Spider has been chosen as the retained consumer PR agency for independent British craft gin brand Warner Edwards, and has won a brief to launch new London-based Neapolitan restaurant ‘O ver.
Activity will include consumer and trade PR, as well as influencer engagement, through events, traditional media relations and creative social media campaigns.
Clare Haynes, marketing manager at Warner Edwards, said: “We appointed Spider PR because of their fantastic credentials in our sector both on and off trade. The UK is experiencing a gin renaissance and our artisanal gin is very much part of it. We’re a fledgling brand, only three years old and we know Warner Edward’s gin has an exciting future.”
Lara Leventhal, MD of Spider, said: “The Warner Edward’s distillery is still based on founder Tom Warner’s family farm in the quaint village of Harrington, Hampshire. It’s a beautiful brand with an incredible story to tell and we’re excited to be part of the journey. The brand is very well known and loved amongst gin’osseurs but now’s the right time for us to elevate to mainstream consumers.”
The agency has also been briefed to handle the launch of new London-based Neapolitan restaurant ‘O ver, which will specialise in creating healthy food with Pure Sea Water salt.
Spider has been briefed to generate widespread awareness for the launch of the restaurant ahead of its opening on July 29.
Spider will target short and long lead press in the lead up to the launch of the restaurant, focusing on its use of Pure Sea Water as a key ingredient and its health benefits compared to using regular table salt in cooking.
The account will be led by Spider director Clemmie Mason-Pearson, who will be supported by account manager Claire Morrissey.
The team will report to Mauro Palomba, founder of ‘O ver.
Mason-Pearson said: “We are so excited to be working with Mauro and the launch of his first London restaurant. His concept of offering healthy, delicious, genuine Neapolitan street food with the added twist of being the first restaurant in the UK to cook with Pure Sea Water will be an interesting story to tell the press about.”