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Public relations, advertising and marketing for both business to business and consumer markets. Based in Norfolk, East Anglia, with clients across the UK and in Europe. Industry-specific expertise in sectors including insurance, food, construction, agriculture, education, hygiene, communications, retail, hospitality, sports nutrition, catering, financial services, automotive and foodservice.

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Big freeze helps King’s Lynn charity

Bridge for Heroes describes Williams freezer as ‘a godsend’ 

The Bridge for Heroes is a King’s Lynn based charity providing help to serving HM Armed Forces personnel, veterans and their families.  The charity offers a wide range of free support, through its single point of access, one stop drop-in facility in South Clough Lane, King’s Lynn.

Recently the charity began running healthy living and cooking workshops, providing food and drink on a daily basis, relying on kitchen equipment donated by volunteers. Then the freezer broke down, which caused a major issue as there was nowhere to store frozen food and it was a struggle to provide a good range of meals with just a fridge.  At this point local refrigeration manufacturer Williams came to the rescue by donating a commercial freezer, which Bridge for Heroes has described as ‘a godsend!’ (More…)

The Northgate’s Precision fridges help deliver a ‘great experience’

The Chestnut Group aims to ‘bring a bit of Soho House to Bury’

“The defining pillars of The Chestnut Group are fantastic service, stylish interiors, and great food – and all of that should be synonymous with a great experience.  To deliver that, the kitchen and backbar equipment are very, very important.”  So says Philip Turner, founder of The Chestnut Group, a fast-expanding chain of hostelries based in East Anglia.  The Group uses Precision for its kitchen and backbar refrigeration in its six sites, including the recently opened The Northgate in Bury St Edmunds.

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Falcon and Williams work well with super steakhouse

Two companies making an impact with fast growing restaurant chain

Since opening its first restaurant in the Norfolk village of Middleton back in 2011, Middleton’s Steakhouse has opened a further five across the country. One of the latest is in Leicester and is based in a stunning Grade 2 listed building, a former bank built in the Baroque style. With an open plan theatre style kitchen, executive chef Adam Mott knew they had to have equipment that was both extremely reliable and good looking.

Adam Mott was heavily involved with designing the kitchen and choosing the equipment. “Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen,” he says. “And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.” (More…)

Williams and Falcon work well with super steakhouse

Two companies making an impact with fast growing restaurant chain

Since opening its first restaurant in the Norfolk village of Middleton back in 2011, Middleton’s Steakhouse has opened a further five across the country. One of the latest is in Leicester and is based in a stunning Grade 2 listed building, a former bank built in the Baroque style. With an open plan theatre style kitchen, executive chef Adam Mott knew they had to have equipment that was both extremely reliable and good looking.

Adam Mott was heavily involved with designing the kitchen and choosing the equipment. “Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen,” he says. “And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.” (More…)

Northern Ireland Food Waste: dewaterer systems given green light

CESA successfully lobbies NIEA

Foodservice businesses in Northern Ireland are now required to collect their food waste separately. The regulations have been developed by The Northern Ireland Environment Agency (NIEA). As part of the initiative, the Agency had been considering banning food waste dewatering systems. However, following discussions between CESA and NIEA, the Agency re-examined the issue of dewaterers and they will now be permitted in the Province.

“This is good news for both catering operators and suppliers of dewatering systems,” says Glenn Roberts, chair of CESA. “By separating food waste from water, dewaterers provide a valuable service. The solid food waste takes up a much smaller volume, reducing collection costs, and the grey water they produce is safe to be discharged into sewers. “

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