minute and it worked a treat, I didn’t hit the wall and I didn’t stop once. The last five miles my 1 minute speed-walk got less speedy, but I kept smiling and finished in just over 5 hours. I enjoyed every minute and would encourage everyone to give it a go.

I was running to raise vital funds for DEBRA, a charity which helps EB sufferers and their families – If you’ve never heard of DEBRA, please take a look at the very good work they do here: http://www.debra.org.uk/real-life-stories/intro and if you’d like to donate some money for this worthy cause, you can still sponsor me https://www.justgiving.com/Sam-RookeVLM.

Running for a charity helps you cross that finish line, it gives you the determination to get up in the morning in the wind and the rain and run 15 miles while everyone else is tucked up in bed and it certainly puts a smile on your face when you collapse into bed on race day. So, run yourself a memory that will last a lifetime and help others less fortunate in the process.

jellybean 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.

Described as ‘Surrey Hill’s best kept dining secret’ I was excited last weekend to be visiting Haywards at Hurtwood for dinner with a few friends.

Nestled in the charming village of Ewhurst on the Sussex/Surrey border, Haywards restaurant is situated on the beautiful grounds of Hurtwood Park Polo Club, which as an equestrian lover, I was particularly excited about!

With everything on the menu sounding delicious, it was hard to pick just one dish. I ended up opting for the ‘Pork Saltimbocca’ – and I was not disappointed. Tender pork medallions topped with sage, Parma ham and chorizo served on a haricot bean cassoulet, not to mention a generous portion of creamy dauphinoise potatoes and fresh vegetables, it was a culinary delight – my mouth is watering just thinking about it!

There was something to suit every taste, with other dishes including ‘Venison Bourguignon’, ‘Magret Duck Breast’ and ‘Fillet of Halibut’ as well as starters, light bites, vegetarian and children’s options and of course (and most importantly) desserts!

Not only was the food fantastic, but the service was superb and the lovely staff made our dining experience at Haywards thoroughly enjoyable.

If you’re looking for somewhere to enjoy delicious gourmet food combined with stunning surroundings, I would recommend a visit to Haywards.

I’m already looking forward to returning in the summer to sample more of the menu and to watch the polo with a glass of Pimms (or two)!

Website: www.haywards-restaurant.co.uk

Address: Hurtwood Park, Ewhurst, Surrey, GU6 7SW
Contact number: 01483 267321
Twitter: @HaywardsatPolo
Facebook: Haywards at Hurtwood

jellybean 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.

Last week fellow bean Jess and I decided to take a well deserved break to Grayshott Health Spa. Having browsed through numerous spa options online, we finally made up our minds and booked this sanctuary for three days…and what a delight it was!

After a mere one hour drive, we arrived at this haven in the Surrey countryside. Having never been away in England before it was a pleasant surprise not having to wake up at 4am to catch a plane! Luckily it was time for lunch when we arrived and we wasted no time getting stuck into the extensive buffet. The food was delicious, varied and all very healthy, although we couldn’t resist a glass of wine (we were on holiday after all!).

We managed to sunbathe the rest of the day, enjoying the unseasonably hot English weather and the beautiful grounds peppered with Spring flowers and shrubs until it was time for our exhilarating evening salt scrub before dinner. The treatment left us feeling revitalised and cleansed ready for our 3 course extravaganza of a duck starter, a wholemeal penne pasta in a sundried tomato sauce and a warm fruit crumble to end. Although the portions were small, we certainly left feeling full!

The following day, we decided to explore the local area, Grayshott is a beautiful town and make the most of the facilities in the spa and even had time for a spot of croquet in the evening…well making up our own version as we’d never played!
The dinner that evening, again was delectable and consisted of: quinoa with beetroot & prunes to start, aubergine melanzane for main (my favourite) and a raspberry parfait with a nut crumble.

On our last morning, we relished our final pampering session – a full body massage (couldn’t resist!). It was incredible. But, being the foodies we are we decided that we needed to eat something substantial to sustain us on the journey home (it was an hour after all) and so took a detour to the local pub, The Fox and Pelican. This was a real find and we must have left there a stone heavier than on arrival! The temptation of a burger and fries was definitely too much after eating like an athlete the previous two days.

We both left with a different outlook and better understanding of the foods we eat and a determination to think more about a healthy balance, I even purchased a book called Gut Gastronomy which was developed by Grayshott Spa, combining a health regime and recipe book, I can highly recommend it!

jellybean is a leading foodservice public relations 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.

“There is nothing better than a friend, unless it is a friend with chocolate.” Charles Dickens

I’m not alone in being a chocoholic – the worldwide consumption is predicted to hit 8.5 million tonnes in 2020* – but how many of us actually know how the sweet treat is produced?

As part of Callebaut’s For The Love of Chocolate campaign, two chefs won the trip-of-a-lifetime to visit cocoa plantations in Ghana, learning about the origins of chocolate, along with Lisa Jenkins from The Caterer. And I was lucky enough to be invited along with them!
Stepping off the plane we were hit with the vibrancy and colourfulness of Ghana, but also the heat! Although not the climate we in the UK are used to, it certainly works for cocoa – in fact, 70% of the world’s total number of cocoa beans originate in West Africa, with Ghana second only to the Ivory Coast in terms of crop numbers.

We spent the week travelling around the cocoa growing regions, visiting large plantations and small farms, discovering how the trees’ small white flowers grow to pods containing an average of 40 seeds/beans. As the pods don’t ripen at the same time, the trees must be constantly monitored before harvesting with machetes and then fermenting for around six days, often by covering with banana leaves – the smell is powerful! The final work of the plantation is to dry the beans for ten days before they are sold to purchasing agents and the licensed buying company.

Once away from the plantation the beans are taken through various quality control inspections before shipment. At this point we were struck by just how rigorous a process this is – each single bag of beans will be checked at least three times, labelled and sealed to ensure quality and traceability. The government strives to only export high-quality cocoa so the checks are done by hand, with the final tests evaluating samples of 100 beans per bag. All being well, these will then be shipped off around the world to continue the bean-to-bar journey.

Aside from cocoa, Ghana has so much to offer and history to share – we visited Kakum National Park for a walk above the rainforest canopy, as well as Elmina Slave Castle where we heard the horrific stories of slaves being held before they were sent to Europe.

It was also touching to visit the schools that Barry Callebaut Ghana support by building sanitary systems – only around 5% of schools in Ghana have these facilities – accommodation for teachers, I.T suites and libraries.

Working for a leading integrated foodservice agency, we’re often enjoying the finished product so to be able to travel to Ghana and learn where it all began was truly a privilege and a once-in-a-lifetime experience.

To see some of my pictures and videos from the trip, check out @lflew and @Jellybeanagency on Twitter.

*http://www.statista.com/statistics/238849/global-chocolate-consumption/

A seven day ‘pop-up’ restaurant in East London, serving ‘pimped-up, Victorian-formula gruel’ was the recent subject of a charity April Fools’ Day prank by creative agency, Jellybean.

Borrowing heavily from the current trend for themed pop-up restaurants in the news, ‘Gruel Dudes’ and its fictional creator, Denton Fisk, took in elements of social media, digital and PR to fool readers, with £50 donated to industry charity, Hospitality Action, for every time a media outlet ran with the story.

In the end, two outlets – The Caterer and the Publican’s Morning Advertiser – printed the story in their ‘best of’ rundowns, with jellybeanplaced in a top five alongside efforts from big names including Greene King, Domino’s, Costa and The Fat Duck.

jellybeanManaging Director, Fiona Rickard, commented: “Getting involved with April Fools’ Day is not just fun, it also provides a fantastic showcase for our capacity to compel and create. Tapping into the trend for leftfield ‘pop-ups’ seemed like fair game from our end, and we’re delighted it was met in the same spirit as intended, with many of our journalist friends loving the premise and the way in which it was delivered. Introducing a charity element seemed the right thing to do and we’ll continue to support Hospitality Action whenever we can.”

For the ruse, a faux twitter account was established and populated in the lead up to the day, alongside a stylish landing page and standalone press release – the overriding conceit of which was to entice diners to a disused factory space in London’s Hackney Wick to feast on gruel with expensive ‘add-on’ toppings including chia seeds, kale shavings, quinoa, local honey and foraged berries.

The twitter site can be viewed at: www.twitter.com/coolgruel

The full press release can be found here.

jellybeanis a diverse collection of minds and talents from across the industry. The RAR (Recommended Agency Register) and MAA (Marketing Agencies Association) accredited agency was recently shortlisted for both B2B Marketing and Communications Agency of the Year as well as the 2014 B2B Awards and offers unrivalled services in integrated marketing, PR, consultancy, insight, digital, creative and social media. Those looking to find out more about how jellybeancan help your brand for real can call Susan Bolam on: 01372 227950.

jellybean is a leading food and drink pr 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.

A seven day ‘pop-up’ restaurant serving pimped-up, Victorian-formula gruel is to open at the very beginning of April at a disused factory space in Hackney, East London.

Gruel Dudes is the brainchild of an experiential collective of so-called ‘culinary pirates’, headed by newcomer Denton Fisk, and will feature a menu of basic gruel, made using a mix of hot water, oats and millet sourced from nearby Dalston, ‘pimped up’ with a variety of toppings including chia seeds, kale shavings, quinoa, local honey and foraged berries.

Individual bowls will start at £2.99, with toppings priced between £1 and £2.50.

Diners will also be able to choose from a small range of ethical coffee and tea, alongside an extensive flight of paired craft beer and wine, handpicked by Fisk himself.

On the new venture, Fisk opined: “Now feels like the right time to reimagine gruel for the 21st century. We’ve remembered how to brew our own beer again, we remembered that a beard can be a personal statement and not just a mark of laziness, but we forgot about gruel. It’s lucky that I remembered that we’d forgotten about it, otherwise this would never have happened.”

The 110 square metre factory space, just off Tredegar Road in trendy Hackney Wick, will be open from 9am-7pm for seven days from 1st to 7th April. The strictly-no-bookings site has capacity for 45 diners, including a bar area, and will include a vintage clothing store, tattooist, flea market and a resident DJ.

Fisk concluded: “We’re on a mission to ‘make gruel cool’ and after this, it surely will be. If it proves a success, then who knows, we could roll it out far and wide to places like Stoke Newington and Dalston and maybe next time make it 14 days. I really want to do something interesting with acorns, so who knows, the possibilities are endless!”

Tweet Denton Fisk at: @coolgruel

jellybean is a leading social media foodservice 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.

Amsterdam is one of the greatest small cities in the world. This is how the Amsterdam tourist board describes it and I have to agree. Having visited for the first time this month, I have totally fallen in love. From the beautiful architecture, to the winding canals, to the uber friendly people, to the feel-good cycling, to the delicious food, it truly is a city that welcomes you and makes you feel at home almost instantly.

Having planned a three day break it was always going to be a busy couple of days, but within the first afternoon we had more or less explored the city by foot, accidentally coming across landmarks with surprised delight and pride – we almost felt like locals!

I could, and happily would, tell you about every part of my trip, but I would be here for days, so instead I want to tell you about a little gem that I discovered, again accidentally, but which I can highly recommend. This gem is called Trattoria Caprese.

Situated on Spuistraat, this Italian restaurant is a tranquil oasis compared to the hustle and bustle of the city outside. Greeted by the incredibly friendly and attentive waiters and shown to our table, we were presented with a menu that left us spoilt for choice!

Everything sounded mouth-watering, but after much deliberation we decided on tagliatelle con ragu di vitello e peperoni dolci (tagliatelle with veal ragout and sweet pepper) and polpette con salsa di pomodoro e pane di Altamura (meatballs in tomato sauce with Altamura bread) – both were nothing short of a culinary delight!

Of course, it would have been rude to have stopped at just a main, so we requested the dessert menu and the deliberations began yet again. Eventually it was the tortino caldo al cioccolato (warm chocolate pie) that won and it did not disappoint.

As the hours ticked by, there was not the slightest hint that they wanted us to move on to free up the table which made a refreshing change and as the restaurant filled up with a mixture of tourists, some of whom were happily dining on their own, it was the locals that had reserved tables which confirmed that we had in fact stumbled across a little gem.

Having only been back in the UK for a couple of days, I have already made plans to visit Amsterdam again, but this time I have a new to do list and sitting pride of place at the top will be a visit to Trattoria Caprese.

If you’re planning a trip to one of the greatest small cities in the world, then make sure Trattoria Caprese is on your list – I guarantee you won’t be disappointed.

http://www.restaurantcaprese.nl

https://www.facebook.com/restaurantcaprese?fref=ts

jellybean is a leading food and drink pr 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.

This Easter I jetted off in style (speedy boarding all the way – I know how to live!) to Naples and then onto Sorrento which served as our base to explore the Amalfi coast and all it had to offer. In a land famed for its fabulous cuisine we felt it our duty as representatives of the leading foodservice agency to sample as much as possible (purely as a fact finding mission you understand). It was a tough job but someone had to do it, and believe me, we did it! Having been to Italy twice before I was looking forward to their foodie delights, but nothing could prepare me for the gigantic lemons which greeted us in Sorrento, not for the amount of Limoncello that was offered free of charge at the end of every meal (thankfully breakfast excluded).

Our trip took in Sorrento, Pompeii, Herculaneum, Capri, Positano (fleetingly), Amalfi and Ravello and we managed to eat our way around the beautiful coastline.
Here are my personal highlights…

Ice Cream from an Italian TV chef – Gelateria Primavera offers a huge array of ice creams which even the most dedicated connoisseur would be hard pressed to work their way through during a week (although we had a fair attempt). The gelateria is owned by TV Chef Antonio and the walls are literally plastered with photos of him with everyone from the Pope to famous footballers and movie stars.
Michelin star dining on Capri – We took the ferry over to Capri and whilst wandering the winding lanes and alleyways that crisscross the island we stumbled upon Aurora restaurant. Listed in the Michelin guide it also boasts celebrity patrons including Reece Witherspoon and Pierce Brosnan. A real find; the food was lovely and the service great!
Historic dining – The sister restaurant to our hotel (Grand Hotel La Favorita) was O Parrucchiano and dates back to 1868. Famous for its cannelloni ‘Stracinati’ it serves traditional dishes from the Campania region it seems to stretch back from the street forever and offers a beautiful setting complete with atrium and fairy lights as well as great food.
Pizza in Pompeii – Pompeii is a tourist’s ‘must’ do, but just a stone’s throw away from the ancient preserved city is a very unassuming café which offered a ‘self-serve’ pizza to die for! Not the most salubrious of settings but what a pizza!
Giant steaks – Travelling with a true carnivore meant that no trip would be complete without sampling the best local steak which led us to the cleverly named Meating where we were presented with steaks that rivalled even the ones sampled in New York at Keens. Certainly worth a try but make sure you go hungry!
Calzone at the top of the world – On the recommendation of a client we headed up into Ravello on the Amalfi coast to visit the Hotel Caruso. We timed it well as they had opened for the season just the day before. We had one of the most amazing views all to ourselves and enjoyed stunning Calzone and pizza whilst sipping strawberry & mint infused prosecco and taking in the stunningly tranquil setting.
Cocktails at the Excelsior – As you approach Sorrento by sea the imposing sight of the iconic  hotel Excelsior Vittoria greets you from the rocky coastline. This classic hotel has played host to anyone who is anyone over the years, so we took a stroll down its lemon and orange tree lined driveway (leading off from the main square) one evening to sip cocktails in style on their terrace and take in the sea air. All very civilised and certainly something not to be missed if you are in Sorrento.

All in all we had a fabulous time and managed to take in both the sights and the tastes of this amazing part of the world. I would highly recommend a visit should you ever find yourself Italy bound.

jellybean is a leading food and drink pr 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.

Until I visited America late last year and had several amazing breakfasts, that all seemed to include them. Never one to waste anything, it didn’t seem such a hardship to eat some goodness in the Big Apple (one of my five a day) along with the crispy bacon, french toast and maple syrup! What a lovely sweet and savoury start to the day. I now even put them on my porridge and eat them as a snack as I try and lose weight for my daughters wedding in three weeks time!

Perhaps this could be a third breakfast option in this country after the fantastic Full English and the lighter continental, how about a Full US? However, I was told recently by a foodservice consultant, that it has been tried in the UK by major hotel chains, but consistently fails to sell, guests preferring to fill up on the Full English!

While there, my wife Gill and I tried several amazing restaurants, one of the best was The Brooklyn Diner, made from what looked like an old railway carriage. We got there too late for lunch, so booked in for early evening dinner, and went exploring. We immediately came across a popup food market where all manner of street food was displayed… from bruffins to bamboo bites and cheddbread to pigs in blankets. Foodservice trends and outlets that maybe coming our way in the future?

Back to the amazing diner where traditional bar stools and typically american decor enthralled us! Such fantastic food as well. Brilliantly simple but so delicious. Starter of fried beans and griddled corn. Gone in an instant. Then the best burger in the world.?.. probably, but one in a beach restaurant in Portugal also comes close. This was the real thing though, in the right location with all the right ambience. Why is it that food tastes better in the right location? I can still taste it now. If you ever get the chance – it is well worth a visit.

Not quite so good however was Katz Diner, yes the place where that scene from Where Harry Met Sally was filmed. We definitely didn’t get the same thrill, but we did take our jellybeanwith us for the experience. Though can someone please explain to me the tipping system in the US… levels unheard of in the UK – our experience certainly didn’t warrant anywhere near these kind of tips!

A thoroughly enjoyable trip and another yet sweet/savoury combo goes on my ok list, along with sweet and salted popcorn and salted caramel chocolate. I absolutely draw the line at peanuts in chocolate though! Can’t think why people think I’m fussy!

jellybean is a leading food and drink pr 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.

Last Friday found Susan and I guests at a glittering fund-raiser for the Weir Archer Academy, held at the magnificent and mighty Great Fosters in Egham.

Little prepares you for the sight of Great Fosters in Egham, and arriving at night to see the exterior illuminated with flame only makes it more dramatic.

Built in 1550 amidst 50 acres of carefully clipped gardens and lawn, this grand old pile of bricks and in particular its tithe barn was our venue for the evening.

The Weir Archer Academy was set up by now legendary Paralympian David Weir CBE and his trainer Jenny Archer. The Academy provides athlete and coaching support and expertise across all levels and abilities including working with Schools in South London, Surrey, Sussex and Hampshire; working with clubs and coaches from the South East and providing access to the Academy for international development for under resourced counties.

After witnessing first hand the paucity of British Paralympic athletes at the Beijing Games when compared with other nations, Weir felt that the sport was fighting for its very survival in Britain. The Weir Archer Academy seeks to nurture the very best athletes and in doing so generate the Paralympians of the future.

As a supporter of the charity, jellybeandonated both design work in the production of much of the printed material on the night, but also in donating an internship to be auctioned off in the silent auction.

And so on the night we were extremely fortunate that both David and Jenny were able to join us, as well as a great number of Academy athletes shortly to race in the marathon.

Festivities kicked off with a champagne reception to the strains of ‘Sweetheart Swing’, a female duo channelling the forces-era close vocal harmonies of The Andrews Sisters.

Suitably refreshed we decamped to the vast tithe barn and to our table for a delicious three course meal of salmon terrine, followed by tender lamb with mint sauce and lastly a trio of chocolate mousse, salted caramel cream and salted caramel ice cream.

Speeches from David followed by a video presentation set out the amazing work the Academy does and what an enormous difference it brings to the lives of children living with disability.

Next came the main business of the evening – raising some much needed money from the guests via the auction – expertly helmed by the effervescent and energetic Joe Gallagher, things got off to a great start. Some amazing lots were generously donated including a ‘money-can’t-buy’ VIP package for Bestival including backstage passes as well as a highly prized Victoria Beckham clutch bag.

Once the final lot had been auctioned, duties fell to the band, Fully Funktional, who kicked off the dancing – right away vocalists, guitarists and even the trombone player were amongst the audience pulling people up onto the dance floor.

As we speak the total raised is already over £20,000.00 – a magnificent sum which will transform the lives of so deserving children and young adults.

Enormous thanks go to all involved in the production of the event and the hospitality on the night, but special thanks go to Tania and Joe Gallagher whose idea for the event and organisation in every area was carried out with determination, dedication and above all else a smile.

For more information on the vital work that the Weir Archer Academy carries out, please visit the website here.

jellybean is a leading social media foodservice 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.

What was your favourite subject at school?
Music / Music Technology.

What was your best subject as school?
Music / Music Technology.

What was your first-ever job?
Folding paper in a paper factory.

What was your worst ever job?
I’m going to go with folding paper in a paper factory.

What was the first music single you bought?
Maroon 5 – Songs about Jane.

What is the most entrepreneurial thing you have ever done?
I’ll get back to you on that one.

What is your motto in life?
Don’t worry so much, no one else knows what they’re doing either.

If you were allowed one dream perk what would it be?
Be paid to travel the world.

What’s your favourite movie and why?
Shaun of the dead, because zombies.

If you could pick a celebrity to join the agency who would it be and why?
Grumpy cat.

What luxury would you have on your desert island?
Super-fast broadband.

What animal best reflects your personality and why?
A cat, because they’re pretty laid back.

If you could be anybody in the world (alive or dead) who would you be and why?
I would be myself, but maybe with a poncho or something.

jellybean is a leading foodservice public relations and marketing and communications agency. We help top brands with foodservice public relations, 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.

In the frantic world of foodservice the run up to Christmas is always a hectic time, so for the past few years the jellybeanChristmas party has been a January affair. The exact details of the party were a closely guarded secret up until the week before, with only a few clues to go on. We knew the menu looked amazing and we were in for some entertainment, but beyond that it was mainly all guesswork. Imagine our joy therefore when it was revealed on Thursday that we were heading to the world famous Cafe Royal, Regent St, nestled between the elegance of Mayfair and the creativity of Soho (very fitting we thought!). Not only were we to enjoy drinks in the Green Bar with an Absinthe experience (for those brave enough to take the challenge), but we would also be dining in the exclusive Domino Restaurant and then, the ‘pièce de résistance’, we were to be entertained by the Black Cat Cabaret in the legendary Oscar Wilde Bar. Well, to say we were excited doesn’t really do it justice. Even the boys were in deep discussions about what to wear for such a glamourous night ahead!

We couldn’t wait to don our glad rags and head up to the big smoke, so with sparkle, feathers and a fair amount of lippy (and that was just the boys) we headed up to ‘get the party started!’. Drinks in the Green Bar were accompanied by delicious canapés and for the adventurous few the resident mixologist demonstrated the Absinthe fountain and their exclusive range of Absinthes. Synonymous with the Parisian bohemian scene frequented by artists , poets and alike, the ‘green fairy’ (La Fée Verte) was once famed for inducing hallucinations, but thankfully this modern day incarnation didn’t seem to have the same effect. This aniseed concoction was quite an acquired taste, but one our Digital Director seemed quite apt at acquiring.

Once we had all mixed and mingled, with glasses in hand, we headed to the Domino Restaurant to enjoy not only a delicious meal from chef Andrew Turner’s team (who we had worked with previously for a client video) but also some truly astounding close-up magic from Laura London. Having wined and dined, we then tottered down the stairs to the Oscar Wilde Bar where lemon posset dessert and the evening’s main entertainment awaited!

Our host for the evening at the Black Cat Cabaret was the deliciously camp singer and performer Dusty Limits accompanied by Michael Roulston on the piano (along with his rather fetching moustache). The acts for the evening’s line-up included an array of comedy songs from Lady Carol, Dusty Limits and Jaz Delorean, a gentleman juggler – Matt Ricardo and even some twirling burlesque from Vicky Butterfly (which went down very well with the jellybeanboys, unlike Dusty’s foray into the crowd for some hands-on crowd participation). During the performance we found our group in for some special attention, as our lovely Laura was celebrating her birthday and therefore had a less than conventional birthday song dedicated to her (along with a number of asides).

Once the applause had died down and the cabaret was over, in the decadent spirit of the venue it was time to hit the bar and the dance floor. With shots for all, not to mention the gin and tonics, all on top of champagne and wine with dinner, it was always going to get a little messy, but everyone had a great time and made it back to their beds in one piece. Showing the youngsters how it’s done, Gary and Fiona (Our Creative Director and MD) were the last ones standing on the dance floor, throwing shapes and generally having a great time. In fact as the taxis arrived to whisk us home to bed all anyone could talk about was what an amazing time we had had and what terrible hangovers we could all look forward to – but hey! What’s a Christmas party without a hangover and some truly embarrassing photos (for the latter you can visit us on Twitter).

Thanks as ever must go to Fiona, our esteemed leader, for another fabulous Christmas party. What a wonderful way to see in 2015. The only problem now is, how will she ever manage to top this for next year?!

jellybean 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.

Since completing my Graphic Design Degree at UCA, I’ve wanted to work in a lively, thriving and sociable Design Agency, and all I can say is that I have found exactly that here at Jellybean!

I came to jellybeanfrom working as an In house designer for a furniture company. This meant I had one client, which in turn meant I never felt I was working to my full potential, and my creativity felt a bit limited – being only one client. I enjoyed my time there though and learnt a lot, but it was time for a change!

I wanted a challenge, somewhere that I could really develop my skills and really grow within the company. I knew that jellybeanwould allow me to do this, and so far I have been right!

I hit the ground running and was able to learn the ways of agency life quickly. The work is wide and varied, and differs on a day-to-day basis. One day you could be working on a magazine ad, the next day a packaging brief or a photo-shoot, and all this for several different clients -which really gets the creative juices flowing!

I couldn’t have joined at a better time – just before Christmas! A time when companies come to life – jellybeanwas no exception. The whole team made me feel welcome from the get go, with social events happening after work, it was a great way to meet everyone.

I have learnt so much in a short time and hopefully have brought some fresh creative thinking to briefs! I really don’t know where the time has gone, but all I can say is that is the sign of a great job and I am looking forward to what the future holds.

jellybean is a leading foodservice digital 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.

What was your favourite subject at school?
It was either between Art and Math’s

What was your best subject as school?
Again I think it was the same, although I was pretty good at design technology

What was your first-ever job?
Working in my uncles hairdressers sweeping and washing hair

What was your worst ever job?
I would probably have to say working in Woolworths in the homeware section, it’s not the most exciting of jobs

What was the first music single you bought?
I have a feeling it was either a snoop dog or five song, which were on cassette and yes they are very different genres

What is the most entrepreneurial thing you have ever done?
When I was about 12, my sister and I would put up a stall in our driveway and sell food from the house and objects we didn’t want anymore, needless to say we didn’t make much money.

What is your motto in life?
Its cheesy but I really like ‘You only live once’ just take life by the horns and have a good time.

If you were allowed one dream perk what would it be?
Free buffet at lunch everyday! With maybe a few drinks on the side.

What’s your favourite movie and why?
I have so many it’s hard to pick one! Saving Private Ryan, Goodfellas, The Butterfly Effect, Training Day and of course 10 things I hate about you! I could name so many more.

If you could pick a celebrity to join the agency who would it be and why?
Richard Ayoade, but as his character Moss from the I.T Crowd, he is just a genius, although I don’t think I would get much work done.

What luxury would you have on your desert island?
Probably my iPod, I couldn’t imagine not being able to listen to music.

What animal best reflects your personality and why?
Possibly a monkey, I can be rather loud when I want to, very mischievous and playful also.

If you could be anybody in the world (alive or dead) who would you be and why?
I think it would have to be Richard Branson, just because of the way he thinks and works, finding the gaps in the market and filling them and producing one of the biggest brands in the world.

jellybean 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.

What was your favourite subject at school?
English

What was your best subject as school?
English (no surprise there)

What was your first-ever job?
Waitress at a pub in Betchworth

What was your worst ever job?
Delivering magazines when I was 11, my backpack was bigger than me!

What was the first music single you bought?
Oasis – Little by Little

What is the most entrepreneurial thing you have ever done?
Buy multi-packs of crisps and sweets and sold them for more money at school

What is your motto in life?
Travel the world, see you new things, explore new destinations and start your own adventures!

If you were allowed one dream perk what would it be?
Three day weekends!

What’s your favourite movie and why?
Toy Story, it was funny as a child and even better as an adult

If you could pick a celebrity to join the agency who would it be and why?
Probably Micky Flanagan because he would have me in stitches all day!

What luxury would you have on your desert island? 
Percy Pigs – food of gods

What animal best reflects your personality and why?
A sea turtle because they go with the flow

If you could be anybody in the world (alive or dead) who would you be and why?
This is a tough one, but I think I would have to say Harry Potter (who wouldn’t want to live at Hogwarts and have an invisible cloak!)

jellybean 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.

What was your favourite subject at school?
French

What was your best subject at school?
French again!

What was your first-ever job?
Woolworths Saturday girl

What was your worst ever job?
Data entry – keying in sales reps’ time sheets. Extremely repetitive and dull!

What was the first music single you bought?
Well I was pretty cool, so probably Take That 😛

What is the most entrepreneurial thing you have ever done?
When I was about 10, I sold cherries from our cherry tree to passers-by in my front garden

What is your motto in life?
Everything happens for a reason

If you were allowed one dream perk what would it be?
To eat whatever I want and not gain weight

What’s your favourite movie and why?
Perfect Pitch…I love ‘Fat Amy’.

If you could pick a celebrity to join the agency who would it be and why?
Michael Mcintyre – he’d have me in fits of laughter all day!

What luxury would you have on your desert island?
My Kindle

What animal best reflects your personality and why?
A sheep according to one of those personality tests

If you could be anybody in the world (alive or dead) who would you be and why?
No idea, probably myself but much younger, stress/worry-free!

jellybean is a leading foodservice pr 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.