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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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CESA Conference Tops Two Hundred

13th and 14th November, Heythrop Park Resort, Oxfordshire OX7 5UF

Steph McGovernMore than 200 delegates are already booked in for the 2014 CESA Conference in association with the FCSI and BHA.

Steph McGovern is conference chair and the strong speaker line up includes David Smith, economics editor of The Times, Peter Backman of Horizons, futurologist Mark Stevenson, and Carl Kruger of Oxford Quality Centre.


CESA is running the UK Pavilions at three major 2015 international shows

Opportunity for British manufacturers to showcase their products to a worldwide marketCESA to run the Great Britain Pavilions at three major overseas shows

CESA, the Catering Equipment Suppliers Association, is organising UK Pavilions in three major overseas trade shows next year. These shows are fantastic opportunities for British manufacturers to showcase their products to a worldwide market.


Check out Rational’s Hospitality

Hospitality 2015, Stand 510, Birmingham NEC. 19-21st January 2015

Rational will be demonstrating the latest SelfCookingCenter 5 Senses at Hospitality 2015Rational will be demonstrating how the latest SelfCookingCenter 5 Senses is designed to save kitchens energy and money on stand 510 at Hospitality 2015. During the show Rational chefs will also demonstrate the variety of menu items the unit can cook – many at the same time ­­– so visitors to the Rational stand won’t go hungry. (More…)

Steve Ball: KP of the Year 2014

Manor House Hotel’s dedicated, long-serving KP wins Winterhalter-sponsored award

2014 KP of the Year Steve Ball, front, with Richard DaviesSteve Ball of the five star Manor House Hotel in the Cotswolds is not your average KP.  For one thing, he’s been at the hotel for 35 years.  He’s as likely to be found working in the kitchen garden, or ordering supplies, as he is in the kitchen – which he keeps spotlessly clean.  But what really sets him apart is that he is Kitchen Porter of the Year for 2014.

The award, which is supported by Winterhalter, was hard fought and there were well over 100 entries this year.  The judges described the overall standard as outstanding.  One of the judges was Frances Atkins, of the Yorke Arms, who said: “It’s been phenomenal. The number of entries was absolutely amazing. That shows how important the role of the KP is.” (More…)

Energy Saving Advice for Hotels

Comments from Michael Joslin, director of kitchen design house Marlin Catering Solutions Ltd.

Should caterers be making continual efforts to reduce their energy use?
The cost of green technologies has come down significantly in the past five years, while energy costs are rising, and more and more people are making the switch. Even so, a lot of people in the catering industry still don’t really fully understand why it’s important to their business to use sustainable, energy-saving equipment. Take induction vs. gas. Gas is inefficient: up 90% of the money a caterer spends on keeping a gas flame alight under the pan is wasted – it disappears up the extraction. Switching to a more energy efficient system, such as induction, not only helps the environment but reduces your outgoings, too.