What next for the craft aesthetic?
A surge in craft beer and gin companies has popularised a certain kind of quirky design approach, but has the trend run its course, and what does the idea of ‘craft’ mean to drinks brands today?
A surge in craft beer and gin companies has popularised a certain kind of quirky design approach, but has the trend run its course, and what does the idea of ‘craft’ mean to drinks brands today?
BrandOpus associate strategy director Molly Rowan Hamilton delves into the power of nostalgia, and explores the ways food and drinks brands can use it to connect with consumers
Ben & Jerry’s global social mission officer Dave Rapaport talks to Anna Burzlaff, head of cultural insights and strategy agency Truth, about the brand’s approach to activism, and what it takes to make credible change in the world today
Hospitality has been hit hard by the pandemic, but in the midst of increased restrictions restaurateurs are finding creative ways to reach hungry punters at home. Here, we delve into how restaurant brands are adapting to the new normal
The Tony’s Chocolonely brand started as a way to change the cocoa industry. Here, we get an insight into its visual branding and what being a responsible chocolate brand means
From raising funding on Kickstarter to putting “a bit of disco” into the branding, Future Noodles founder Carl Clarke and Otherway’s Jono Holt take CR through the highs and lows of building a food brand
From her tasteful shots for the Guardian to her irreverent experiments in image-making, Louise Hagger’s food photography is underpinned by memory and emotion. She talks to us about connecting through recipes, secrets of the trade and how Instagram has impacted her practice
Ben Cullen has built up a cult following for his mesmerising illusion cakes, which have appeared everywhere from Slowthai’s recent music video to Jurgen Klopp’s birthday party. He talks about how his career journey took him from graphic design to tattooing to cake artistry
CR speaks to Tezeta Press, Long Prawn and Apartamento to get an insight into why it’s important for independent creators to offer something different and challenge the status quo
Over the last seven years, the Noble Rot team has built up a gastronomic empire comprising a magazine, book, import company, and not one but two restaurants. We speak to co-founder Dan Keeling about how they are ‘de-twattifying’ wine, one day at a time
First launched in 2017, the slogan aimed to reinforce the supermarket’s positioning as a quality supermarket. CR talks to the writer of the punny line to find out what went into its creation
Tom Hovey talks to us about his journey from fussy eater to street artist to Great British Bake Off illustrator, and why food illustration is a good palate cleanser in the Instagram age