All
Restaurants
Hotels & Travel
Brands
Books
Bars & Pubs
Cookery Schools
International

Past Experience

The UK has solidified its reputation as a first class gastronomic destination: at Sauce we’d like to think we’ve had something to do with it. Over the last decade we worked with most of the leading names in the food and drink world, from multi- Michelin starred restaurants to fast casual groups and from leading British hotels to local pubs and cutting edge bars. We have successfully launched well over 150 food and drink related businesses and have boosted the profile of countless more. Our industry knowledge is second to none and we thrive on becoming an extension of your team, advising and guiding you to achieve your goals. Here are just some of the businesses we’ve worked with…

Artichoke

Situated in the heart of the beautiful old town of Old Amersham, husband and wife duo Laurie and Jacqueline Gear strive to give the best possible neighbourhood restaurant experience. Artichoke prides itself on innovative and refined Modern European cuisine, featuring the best of the season’s ingredients – including many foraged from the surrounding area. This year Artichoke celebrates its 10th anniversary, which despite a crippling fire in 2001 forcing a year and a half closure, has come back stronger with a number of accolades, including being named in Good Food Guide’s 50 top UK restaurants for 2012.

T // 020 8600 3600

1856

Mugaritz

Mugaritz: A Natural Science of Cooking (£35.00, Phaidon 2012) is the first English-language exploration of one of the world’s top kitchens. For the first time, readers were invited behind the scenes at what is currently ranked No.3 in the San Pellegrino’s World’s Best Restaurant list. From nearly 400 dishes developed since 2006, Aduriz and his staff selected 70 recipes that best represented their interpretation of gastronomy and their ongoing quest to redefine their own expectations. (more…)

T // 020 8600 3600

758

Fiona Cairns 

Fiona Cairns Ltd began on Fiona’s kitchen table 25 years ago, when Kishore Patel – Fiona’s husband and now managing director of the company – spotted the potential of his wife’s beautifully crafted handmade cakes. Today the company is a thriving enterprise and produces 750,000 cakes a year, supplying Waitrose, Harrods, Selfridges, Sainsbury’s and Bon Marche Paris. In 2011, Fiona was chosen to create the official cake for the wedding of Duke and Duchess of Cambridge. The cake was a multi-tiered traditional fruit cake, decorated with cream and white icing using a British floral theme. (more…)

T // 020 8600 3600

606

Quo Vadis

In 2008 restaurateurs Sam and Eddie Hart took on this crumbling and run down restaurant in the heart of Soho and completely reinvented it as a top class restaurant, private members’ club with private events space.

In 2012 the Harts announced a new phase for the restaurant: a partnership with Jeremy Lee who has now taken charge of the kitchens. Sauce were tasked with communicating this transformation to help attract the right clientele that would guarantee the success of each aspect of the business. (more…)

T // 020 8600 3600

205

Marc Fosh

Located on the Spanish island of Mallorca in the city of Palma, The Marc Fosh Restaurant Group encompasses three restaurants – Simply Fosh, Misa Braseria and Bar, and Tasca de Blanquerna – each of which deliver creative, exceptional menus that focus on locally sourced, high quality ingredients in stylish and contemporary surroundings. British born Marc Fosh became the first and only British chef to be awarded a Michelin star in Spain in 2002. Having developed his own style of simple (more…)

T // 020 8600 3600

Syamala Upham

336

Noma: Time And Place In Nordic Cuisine

Phaidon approached Sauce to implement a publicity campaign that would promote the first major cookbook by Danish chef Rene Redzepi and his restaurant NOMA, voted the #1 Best Restaurant in the World 2010 and 2011 at the S. Pellegrino Awards. Sauce began by securing a mass market extract in The Times newspaper with marketing support alongside major awareness through substantial review coverage in over 100 different UK titles including all the key Christmas book round ups (more…)

T // 020 8600 3600

Laura Tovell

308

The Family Meal

Sauce worked with Phaidon UK on Ferran Adrià’s latest cookbook called The Family Meal: Home cooking with Ferran Adrià. Sauce delivered an aggressive bestselling PR campaign that drove mass market sales, creating major awareness of the book and pre-publicity in the lead up to the launch and Christmas. This was achieved through a variety of coverage including reviews, extracts and features. (more…)

T // 020 8600 3600

Laura Tovell

306

Jing Tea

Sauce worked with the premium tea company for two years to help build awareness of the brand both within the food and drink industry and in broader lifestyle circles. Sauce kick-started the campaign by securing coverage across a target media list using a range of seasonal press releases and individual introductions to the founder of JING. These were done via one to one tastings with print and broadcast media contacts. Sauce also introduced the brand to top celebrity agents to gather endorsements and support. Sauce also introduced JING to key hospitality managers to secure listings for Jing across the UK’s top hotels and restaurants (more…)

T // 020 8600 3600

Laura Tovell

273

Obika

Obikà, Italy’s favourite restaurant group, was founded by Silvio Ursini in 2004, with the aim of creating the world’s first mozzarella bar. Obikà chose Sauce to launch its only UK site, which opened in Canary Wharf in December 2011. (more…)

T // 020 8600 3600

203

Fever Tree

Fever Tree

Fever Tree is a range of premium natural mixers. Sauce worked with Fever Tree for five years to help pioneer a new drinks category worldwide by building the brand’s reputation amongst drinks, trade, lifestyle press and introducing Fever Tree to key new restaurants Sauce focused on national and trade media, organising key journalist introductions to the co-founders of Fever Tree and placing different stories with relevant press to communicate all the attributes of the brand to its target market. On top of this, Sauce helped to secure Fever Tree in over 7 top restaurant in the world including elBulli. Fever Tree currently dominates 45% of (more…)

T // 020 8600 3600

266

A Day At El Bulli

Ferran Adria is considered by many to be the greatest and most influential chef in the world and his restaurant, elBulli, to be the greatest restaurant in the world. With over two million requests for just one of 8,000 places every year el Bulli is as famous for its innovative food as it is for the legendary difficulty of getting a table there. Sauce realized early on that promoting a book about a restaurant that is near impossible to visit could be problematic. Nevertheless, Sauce saw the opportunity to promote the book as the ideal consolation prize to all those who has ever tried (and failed) to secure a coveted table at el Bulli so decided on (more…)

T // 020 8600 3600

Laura Tovell

312

Gourmet House Caviar

Gourmet House is the Middle East’s leading importer and exporter of the world’s finest and most sought after caviar. With its pioneering farming facilities and techniques, Gourmet House specialises in farmed caviar. Based in Dubai, Gourmet House is unique in its ability to produce caviar from its own farms in Iran, Italy and China. These use an innovative aquaculture technique that makes it possible for sturgeon to be born in captivity, and then follow traditional methods and recipes that have been applied to processing sturgeon roe for centuries (more…)

T // 020 8600 3600

Syamala Upham

250

Malaysia Kitchen

This year-long project, backed by Malaysia’s External Trade Development Corporation (MATRADE), saw Sauce join forces with experiential/marketing agency Whynot! to execute a fully integrated, high profile campaign to raise awareness of Malaysian cuisine across the UK. Sauce created a calendar of events and supported these with extensive editorial and broadcast including the series Atul’s Spice Kitchen: Malaysia with Michelin-starred chef Atul Kochhar. We secured Rick Stein as ambassador, who opened Taste of London 2010 where Malaysia Kitchen was the headline sponsor (more…)

T // 020 8600 3600

331

Barrafina

Sauce helped brothers Sam and Eddie Hart launch the tiny 23 cover Spanish tapas bar in Soho, Barrafina in January 2007. In 2011 Sam and Eddie together with executive head chef Nieves Barragan, published The Barrafina Cookbook, their second book following Modern Spanish Cooking which was published in 2006. Sauce worked with the Hart brothers from 2005 to 2012, helping to build their profile and grow awareness of their restaurants through sustained positive press coverage in national and international media. Sauce created targeted campaigns for the launch of each (more…)

T // 020 8600 3600

189

The Three Oaks

In July 2011, Sauce launched The Three Oaks in Gerrard’s Cross in Buckinghamshire, the third venture from Henry and Katherine Cripps. The property crosses the bridge between pub and restaurant offering locals and visitors to the area quality British food in a relaxed environment, as well as a stunning garden area, perfect for al fresco dining in the summer months. Sauce is also currently working with sister property The White Oak, where Clive Dixon is head chef

www.thethreeoaksgx.co.uk

T // 020 8600 3600

Syamala Upham

213

Leon

Leon appointed Sauce in 2004 when it was a small company with big ambitions. Our brief was to build brand awareness and help position Leon as a big hitter in the media. Using the personalities behind Leon (Allegra and Henry), Sauce identified media platforms to tell the story of Leon, thereby bringing the brand to life. We positioned Allegra and Henry as commentators on relevant issues to the Leon brand, including healthy, ethical and sustainable eating – we have successfully leveraged Henry’s role in the Sustainable Restaurant Association to generate extensive, positive media profile for Leon. We identified (more…)

T // 020 8600 3600

222

Dstrkt

Dstrkt is the brainchild of top chef George Yaneff and the team behind Whisky Mist, The Brompton Club and Mahiki. Yaneff, formerly at the Bazaar Restaurant by José Andrés at the SLS Hotel in Beverly Hills, has created an entirely organic menu split into meat, seafood and vegetarian small plates. Dstrkt is situated on Rupert Street in Piccadilly and includes a restaurant, bar and adjoining nightclub. At the beginning of 2012 Sauce was brought on board to PR the restaurant at Dstrkt and help build the venue’s profile (more…)

T // 020 8600 3600

Laura Urquhart

195

Paramount

Occupying the top three floors of the iconic Centre Point building, Paramount was launched as a private members club in 2008 by Pierre and Kathy Condou. In 2009, Pierre and Kathy approached Sauce to see how we would go about handling the PR for Paramount’s transition from private members club to a public restaurant and bar. Sauce kick started the campaign with a full page news story in the Evening Standard that immediately got the word out there that Paramount was now open to the public. We then used our wide-ranging food and lifestyle contacts to build awareness further by creating a one off hot ticket (more…)

T // 020 8600 3600

Laura Tovell

219

Fino

Since opening in 2003, Fino has firmly established itself as the frontrunner in London’s Spanish tapas culinary scene. Owned by brothers Sam and Eddie Hart and inspired by their love of Spanish food, Fino provides stylish yet comfortable surroundings in which to enjoy tapas and drinks at reasonable prices. Sauce worked with the Hart brothers from 2005 to 2012, helping to build their profile and grow awareness of their restaurants through sustained positive press coverage in national and international media. Sauce created targeted campaigns for the launch of each (more…)

T // 020 8600 3600

Laura Urquhart

197

Wahaca

Brainchild of ex-Masterchef winner Thomasina Miers and Mark Selby, Wahaca brings the spirit and diversity of Mexican street food to London. Sauce worked with the award-winning restaurant group for over two years and during this time helped to launch two of their four London sites. During this time Sauce sought to raise the profile of the brands’ founders, positioning them as experts and key commentators in the quickly expanding fast casual restaurant sector whilst continuing to convey the energy and authenticity of the brand through carefully placed recipe features and profile coverage (more…)

T // 020 8600 3600

Laura Urquhart

225

Shayona

Shayona restaurant at the Hindu temple in Neasden serves sattvic vegetarian Indian food from all over the subcontinent: thalis from Gujarat and Rajasthan, rich curries from North India and Punjab and Mumbai street dishes among others, plus authentic drinks such as lassi and faluda.

Shayona retained Sauce six months ago to build on the loyal local following it has built up in the two years since opening, raising awareness of the restaurant and temple throughout London and nationally. (more…)

T // 020 8600 3600

Jenny Goss

210

Byron

Award-winning hamburger chain Byron is driven to making hamburgers “the way they should be”. Byron’s founder, Tom Byng, set out to create the simple hamburger perfectly, and brought in Sauce to bring this message to as wide an audience as possible. Sauce used their wide-ranging food and lifestyle contacts to create extensive awareness around new Byron sites and continue to secure positive review coverage across local, London, national, consumer and online titles. Sauce generated awareness around the Shack and other projects including the Movember campaign and “Big D” hamburger (more…)

T // 020 8600 3600

Laura Urquhart

220

Gordon Ramsay Holdings

Jo Barnes worked with Gordon promoting his cookery books for three years prior to setting up Sauce, when she was PR and Marketing Manager of Quadrille Press. Gordon Ramsay Holdings was one of Sauce Communications’ first clients and we worked for them for nine years. Sauce’s first assignment was to launch Gordon Ramsay at Claridge’s which resulted in blanket press coverage across target media, establishing it as one of London’s leading restaurants. Sauce played an integral part in the building of the GRH brand and was the hub for world-wide communications (more…)

T // 020 8600 3600

Laura Urquhart

216

Taste of Christmas

Taste of Christmas

In December 2008 Brand Events engaged Sauce to launch Taste Christmas; an all new festive show spearheaded by Gordon Ramsay. Sauce’s job was to establish it as an exciting new event and drive ticket sales.

Sauce also acted as an advisory board to Brand Events, recommending ideas and participants for the show such as chef demonstrations/live debates and suggested restaurants

As a result Sauce had to secure blanket media coverage about the show, which included… (more…)

T // 020 8600 3600

332