By Ella Saunders
Following finishing my GCSEs a few months ago, I’ve spent the last week completing work experience at Bibendum’s offices in Primrose Hill. Keen to work in marketing in the future, I have been here working within the marketing team, taking a close look at how it all works, and what they get up to. Here is a quick look at a few areas I …
By Rob Pickard
As you’re probably well aware, we love our wine and food, and love chatting about. But we are equally passionate about all things Social Media here at Bibendum Times HQ. Social Media and its many platforms gives us the ability to talk publicly about our passion, bringing interesting conversation to our digital lives. However we don’t often talk about Social Media on Bibendum Times. …
By Colin Smith, http://www.grapefan.blogspot.com/
When I started my WSET Diploma in 2006 I made a real effort to write proper tasting notes. Initially they were all handwritten but as the volumes grew I took the technology route. I tried Tasting Buddy’s application but moved over to Bottletalk when I ran out of patience with the slow speed on my handheld terminal. I then moved …
By Bibendumtimes
Barrels socialising at Dinastia Vivanco
Here at Bibendum we feel that wine and social media are a match made in heaven. We love wine and enjoy nothing better than talking about it to anyone else who shares our enthusiasm. It doesn’t matter to us where this conversation takes place; at events or with our customers, on …
by Bibendumtimes
(A different social club)
The Social Club
As regular visitors to this website will know, social media has been at the heart of Bibendum Times from the very beginning and it will be no different at the Saatchi Gallery on January 20th. The B Times team (or Gal, Erica and Gareth to give them their full names) will be up on …
We’ve reached a crucial stage in the build up (why build up, but count down? Oh well…) to the UK’s largest wine event in the calendar, the London International Wine fair (LIWF), next week at Excel. The integrity of our pants is under threat from the sheer anticipation. Seriously! If we can negotiate this tricky stage then it will be plain sailing from then on won’t it…?
But why …
What are 3 of the best things about my job?
1. Champagne – a drink with special powers. As a winestyle I find it challenging to taste blind and guess the Cuvee, so any chance to practice must be grabbed onto with glee.
2. Oysters – one of the best foodstuffs out there surely. As a lucky coincidence of enjoying lots of No. 1 (above), these salty little sea dogs are …
