David Colcombe in the thick of the cooking jpg

We agree, it can leave people baffled to have a Chef as part of the senior team at an integrated communications company. However, it’s key to our problem solving approach at Liquid. When you’re showcasing food clients, you constantly need to ensure quality. You need rich content for social media and the press.

Our Chef David Colcombe, who is also a Visiting Professor of Culinary Arts at University College Birmingham, works full time with us on recipe development, food pairings, photography styling, video production and press briefings.

The 2017 Maple Festival

Most recently, David (in the centre of the main picture) escorted a press trip to Montreal and supported the Head Chef at Simpsons, Nathan Eades, on a dinner for 200 VIPs in Canada to showcase the very best of maple cooking. The dinner, the 2017 Maple Festival, celebrated how Britain has embraced maple products. Exports increased by 36% in 2015 and Chef’s work is key to this success. David’s able to demonstrate, educate and talk intelligently about using maple in classic British dishes. He’s been helping to ‘make maple a staple’.

‘Taking coals to Newcastle’

The goal of the dinner in Canada was to showcase British use of maple products, with the objective of highlighting to the home media the importance of the international market.

Fine dining afternoon tea for 200

That’s the concept Liquid developed to meet this goal and objective. Fine dining for 200 people is the first challenge when the majority of fine dining restaurants have around 30 covers. The second challenge was bringing the concept of an afternoon ‘snack’ to become a meal fit for a special dinner in the centre of Montreal. Liquid’s Chef, David Colcombe worked on the concept and to highlight innovation, talent and the use of maple syrup by a younger audience, we teamed up with Simpson’s young Head Chef, Nathan Eades. The dinner showcased the very best smoked salmon and cucumber to start. This was followed by ‘a soup and a sandwich’ and a coronation chicken sandwich too! Our main course was a spin on a Sunday roast with venison, celeriac and stuffed cabbage.

Couple this with red phone boxes, gin and whisky cocktails, Royal guards and a garden party setting complete with vintage tea cups and you have a dinner and an event that trended on Twitter.

As some of the headlines show the message that the UK is an important and growing market was firmly understood.



So no, our Chef doesn’t cook us lunch, but we’re constantly trying to persuade him to!