TEL: 020 7352 0101  |  EMAIL: @OURTEAM

Archives

Industry

Growth in whiskey sector encourages sales of small-batch bourbon

This week we have been inspired by Pernod Ricard who are keen to abandon the ‘old man in slippers’ image that has often been associated with whiskey.

In a recent article Leonie Roderick  cited popular TV shows like Mad Men and Broadwalk Empire as having helped whiskey achieve newfound prominence.

We are delighted to learn that not only is whiskey growing in popularity, but is attracting a wider demographic than ever before. For the younger generations, whiskey is a tangible representation of disposable income and sophistication. According to Michal Addady, sales of American-made Bourbons and Tennessee whiskeys saw a 17% increase in 2015, and so began the whiskey renaissance.

The Garrison Brothers distillery in Texas is the oldest legal distillery of its kind and is the first to bring organic Bourbon to the UK. We have been chosen to represent the launch of Garrison Brothers whiskey in Europe, and are currently working on selecting bars, speaking to whiskey professionals, bartenders, drinks buyers, and restaurant owners about stocking the award winning bourbon. The grain is made from sweet mash, which has a naturally higher PH than sour mashes because of the fresh grain that is added each time. When the Bourbon matures in their casks the Texas heat increases evaporation resulting in a more concentrated taste. Finally, a little Texas rain water is added to proof the Bourbon. It is this extremely rare and bespoke process that has the potential to make Garrison Brothers a favourite in bars, restaurants and hotels across London, particularly those that specialise in bourbon.

In April 2013, the company launched their Cowboy Bourbon made from their ten best barrels which had been held back for release for nearly four years. Just 600 bottles of the unfiltered Bourbon went on sale as part of a limited release and led to them being named ‘American Micro Whisky of the Year’ in Jim Murray’s 2014 Whisky Bible.

Also a winner of ‘American Micro Whisky of the Year’, the 2016 Vintage of the Garrison Brothers Texas Straight Bourbon Whiskey has already sold out. Nicknamed The Flagship, the small batch Bourbon contained lower levels of higher alcohols than any Bourbon on the market, thereby minimising the effects of your hangover; a win-win.

Single Barrel Bourbon

We are very lucky to have some of the exclusive 2016 Straight bourbon and on the 24th November are working in partnership with Texas Joe’s Restaurant for ‘A Very Texan Thanksgiving’, where we will be offering an ‘all you can eat’ menu of Texan dishes for £40 per head. The price also includes a welcome cocktail and a double-measure digestif of the award-winning Straight bourbon. The next release is in spring 2017.

For more info on Garrison Bros visit their website. For press information please do not hesitate to contact Penny Matthews

.

London City’s Crowne Plaza has a little Makeover

Crowne Plaza

London City’s Crowne Plaza decided to make a few changes and we are excited to be apart of the process. 

The hotel is built on the site of Henry VIII’s Bridewell Palace by Blackfriars Bridge and has 204 bedrooms including four signature “British Suites” inspired by designer icons such as Vivienne Westwood and Paul Smith. Uniquely the hotel is the only Crowne Plaza in Europe to offer multiple food and beverage outlets with three sites; Italian restaurant and wine bar Diciannove (formerly Locatelli’s Refettorio), Sichuan restaurant Chinese Cricket Club and late-licence cocktail bar Voltaire, built around original external vaults that served a bank and are now heated private dens with table service.

In recent months the hotel has undertaken extensive room refurbishment and welcomed new staff including General Manager, Food and Beverage Manager, Restaurant Manager (Diciannove) and ourselves as their new PR team. In view of the hotel’s new positioning we invited guests to the following events to introduce them to the new Crowne Plaza London The City:
 
Menu Development Sessions 
Join us for an insight into how menus are developed between restaurant and hotel departments. You will be part of the team that develops the dish, flavour, ingredients plating and also translating the dish to menu.
Dinner and drinks included, places limited.
11th April – Chinese Cricket Club 
12th April – Diciannove
6.30/7pm onwards 

Hotel Showcase
Your evening will begin with drinks in Voltaire, followed by a room and hotel tour. Canapés will be served in Chinese Cricket Club followed by a seated meal in Diciannove.
Plus ones welcome on this date.
18th April
6.30/7pm onwards

If you would like further information on these events
please do not hesitate to contact Krista Booker

Crowne Plaza London – The City offers travellers deluxe accommodation and convenient access to the city’s major business districts and landmarks.
Facebook: CrownePlazaLondonCity
Twitter: @CPLondonCity 
Instagram: @crowneplazalondoncity

Chinese Cricket Club – The restaurant is an authentic Sichuan restaurant that serves homemade traditional dishes, some unique to the London, and dim sum made with exceptional skill.
Facebook: chinesecricketclub
Twitter: @ChineseCClub
Instagram: @chinesecricketclub

Diciannove – Head chef Alessandro and his team welcome you into their authentic Italian Restaurant and Wine bar with generosity, warmth and charm.
Facebook: diciannove19
Twitter: @DiciannoveNo19
Instagram: diciannove19

Voltaire Bar – Try reinterpretations of classic cocktails & homemade liqueurs in the unique bar on site of Bridewell Palace Blackfriars. Private Vaults are available to book.
Facebook: /voltairebar
Twitter: @VoltaireBar 
Instagram: @voltairebarlondon 

The Language of Food: A Linguist Reads the Menu

The Language of Food Dan Jurafsky

The Language of Food Dan Jurafsky

“Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips.”
— Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat

For foodies and non-foodies alike The Language of Food: A Linguist Reads the Menu by Dan Jurafsky provides an interesting insight into the world of culinary influences.

It might seem obvious that customers can tell a great deal about a restaurant from it’s menu but Stanford University professor Dan Jufasky embarks on a fascinating journey through The Language of Food, uncovering subtle hidden meanings, storytelling tropes and marketing jargon that influences the food we eat.

Interestingly, the fact that the way in which food is described heavily influences our decisions provides a yet another area for both restaurants and customers to navigate.

It is not as easy as there being good food and bad food. Storytelling tropes and marketing language may have the ability to dress up average food to something that it’s not and similarly, we may disregard amazing food because it is not described in the way in which we would expect. In the same way that great imagery can do wonders for a restaurant by luring customers in through their website or social media, Jufasky’s book suggests that the way in which food is described is equally important. Clearly the value of a poached egg is far lower than a Old Cotswold Legbar poached egg but the dissection to why is where Jufasky interestingly elaborates.

Food for thought, as it were.

There are also interesting details regarding the etymology of words and the relationship between certain foods such as macaroon versus macaron, why we say “toast” when drinking wine, how old Middle Eastern stews became British fish and chips and that Japanese tempura and ceviche are also connected to the latter. Naturally having an American author it does lend itself to a more US view but who does’t want to know why Yankie Doodle Stuck a feather in his cap and called it macaroni?

Walter & Zoniel in Flaunt Magazine’s #CALIFUK issue

Walter & Zoniel Header Image

London based artist duo Walter & Zoniel feature in the current issue of LA’s quarterly fashion culture magazine Flaunt. Never straying far from exceptional and unique content (watches on pregnancy stomachs anyone) the Alpha-Ation series from Walter Hugo & Zoniel is exceptional.

The series is an ongoing project of exclusive portraits that have been taken using a giant hand-built camera with a brass lens dating back to 1850. The images are shot directly onto positive paper so the artwork has no negative or possibility of reproduction and then hand-coloured and 24 carat gold gilded. The subjects of the portrait artists are celebrities and a perspective of their profile has been featured to produce and ode to the modern day relationship with the portrait and acts of flattery and adulation.

Subjects include Emily Watson, April Ashley, Andreas Kronthaler, Daniel Lismore, Lindsay Lohan, Fran Cutler, Aiden Shaw, Lulu Kennedy, and Tinie Tempah.

The creative is an impressive roll call (below), the initial collection of the ongoing project can be followed here and you can buy the #CALIFUK issue of Flaunt now.

Photographer: Walter Hugo & Zoniel at walterhugoandzoniel.com.
Hair for Emily Watson: Lisa Eastwood for Premierhairandmakeup.com.
Makeup for Emily Watson: James O’Riley for Premierhairandmakeup.com.
Hair and Makeup for April Ashley: Gia Mills for untitldartistsldn.com, London using Bobbi Brown Cosmetics.
Groomer for Andreas Kronthaler: Nadia Altinbas at nadiaaltinbas.co.uk.
Hair for Lindsay Lohan: Larry King for streeters.com.
Makeup for Lindsay Lohan: Natalie Piacun at nataliepiacun.com.
Groomer for Tinie Tempah: Natalie Piacun at nataliepiacun.com.
Concept and Direction: Rose Forde at Roseforde.com and Jack Guinness.

Single-Dish Restaurants: Is Less More?

Single-Dish Restaurants

According to research from the “restaurant discovery” app Zomato one in ten new restaurants opened in London since April is a single-item restaurant. This trend (and the frustrating no-reservations policy) originated in New York and if the queues are anything to go by it’s going down well here too.

With the arrival of restaurants like Come Fry With Me, Mussel Men, Balls & Company and Egg Break to name a few it’s easy to see that there’s a market for these niche restaurants. But does all the excitement mean that the trend is here to stay?

One advantage of these super-niche restaurants is that customers don’t have to face indecision or food envy and they do say that less is more. Without an extensive menu the dreaded choice is already made for us and you would think that a narrower focus makes for a better executed dish, but as Jay Rayner pointed out in his review of Ooze, “if you’re a specialist restaurant, it’s crucial that you take your one main dish pretty seriously”.

If you’re only going to do one thing you need to do it really really well. There are no excuses and nothing to hide behind so if you’re going to go down the super-niche and focused route you need to be pretty great at what you do. Surprisingly this is not always the case and some restaurants are unable to sustain the custom such as Fulham Road’s Fire and Feathers, coincidentally has now now swapped one single-dish for another from chicken to steak with newcomer Orange Buffalo.

When single-item restaurants started taking over New York two years ago Billy Lyons wrote an interesting article shunning the way this generation of chefs is “forgoing the traditional stylings of success, opting for Instagram and Twitter fame, and leaving fine dining for fast casual”. A 2013 article by Luke Nicholls for Big Hospitality highlighted some further issues that the rise of single-item restaurant causes for the industry observing that “single and dual-item restaurants are changing the chef’s skill set enormously and not necessarily in a good way since the ability to cook a great burger or cook eggs 10 ways does not automatically entail that someone has the grounding or traditional skill set”.

We must ask the question that is there a finite amount of times we are happy without a wider choice? This notion was muted by Rayner in his recent review of Piquet: “In a London overrun by concepts and formulas, by places offering small plates and sharing plates and things served on slates or by the 100g or by the bushel and peck, a place like this is quite simply a relief. It has starters, main courses and desserts. It has food cooked by someone who knows what they’re doing but is more interested in serving you lunch than in winning a place in some gastronomic hall of fame”.

Is the opening of Piquet the turning point for the single-dish restaurant to lose favour with London diners? Zomato’s findings also stated that one in ten new restaurants opened in London since April is a single-item restaurant is actually “double the number in the same period last year” so perhaps we have now reached saturation? New openings on the horizon include single-dish restaurants Shuang Shuang (hot-pots), Le Bab (kebabs) and Strut and Cluck (turkey) but equally we have Bellanger, Oliver Maki and The Lighterman. Possibly another sign that we are now edging towards a return to our previous preference of more actually being more?

Will Grumpy Londoners Embrace Death Cafes?

Death Cafe Header Image
London is fairly open-minded and forgiving when it comes to new trends and ideas. All we have to do is look at the number of quirky and gimmicky restaurants that have been welcomed with open arms like the Tube Carriage Basement Gallery, sex-shop-entry La Bodega Negra or the Hurwundeki experience of Korean Food with an order of short back and sides.

But we have a question. Would a “death café” be one step too far?

Chatting about all things death over a flat white and a muffin might seem a bit odd and not everyone’s idea of a relaxing activity but perhaps “death cafes” would encourage us Brits to talk about something so often avoided. We find the subject of death awkward and in general avoid talking about IT but considering IT is unavoidable perhaps we should become more comfortable with the subject.

If you do want to get behind “death cafés” you can purchase one of the £50 shares that are being sold in a crowdfunding campaign in the hope of raising the £350,000 needed for a permanent café in London where people would meet for a coffee and to discuss the likes of recent bereavement, assisted suicide, or cremation with the café’s staff and other customers.

The Rise of Gourmet Food Delivery

Guardian Article

Emine Saner and Marina O’Loughlin recently published a very interesting article in The Guardian on the subject of gourmet takeaway. We often order supper in the office when working into the night and with so many high quality food delivery services to choose from the ordering decision causes much debate.

Once upon a time takeaways meant greasy pizzas, cold egg-fried rice and congealed curries and consumers could be forgiven for turning their noses up at food delivery. But not anymore. As Sane states “UK is a takeaway nation” and goes on to quote findings from Mintel that “23% of adults order a takeaway once a week or more”, “33% order one at least every month” and interestingly “JustEat, one of the giants in online takeaway ordering, recently reported that orders and pre-tax profits were up 50% in the first half of this year – and of the countries it operates in, the UK is its most lucrative market”.

Here at Fourteen Ten we shunned Just Eat in 2013 when we discovered Deliveroo. No reviews and no disappointments, just high-quality restaurants offering decent food, delivered efficiently and politely. Designed as a way for customers to order “amazing food from the best loved local restaurants who otherwise may not offer delivery”. We have since worked directly with Deliveroo with our clients Rossopomodoro, Shikumen and Ekachai and their vivacious consumer-facing way of working that is so evident in their brand has always made for fun collaborations.

With other delivery companies including HelloFresh, Pure LondonLunch Bxd and North London Asian favourite Too Too Moo we’re spoilt for choice. Does this huge rise in food delivery mean the end of eating out? We hope not because we’d much rather be eating our Deliveroo in the location of it’s creation as opposed to our desks but it comes down to convenience and thanks to the rise of gourmet food delivery we no longer have to compromise.

Shikumen Receive Michelin’s Bib Gourmand for 2016

Exterior

Shikumen is one of only five restaurants in London to be awarded Michelin’s Bib Gourmand for 2016. The Bib Gourmand, which recognises both good quality and value of food, is awarded to places officially considered to offer ‘good quality, good value cooking’.

We certainly like the sound of good quality food at good value prices, and it is a relief to know that the Bib Gourmand helps to rule out the the unfortunate restaurant visits where good quality food is met with disgraceful prices.

We think that Shikumen is top notch but it’s always great to know that other people agree with us.

Here are our favourite dishes from the menu:

Peking Duck (of course!)
Lobster the Baked with Chilli and Garlic
Jumbo Scallops with XO Sauce
Xiao Long Bao
Chicken Taro Puffs
Fried Dough Cheung Fun
Soft Shell Crab with Almond Butter Sauce (this *could* be our favourite dish on the a la carte menu)
Black Cod in Champagne Sauce
Stir-fried Prawns with Pumpkin and Salted Egg Yolk
Chicken Koushui Ji (there are plans to take this off the menu so try it soon!)
Braised Pork Belly served with Chinese Buns (mainly because of the amazing baos made in-house)
For dessert make sure you try the Ginger Tea with Sesame Balls. It’s amazing.

Want to try some of these dishes yourself? Book here: shikumen.co.uk/shepherds-bush/book

Congratulations to the front of house, Chefs, kitchen team and management at Shikumen who have all contributed to this brilliant recognition and also to L’Amorosa, Blixen, Taberna do Mercado and Dehesa who were also awarded the Bib.

Recommended Site: From Britain With Love

Artwork

At Fourteen Ten we particularly enjoy collaborating with online media that demonstrates the same ethics and messages as our clients.

Once we find these pairings we do our very best to propose a solution that works at it’s very best for both client and site. How can we share markets? How can we drive Social Media? What can we give back to make the partnership beneficial for all parties? Can we perpetuate a long-term relationship? Our approach is all about building relationships, after all this is what social stands for.

One site we enjoy working with is From Britain With Love “the home of beautiful British living”. This site is an online shop, directory and magazine celebrating all things beautiful and British made. Visitors can browse the shop for British made gifts and essentials, search the directory for great British producers, and read the online magazine for ideas and inspiration. This pretty site also practises what it preaches with a beautiful design that is enjoyable to read and also easy to navigate. It also demonstrates order, organisation, attention to detail and desirability – all key factors that have to be taken in when considering brand association.

We love this limited-edition silk screen print by Ashley Amery that would make an ideal Mother’s Day gift, no matter what the age of the recipient’s “babies”. Order asap for delivery before Mother’s Day.

Follow FBWL
Twitter
Facebook
Pinterest

The Twitter Dream

Header

When you create campaigns for clients there is always the underlying desire for it to be the best campaign EVER, with the most results EVER and the biggest reach EVER.

Fourteen Ten always strive for these results and in the past we have achieved:
*FIRST consultancy GLOBALLY to create a contest mechanic on VINE (more about that via Lonely Brand and Mashable)
*FIRST consultancy IN THE UK to create a FOURSQUARE based campaign for an alcohol brand
*Also, the FIRST consultancy IN THE UK to launch a TWITTER treasure hunt campaign

But what we haven’t done is broken a new Guinness World Record.

On 15 November, Pocky confirmed it had broken a new Guinness World Record. 3,710,044 were enough Twitter mentions to send Pocky into the history book making this campaign the most successful Twitter campaign ever. Now that is something we’d like to add our roll-call.

Pulsar measured the spread of the campaign (watch the incredible time-lapse here) and kindly analysed the secrets behind the campaign’s success. The results are specific to the make-up for Pocky’s outstanding efforts to break the world record however they contain some useful insight into virility and key components, plus of course the magical luck, timing and reception that can swing any campaign from bin to win. We’ve seen many times that outlining goals and rewards really push campaigns and this is brilliant example of inspiring the online community to drive it forward for you.

Congratulations to the SM and digital marketing team at Pocky.