Blog

Getting to know Louis

By Petra Clayton

It’s the people and talent that make Custard a success.  We spend time getting to know our clients but now we want you to know more about each of our team members.

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Exterior of The Clink Restaurant at HMP Brixton, London

Custard Insight: Working behind bars

By Georgia Ward

For not-for-profit organisations like The Clink Charity, fundraising is an essential ingredient to success. We sat down with The Clink’s director of fundraising and marketing Vanessa Frances to find out more about her role and what daily life is really like working in a prison.

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Custard Insight: Exhibiting

By Natalie Blachford

Exhibiting at a trade show is a fantastic way to put your business in front of an audience of buyers actively looking to invest. You will be one of hundreds of exhibitors in a packed exhibition hall, so standing out from the crowd is key.

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Power of press trips

By Lesley Whyte

Press trips are an essential component of traditional PR for both hotels and venues. As a specialist hospitality marketing and PR agency, we organise hundreds of press trips each year. We share our top tips to ensure you get the most out of the activity.

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Custard Spotlight: Editorial

By Natalie Blachford

As the old saying goes, ‘advertising will get you on the back page, editorial will get you on the front’. Here’s our approach to securing the best editorial opportunities for your business.

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Destination Marketing

By Mika Bishop

When representing hotels it is essential to get to know the surrounding destination. By developing and creating stories that you can link to your client, you are providing even more reasons for people to visit.

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Getting to know Mika

By Petra Clayton

It’s the people and talent that make Custard a success. We spend time getting to know our clients but now we want you to know more about each of our team members.

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An eye for design – The Petersham’s restaurant manager discusses the recent refurbishment

By Verity Jones

At Custard, we believe that design plays a pivotal role in the success of any hotel or restaurant so we sat down with The Petersham’s restaurant manager Umit Eruyar, to find out his top tips for getting the right feel for your restaurant.

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