The Academy of Cheese
Academy of Cheese, the brainchild of another Devon cheesemaker Mary Quicke, is rapidly becoming the UK’s go-to font of all knowledge in the dairy world. The Academy was set-up to spread cheese knowledge and passion, from farmer to cheesemonger to cheese lover and has fast become a flagship educational movement. It culminates in the highly qualified and industry accredited role of ‘Master of Cheese.’
The Academy of Cheese, offer a Level 1 and a Level 2 course and are hoping to introduce the top-end Level 3 soon. Since they began, the courses have proved hugely popular – so much so that even we have been surprised… But of course we have been set back by the coronavirus lockdown – although courses can be done online.
As an industry patron Sharpham’s involvement helps to pay for and promote the Academy. Who were well on our way to becoming self-funding before coronavirus, despite getting no government support.
Courses are attended by cheesemakers, cheesemongers, food-writers and consumers and since the lockdown many people have joined the virtual courses. Sharpham hopes that it will soon be in a position to host the Academy’s Level 1 courses at the dairy and maybe combine it with wine tasting with the fantastic wines from Sharpham.
Buddy Creative designed new labels with hand-illustrated imagery. Each label features a clear description of the cheese, tasting notes and serving suggestions. Sharpham believes in taking wholesome dairy from its own herd and neighbouring fields, to produce cheese that’s the finest expression of the land. Buddy Creative wanted to reflect the simplicity of Sharpham Cheese’s products, so drew inspiration from the natural environment, and added rugged textures, vivid colours and playful imagery to evoke nature at its best.
The previous brand design was inconsistent throughout the portfolio and needed a stylish new look to stand out. The new vibrant and eye-catching design harmonises the range and strives to capture people’s attention at the delicatessen counter.
Buddy are now part an important part of the extended Sharpham team, contributing to new concepts and ideas as well as making sure that we comply with our all important brand guidelines.
RAW Food & Drink PR
We are fortunate to have a public relations team based locally which many regard as one of the best specialist food and drink media companies in the UK. RAW has been operating in the region and beyond for the past decade under the direction of founder Hayley Reynolds, who set up the company after a dozen years working for large London-based PR firms on some of the biggest accounts in the UK drinks industry.
Hayley had already built an impressive team, but within the past year RAW has expanded to take on the services of one of the best-known journalists in the South West and the company has also opened a London office. Martin Hesp, who for a decade was food editor of the region’s main daily newspaper, the Western Morning News, is now RAW’s Editorial Director, and the highly experienced Scarlette Matthews has been selected to run the London office. Together with the existing team, they present a truly impressive arsenal of fire-power when it comes to media communications.
Collectively, the RAW team can clock up over 100 years working in PR, the media and journalism – and we are confident we have one of the best specialist food and drink firms in Britain taking care of the stories we would like the world to hear.
Impact Design & Marketing
Rich Oliver, who co-founded Impact over 30 years ago, still heads up this small yet powerful agency. Based in Somerset, Impact has an impressive client list, from international brands such as Honda to more local brands such as Sharpham.
As a Somerset based company, it’s no surprise that Impact have worked for many other dairy sector brands, along with some of the best known family and SMEs companies in the region. They’re a cross-channel, full service agency with a ‘can do, will do’ attitude and are a great team to work with.
Food in Community
Sharpham Cheese is proud to support the wonderful folk at Totnes-based Food in Community. Every week of the year, in all weathers, Food in Community’s volunteers collect and sort surplus fresh fruit, vegetables, cheese and other nutritious, sustainably produced food, then deliver food boxes to individual households and to charities and community groups across South Devon.
They also glean surplus food directly from farmers’ fields, run cooking workshops and award winning ‘pay what you feel’ cafes, and cater at community events. More than half a million meals worth of perfectly edible, largely organic food has been rescued and placed back into the Devon community.
“Offering our clients (the majority experiencing financial difficulties) the opportunity to sample the most nutritious, top quality foods available such as your award-winning cheese is central to our philosophy and such a wonderful thing to be able to do.”
David and Chantelle, Food in Community.