Sales have risen by 26% through online bookings this year, as tourist attractions intend to invest in their online presence. The new site will include over 1,000 pages of content including better links to the online zoo channels.

Flavours include Rose and a variety of delicious options such as Katy. Bray Leino is the designer responsible, his aim was to reflect the quality, provenance and family heritage of Thatcthers.

Now that the summer is on its way this couldn’t have been timed better! Beer garden fun!

Amongst the traditional methods of TV and Radio advertising, KitKat is conducting a very extensive social media campaign using targeted Facebook advertising to get the voting underway, with one voter everyday winning £100. However the most interesting aspect of the campaign is KitKat’s integration of augmented reality tool, Blippar to its print advertising.

Launching the Blippar app on your smart phone brings up an interactive menu and when the camera is focused on a KitKat wrapper or its many pieces of print advertising it allows customers to instantly vote for their favourite (watch the video here).

It’s a shame Blippar hasn’t quite taken off in quite the same way QR codes have, despite offering a much more creative way to interact with an audience, but time will tell on this. The KitKat-Blippar pairing is also a good example of how augmented reality can have a genuine future in product marketing.

Take a look at the list above for some more realistic ambitions.

How you ask?! Well, via a live bungee jump in front of London’s Battersea Power Station of course!

Guaranteed news coverage, guaranteed word of mouth, guaranteed smiles. She’s Slovakian and called Adriana Cernanova by the way. That’s part one of the girlfriend’s pile sorted then.

Enjoy your weekend folks!!!!

“Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.”

We are welcomed wherever we go with handshakes and cheers and smiles and even more beers. We are a Christmas knit unit at one with the cold and hoping for snow. Guiltily renewing our religious duties for at least an hour at midnight or nine hours later. Feeling good about ourselves until we’ve eaten into oblivion.

What happens before this is far less joyous though… following America’s 2011 Black Friday bonanza that resulted in a shooting and many hospitalisations, we all must accept and embrace the SHOPPING and the CHAOS. Good luck everybody!