We’re really excited to tell you that premium desserts brand, Gü Puds, is marking the Queen’s Diamond Jubilee by giving consumers the chance to “win a diamond a day for 60 days” as part of an on-pack promotion with Hatton Garden’s leading contemporary jeweller, Nicholas James. With a prize value of £60,000, the diamond giveaway will be supported by social media and promotional events that coincide with the launch of a brand new product in partnership with Diageo, the Gü Spring into Summer Berry Pud with Pimm’s®.

Gü’s “win a diamond a day for 60 days” on-pack promotion will run from 20th April 2012 until 18th June 2012 across a variety of SKUs in the Gü portfolio, including the signature Gü ramekin packs and totalling 4 million packs across the category as a whole. A pendant set with either a chocolate or white diamond worth £1,000 will be up for grabs each day in a count down to the Queen’s 60th year on the throne. Consumers will have a chance of winning by visiting www.facebook.com/GuUk <http://www.facebook.com/GuUk> and entering a unique code found on-pack.

“Delectable Desserts and Decadent Diamonds” with Gü’s head chef, Fred Ponnavoy, and Nick Fitch, co-founder of Nicholas James, saw a master class laden with edible chocolate diamonds and contemporary jewellery at the award-winning Nicholas James showroom in the centre of London’s jewellery quarter, Hatton Garden. If you need any more inspiration- take a look at the photos at

http://www.facebook.com/pages/Wonderberry-UK/106789022757248

They’re sure to make you look out for the special packs with pink stickers – they’re your key to sparkly success! Good Luck!

London’s Ministry of Sound hosted the UK film   premiere of acclaimed author Irvine Welsh’s Ecstasy, with lead actor, Adam Sinclair, boldly sporting Nicholas James’ Slag sovereign ring on the yellow carpet at this eagerly anticipated event.

Commenting on his eye-catching jewellery Adam chuckled; “The sovereign’s a bit of a statement isn’t it! It says here’s me with my big b*****d rocks. I absolutely had to wear it when I saw it in the jewellers. We actually went to Nicholas James to select something beautiful and understated for my wife. So I think I won that one! The craftsmanship is phenomenal, it’s so rock and roll; the ideal accessory for a movie premiere about club scene!”

Nick Fitch, designer and founder, of award-winning contemporary British jeweller, Nicholas James, has fulfilled a personal ambition to bring back the much maligned Sovereign ring. The Slag ring worn by Adam retails for £24,995 and is an unashamedly masculine, jewel sprayed piece that encapsulates a sense of modernity and an element of the unexpected. Elaborately set with a multitude of diamonds in shades of brown, grey and white some of the gem stones have been intentionally positioned upside down, with pointed pavilion facing outwards to deliver a sharp shock if needed.

See more at-

http://www.facebook.com/pages/Wonderberry-UK

Yes, National Chip Week is upon us (20th-26th February) and we’ve been busy getting everything ready for the launch of the new FooFitch diamond chip fork to celebrate the occasion. A staggering 87% of the population love chips so this is a really quirky gift idea for the foodie that has everything!

The wooden chip fork is an iconic piece of minimalist design that has been brought up to  date with a judicious sprinkle of sparkle and a dash of FooFitch magic. The solitaire diamond chip fork retails at £495 and is available from Harrods, Nicholas James, The Wyndham Grand Hotel in Chelsea Harbour and Rhodes 24 Restaurant at Tower 42 in the City. Orders can on line at:  www.diamondchipfork.com or by calling 020 7404 9594.

We’ve also been working in collaboration with the Potato Council on a competition to supply a very special FooFitch scratch card prize for one lucky chip shop customer. This £2,000 chip fork features a heart made up of 16 pavé set diamonds. To be eligible to win this unique item you’ll need to hurry to one of the 400+ participating chip shops around the country and grab yourself a bag of chips! Log onto www.lovechips.com for more details and to enter the competition online.

Don’t forget fish and chips are our national dish and with 300 million portions being served in the UK each year the FooFitch chip fork proudly celebrates that fact. So, enjoy your chips, in style, be it chunky cut or french fry, for ever more.

Jo Pritchard and Tricia McGregor, managing directors of leading community healthcare provider Central Surrey Health, received their MBEs from the Princess Royal, Princess Anne, on Wednesday 5th October 2011. The investiture ceremony was held at Windsor Castle.
The MBEs – for services to social enterprise – were announced in June in the Queen’s birthday Honours list 2011.
Jo Pritchard and Tricia McGregor set up Central Surrey Health in 2006 after more than 750 nurses and therapists left the NHS to set up their own employee-owned, not-for-profit social enterprise. Central Surrey Health and its Co-owners have since won national acclaim for how they have transformed and improved community health services in mid Surrey. In recent years this has included being able to maintain or improve frontline services despite severe reductions to budgets.
Jo Pritchard explains: “Central Surrey Health is a social enterprise – this means we’re run like a business, but our actions are driven, not by profit, but by values and principles that put patient care at their heart. We have campaigned hard over the last few years for greater recognition of the work of social enterprises. It is through such models that the country is putting power back into the hands of public sector workers, and in particular, the frontline staff who are best placed to run and improve their services.”
Tricia McGregor adds: “The people who work for Central Surrey Health are passionate about patient care. It is this collective willpower of more than 700 Co-owners that has enabled us to transform community health services in central Surrey – driving up quality and driving out inefficiency. It’s inspiring to work with so many people who share your values and are committed to making a difference to patients.”
Jo and Tricia conclude: “We are delighted to receive such a prestigious honour. We’ve worked in the health sector for over 25 years and the last five years setting up Central Surrey Health have been the greatest challenge. Our jobs are inspirational and definitely the best ones we have ever had. These MBEs are as much for our Co-owners as for us, and we thank them all for their outstanding work.”

To commemorate the 100^th anniversary of Titanic’s fateful maiden voyage, Arthur Price of England has recreated the Panel Reed cutlery that was used in the First Class accommodation. Each knife features the ship owner, White Star Line’s famous logo on its blade just as they were originally.

Over the years, the interest and intrigue that surrounds the Titanic has not diminished. As the largest passenger liner of its day, built at the Harland and Wolff shipyard in Belfast, there remains an eternal fascination around the tragic story. This was in part fuelled by the long awaited discovery of the ship’s wreck which was finally located on 1^st September 1985 and the subsequent expeditions to recover artefacts from 2.5 miles below the surface of the ocean.

Commander Paul-Henri Nargeolet, a co-leader during five separate expeditions to research the Titanic wreck site, was fortunate enough to witness the retrieval of some of Arthur Price’s cutlery from the bed of the Atlantic.

In a letter to Simon Price, great grandson of Arthur Price and current chief executive of the family business, Commander Nargeolet recalls his findings: “I examined recovered silverware from Titanic that I believe are exactly the same silverware as the Dubarry and Panel Reed examples I recently examined produced by your company. The Dubarry was recovered in 1987 from the debris field and the Panel Reed was recovered from one of the Titanic’s copper dishwashers discovered near the stern section of the wreck in 1994.”

The cutlery company’s connection with the ship’s history continued when, prior to the film’s release in 1997, Arthur Price were also approached by the production team of James Cameron’s romantic epic featuring Leonardo DiCaprio and Kate Winslet. The multi-Oscar winning and highest grossing film of all time (until 2010) used Arthur Price’s Dubarry cutlery during the dining scenes set onboard Titanic.

The Titanic centennial edition comprises of 11 loose pieces of cutlery, as well as, gift boxed hostess pieces that include a cheese knife, pie knife and letter opener. Loose pieces start from £40.00.

Simon Price explains: “The tale of the Titanic has remained in my family for generations. It’s an honour for me to be able to commemorate this historic anniversary and make a tribute to the memory of all those that lost their lives in one of deadliest peacetime maritime disasters. My Great Grandfather built this company on his belief in fine British craftsmanship and uncompromising quality, something we still stand by today. I know he would have been proud of the Panel Reed pieces that we’ve produced. All the items in the centenary collection will be supplied with a personally signed certificate of authentication, so I hope you’ll be happy using this wonderful cutlery. It was Arthur Price’s resolve to produce only the very best that guaranteed the selection of his cutlery for use on the finest areas onboard the ship and although these commemorative pieces are essential items for all Titanic collectors, they are also built for use everyday and to stand the test of time.”

Titanic Facts and Figures

-          Owned by the White Star Line
-          268 meters long
-          46,328 gross tonnage
-          Passengers and crew onboard: 2,228 (Survivors: 705 Perished: 1,523)
-          The cost of a First Class one way ticket around £500 (approx. £35,000 today)
-          Used 825 tons of coal per day to fuel the ship
-          14,000 gallons of fresh water were consumed each day
-          Top speed of 23 knots
-          Titanic took 3 years to build
-          3 million rivets used in the hull
-          57,600 items of crockery
-          29,000 pieces of glassware
-          44,000 pieces of cutlery, weighing more than 4,000lbs

Titanic cargo

-          3,364 bags of mail and approximately 700 parcels
-          One Renault 35 hp automobile owned by passenger William Carter
-          One Marmalade Machine owned by passenger Edwina Trout
-          11 bales of rubber for the National City Bank of New York
-          Eight dozen tennis balls destined for R.F. Downey & Co
-          A cask of china headed for Tiffany’s
-          Five grand pianos
-          Thirty cases of golf clubs and tennis rackets for A.G. Spalding
-          A copy of The Rubáiyát by Omar Khayyám, decorated with 1,500 precious stones Four cases of opium

What was happening in 1912?

January 1^st: Republic of China established.
February 2^nd: Millvina Dean the youngest Titanic survivor born, she died in 2009
March 7^th: Henri Seimet makes the first non-stop flight from Paris to London in 3 hrs.
March 16^th: Lawrence Oates of Scott’s South Pole expedition leaves the tent saying; “I’m just going outside and may be some time.”
April 10^th: The ‘unsinkable’ passenger liner RMS Titanic departs from Southampton.
April 14^th: Titanic collides with an iceberg at 23.40, in little under three hours she sinks.
April 17^th: A Solar eclipse seen across Europe.
May 5^th: The Summer Olympics open in Stockholm, Sweden.
May 15^th: The American inquiry into the Titanic disaster concludes, placing the bulk of the blame upon the White Star Line, J. Bruce Ismay and Captain Edward Smith.
June 5^th: US Marines land in Cuba.
July 14^th: Woody Gutherie, American folk singer born.
July 15^th: The National Insurance Act comes into force introducing NI payments in the UK.
July 30^th: Emperor Meiji of Japan dies.
October 14^th: Theodore Roosevelt is shot in Milwaukee. With the bullet still in him, Roosevelt delivers his scheduled speech. Later in hospital it is deduced that the speech in his breast pocket probably saved his life.
November 12^th: The bodies of Captain Scott and his team found in the Antarctic.
December 18^th: The Piltdown Man, thought to be the fossilized remains of an early human, is presented to the Geological Society in London. It is revealed to be a hoax in 1953.

http://www.wonderberry.co.uk/newsletter_may2011.php

Wonderberry Trifle

- 150g Madeira cake
- 120g ripe purple wonderberries
- 60g raspberries
- 120g blueberries
- 2 bananas
- 2 fresh figs
- 1 satsuma
- 210g fromage frais
- 180g whipping cream
- 2 sachets of blueberry jelly
- 425g custard

Place cake in slices in bottom of glass serving dish. Wash, peel and slice bananas, figs and satsuma and lay over the cake. Sprinkle washed berries on top (keep a handful back for garnish). Make up jelly and when cool (but not completely set) pour over fruit and allow to set. Then add a layer of custard mixed with the fromage frais. Whip cream and dollop on the top in even peaks, finally sprinkle the remaining wonderberries on top.

Wonder Jelly

- 60mls vodka
- 1 sachet of blueberry jelly
- 1 packet of gelatine
- 240g wonderberries

Make up the jelly, add the gelatine and vodka and pour into shot glasses. When cool, sprinkle in the wonderberries, allow to set and enjoy!

Summer Salad

- 8 cherry tomatoes
- 60g ripe wonderberries
- 1/2 cucumber, diced
- 30g chopped chives
- 60g baby spinach
- 1 avocado, diced

For the dressing:
- 30g hazelnut oil
- Juice of two limes
- 1 teaspoon of honey
- 1 clove of garlic, crushed
- salt & pepper
- splash of tabasco sauce

Mix together, toss and serve.

We have a few keen cooks in the office and we reckon that far from being miles apart, there are striking parallels which can be drawn between cooking and marketing.

Like cookery, marketing is all about creativity; finding fresh ideas and combining them with both new and established techniques to create a masterpiece. Here at Wonderberry, our recipe for sucess (excuse the pun) involves selecting the right mix of communication methods and blending them with clever ideas and striking images for maximum impact.

Here are a few of our favourite recipes which combine contrasting ingredients in complementary ways. On their own they seem simple, but together they taste exceptional! Give them a go and let us know what you think….

Rose Petal & Lemon Jelly

Most flower petals are edible but roses have a particularly delicate, fragrant flavour.

- 1 packet of lemon jelly
- 3 rose buds
- Dash of rose water
- Dash of Cointreau
- Zest of 1 orange

Melt jelly in boiling water. Once dissolved, top up with cold water, rose water and Cointreau and pour into jelly mould. Blanch orange zest in boiling water for 1 min and drain. Slice of base of rose bud so that petals separate. Wash thoroughly. Drop petals and orange zest into jelly and stir until submerged. Once cooled, stir again and place in fridge to set.

Figs & Black Pudding

Quick and easy recipe combining two very familiar ingredients. (The secret is getting your hands on a good black pudding.)

- Black pudding
- Fresh ripe figs
- Olive oil
- Black pepper

Slice black pudding (approx. 1 cm thick slices). Halve fresh figs and drizzle with olive oil and black pepper. Grill one side of black pudding and flesh side of figs for 5 mins. Turn over black pudding and scoop out space in centre in fit fig. Place fig, flesh side up, into centre of black pudding and return to grill for further 5 mins. Eat and enjoy!

Bacon & Banana

The bacon and banana combination originates from Canada and is perfect for breakfast or midnight munchies.

- Lean back bacon
- Bananas
- Ciabatta bread
- 1 large egg
- 1 tbsp milk
- Black pepper
- Salt
- Maple syrup (optional)

Slice banana along its length. Grill banana and bacon until bacon is crisp and bananas are golden brown. Beat egg and milk together and season. Split ciabatta and grill outer side for 2 mins. Remove from grill, add egg and milk mix to non-toasted side and return to medium hot grill for 5 mins (increase to maximum heat for final 2 mins). Layer bacon and bananas over ciabatta and drizzle maple syrup to taste.

Golden Radish Crepe

If you’re a crepe suzette fan, you must try this recipe.

- Basic French crepe batter mix
- Fresh long white radish
- Drambuie
- Light brown Mauritian sugar
- Golden syrup
- Double cream

Prepare crepe mix. Peel white radish, then slice to produce wafer thin strips. Drop the strips into a bowl and douse with Drambuie then sprinkle brown sugar over the strands. Leave in the fridge for approx. 15 mins. Heat golden syrup until caramalised and stiff enough to lattice over crepe. Prepare crepes, once ready add radish strips, hot golden syrup and finish with double cream.

Exclusive to Harrods, Foo Fitch complements our growing appetite for fusion food by combining the western cutlery culture with classic oriental chopsticks.

Each piece has been hand crafted, silver plated and finished with a series of pavé diamonds in a subtle arc at the base of each handle along with one of Nick’s signature solitaire diamonds even in the cutlery rests. Conceived by Nick Fitch, designer and owner of Nicholas James, Foo Fitch is the latest in a series of unusual assignments that transfer Nick’s design philosophy and jeweller’s skills into highly desirable and stylish pieces that both surprise and delight.

‘The collection was inspired by the ever increasing wave of new fusion food that we all enjoy. But now you’ve got just the cutlery to eat it with. I’ve combined the clean lines of the chopsticks with specially selected slender western cutlery pieces, a slim-line serving fork and soup spoon. But no knife as there shouldn’t ever be a need for knives where oriental food is concerned.’ The 5 piece set is completed with two diamond set, sterling silver English cutlery rests, one for the spoon and fork and one for the chopsticks.

Following the creation of the 888 spoons and 150 diamond lamp – ‘The Orb’ last year, this is the next collaboration between these two British companies, Arthur Price of England and Nicholas James.

All diamonds used by Nicholas James are certified conflict free through the
Kimberley Process.