July is the season where you start day dreaming at your desk about the Italian landscapes of Tuscany, the fan in the corner is barely taking your mind off the sweltering heat…wine, cobalt streets and rose bushes are your next haven but until then, I have sourced some of the most glimmering London rooftop bars to enjoy in this oh-so-beautiful weather.
Acclaimed for its high heights and cocktails, nothing is done on a small scale here. Sipping your Negroni at golden hour will make you believe you are gazing into a Renaissance painting of the twenty-first century: ethereal mixed with industrial architecture.
Heron Tower, 110 Bishopsgate, EC2N.
Everything is in the name. If you ever wondered what a trip through luscious lands of greenery can look like on the 35th floor, high up between the clouds as pink hues course over the River Thames, then this is your place. Book in advance, buy a bottle with your date and enjoy the serenity that these vibrant gardens and chilled music can give you in an al fresco-like scenario.
1 Sky Garden Walk, EC3M.
French for a beautiful avifauna cage where exotic birds parade around, you can understand this bar’s namesake. A little bit of luxury with added altitude amidst the city’s hustle and bustle, it should be your go-to when needing a little break from it all. Sip on an Old Fashioned whilst taking in the views and a cosy under a blanket when the sun sets over the cityscape.
22-25 Finsbury Square, EC2A 1DX.
Queen of Hoxton
East London Queen of Rooftop bars. Loud music. Great vibes. Chilled atmosphere. You don’t need much more than this.
1 Curtain Road, EC2A.
Rumpus Room at the Mondrian London
Walking into the 1970’s Palm Springs era, you’ll be greeted by St Paul’s Cathedral across the bridge. Following their desert vibes, the cocktail list offers an extensive range of both American and British twists on our favourite classics. A great option after an afternoon gazing at your favourite artists in the Tate nearby.
20 Upper Ground, SE.
Trafalgar St James
Trafalgar St James boasts a vibrant energy and youthful aura, most likely from the bustling streets of the infamous Trafalgar Square just below. With panoramic views of London, you can wind down whilst sipping on sangria after a walk through St James’ park or a trip to the National Gallery.
2 Spring Gardens, SW1A 2TS.
A cultural car park rooftop hosting unrivalled art in Peckham. This place turns into an oasis the minute it opens its doors in summer.
95A Rye Lane, SE15.
Various Positions, London
Love travel? Live for food and drink? Finger on the pulse of tech and professional services?
Following substantial growth, Lucre is on the lookout for a number of new people from Executives to experienced Managers and beyond!
We are looking for fabulous, forward thinking people to join our amazing team in London. The ability to work across a variety of consumer, travel and leisure accounts in a fast-paced environment is a must, alongside the essential core skills of writing, managing social media and account handling.
No two days are the same.
Do this sound like you? If you’d like to further your career in the PR industry in an ambitious and exciting agency, send your CV to: firstname.lastname@example.org or call 020 8741 5900.
Everybody has heard the old adage “you eat with your eyes” but is it true? In the last month over the course of two very different culinary dates, my girlfriend and I have really put that theory to the test. Firstly, an extremely visual food sensation at Leeds’s only Michelin-starred restaurant The Man behind the Curtain and then eating in the complete dark at London restaurant Dans Le Noir. But which was better? What did I learn about the roles our senses play in our experience of food? And wider afield what does it mean for how brands appeal to all our senses?
“It looks too good to eat,” and the antonym “it looks good enough to eat” are things we’ve all said. Both demonstrate how our perception of food and eating is closely connected to our sight. But when the option to see what you are eating, as I experienced at Dans Le Noir, is removed is one’s experience of food affected? The answer is undoubtedly yes and for me, I’m afraid, it wasn’t for the better. I can conclude categorically that I like being able to see my food and what’s more it increases my enjoyment of a meal.
The contrast between the two meals couldn’t have been starker. Michael O’Hare’s food at The Man behind the Curtain is cosmic in appearance because it resembles a nebula star whereas the experience at Dans Le Noir was cosmic because it was as black as deepest darkest space. However, intriguingly there were similarities. At both meals I didn’t always know what I was eating. At Dans le Noir this was because I couldn’t’ see my food and wasn’t told what I was eating. One had to rely entirely on taste to identify the food, which isn’t as easy as it sounds. At The Man behind the Curtain despite being able to see the food and being given very detailed descriptions of what was on the plate, I still didn’t always know what I was eating simply because the creations were so fantastical. Edible egg shell, for example, blew my fragile little mind.
Food and drink is best enjoyed when all our senses are stimulated. What’s more our relationship between food and drink and senses is well known by brands and frequently exploited. The most tempting treats (those that are bad for us) are always sold at eye-line in the supermarket, coffee shops frequently waft their aromas out on to the street, and how much do you always want a Coke when you hear that pop and fizz of someone else’s can opening? It’s just as important to appeal to all the senses in the language we use when communicating and talking about food and drink. The legendary American salesman Elmer Wheeler said it best “You sell the sizzle, not the steak.”
Appealing to all our senses is essential for all brands. The consumer today wants to have experiences and an emotional relationship with the brands they buy and one way of doing this is ensuring the products and services we use excite all our senses. Brands should consider when appealing to our senses:
Sight – The sense most closely linked to our perception of things. What colours and shapes do customers associate with your brands? What emotions do these evoke? Is your brand recognisable from just its colour, shape, or logo?
Sound – This can easily be conveyed in adverts (Breakfast cereal is sold on sound alone). What sounds and music do customers associate with your brand? Do you have a catchy theme tune or tagline? What sounds do people link to your product? Also, how do people talk about your product?
Smell – The sense that is closest linked to our memories. Smells take us back to childhood or place we once knew. What smells are used in your stores? What memories does the smell of your products evoke?
Taste – This sense is not just confined to food and drink products. If your product had a flavour what might it be? How could taste be incorporated into your brand? If not a food or drink brand what food or drink product would customers associate with your brand?
Touch – The sense that the customer closest links to quality. If it feels good we think it’s good. How tactile is your product? Does it feel better than competitors? Does the customer get the opportunity to feel before they buy?
It makes good sense for brands to appeal to all our senses and they should investigate as many ways as possible to appeal all of them. Based on my two dinner dates I can testify that an experience is definitely better when all your senses are stimulated and excited. Dining in the dark was fun but for me there is definitely more enjoyment in seeing the joy in the face of the person you are with. Call me old fashioned but if I am going on a date with someone beautiful, I want to be able to see them.
Well this has whiled away the time at Lucre Towers, as we made our own new London Tube line signs. Our lovely friends at BuzzFeedUK really know how to hit the spot!
Naturally, we had our own take on it.
There was the fairly literal approach:
Although some were more sporty. Our resident tennis buff gave us:
Some went slightly off-piste:
And (there’s always one) went her own way entirely: