Anyone who’s ever eaten at the Abbey restaurant, Penzance, will know what a talented, imaginative chef Michael Riemenschneider is. And this month he took over the Michelin-starred Juniper restaurant in Altrincham, Greater Manchester.
‘I do not want Juniper to be an ‘in’ restaurant,’ he says of his plans for development, ‘because ‘in’ restaurants eventually go out of fashion. I want people to appreciate the food and not come because they want to be seen. I am all about standards in food.’
Michael certainly brought a magic to the Abbey, and is already doing the same with Juniper.
It really is exciting to see a client go from strength to strength, and who knows what will be next? Maybe he’ll open the first restaurant on Mars!
Friday, 26 September 2008
Thursday, 21 August 2008
Generic, anonymous email messages
In the recent issue of PR Week, I read a brief interview with Kiss 100 Radio’s Simon Long. The interview questions are the same every week, and one which is always of interest is, ‘What is your biggest PR gripe?’
Long’s answer was one that I’ve read before and with which I completely agree: PROs sending generic, anonymous email messages.
As he goes on to say, the internet has made us very lazy when it comes to communicating properly with one another. It’s all too easy to type an email, run it through spell check, and send it off into the ether without really giving it a second thought. 101 recipients will receive the same email, but how many are going to reply to such correspondence?
It’s so much more effective to take time to research and find out more about the company and individual you are addressing. After all, aren’t we all more responsive to the letters that arrive with our names on as opposed to those with, ‘To the homeowner?’
Blanket emails may offer speed and simplicity, but they miss the mark when it comes to giving a personal touch. They also reflect badly on both the individual sending them, and the company they represent.
Needless to say, we never ever send such emails here at Churton Inge Associates. It’s just not the done thing!
Long’s answer was one that I’ve read before and with which I completely agree: PROs sending generic, anonymous email messages.
As he goes on to say, the internet has made us very lazy when it comes to communicating properly with one another. It’s all too easy to type an email, run it through spell check, and send it off into the ether without really giving it a second thought. 101 recipients will receive the same email, but how many are going to reply to such correspondence?
It’s so much more effective to take time to research and find out more about the company and individual you are addressing. After all, aren’t we all more responsive to the letters that arrive with our names on as opposed to those with, ‘To the homeowner?’
Blanket emails may offer speed and simplicity, but they miss the mark when it comes to giving a personal touch. They also reflect badly on both the individual sending them, and the company they represent.
Needless to say, we never ever send such emails here at Churton Inge Associates. It’s just not the done thing!
Wednesday, 20 August 2008
Cause to celebrate for Withy Kitchen
Though not in Beijing for the Olympics, one of our clients, Withy Kitchen, yesterday celebrated winning Gold, Silver and Bronze awards of their own.
Withy Kitchen was set up by ex-Saab sales director Keith Field and his wife, Helen, who share have a passion for high quality, exciting vegetarian fayre.
Small batches of handmade dishes are prepared in a meat-free, Vegetarian society approved kitchen and immediatley air-blasted frozen to retain their taste and texture. They're then delivered to hungry customers at any UK address be that home or office.
As first time entrants in the Ready Meals and Soups category of the Taste of the West contest, Keith and Helen were delighted to win the Gold award for their Somerset Goats Cheese and Leek Risotto, Silver for their Butternut Squash and Refried Bean Fajitas, and Bronze for their Ultimate Nutloaf with Spicy Tomato Gravy.
It's great, too, to see them mentioned in this month's Mendip Times.
'It was impossible not to let one's taste buds run riot,' wrote Paul Hartley. 'I challenge any carnivore not to really enjoy their squash and refried bean fajitas or their roast vegetable tagine with parsley and saffron couscous.'
This is all so exciting to read about a company which, only established in 2007, is sure to run the marathon to success.
To find out more about Withy Kitchen, visit http://www.withykitchen.com/
Withy Kitchen was set up by ex-Saab sales director Keith Field and his wife, Helen, who share have a passion for high quality, exciting vegetarian fayre.
Small batches of handmade dishes are prepared in a meat-free, Vegetarian society approved kitchen and immediatley air-blasted frozen to retain their taste and texture. They're then delivered to hungry customers at any UK address be that home or office.
As first time entrants in the Ready Meals and Soups category of the Taste of the West contest, Keith and Helen were delighted to win the Gold award for their Somerset Goats Cheese and Leek Risotto, Silver for their Butternut Squash and Refried Bean Fajitas, and Bronze for their Ultimate Nutloaf with Spicy Tomato Gravy.
It's great, too, to see them mentioned in this month's Mendip Times.
'It was impossible not to let one's taste buds run riot,' wrote Paul Hartley. 'I challenge any carnivore not to really enjoy their squash and refried bean fajitas or their roast vegetable tagine with parsley and saffron couscous.'
This is all so exciting to read about a company which, only established in 2007, is sure to run the marathon to success.
To find out more about Withy Kitchen, visit http://www.withykitchen.com/
Subscribe to:
Posts (Atom)
