One Minute Brief of the Day:
Create posters that champion the full-on-flavour of Colman’s Mustard!
Show people WHY Colman’s English Mustard is THE condiment to have with your sausage. Whether it’s on its own or in a sandwich.
Demonstrate the full-on-flavour and kick of Colman’s English Mustard
Have fun with it!
Please tweet your entries to @OneMinuteBriefs and @ColmansUK with the hashtag #HotandEnglish
Deadline 6pm BST. Remember to include your Twitter handle in the top-left corner of your entries.
We’d also love to see you share your entries as posts and stories on Instagram too.
Tag @OneMinuteBriefs and @ColmansUK on there too.
Prizes:
WINNER: £300 cash!!!
Runner-Up: £200 cash!!
3rd Place: £100 cash!!
What we’re looking for:
We’re looking for posters that demonstrate the full-on-flavour of Colman’s to all sausage eaters. Show that Colman’s is better than ANY OTHER condiments, and try it with your sausages. Demonstrate that it’s HOT, and gives you that hot thrill.
Because it’s HOT!
Unlike Dijon, French, Yellow, Wholegrain, Mustards.
Colman’s English Mustard has an unmistakable (sometimes surprising) kick to it.
Providing a full-on-flavour profile that belongs with your favourite dishes.
But ESPECIALLY… a sausage.
THE TONE
HOT & ENGLISH
Since 1814
If it’s hot and English, then we can play there.
If it’s just English we can’t. If is just hot we can’t.
What’s hot?
Something that makes you want to fan yourself on a chaise longue.
It’s a sloooooooooow burn.
It’s Benedict Cumberbatch,
Idris Elba, Phoebe Weller Bridge.
This is timelessly English hot.
This is hot with taste.
What’s not?
It’s not overtly sexual.
It’s not Magic Mike.
It’s not objectifying or harassing.
It’s not knob gags or laddish puns.
Do’s:
Hero Colman’s Mustard product(s). Original or Squeezy.
Include sausages
Don’ts:
Feature competitor products or any other brands in your entries
No swearing or rude/offensive messaging.
About Colman’s:
HOW WE GET THAT FAMOUS COLMAN'S KICK
We perfected our English mustard long ago, so the process hasn’t changed much over the years. Unlike most mustard manufacturers, we sieve our seeds up to 9 times to remove any trace of impurities.That’s what gives it that famous full-on flavour.
The seed dryer building, built in 1890, still uses original wooden sieving equipment from the 1950s, too. Because if it ain’t broke, don’t fix it.
HELLO THERE, NEIGHBOUR
We want to support our local farmers, so all our white mustard, mint and apples are sourced in the UK. We’re working to increase the amount of locally sourced brown mustard we use, too, and all our seeds are milled on site in Norfolk.
KEEPING IT IN THE FAMILY
We’re proud of our Norfolk roots and our place in the community. We still source our mustard from many of the same farms we’ve always worked with, and in some cases, the same families. Some of our current farmers are 5th generation Colman’s mustard seed growers. Sunday lunch round ours is pretty serious business.
