We’re Roche Communications. For nearly 20 years, we’ve been helping put British eating and drinking culture on the map.
As one of London’s leading specialist PR and marketing agencies working exclusively for bars, restaurants, hotels and pubs, we’ve been communicating British hospitality to the media since 1992. Back then eating and drinking out didn’t have a great reputation. Now it’s got a fantastic status, nationally and internationally. We’re proud to have played a part in that evolution.
We’re different to most PR companies. Air kissing, Alice bands, lots of lunches? Not so much.
We’re the hard-working face of PR, and we strive to ensure our clients don’t just get visibility at launch, but benefit from sustained media coverage over the long term. Click here to find out more.
THE JUGGED HARE – AHEAD OF THE GAME
It’s game on at The Jugged Hare as the start of the shooting season approaches.
This London gastropub, fast becoming the authority on game, will be plucking, trussing and cooking up a storm this game season right through to February next year.
As the name suggests, The Jugged Hare in the City of London is dedicated to exciting and educating its diners about game. From the innovative menus with daily-changing specials to its sourcing from many different suppliers all over the UK (and further afield into France, Germany and the Czech Republic) to a calendar packed full of activity including the Great Grouse Race, November’s ‘Pheastival’, traditional game tasting dinners and even a game bird trolley – make sure you shoot down there!
SCOTCH EGG CHALLENGE 2014
Let the battle begin. It’s back for its fourth year and set to be more eggs-traordinary than ever. On Tuesday 16th September contestants will take to the kitchens at The Ship, Wandsworth once more for the pub’s annual Scotch Egg Challenge.
Judged by a panel of eggs-perts, including The Guardian’s Bob Granleese and Catherine Hanly from Hot Dinners, while journalist and author Joe Warwick comperes the evening, chefs from 16 UK venues will fight to have their Scotch egg crowned the best in the country.
Free to attend, from 7.30pm fans of the once humble bar snack can flock to the famous riverside pub to scramble for a spot nearest the action and a chance to sample the eggy creations. Expect cutting-edge concoctions using everything from sausage meat to salt cod béchamel and eggs from gulls to quails.
THE ALCHEMIST TO BRING A MIDAS TOUCH TO THE CITY
Alchemy \’al-kǝ-mé \ : An ancient philosophy having as its asserted aims the transmutation of something ordinary into something extraordinary, often as a result of combining seemingly disparate objects or ideas.
A glint of gold is appearing amongst the charcoal and black suits of the City, with the arrival of The Alchemist this September.
Taking influence from the mysterious traditions and transformations of occult alchemic practices, and specialising in innovative cocktails to take the City by storm. This bar and restaurant in the newly-developed Bevis Marks building, adjacent to The Gherkin, promises to serve up something truly extraordinary.
FESTIVE SUGAR AND SPICE THIS CHRISTMAS AT PAUL
Bringing a little French sophistication and a sense of ‘joie de vivre’ to your Noël festivities is PAUL, the leading French family-run artisan bakery and patisserie.
Unlock festive memories with aromas of sweet apricot and rich chocolate. From Bûches de Noël bursting with glazed and golden fruits to buttery brioche dipped in chocolate, PAUL has captured the very essence of Christmas eating and entertaining.
Skilled artisan bakers with their time-honoured methods (passed down through five generations) have ensured this year’s selection are the real crème de la crème, tasting as terrific on the palate as they look to the eye.
FIERY FINE DINING SICHUAN IN THE CITY
It creeps up on you deceptively slowly; what at first seems like an innocent tingle on the tongue, later turns into a tornado as a full-scale thermo-savoury storm breaks out in your mouth. Experience modern Sichuan dining at its best, at the award-winning Chinese Cricket Club – offering a varied range of oriental Sichuan specialities with a modern twist.
New Head Chef Ken Wang, with 15 years’ experience cooking in the Jiangsu Province in Eastern China, has been made captain of the restaurant named in honour of the original Chinese National Cricket team, within the walls of Crowne Plaza London – The City Hotel, a stone’s throw from Blackfriars station.
GAME HIGH CHAI
Renowned for marrying contemporary Western cooking styles with traditional Indian spices, Executive Chef Vivek Singh and his team at The Cinnamon Club will welcome the resolutely British game season with the launch of their Game High Chai – an Indian-inspired game afternoon tea.
Served in the stunning Library Bar within the historic Grade II listed Cinnamon Club in Westminster, the Game High Chai menu will run from 8th September until the 31st October, offering guests a quirky alternative to the traditional afternoon teas using the best of British game!