News
'Big Cheese' RKH provides some tasty trappings ...
26th November 2007
CATERING for different tastes and ensuring there's nothing cheesy about its clients' marketing messages is a challenge creative agency Rock Kitchen Harris faces on a regular basis, so it used this as a theme for a special event. And who better to help host it than London's foremost cheese store, Neals Yard Dairy, which was a forerunner of the British wholefood movement and played an important role in the revival of London's Covent Garden.
From Leicestershire to County Cork, RKH and Neal's Yard Dairy took business professionals on a 'dairy delight' tour at the Lower Brown Street offices where RKH offer creative marketing solutions through advertising, design, public relations and digital media. Those present were then challenged to a quiz to test their culinary knowledge.
Around 50 guests were invited to sample nine different types of cheese manufactured all over the UK and Ireland from cow, sheep and goat's milk, and supplied by Christopher George of Neal's Yard Dairy. Christopher then gave a short description of each variety, including how and where they were made, how each received its own distinctive flavouring and colouring, and what methods were used to provide their preservative coatings and crusts.
Local favourite Colston Bassett Stilton, produced by Billy Kevan, was sampled, and Billy - who is also one of RKH's clients - attended to sample the other products as well as to provide further expertise on his own cheese. Also sampled were Dorstone, Tunworth, Ardrahan, Berkswell, Appleby's Cheshire, Coolea, Montgomery's Cheddar and Stichelton. Ben Robson of Oakham wine merchant's Bat & Bottle provided a selection of wine to help wash them down.
Afterwards, those present took part in a quiz, with the prize being a bottle of champagne, a framed cartoon and photo of the event and a cuddly rat which were won by Jane Cowley, a partner at law firm Harvey Ingram LLP.
“Chris's talk put to rest a lot of the misconceptions about how different cheeses are produced and introduced a few new flavours which the cheese buffs among us were keen to try out,” said Director Peter Kitchen. “There were some insightful replies on our quiz sheets but Jane was undoubtedly the 'Big Cheese' when it came to dairy data! All in all, it was a successful networking event which everybody enjoyed.”