Why was it that as the world began to wake up to better food, ketchup had been left behind? (This link opens in a new browser window), Our Impact. It needed to show that they understood not only their marketplace and opportunity but that they also saw the importance of building a consistent visual and brand story. Sounds kinda grandiose but it’s quite simple. Since their early days of experimental ketchup parties at Brown University, they and their team have come a long way, capped off with the huge announcement last week that they will be become part of the Unilever family: https://medium.com/@sirkensingtons/sir-kensingtons-the-next-chapter-6e1bd994ac8f. The best for your wurst. Prior to Sir Kensington’s, Ramadan worked as a consultant at McKinsey & Company in New York City, specializing in the consumer goods and travel industries. The Story of how Sir Kensington's came to be: It all began in 2008, when two young men pondered the curious state of condiments. SIR KENSINGTON's APRIL 20, 2017 SIR KENSINGTON'S & UNILEVER UNITE TO MAKE CONDIMENTS WITH CHARACTER . Let’s be honest: ketchup (and condiments in general) is a commodity product, so simply making a “better” ketchup would never have been enough to justify the extra cost. Unilever Buys Sir Kensington’s, Maker of Fancy Ketchup. The classic mayo is my favorite, but the flavors in their chipotle mayonnaise gave this my chicken salad a spicy twist to change things up even more. What trends does he have his expert eye on right now? I couldn’t be more excited to see where the whole Sir Kensington’s team takes the brand from here, and am proud to have been a (small) part of their journey so far. We wanted to create a story around it–something that really helped people connect with the brand in a way that went beyond just what was in the bottle. For us, making a positive impact isn’t a marketing angle — it’s core to who we are. Sir Kensington is described as a man on a never-ending search for something better. The Story of how Sir Kensington's came to be: It all began in 2008, when two young men pondered the curious state of condiments. From that point on, full design and branding consideration was applied to any packaging, displays, dispensers and so on to protect the brand and explain why it was different. Amount of carbs in Sir Kensington’s Classic Ketchup: How many net carbs are in Sir Kensington… This ranch has range. Lessons learned: Ten years ago, Scott Norton and Mark Ramadan started Sir Kensington’s to change the way America thinks about condiments by zagging when others zigged. Having seen strong growth the past four years, the product line now includes award-winning mustard, ketchup, mayonnaise and a ground-breaking vegan mayo made from aquafaba called Fabanaise™. The Story of how Sir Kensington's came to be: It all began in 2008, when two young men pondered the curious state of condiments. Sir Kensington’s ketchups are, dare we say, a revelation. B Corporations use business as a force for good, meeting the highest standards of verified social and environmental performance, public transparency, and legal accountability. Because slaw without Sir Kensington’s is just cabbage. Could condiments be made better? Mark Ramadan is the Co-Founder and CEO of Sir Kensington’s, creators of non-GMO, globally-inspired condiments. On the eve of Barbados’ 54th … It's made with non-GMO ingredients, cage free eggs, and is gluten free. clicking our Amazon buttons will give us a little referral bonus. At Sir Kensington’s, we’ve got an ambitious mission to reimagine ordinary and overlooked food with fearless integrity and charm. Scott Norton, who stayed on as … Sir Kensington’s puts hip spin on common condiments that … … As we’ve grown, we’ve learned that we can make a positive contribution to people, communities, and the planet just by growing food and a company with integrity. When the brand was first constructed, it was around the mystical character of Sir Kensington himself, who purportedly travelled the Orient in search of superior spices for his secretive ketchup recipe. Sir Kensington’s is a mission-driven company and a pioneer and leader in condiments sold in the organic and natural marketplace. Globally inspired condiments crafted from single origin, ethically sourced ingredients. Taking the story of Sir Kensington's spice travels offline and connecting directly with consumers, these brand ambassadors promote a quirky and costumed brand experience. He graduated in 2008 from Brown with a BA in Economics and International Relations. At Sir Kensington’s, we chose to begin making a positive impact by giving some TLC to the smallest players on the modern plate — the condiment. The Queen's cousin Prince Edward's home at Kensington Palace revealed: see what the property is like, next door to Prince William and Kate Middleton, … There have been several key differentiators in their product and process since it’s inception, but one of the key components of their success is the importance that they placed on brand from the very beginning. Let’s be honest: ketchup (and condiments in general) is a commodity product, so simply making a “better” ketchup would never have been enough to justify the extra cost. Friendly and enthusiastic, and positioned in high foot traffic areas at festivals and trade shows relevant to the brand, Tweeds give out free samples and swag and engage consumers with a fun and memorable experience. So the company created a whole backstory for Sir Kensington, including an Oxford education and time spent hosting salons attended by Catherine the Great. Continue reading the main story. I’m also convinced that they will continue to ask “why” they’re in business and continue to shake up a traditionally straitlaced product category. We know that it’s food that makes the biggest impact on our lives and our planet. This also gave Mark and Scott a perfect parallel story to tell of how they set out to make a better product by first understanding its history and then how they could be different. It’s kind of a big dill. Why was it that as the world began to wake up to better food, ketchup had been left behind? This is a small amount on a 2,000-calorie diet, for example. Why was it that as the world began to wake up to better food, ketchup had been left behind? When Sir Kensington’s started to move beyond ketchup and into other condiments (at a larger scale, and into more retailers across the country), they knew that their brand needed to be more consumer-friendly. More than three years after announcing the sale of the gourmet condiment maker to Unilever, the cofounders of Sir Kensington’s have moved on. More than three years after announcing the sale of the gourmet condiment maker to Unilever, the cofounders of Sir Kensington’s have moved on. At Sir Kensington’s, we’re in the business of selling condiments. But our real secret sauce is who we are, what we believe in, and why we do what … We know that it’s food that makes the biggest impact on our lives and our planet. Open a nice bottle of red. We are a proud certified B Corporation — which is a fancy way of saying we’re not just doing this to make a living. There are three mega trends Scott says Sir Kensington’s is excited about and keen to build into their brand story. In Sir Kensington’s case, the “why” was because there was a gap in the market for a premium, organic and “fancy” condiment category. Sir Kensington was the character we created that reflected the never-ending search for something better. In Sir Kensington’s case, the “why” was because there was a gap in the market for a premium, organic and “fancy” condiment category. Yes, Sir Kensington is famous for its exquisite gourmet scooping ketchup. Image: Kensington, to the west of London, has always been an attractive royal retreat, as evoked in this image of the palace and grounds from the 1750s. To learn more about Sir Kensington’s Unilever acquisition, their brand, and their products, follow them on Twitter here: https://twitter.com/sirkensingtons, Want to find your brand’s “why”? Fast Company - In their final message to their early investors, the founders of the Unilever-owned condiment brand reflect on their journey. Journey with Sir Kensington as he travels the globe to find the perfect Ketchup, Mustard, and Mayonnaise recipes. Could condiments be made better? It had to be something more. Mustard. For us, making a positive impact isn’t a marketing angle — it’s core to who we are. But they just debuted a classic mayonnaise on April 3rd (it also comes in chipotle flavor) that is to die for. Drop us a line at [email protected], Sir Kensington’s: A Case Study in the Importance of Branding, https://medium.com/@sirkensingtons/sir-kensingtons-the-next-chapter-6e1bd994ac8f. In the same way that Apple doesn’t sell computers and phones but instead a lifestyle of thoughtful, beautiful design, Sir Kensington’s had to make it about the experience as well. And we’ll let you in on a little secret: Condiments are really just a vehicle to do lots more. Transforming Nottingham House In 1689, the King and Queen commissioned Sir Christopher Wren to draw up plans, but the Queen herself, excited by the project, took charge of the project to transform this little house into a palace. Even when we were producing an investor deck together, we wanted it to be different from other decks. Ranch. Certified Corporation bcorporation.net . Following a ceremony attended by cricket officials and greats of the game such as Sir Garfield Sobers, Sir Charles Griffith, Joel Garner and Desmond Haynes, the 12-foot-tall statue was revealed. LEGENDARY WEST INDIES fast bowler Sir Wesley Winfield Hall has joined Sir Garfield Sobers once again at Kensington Oval. The first thing we do with any client is try to get to the question of “why” they’re in business; the “what” and “how” then flow easily. How could they be made better? Enhance the flavor of this roasted chicken salad by using Sir Kensington’s products. We are a proud certified B Corporation — which is a fancy way of saying we’re not just doing this to make a living. Sir Kensington's I Stories From The Field I Whole Foods Market 113,514 views SHARE NOrèGMO • VEGAN 9: SIR KENSINGTON',i Vegan Mayoš . The Stuff of Legends - The Sir Kensington's Ingredient Story At Sir Kensington’s, we’ve got an ambitious mission to reimagine ordinary and overlooked food with fearless integrity and charm. Sir Kensington's Microsite will introduce the story … Read more about this exciting transition here, I first met Mark and Scott when Sir Kensington’s was in just a few high-end New York restaurants and boutique grocery stores. How could they be made better? Chic's Nile Rodgers will compose a "pop anthem" to celebrate the 150th anniversary of the Royal Albert Hall. With this shift came a new brand story, a new visualization of that brand, and a consideration for a family of products and experiences. Knowing when to shift a brand is just as difficult as creating it in the first place. Everything Sauces. How we choose to grow our food and what we choose to buy at the grocery store can make a big impact. 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