The British Red Cross has commissioned photographer Chris de Bode to create a set of images that vividly illustrate just how little food the people of the Lake Chad region are currently surviving on
Food & drink
How creativity is changing what and how we eat
Once a humble journalist at CR, Gavin Lucas translated his passion for burgers into running one of London’s hippest food pop-ups and consulting for some of the world’s biggest brands. We caught up with him as he launches his latest venture
Although supermarkets still account for a relatively small share of food sales in India, their impact is already distorting customer expectations and forcing traditional vendors to change the way they operate and display their wares
When Alan Yau launched Hakkasan in 2001, he wanted to transform perceptions of Chinese food. Sixteen years later, it is a global brand with 13 restaurants world-wide and nightclubs in Las Vegas. Lucy Wright, Director of Brand Creative at Hakkasan Group, talks to CR about the secret to its success and the minimal but opulent design approach adopted by Hakkasan and sister brands Yauatcha, HKK and Sake No Hana
Seen by some as fusty, just for tourists, Christmas gifts or the elite, Fortnum & Mason presented some serious challenges for Customer Experience Director Zia Zareem-Slade. She tells CR how she set about updating one of the UK’s oldest and best-known brands
This week sees the arrival of Wieden + Kennedy’s first ad campaign for Sainsbury’s. Does it deliver the tasty freshness (see what I’ve done there?) that the client is after?