Client: Rémy Cointreau Brands (Rémy Martin, Mount Gay, Bruichladdich, Westland Whiskey)
Objectives:
To bolster the relationship that Rémy Cointreau’s core brands have with restaurants while also creating dining experiences for consumers where they can try Rémy Cointreau’s brands in a restaurant environment. To also help develop an interest among the younger generation for drinking cognac.
Results:
We first started working with Rémy Martin in 2016. We began by simply incorporating Rémy Martin XO into some of our high-profile chef events during the London Restaurant Festival. We then starting to help generate excitement around the Grand Tonic – and cocktail using Rémy Martin designed as an aperitif alternative to a gin & tonic or a glass of champagne. We did this by offering it as a welcome drink across over a dozen leading London restaurants during the London Restaurant Festival. Keen to reach an American Express audience we incorporated these drinks into the dining events we create for Amex Invites across the year. A good example of how our client relationships can work to mutual benefit.
With Bruichladdich, exceptional single malt from Islay, we created a Restaurant-Hopping Tour where customers got to try a different cocktail with the whisky alongside a small plate of food. Likewise with Mount Gay.
Client: Martin Miller’s Gin
Objectives:
Key focus to spread awareness and build brand exposure for both consumers, but also gain new relationships and listings with new accounts.
Results:
Working with Martin Miller’s during London Restaurant Festival for 3 years from 2018 with a focus on Restaurant-Hopping Tours and Tasting Menus. On top of show-stopper events such as Tasting Menu at Galvin at Windows, and more trendy locations like FENN at Fulham. Focusing on their Original Gin and adding their other expressions such as Westbourne Strench, 9 Moons and now their two seasonal special editions Summerful and Winterful with unique flavour profiles. We highlighted these products to American Express Cardmembers and restaurants around London via gastronomic experiences.
We are now also beginning to grown partnership outside of London Restaurant Festival e.g. through Amex Gold Festive Spirits, working with SOMA Bar in Soho and Kricket food pairings, whom they have a great and growing relationship with.
Client: Pernod Ricard
Objective:
Building brand exposure and product awareness in both restaurants and to American Express Cardmembers. Italicus and Rabbit Hole included.
Results:
Having had an introductory relationship with Pernod Ricard, Italicus quickly became the Official Aperitivo of London Restaurant Festival 2021.
Italicus Spritz was the Welcome Drink at our Top Ten Cuisines series throughout London Restaurant Festival, kicking off events at some of London’s best restaurants including Mere by Monica Galetti, Hakkasan and Muse by Tom Aikens. On top of this, featuring in Tasting Menus exclusively for both American Express Centurion and Platinum Cardmembers and experiences within our Ultimate Gastronomic Weekends.
Client: Luigi Bosca
Objectives:
Gain publicity and awareness to UK audience. One of Argentina’s most enjoyed wines with little reach in the UK. Showcase that Argentina & fundamentally Luigi Bosca, are also not just about Malbec and have a fantastic range of wines including Pinot Noirs, Rieslings and Cabernet Sauvignon.
Results:
Luigi Bosca was one of Official Wine Partners of London Restaurant Festival 2021.
We worked with Luigi Bosca across many events in 2021, including our London Restaurant Festival: Summer Edition 2021, focusing on their lighter wines such as Riesling and Pinot Noir, and the Autumn Edition of the Festival. Main aims were to help with building relations with chefs including the Gladwin Brothers, bringing their wine to consumer’s lips and producing video content for the producer’s social media in Argentina.
Client: Bibendum
The official wine merchant of London Restaurant Festival, we use their wine pairings throughout events including Tasting Menus and Chef-Hosted dinners. Close working relationship introducing new brands to the festival but we also use Bibendum wine across a wide-range of Gastronomous programmes such as Chef’s Table, Eat Life and A Flavour of My City.
