food writing
It’s the little things. Our words for Carluccio’s.
Butter, not margarine. Figs straight from the field, dried in the sunshine and filled by hand one at a time. A cake that takes 36 hours to make. ‘Snowflake’ meringues, wrapped in wax paper, by hand. The yeast master who look after the natural yeast, 365 days a year, when everyone else goes home… So [...]
Innocent’s answer to tummy rumbles
We’ve written a guide to nicking stuff and leaving notes for innocent’s new recipe book. Written Ranted in our finest passive aggressive.
Just don’t do it
We think we’ve uncovered a global conspiracy to make all straplines sound the same. American Express’ strapline used to be ‘Don’t Leave Home Without It’ and now it’s ‘Realise Your Potential’. They had a memorable line and now they could be anyone. If they swapped their line with Microsoft’s ‘Your potential. Our passion’ we bet [...]
Minibar for the Mind
An overpriced packet of peanuts, a 50ml bottle of Smirnoff and a titchy can of Sprite? Not in our hotel minibar.
What we did for PizzaExpress
In October we wrote the words for PizzaExpress’s ‘restaurant of the future’ in Richmond. And now the words are appearing in restaurants all over the place. Here’s what’s coming your way…
Cooking up a tone of voice (and a side of tips)
Here’s how a recipe for ‘My Epic BBQ Sauce’ starts: ‘I really love this barbecue sauce. There are loads of layers of flavours that make it truly insane.’ Who wrote it?