Blog

Getting to know Natalie…

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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CITW

Q&A with Mark Redwood, head chef at The Cottage in the Wood

By Natalie Blachford

Mark Redwood joined the team at The Cottage in The Wood in December 2016, while the first phase of the hotel’s £2.5 million refurbishment of the restaurant and bar was taking place.

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Top tips for better employee engagement

By Natalie Blachford

It’s no secret that here at Custard we’re big believers in using internal PR for better business. Research has proven its effectiveness, and we’ve seen first-hand what a difference it can make to motivation, productivity and success.

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Bluebell Vineyard

Q&A with Bluebell Vineyard Estates winemaker Collette O’Leary

By Natalie Blachford

With English Wine Week fast approaching we spoke to winemaker Collette O’Leary from Bluebell Vineyard Estates to find out a bit more about what makes English wine so special and what guests visiting their vineyard in East Sussex can expect.

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Custard Service Spotlight: Design

By Petra Clayton

Here at Custard we do much more than PR & Marketing. Read how our design management service delivers creative concepts with effective outcomes for our clients. 

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Understanding your customer

By Louis Clark

The rise of social media, online comparison sites and increased consumer choice has today given customers more power than ever before. Understanding your customer is the first step in creating tailored marketing campaigns with effective outcomes.

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Why Custard can’t come out of a packet.

By Petra Clayton

Custard is always on the look out for great marketing and PR talent. Make today a great day and apply for one of our exciting roles and be part of a growing and determined company.

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3,2,1… Launch!

By Mika Bishop

Organising the PR launch of a new or newly-refurbished hotel or restaurant can be a daunting prospect but having a practical strategy, planning in advance and setting realistic goals eases the pressure.

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