FEASTED

THE PROJECT

An ongoing relationship, developing the tone of voice for Feasted, as well as working on comms for a college course amongst other things. It was important to communicate the Feasted message clearly on the website as there are a few different arms to the business, as well as showing the passion for food, stories and education.

Together, we have created a vernacular and a style that expresses the creativity of the brand, as well as the quality of the food and the experience that goes with it.

We have plans to expand on this content and concept, evolving as the brand grows.

THE WORK

Here is one of the pieces I wrote for Feasted, to introduce the brand story and the founder.

The journey began in 2016 with our founder, Cris Cohen.

Working as a teacher with multiple head chef roles behind him, Cris became ill in February and had an eight-week-long hospital stay and a long road of rehabilitation ahead of him. He could no longer teach, and so he left that job behind.

2017 came around, and he was looking for work with meaning and purpose, something to feel passionate about. It started with a Facebook post, offering soup and bread, something stripped back and humble. On his first day in October 2017, four people booked soup and bread, and he was grateful, not for the money but for the support and belief that those four people had in him. Week by week, more and more people booked in for his soup and bread…

Through word of mouth, people became curious and started to enquire with Cris about dinner parties; private dining in the home consisting of a three-course meal, and so from there, it grew.

Fast forward to 2019, the year of affirmation and expansion, from being booked out with dinner parties to creating dishes for 30 people underneath a marquee in a back garden to corporate dining and feeding families. All of these things that were happening were solidified in the latter part of the year, when Cris was approached by Stoke on Trent College to deliver a gastronomy course, which had not been seen before.

Around this time, he stumbled across a food program on BBC Radio 4, titled ‘How to start a food revolution’ hosted by Claus Meyer, one half of the team behind Noma in Copenhagen, every seed of information and every point raised resonated. The things that were being said aligned with how Cris felt about Stoke on Trent and what could be achieved here. The ideas were already there, but in this moment, they were affirmed.

Christmas 2019 was busy with client work, bespoke corporate celebrations, and realising what Feasted could become both as a business and locally. When met with doubts and naysayers, Cris brushed them off, knowing what Feasted had planned and what was to come.

2020, what a year. January started with more bookings in the diary for the year than ever before, but five days into lockdown, every corporate event, dinner party and educational workshop had been cancelled. However, around the same time, Feasted was just about to embark on a gastronomy partnership with Stoke on Trent College, which launched successfully later that year, with another launch planned for 2021 too.

Questions were raised in the city. There was a hunger, a passion, and a desire for experiential dining which you don’t find within the city, or Staffordshire, for that matter.

“People don’t like it like that ‘round here, duck!” A phrase which came up time and time again, but the people around here do want 'it', and Feasted is offering that to them. We want the people in this city to dream big and dare to think of the possibilities available here.

We are working on some big plans for 2021, and we cannot wait to share them with you.

Feasted is about food, but it is also about telling stories and educating people around food, adding value, sharing, and bringing it all together.