It is not so much what you do but how you do it that makes the difference.
Admittedly, knowledge, understanding, energy and enthusiasm are essential. But quality of content, creativity of thought and commercial realism are just as crucial.
Our focus is not just on generating PR output - it's on delivering the results that make a difference!
|Basic ingredients|| ||Method|
|Press releases |
|Combine the press releases and technical articles in a saucepan. Add the editorial calendars and heat gently, stirring until it has all dissolved. Add the press tours, bring to the boil and simmer gently until the mixture registers 140 °C (275 °F) on a media thermometer. Remove the pan from the heat and add exhibition support to taste. Pour on to a lightly oiled press office or newsletter. Divide into portions, adding media interviews, speaking opportunities and product reviews as appropriate.|
Allow the mixture to cool until workable. Using a sharp and well-oiled tongue, cut the portions into tiny pieces, turning the rope at each cut. When cold and hard, wrap the humbugs individually in a carefully crafted framework for action, store in an airtight tin until ready to place for publication.
If you would like to try a mint humbug recipe courtesy of the GreatBritishKitchen, see below:
|Basic ingredients || ||Method|
|Makes about 375g |
Oil - for greasing
Sugar - 350g (12 oz)
Liquid glucose - 5 tbsp
Water - 250 ml (8 fl oz)
Cream of tartar - ½ tsp
Oil of peppermint - ½ tsp, or to taste
Green food colouring - few drops
|Combine the sugar and glucose in a saucepan. Add the water and heat gently, stirring until all the sugar has dissolved. Add the cream of tartar, bring to the boil and boil gently until the mixture registers 140 °C (275 °F) on a sugar thermometer, the small crack stage. Remove the pan from the heat and add peppermint oil to taste. Pour on to a lightly oiled slab or large plate. Divide into two portions, adding green colouring to one portion.|
Allow the mixture to cool until workable, then pull each portion separately. Using oiled scissors, cut into 1 cm (½ inch) pieces, turning the rope at each cut. When cold and hard, wrap the humbugs individually in waxed paper and store in an airtight tin.