Jack & Beyond - cafe & cake shop, London
Creative online cake shop and cafe in Fulham
Jack & Beyond is a cake shop and café in Fulham, London which offers affordable bespoke and personalised cakes for delivery across London within 24 hours as well as nationwide delivery of gorgeous brownies and divine mince pies, macarons, cookies and more.
Jack &. Beyond launched in November 2019 not long before the coronavirus pandemic forced them to close their Fulham cafe and they drove them to develop a new online shop with products that could be delivered across the UK by courier. Through a successful PR campaign focussing on occasions such as Christmas, Valentine’s Day and Mother’s Day we have helped to build a successful online business with coverage in national newspapers and food & Lifestyle magazines. Back links to Jack & Beyond’s website from online coverage has been a huge bonus for SEO and helped improve their search rankings and driven traffic to the website. Fulop Gabor, founder of Jack & Beyond says:
“Polly is delivering exactly what we were looking for in terms of PR. We worked with two different PR agencies before we found Polly but neither hit the mark as Polly has.
She is always extremely responsive, understands the food & drink & hospitality businesses and has great contacts. Polly believes in our brand and potential as much as we do. Most importantly we couldn't have been happier with all the coverage with big newspapers such as The Telegraph, Daily Mail or Evening Standard. We are extremely happy with our partnership and couldn't be more excited about the future and our partnership with Polly.”
Celebration Cakes
Jack & Beyond launched in November 2019 with an online shop from which customers can fully personalise their cake for collection or London delivery. For customers looking for a totally bespoke cake, Jack & Beyond offer a personal consultation service to design something absolutely unique for your special occasion.
The talented team of bakers aim to bring creativity and playfulness to all the cakes which are less sweet than many others on the market and include classics like Coffee & Walnut and Lemon Cake to the more playful and unusual Chai Layer Cake or Vegan Coconut Chocolate Cake. Red Velvet Cake is the bestselling cake with its distinctive red hue, it’s irresistibly light in texture with a subtle chocolate flavour. There are also tarts and pies including Cheesecake Crumble topped with seasonal fruit; Mango & Passionfruit Tart; and Peanut & Chocolate Pie.
Jack & Beyond’s cakes are all made with top-quality ingredients including free-range eggs and British dairy and decorated with the freshest ingredients like creamy mascarpone or vanilla frosting and topped with appealing finishes like fresh raspberry jam or dairy-free ganache.
Brownies & Mince Pies for nationwide delivery
Gorgeous brownies made with Callebaut chocolate and finished with stunning cream cheese swirls can be delivered nationwide as can a range of seasonal mince pies made melt-in-the-mouth butter pastry and fragrant and fruity homemade vegetarian mincemeat.
Fulham Café and Cake Shop
All Jack & Beyond’s cakes are handmade in their kitchen on Fulham Road, SW6 just a few minutes walk from Parson’s Green station. The café is also open as a café seven days a week for breakfast, brunch and afternoon tea as well as cocktails and Prosecco until early evening at the weekend. Brunch dish such as Chorizo Beans, Pain Perdu or vegan Coconut Chia Pudding.
If you have a sweet tooth and in the mood to celebrate the Bottomless Cake & Fizz or Bottomless Brunch is your dream come true. Indulge in free-flowing bubbles, white wine or beer and as many slices of homemade cake and tart as you eat. So far the record is 8 slices of cake in one sitting!
Passionate Team
Jack & Beyond was founded by Fulop Gabor who was previously manager of Konditor in Borough Market and has worked in the bakery / café his whole career. He is joined by pastry chefs Corrine Jones (previously Pastry Chef at Le Pont de la Tour) and Sophia Zimmer (ex Konditor). Many of the recipes were developed by development chef Daniel Fletcher, who has worked in Michelin-star restaurant and for M&S.
The Cookaway
The Cookaway is an exciting new range of chef-led recipe boxes featuring authentic recipes from around the world to make cooking at home a real adventure.
The Cookaway is ideal for home-cooks who love to cook, discover and learn - a little different to other recipe boxes which are often focussed on time and convenience. Authenticity, flavour and quality of ingredients are at the heart of The Cookaway which features five chefs who each specialise in different regional recipes from Indian to Italian, Spanish to Japanese, with more cuisines to come. Menus are rooted in their heritage and come with authentic top-quality ingredients so that home cooks can discover unusual and adventurous dishes and learn new techniques.
With no subscription required you are free to order whatever you want, whenever you want, and to try the menus with no commitment giving customers greater flexibility and the option to send a box as a gift. Each box contains one menu rather than a series of individual meals all using healthy, top quality ingredients from trusted suppliers. The full range of menus is always available so you can return to your favourites again and again or try something new. Finally, each recipe is completely transparent with its ingredients meaning that cooks can recreate the recipes for yourself.
The Cookaway’s head nutritionist, May Simpkin, works with the chefs in the development of their recipe to ensure each menu includes plenty of fresh vegetables and a good balance of protein and slow release carbohydrates. She also has developed her own range of Healthy menus for The Cookaway.
The Cookaway launched in autumn 2019, and a new more user-friendly website launched recently alongside two new cuisines Japanese and Spanish. Founder Nidhi Verma says: “We were inspired to launch The Cookaway because we wanted to put the joy of cooking back into the recipe box experience. We’ve tried to evolve the traditional business model and to create a foodie adventure in a box which appeals to people who enjoy cooking and love to discover world cuisines and learn from chefs they can trust. Our customers love the excitement of taking a journey into different world cuisines, discovering unusual ingredients, and learning new skills guided by our specialist chefs, just as they would from reading a recipe book.”
Since the Covid-19 pandemic and lock-down in the UK, the business has seen a significant increase in sales as cooking and eating together has become a focus of people’s lives, as some people have more time to cook and are seeking something more exciting and fun than their usual repertoire of recipes.
Nidhi adds: “We launched The Cookaway last autumn to a great response from customers, but since lock-down began at the end of March we’ve seen a real spike in interest. Not only does The Cookaway offer all the convenience of a home-delivery and access to fresh, healthy and unusual ingredients without having to visit a supermarket, but our boxes bring families and friends together to enjoy the cooking process as much as eating the meal. We’ve even seen friends and family buying boxes for video cook-alongs and date nights.”
Small Giants - Insect-based snacks
Super sustainable, naturally nutritious savoury snack launch
If you like your snacks a little unusual, a lot sustainable and outrageously tasty, Small Giants Crackers are for you. These bite-sized savoury crackers are made with cricket flour - a super sustainable source of protein. The founders of the new brand-with-a-purpose say these revolutionary snacks are a great way to eat insects without the yuck-factor.
OUTRAGEOUSLY TASTY
Ideal for healthy snacking at any time of day, Small Giant Crackers are made with 15% cricket flour which brings an umami taste, a protein punch and a boost of Vitamin B12. Other ingredients are 100% natural - extra virgin olive oil and wheat flour give fibre, texture and the distinctive crunchiness. Oven-baked to perfection, they are available in three tasty flavours Tomato & Oregano, Turmeric & Smoked Paprika and Rosemary & Thyme. The 40g packs are perfect for snacking, dipping, and sharing.
MASSIVELY SUSTAINABLE
Crickets offer a viable sustainable source of protein as they require a fraction of the water, land, feed and energy required to produce the equivalent protein from other sources.
NATURALLY NUTRITIOUS
These are seriously healthy snacks to keep your body singing. With more than 20% protein content these crunchy snacks are a natural source of complete protein containing the whole spectrum of amino acids essential to human biology. The snacks contain twice as much protein as fat, are a source of fibre and high in vitamin B12 which is crucial for a healthy immune system and brain. They are dairy-free and with no added sugar.
Small Giants was founded by Edoardo Imparto and Francesco Majno who discovered their love of insects while travelling in Thailand. They want to open people’s eyes and mouths to the benefits of insect-based snacking showing people the many benefits eating insects bring to the planet and our health.
Francesco says: “Small Giant Crackers are the best way to try insects for the first time... and fall in love with them! While people are starting to understand the reasons to include edible insects in their diet, they may be put off by the yuck-factor, but once people try our revolutionary snacks they love the taste and the taboo is broken!” He continues: “As attitudes towards edible insects are changing, we want to bring excitement, innovation and new consumers to the savoury snacks market which has seen little change in recent years. We’ve created a planet-positive insect-enriched snack that tastes great and offers a genuine alternative to those wanting to cut their consumption of animal-based foods and find an alternative source of protein.”
Small Giants launches in October 2020 and initially be available online via www.smallgiants.com and on Amazon.
Waste Knot
Reducing food waste has been one of the hot topics of the year but it’s not a new issue. After 10 years’ experience in the fresh produce industry, Jess Latchford witnessed the colossal amount of produce being cast aside for the sake of aesthetics alone. She founded Waste Knot works with farmers and logistics providers, delivering their second class produce to those who care for the environment and are willing to pay for produce including restaurants and caterers.
Waste Knot helps make the connection between farms that have surplus produce that may not meet strict, cosmetic criteria and those who can put it to good use. The scale of this colossal problem has reached unthinkable levels.
Waste Knot is involved throughout the majority of the supply chain; working closely with the farmers when the produce is still in the fields, to those handling the produce throughout packaging and transport, to the wholesalers receiving the produce and distributing it, through to the end-users and chefs using the produce in their dishes.
Jess has exciting plans for Waste Knot in 2020 and has brought us in to help tell her story and raise awareness of what she’s doing in the media. We will be working on building collaborations with chefs to highlight the issues of food waste. We will also work on raising Jess’s profile as a thought leader on how businesses can make changes through writing opinion pieces and speaking at events and conferences.
Turnips Borough
Turnips Borough is a retailer and wholesaler of fruit and vegetables dedicated to sourcing and supplying the freshest, most flavourful produce. The range, quality and freshness of produce from heritage tomatoes to speciality mushrooms and exotic fruit they sell from their stall at Borough Market is amongst the best you will find.
Turnips is run by the two generations of the Foster family, founded by Fred and Caroline in the 1980s. Now Charles and Frederica Foster have joined the family business and are driving it forward for the future with a pioneering approach to reducing food waste. Turnips has supplied produce to top London restaurants and chefs since the 1980s. In the early 1990s the wholesale business moved to Borough Market and became the first trader to start selling to the public when the market first opened to shoppers in the mid 1990s. Today Turnips is open 6 days a week and offers a 24/7 service to restaurants including La Gavroche, Alain Ducasse at The Dorchester and Bagatelle.
Turnips Kitchen is a vegetable-led street food business which takes fruit and vegetables that would otherwise go to waste and turns it into delicious juice and street food which is sold from Borough Market, Greenwich Market and other pop-up and temporary sites including Vinegar Yard, near London Bridge.
Turnips Kitchen came about from the family’s commitment to reducing waste of fruit and vegetables from the stall that while still perfectly good, could not be sold.
The Foster family have brought me in to refine and communicate the Turnips story and demonstrate their expertise; to introduce the ‘next generation’ and build their profile within the business and build brand awareness through social media communications including a new brand, new website, improved social media and a targeted media relations campaign.
Hodmedod
Hodmedod was founded in 2012 by Nick Saltmarsh, Josiah Meldrum and William Hudson after they realised the absurdity of the British relationship with pulses: most of the UK’s beans are exported to the Middle East and Northern Africa, while most of the pulses consumed within the UK are imported from abroad. They decided to do something about this and started working with local producers of fava beans, a bean which has been grown in Britain since the Iron Age but little eaten here in recent centuries. After successfully bringing British-grown Fava beans to the market, with a highly favourable response from individuals, retailers and caterers, they started to explore other British varieties of beans and peas, as well as cereals like lentils, quinoa, chia and grains like naked barley.
Hodmedod works with a network of farmers to source and sell both organic and conventionally farmed peas, beans and British quinoa online and through independent retailers and farm shops.
In 2016 Hodmedod won multiple awards:
BBC Food & Farming Awards Best Producer 2017
Soil Association Boom Award 2016 - Best overall product in Pantry category
Delicious Magazine: Winner, From the Field 2016
Suffolk Greenest County - Food & Drink category 2016
Great Taste Awards - British Quinoa, Carlin Peas and Yellow Split Pea Flour, Organic Naked Barley and many other products.
Reliquum
“Polly has worked with us for a number of years, launching and supporting a number of products and supporting our senior and commercial teams. Polly has ensured we have reached above and beyond our aspired customer base and delivered great value for money. We look forward to continuing to work with Polly in the future. She brings with invaluable PR & Marketing savvy beyond the brief and is a pleasure to work with.”
Every year 10-16% of fruit and vegetables grown on UK farms is wasted - that’s 22,000-37,000 tones and enough to feed 200,000 people*. Third generation Essex-farmer and fruit-grower, Pete Thompson is determined to create a more sustainable way of farming, finding new uses for the apples, pears, apricots and plums grown on his Essex farm, but which haven’t made the grade required by retailers.
Thompson has launched RELIQUUM LONDON DRY GIN which uses an eau de vie made from apples grown in the farm’s orchards which would otherwise go to waste. Botanicals include Calamondin an unusual citrus fruit which is also grown on the farm The result is an exceptionally smooth citrusy gin and mellowed with the floral sweetness of apple which is made in partnership with Master Distiller, Dr John Walters from the English Spirit Distillery. The name Reliquum comes from Latin and means “All that remains”.
Two other spirits join the Reliquum range: RELIQUUM PLUM a sophisticated spirit of London Dry Gin blended with Lizzie plums to produce a bright sharp spirit with an almond after-taste; and RELIQUUM APRICOT which blends London Dry with tree-ripened apricots for a smooth taste with the distinct aroma of ripe apricots. The fruit is grown in traditional orchards and left to naturally ripen to develop the fullest flavour. Nothing else is added and nothing taken away.
Reliquum founder, Pete Thompson says: “We are very proud of this London Dry Gin, but it is only the first step in our journey towards creating a genuine single estate gin, using ingredients entirely sourced from the fields and orchards of our farm, here in Great Oakley on the north eastern tip of coastal Essex.”
Master Distiller, Dr John Walters of the English Spirit Distillery says: “We pride ourselves on producing the best spirits anywhere in the country and this means partnering with the best growers. We are delighted to work alongside Thompson's and develop their world class product.”
Cotchel
“A FANTASTIC PRODUCER - BEAUTIFUL JUICE, EACH VARIETY DISTINCT, DELICIOUS, UNIQUE.” Michel Roux Jr
Every year tonnes of fruit are wasted around the country because it’s too big, too small or too ugly to be sold.
Cotchel was founded by third generation farmer Pete Thompson, who is on a mission to reduce food waste. The family have been growing fruit and vegetables for markets, greengrocers and restaurants on their farm in Essex since 1948. They select and grow apples, pears, apricots, plums and figs for the best flavour.
Cotchel is a new range of four distinct juices made with apples and pears grown, pressed and bottled in Essex. Cotchel is all about creating a great tasting fruit juice using fruit that can’t be sold and taking small steps towards reducing food waste.
Cotchel is market-traders’ slang for the bits 'n' bobs left over at the end of the week. Needless to say, Cotchel always tastes good!
The orchards are abundant with wildlife. As farmers, they believe it is their duty to care for the land for the benefit of future generations.