Leaflet Flyers – The Right Way to Advertise
Advertising campaigns are generally based on a set of principles that intend to highlight the advantages of using a service, so that more and more people become interested in it. One of the most powerful types of advertising is leaflet flyers distribution. The main advantage that leaflet flyers hold over other, more traditional forms of advertising is the fact that they are easier to notice and can be kept around just like a business card. If you’ve included all important information on the flyers, it will be easier for customers to contact you in the near future, if not right away. Start improving your business today by creating a leaflet design that best represents your business and opting for a professional distribution service. Working with Leaflet Flyers will bring you even more benefits, as you can easily have control over any aspect of your campaign and you can get professional assistance at any time. View live via our client control panel www.leafletdistribution.inlondon.com
Brad Farmerie – Executive Chef
Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines and insisted on home baked bread and vegetables straight from the family garden.
Farmerie enrolled at Penn State, intent on completing a degree in mechanical engineering. Two years into his studies it became apparent that the cooking he did to pay his tuition was the real source of his collegiate contentment. Thus he took a year-long hiatus from studying the principles of physics to exploring first-hand the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes.
One year turned to seven, and Farmerie’s culinary wanderings turned serious when he settled in the UK in 1996, earning a “Grande Diplome” at Le Cordon Bleu. He further rounded out his education and technique at acclaimed restaurants such as Coast, Marco Pierre White’s Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club in 1996, then assisting Gordon and Anna Hansen in the opening of the critically-acclaimed The Providores and Tapa Room.
In 2003 Farmerie moved back to the States to head up the kitchen of the AvroKO-designed PUBLIC. There, his creative, global approach was described by the New York Times as one that “swings for the fences with each and every dish” and Michelin awarded the restaurant a coveted star in the 2009 Red Guide. 2006 saw the opening of The Monday Room, a 20-seat wine bar inside of PUBLIC which Farmerie turned into a laboratory for his most creative dishes yet, designed expressly to pair with the Monday Room’s eclectic and adventurous wine selections.In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO’s long-awaited two-in-one project, Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.