Ellen Sawle Portfolio

My name is Ellen Sawle. I am a Graphic Designer from London with an array of skills and interests. I am looking for a new environment where I can be surrounded by like-minded people, improve my skills and find a company to be passionate about.

hello!

about me

ContactTel: 07814 430 189 Email: [email protected]: creativepool.com/ellensawle

education

prof�sional �perienceINJOY Graphic Design & Shoot Coordinator Nov 2015-PresentIn November 2015, Deliverance started making changes to the business. So although in the same company, we are transitioning the business to INJOY. My role stayed essentially the same but I was involved in the total rebrand of the company. From creating a whole new batch of marketing material and new menu, to helping with the design of the new website, researching and designing new packaging routes, to having a twelve-day photoshoot that I organised all aspects of, including a billboard shoot. I am also in the process of creating a marketing campaign to raise awareness of the new brand and drive sales. �is includes finding local businesses who we can collaborate with, organising a launch party, looking at the costs of my ideas and am in the process of taking over the social aspects of the business. I have expanded on the skills that I have learnt whilst being with the company, but have taken on new challenges, and feel confident that I am a strong member of the team.

DeliveranceGraphic Designer Aug 2014-PresentWhen I first joined I was working mainly on the printed menus to be sent out and any accompanying marketing material, as well as doing interesting posts for social media, but as time went on I was given more and more responsibilities. Six months ago I was put in charge of organising the photoshoots for new menus, web and social. I plan out what the shoot will look like, source photographers, stylists, props and on the day I am art director on set. As well as this new aspect of my role, my other daily tasks include creating web banners, building newsletters and sending them out, creating social posts and always planning for the next menu, as well as any ‘surprise and delight’ design ideas.

Healthcare Learning CompanyGraphic Design & Production July 2010-PresentI initially worked solely on a weekly newspaper called ‘�e Tribune’, working to tight deadlines at a quick pace but with no room for error. My tasks included sourcing images, proofing and getting all pages ready for print. After a short while I began to gain more responsibilities and was put in charge of designing all marketing material, as well as maintaining my work on the newspaper. I also started creating identities for new products and any marketing material alongside, such as roller banners, e-shots, web banners, signage for exhibitions and adverts for print and web. My biggest achievement was playing a key role in the design and application of an iPad magazine app that the company developed. �e last project I was involved in was a re-brand of the company, that reflects how it has grown over the years.

Elevenfiftyfive - FreelanceMay 2013 – PresentI began helping out at film events, working on the day to help get the location set up, putting together gift bags and helping once guests arrive. But it progressed from that to being able to photograph a few events for their social media page, to working on a number of designs for them, mostly Powerpoint Presentations, to a double page leaflet for MGM.

I am designer who has been working in the industry for over four years. I have experience designing logos, brochures, magazines, newspapers, branding, marketing material (print and digital) and much more. Outside of my working life I enjoy utilising my design skills and creating my own material, as well as working on freelance projects. I have recently started designing my own greetings cards and plan on putting them on Etsy to sell. I go to the cinema as often as I can, making the most of London’s independent cinemas, and wonderful film events. Working with elevenfiftyfive enables me to attend regular film events which is always a treat. Aside from this I enjoy taking classes to learn new skills, most recently pottery. I also enjoy taking my bike out for a spin and reading a lot of blogs! I have also started designing a lot of wedding invitations, initally for friends but through word of mouth have got referred to other couples.

Bucks New Uni (2006 - 2009 )BA Hons Graphic Design (2:1)

South East Essex College (2003 – 2006)Foundation Art and Design specialising in Visual Communication (Distinction)A Level: Art and Design (C), Film Studies (B), English Language (C)

Academy ClassACA Flash Jumpstart course – Pass

Adobe InDesign CS6

Adobe Photoshop CS6

Adobe Illustrator CS6

Adobe Flash CS5

Wordpress

/Graphic Design /Illustration/Digital Design/html/Marketing

/Ideas/Animation/Photography/Art Direction/Typography

internshipsRankin Photography March – July 2010Sketchbook Magazine October – November 2009Lazy Oaf September – October 2009

/Packaging /Proof-reading

Microsoft Office

skills

page layout marketing branding

logo d� ign photography illustration

attention to detail proof-reading animation

conceptual thinking web d� ign HTML5/CSS

I have been doing page layout for over 4 years and am incredibly profi cient and skilled. I have a vast knowledge of InDesign, which I use daily and have experince designing magazines, books, adverts, leafl ets

and booklets.

I work for the marketing department at my current job so have vast experience in marketing. I can come up with ways and ideas to drive sales, and implement them. I am profi cient in making eshots in

Mailchimp/Fishbowl and newsletter banners.

I have experience working on a two company rebrands and have

designed brand identities from start to fi nish. I am often outsourced to

other companies where I have to follow their branding for marketing.

I have some experience designing logos for start up companies and was an integral part of my current companies logo rebrand. I think that logo design is something for me to

gain more experience in.

I have experience with photography, but now work more on the

organisation of a shoot. I am shoot co-ordinator in my current role and

organise all aspects as well as Art Directing on the day.

Illustration is a passion of mine, and is something that I do in my spare

time. I try to incorporate it in my current role but often there is no use for it. I would like to be able to make

use of my skills in my new role.

I am the last point of call for artwork in my current role and so I

meticulously check through my work to make sure that there are no

mistakes, making sure all of the images are the correct spec before

sending to the printer.

I have completed an ACA course in Flash with a pass, but animation is something I need to gain experience in. I have the knowledge but need

practice to feel confi dent in my skills.

My work is always checked over by more than myself, but I always read through to make sure spelling and grammar are perfect. Working on a newspaper gave me excellent proof-

reading skills.

I often have to devise new campagins in my current role and so have experience in taking a brief and turning it into a great idea. I have a process I work through and I

feel confi dent in my abilities.

Web design is not something I have a vast amount of experience in was involved with a website build very recently, I think with practice I

could be profi cient. I have the basic skills and have the knowledge

to create a user friendly website with practice.

I have basic knowledge of HTML5/CSS, it is something I am currently trying to learn. But I am enjoying it

but it is something that I am aware I need more practise in

and time in learning.

A selection of the recent work I have done for new brand INJOY. I worked on the complete rebrand, which included orgainising every aspect of a photoshoot for every new dish, which was roughly eighty dishes, to desiging all of the marketing material, which included a new menu, with die cut cut-out, to � yers and a brand new set of packaging and shopfront. � ere was a very strict time limit on getting all of this work done, roughly about 4 months, so I had to work quickly and e� ciently.

Nov 2015- present

ORDER ONLINE ATINJOY.CO.UK

ORDER ONLINE AT INJOY.CO.UK

– CHILLI –Chillies work well in sweet as well as savoury dishes: a little chilli helps to cut

through the richness of the chocolate.

NIGHT INS ARE PRECIOUS. WE KNOW THAT.

THEY ARE NOT TO BE MESSED WITH.

That’s why we’ve decided to launch Injoy. We’ve taken what we’ve learnt from 18 years running Deliverance,

piles of customer feedback and our own taste buds and put them all together to from Injoy.

We make the food with our own hands, we source all the ingredients ourselves, we’ve spent days

meticulously taste testing everything we put on the menu, we know how to get the food to you hot and as delicious as if we’d made it in your kitchen and served

it straight from the pan.

FROM OUR PANS TO YOUR PLATES

INGREDIENTS

TRY ME TONIGHTUSED IN OUR NASI GORENG

An Indonesian classic with egg-fried rice, chicken, prawns, crunchy peanuts, chillies and fresh coriander, with extra

seasoning pots on the side for those who like it hot.

From our Scotch Bonnet to spice up the Nasi Goreng to the fresh Ginger for our Basil Stir-Fry, our ingredients from all over the globe are

marinated chopped, crunch-tested and diced before being added to your dishes.

BRAISED PORK BELLY BAO BUNS 7.80

buns (bao) filled with marinated braised pork belly, hoisin sauce our crunchy slaw and the triple whammy of

KOREAN SHORT RIB WITH KIMCHI FRIED RICE 7.80

Marinated short rib, stir-fried in a wok with rice, onion, ginger, chopped kimchi and our very own

spring onions, a sprinkling of nori and

FLASH-FRIED GREENS 7.80Tender-stem broccoli, green beans, sugar-snap peas,

kale and spinach. Stir-fried fast over a high heat with Szechuan pepper, garlic, ginger, sesame and

chilli oil. Quick, simple and delicious. Great served alongside all Tim's mains.

Yaki Curry

CHICKEN KARAAGE 7.80

much tastier). Chicken thigh marinated in soy, ginger, garlic, chilli sauce, sesame oil and mirin. Covered in a light flour coating then deep-fried until crispy, served

CHICKEN YAKITORI 7.80Soy, sake, ginger, garlic and lemon marinated Chicken

thigh pieces skewered with spring onions, sprinkled with sesame and served with

YAKI-CURRY 7.80

cauliflower, carrots and potato, layered lasagne-style with rice and katsu curry sauce. Topped with

melted mozzarella, a poached egg and served with a pot of crispy onions.

Introducing Tim Anderson, 2011 Masterchef champion, chef-owner of the wonderful Nanban in Brixton, author of the cookbook of the same name, and most importantly (for us that is)

developer of six exciting new dishes for our menu.

Some of the recipes are based on dishes from his restaurant and cookbook, and a few of his

been designed for delivery

Delivering the tastiest dishes from around the world, from takeawayclassics to exciting chef collaborations.

Our chefs use only the best and freshest ingredients, and cook yourdishes to order in our own kitchen.

Delicious dishes from our pans to your plates

INJOYThere's no taste like home

Delivering the tastiest dishes f keaway

Our chefs use only the best and f eshest ing edients, and cook yourdishes to order in our own kitchen.

Delicious dishes from our pans to your plates

INJOYThere's no taste like home

elicious dishes f om our pans to your plates om our pans to your plates om our pans to your plates

ound the world, from taciting chef collaborations.

elivering the tastiest dishes fclassics to ex

ur chefs use only the best and fdishes to order in our own kitchen.

ur chefs use only the best and fdishes to order in our own kitchen.

ur chefs use only the best and freshest ingdishes to order in our own kitchen.

edients, and cook yourdishes to order in our own kitchen.dishes to order in our own kitchen.

Treat yourself to a tasty night in with ur chefs use only the best and f eshest ing

dishes to order in our own kitchen.

om our pans to your plates Delicious dishes f om our pans to your plates

eat yourself to a elivering the tastiest dishes feat yourself to a elivering the tastiest dishes freat yourself to a rom aeat yourself to a om areat yourself to a round the world, feat yourself to a ound the world, fclassics to eeat yourself to a classics to exeat yourself to a xciting chef collaborations.eat yourself to a citing chef collaborations.

tasty nigur chefs use only the best and ftasty nigur chefs use only the best and fdishes to order in our own kitchen.tasty nigdishes to order in our own kitchen.hur chefs use only the best and fhur chefs use only the best and frhreshest ingheshest ingt in with eshest ingt in with eshest ingrt in with redients, and cook yourt in with edients, and cook yourdishes to order in our own kitchen.t in with dishes to order in our own kitchen.

Quote HUNGRY when you order online at

DELICIOUS DINNERS DELIVERED


your fi rst order20OFF

%

NIGHTS IN WITH GOOD FOOD ARE PRECIOUS. THAT’S WHERE WE COME IN.


Offer redeemable on orders of £20 and over until 31/01/16. No cash refunds or alternatives. Cannot be used in conjunction with any other offer, promotion, set meals or alcohol. Single use only.

PAD THAI THE INJOY BURGER COURGETTI SALAD WITH SALMON

BEEF SUPER GREENS

STIR FRY

We’ve taken what we’ve learnt from 18 years of running Deliverance, piles of customer feedback, our own taste buds and put them all together to form INJOY.

Our team of world class chefs are cooking up a storm with fresh ingredients in our Herne Hill kitchens. Then bringing it straight to your door.

Choose from 80 delicious dishes – curries, noodles, burgers, stir-fries, salads, sweets and treats. Here are some of our favourites.

INJOY a night in tonight,

with 20% OFF your order. Order online and quote code STATION

in the promotion code box.

INJOYUK

Injoy

This E-mail is from Injoy, a trading name of Deliverance Ltd. The email is confidential and intended solely for the use of the individual or entity to whom it is addressed.

Deliverance Ltd is registered in England & Wales as company number 03345816. The registered office is at 8-10 Warner Street, London EC1R 5HA.

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Thanks The Injoy team

Any questions? Get in touch here

DISH OF THE MONTH



– CHILLI –Chillies work well in sweet as well as savoury dishes: a little chilli helps to cut

through the richness of the chocolate.

NIGHT INS ARE PRECIOUS. WE KNOW THAT.

THEY ARE NOT TO BE MESSED WITH.

That’s why we’ve decided to launch Injoy. We’ve taken what we’ve learnt from 18 years running Deliverance,

piles of customer feedback and our own taste buds and put them all together to from Injoy.

We make the food with our own hands, we source all the ingredients ourselves, we’ve spent days

meticulously taste testing everything we put on the menu, we know how to get the food to you hot and as delicious as if we’d made it in your kitchen and served

it straight from the pan.

FROM OUR PANS TO YOUR PLATES

INGREDIENTS

TRY ME TONIGHTUSED IN OUR NASI GORENG

An Indonesian classic with egg-fried rice, chicken, prawns, crunchy peanuts, chillies and fresh coriander, with extra

seasoning pots on the side for those who like it hot.

From our Scotch Bonnet to spice up the Nasi Goreng to the fresh Ginger for our Basil Stir-Fry, our ingredients from all over the globe are

marinated chopped, crunch-tested and diced before being added to your dishes.

Injoy

FROM OUR PANSTO YOUR PLATES



Herne Hill – New frontage - Grey signage with strapline/url

Left unit – customer collection Right unit – bike entrance / kitchen


NIGHTS IN ARE PRECIOUS. LET US COOKFOR YOU.

DELICIOUSDISHES

DELIVERED

A selection of work that I did for Deliverance. Initially I worked mostly on the marketing side of things, designing the menu’s and coming up with new concepts for marketing each time we had a new menu, which was roughly 3 times a year. A� er a short while though I was put in charge of oragnising and Art Directing all of the photoshoots as well.

Aug 2014- present

ORDER ON OUR NEW, FASTER, BETTER IPHONE APP TOWIN THIS FEAST*

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app_postcard.pdf 1 12/09/2014 17:12

P04

KEY Vegetarian MainsHEALTHY DISHES

Starters & Sides

A bit hot

HotBestseller New dish

Returning dish

Improved

Hotter

A08 CHUNKY CHIPS 2.70

A09 SPICY CHUNKY CHIPS 2.80

A10 WEDGES 3.20

A11 SPICY WEDGES 3.30

A04 ROCKET & PARMESAN SALAD 300 CAL< 3.80

A05 SIDE SALAD 300 CAL< 3.60

A06 CRUNCHY COLESLAW 300 CAL< 2.90

A07 PAPRIKA CORN 300 CAL< 4.00

A01 HOT CHICKEN WINGS 4.60

but due to copyright issues, we won’t. They are darn tasty though.

A02 BARBEQUE RIBLETS 6.00

Smothered in our special smoky BBQ sauce.

A03 MAC & CHEESE BITES 4.50Our gooey, creamy Mac & Cheese bites have

vegetarians! Served with an arrabbiata dip.

STARTERS

H08 LEBANESE CHICKEN WITH KALE & QUINOA 8.90Our tasty Lebanese chicken skewers served with kale and quinoa, spiced butternut squash, topped with pomegranate seeds and accompanied by a chermoula dressing. What a mouthful! (A really tasty one).

NEW!

H01 GREEN VEGETABLES WITH GARLIC 4.20

H02 PAPRIKA CORN 300 CAL< 4.00

H03 MISO SOUP 2.30

H04 EDAMAME BEANS 2.70

H05 STIR-FRIED BOK CHOI 4.20

H06 STIR-FRIED BROCCOLI WITH CHILLI

& GARLIC 3.90

300 CAL<

300 CAL<

300 CAL<

300 CAL<

300 CAL<

500 CAL<

A14 DELIVERANCE CHEESEBURGER 10.20British beef and mature cheddar cheese in a seeded bun, with lettuce, tomato, gherkin, ketchup and aioli.

A17 CHILLI CHEESE STACK 11.50CHEF’S SPECIAL British beef, mature cheddar cheese

and smoked, streaky bacon in a seeded bun, with lettuce, tomato, gherkin, jalapeños, ketchup and a spicy chipotle mayonnaise.

P01 SEASONAL FRUIT SALAD 4.20With cantaloupe, red grapes, raspberries,

dressing and fresh mint.

P02 CRÈME BRÛLÉE 4.70Smooth, velvety vanilla bean custard with a crunchy caramel topping.

P03 BANOFFEE PIE 4.70A biscuit base topped with banana caramel and whipped cream – a truly indulgent dessert.

P04 BERRY CHEESECAKE 4.70With a delicious, crunchy biscuit base, tangy berry compote and a rich, indulgent cream cheese top.

P06 CHOCOLATE BROWNIE 4.80CHEF’S SPECIAL A thick, gooey brownie, crammed

with toasted hazelnuts and served with chocolate fudge sauce and cream. You know you want to...

PUDDING

TREATS

P05 STICKY TOFFEE PUDDING 4.80

homemade custard. Lip-smackingly delicious.

PA28 TOM KA SOUP 4.20A delicate coconut chicken soup with galangal, lemongrass, lime leaf and a hint of chilli heat.

IN02 SAMOSASServed with our own mango chutney.(A) Vegetable 4.50(B) Lamb 4.90

W16 CHICKEN FAJITAS WITH TOMATO & LIME SALSA 9.10

CHEF’S SPECIAL Chicken pieces marinated in smoky paprika, garlic, cumin and honey, stir-fried red and green peppers and red onions, 4 tortilla wraps and a zesty tomato & lime salsa.

Add cheese and sour cream 1.00

H07 TANDOORI SALMON WITH SPINACH DAAL 9.30Ain a spiced yoghurt marinade, served on our spinach and lentil daal with cherry tomatoes. Delicious and virtuous.

MAINSNEW!

500 CAL<

PA13 CRISPY CHILLI BEEF 8.80

Crispy fried strips of beef in a sticky, spicy chilli sauce, a Deliverance favourite.

PA17 CHICKEN KATSU CURRY 9.10Our take on the classic Katsu. Star anise, cinnamon and turmeric marinated chicken breast in panko breadcrumbs, served in a deliciously aromatic, spicy, coconutty sauce with jasmine rice.

PA14 CHICKEN THAI GREEN CURRY One of our all-time bestsellers. We gently simmer mild green chilli paste with coconut milk and add green beans, baby corn and bamboo shoots.

8.60

S04 THE DELIVERANCE COBB 9.90CHEF’S SPECIAL The salad haters salad, jam packed

full of tasty ingredients: grilled chicken, pancetta, tomatoes, avocado, hard-boiled egg, toasted seeds, cos lettuce and spinach, served with a tasty blue cheese dressing.

PA24 QUARTER AROMATIC CRISPY DUCK 10.50Served with pancakes, hand-cut spring onions,cucumber and our plum sauce..

PA12 HONG KONG STYLE SWEET & SOUR CHICKEN 8.60

With fresh, juicy pineapple and crunchy pepper, our sweet & sour is a Deliverance classic and has been in our top 10 consistently.

IN08 CHICKEN TIKKA MASALA CHEF’S SPECIAL Our Tikka Masala is updated and better

than ever, with an extra good splash of cream for that

8.60

IT14 PERFECT PEPPERONI 11.00A generous helping of salami and pepperoni with a dollop of sweet chilli jam, creating the perfect balance of sweet and heat.

PA21 PRAWN PAD THAI

fried in our woks with egg, tamarind, lime, peanuts, spring onions and coriander.

9.90PA22 NASI GORENG 9.10

An Indonesian classic with egg-fried rice, chicken, prawns, chillies and fresh coriander, with an add- me pot of blue tongue powder (dried chillis) on the side for those who like it hot.

MAINS MAINS SIDES WINE

TRY OUR NEW iphone APP!

D16 PERONI (33CL) 3.40

D17 ASAHI (33CL) 3.40

D18 BROOKLYN LAGER (35.5CL) 3.80

D19 CAMDEN TOWN BREWERY PALE ALE (33CL) 3.80

D20 MAGNERS CIDER (33CL) 3.80

BEERS

D03 WHITE TREBBIANO/GARGANEGA PONTE PIETRA, ITALY 8.50

Fresh and light blend of traditional grapes from the beautiful city of Verona.

D07 WHITE SAUVIGNON BLANC, THE CLOUD FACTORY, MARLBOROUGH, NEW ZEALAND 14.90

Mineral, zesty, citrus fruit and ultra-refreshing - just what you want from a New Zealand Sauvignon.

D08 RED ROSSO VERONESE, PERGOLINO, ITALY 8.50

D12 RED SHIRAZ/GRENACHE THE WISHBONE, MAGPIE ESTATE, AUSTRALIA 14.90

Bags of rich dark fruits, with hints of peppery

tannins to keep it clean, structured and refreshing.

D21 BLOODY MARY KIT 14.00

vodka and 2x Big Tom spiced tomato juice, accompanied by a care package of the day after the night before extras.

P11 BROWNIE BITES 2.70Bite sized pieces of our bestselling warm chocolate brownie, perfect for sharing or gorging!

P12 HONEYCOMB PIECES 2.70Dangerously moreish, crunchy honeycomb pieces coated in milk chocolate.

W17 THE DELIVERANCE GRILLED CHICKEN BURRITO 8.50

By popular demand, the Deliverance burrito is

rice, chicken marinated in smoky paprika, garlic, cumin and honey, three bean chilli, pickled red onions, red pepper and grated cheddar cheese.

NEW!

N06 VIETNAMESE PRAWN SALAD 9.50

tossed with tiger prawns, fresh mint, green beans and julienned carrots, topped with roasted peanuts and a tangy chilli dressing.

NEW!

N02 PORK CHAR SIU 8.80A welcome addition to our Chinese range; tender strips of honey roast pork stir fried with bok choi, mange tout and edamame, all bound in a very moreish hoisin and chilli sauce.

NEW!

PA18 SINGAPORE NOODLES 8.90Vermicelli noodles with prawns, pork, chicken, spring onions and beansprouts, all beautifully spiced with our special curry powder.

IT09 MAC & CHEESE 8.60Our Mac & Cheese BItes are so popular, we’ve gone all put with a main course! The perfect comfort food in a cheesy, cream sauce with a sprinkling of breadcrunbs for a bit of bite.

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Deliverancefabulously filling!

t�et us @deli rancefood A BURGER IS NOT A BURGER WITHOUT CHIPS AND DIP!

LOOK AT THIS

“I WANT ANOTHER ONE!”

Mmmmmmmmmm

*20% off when you order from this menu and quote MM20. Offer valid when you spend £20 or more until 30/04/15. All standard t’s &c’s apply. See website for details. *20% off your first order from this menu when you quote MM20. OfFer valid when you spend £25 or more until 14/04/15. All standard t’s &c’s apply. See website for details.

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del_concertinamenu_images.pdf 1 27/02/2015 16:06

CHORIZO CHEESE STACK

C9 10017


L-R PAPRIKA CORN, BACON CHEESEBURGER, CRUNCHY COLESLAW, CHUNKY CHIPS

WE’VE BEEN SELLING BURGERS SINCE THE DAWN OF DELIVERANCE BACK IN 1997 BUT NOW IT’S TIME FOR AN EXCITING CHANGE. WE’VE BEEN HARD AT

WORK MATCHING AN ALL NEW FLAVOUR PROFILE WITH CLASSIC GLAZED BUNS TO BRING YOU A FLEET CONTAINING YOUR OLD FAVOURITES ALONG WITH SOME

DELICIOUS NEW CREATIONS. WHAT ARE YOU WAITING FOR?

AM05 DELIVERANCE HAMBURGER 9.80Simply delicious. Introducing our brand new beef patty and the blueprint for all our new beef burgers. A straightforward classic.

AM06 DELIVERANCE CHEESEBURGER 10.20Not one but two slices of American-style cheese are added to our new beef patty, primed for maximum ooze factor.

AM07 BACON CHEESEBURGER 10.70A meatier version of our cheeseburger. We’ve upgraded the flavour profile with crispy, streaky bacon and - get this....homemade bacon jam! That’s right, it’s a double-bacon-whammy.

AM08 BACON & AVOCADO BURGER 11.00A brand new addition to the burger team. Bacon and avocado are a match made in heaven and even better with our beef patty, American-style melted cheese and delicious bacon jam.

AM10 CHICKEN BURGER 9.50Our crispy, succulent chicken is grilled for maximum flavour and popped into the new glazed bun with all the same trimmings as our beef burgers.

AM11 CHICKEN & CHORIZO BURGER 10.90The mighty chicken & chorizo burger returns. Munch your way through mouthfuls of crispy chicken and an incredible whole Brindisa Parilla Picante chorizo sausage, complete with chilli jam.

AM14 BUFFALO CHICKEN BURGER 9.90We smother our chicken in American-style hot sauce and top with a brilliant blue cheese sauce to create that classic flavour combo.

AM12 FISH FINGER BURGER 9.50Chunky, sustainable cod fish fingers are combined with lettuce, tomato, gherkin, house sauce as well as tartare sauce.

AM13 BUTTERNUT BURGER 8.90Tuck in to our unique patty made from butternut squash and sweetcorn. Topped with some of our crunchy coleslaw, this is a vegetarian delight.

AM02 HOT CHICKEN WINGS 4.90Proper American buffalo-style hot wings. The perfect intro to your burger feast.

AM01 MAC & CHEESE BITES 4.50Gooey, creamy - our unstoppable, indulgent starters are the perfect comfort food and come with an arrabbiata dip.

AM03 TENNESSEE BBQ RIBS 6.00Our ribs are slow-cooked for 24 hours for peak tenderness and coated in a rich and smoky BBQ sauce complete with mustardy warmth.

AM15 CHUNKY CHIPS 3.20

AM16 WEDGES 3.70

ALL OF THE ABOVE COME WITH YOUR CHOICE OF DIP:(A) Ketchup(B) Chipotle Mayo(C) Aioli (D) Mayo(E) Lime Mayo(F) Grated Cheese & Sour Cream

AM17 PAPRIKA CORN 4.20Chunks of lightly chargrilled sweetcorn in a sumptuous roasted red pepper & paprika butter with spring onion and fresh coriander.

AM18 CRUNCHY COLESLAW 2.90

AM19 SIDE SALAD 3.60Mixe leaves, cherry tomatoes and cucumber. Comes with our balsamic dressing.

AM27 BEER BROOKLYN LAGER (35.5CL) 3.90Our best-selling Craft Beer. This is a beautifully rich, malty lager which is mind-blowing with a burger.

AM23 WHITE CUVÉE JEAN-PAULCotes de Gascogne, France

9.50

AM24 WHITE TREBBIANO/GARGANEGAPonte Pietra, Italy

8.50

AM25 RED MERLOT, CAPE HEIGHTSSouth Africa

9.50

AM26 RED MALBEC, FINCA LOS PRIMOSArgentina

12.50

AM28 BEER PERONI (33CL) 3.40

AM29 CRÈME BRÛLÉE 4.70

AM30 BANOFFEE PIE 4.70

AM31 CHOCOLATE BROWNIE 4.80

AM35 BROWNIE BITES 2.70

AM36 HONEYCOMB PIECES 2.70AM37 MILK & WHITE CHOCOLATE RAISINS 2.70

AM09 CHORIZO CHEESE STACK 11.50Our hottest burger. We’ve invented a gorgeous new homemade chorizo relish with lots of fiery jalapenos and piquillo peppers, which we serve with a slice of American-style cheese, streaky bacon and our new beef patty.

BACON CHEESEBURGER

Crunchy red cabbage, carrot, red and white onions in a light mayonnaise dressing.

ALL OF OUR NEW BURGERS COME IN A CLASSIC GLAZED BUN WITH FRESH BATAVIA LETTUCE, BEEF

TOMATO AND THOSE ALL-IMPORTANT GHERKINS AS WELL AS OUR

NEWLY-INVENTED HOUSE SAUCE.

WE CAN’T WAIT TO HEAR WHAT YOU THINK OF OUR NEW FLAVOURS. SEND US YOUR FEEDBACK AT [email protected]

AM04 KOREAN WINGS 4.90Tossed in a sweet and spicy sauce made from Korean Gochujang and topped with spring onions and toasted sesame seeds, our latest wings are super sticky and abundant with aromatic flavours.

MAC & CHEESE BITES BUTTERNUT BURGER

AM22

AM21

AM20 ROCKET & PARMESAN SALAD 3.80Young rocket shoots with shaved parmesan and our balsamic dressing.


wings

SALT & PEPPER WINGS

KOREAN FRIED WINGS

HOT CHICKEN WINGS

4.90Dangerously delicious, wildly popular salt and pepper wings, perfectly seasoned and served with finely sliced spring onion, red chilli and crispy fried shallots.

4.90Tossed in a sweet and spicy sauce made from Korean Gochujang and topped with spring onions and toasted sesame seeds, our latest wings are super sticky and abundant with aromatic flavours.

4.90Revamped, proper American buffalo style hot wings.

NEW!

OUR IMPROVED HOT WINGS HAVE BEEN SO POPULAR THAT KATIE AND THE FOOD TEAM HAVE DEVELOPED AN ENTIRE RANGE TO GO WITH THEM.

CHOOSE FROM SPICY SALT & PEPPER, AROMATIC KOREAN OR CRUNCHY RAMEN FRIED IN ADDITION TO THE CLASSICALLY SWEET AND

STICKY AMERICAN HOT WINGS.

RAMEN WINGS 4.90It’s all about those noodles! Our wings are coated in a gorgeous golden crumb made from blitzed ramen noodles and infused with spicy aromatics before we deep-fry them for that crispy finish.

Add a pot of lime mayonnaise for dipping.

NEW!

KOREAN WINGS

IMPROVED

IMPROVED

0.50

PICNIC FOR TWO

perfect PICNICS

HALF PERI PERI CHICKEN 8.90ORZO PASTA SALAD 7.30PAPRIKA CORN 4.20CRUNCHY COLESLAW 2.90MAC & CHEESE BITES 4.50BROWNIE BITES 2.70SET OF BIODEGRADABLE CUTLERY x 2 2.00 TOTAL 33.00 OFFER 20.00 SAVES 13.00 PRICE/PERSON 10.00

WHY NOT ENJOY A BELLINI WITH YOUR PICNIC?

BELLINI KIT FOR 4 18.00

A chilled bottle of our delicious Prosecco with a bottle of peach nectar perfectly portioned to mix a great Bellini, fantastic with our picnic range.

PICNIC FOR fourWHOLE PERI PERI CHICKEN 15.90ORZO PASTA SALAD 7.30COURGETTI & GOAT'S CHEESE SALAD 7.30PAPRIKA CORN 4.20CRUNCHY COLESLAW 2.90GARLIC BREAD 3.50MAC & CHEESE BITES 4.50ARANCINI DI RISO 4.50BROWNIE BITES X 2 5.40SET OF BIODEGRADABLE CUTLERY x 4 4.00 TOTAL 60.00 OFFER 40.00 SAVES 20.00 PRICE/PERSON 15.00

Send us your dazzling Deliverance feast photos for the chance to win your next meal absolutely

free! To be entered in our monthly prize draw, tag your photos on

Instagram and Twitter with @deliverancefood.

*hint: we love a good summery picnic snap

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SQUARE_MENU_DEL.pdf 1 01/05/2015 14:52

A selection of the work I have done for fi lm events company elevenfi ft yfi ve, including an invitation to a screening of ‘Th e Bling Ring’, a thank you card to be sent out to guests who saw ‘Made In Stone’, and a poster to promote ‘MGM Hollywood Drive’ which was on Sky all last summer. I mostly had to stick to strict guidelines with the designs, but for Th e Bling Ring invitation I got more freedom and chose to use a cut out technique which linked to the characters in the fi lm feeling cut out from society.

March 2013-present

Elevenfi � yfi ve

I was asked to be a part of Picturehouses’ new stu-dent zine aimed at University students. Th e brief was to create a welcome page that was based around the idea of collage and mixed media, keeping fi lm in mind. Aft er seeing this work the Creative Director then asked me to design another page, the diary dates. Th e zine was distributedin every Picturehouse cinema in the country and given out to students during Freshers Week.

March 2013

Picturehouse

I was commissioned to put the layout together for the UK Premiere marketing of the � lm ‘In Fear’. � e job involved creating a poster to be displayed at the premiere and an invitation to be sent out to guests. I also worked on the online advertising, creating banners to be sent out in e-shots. For the premiere I created a board to be held up when guests had their photos taken for the � lms Facebook page.

Nov 2013Nov 2013

In Fear UK premiere

A project about how we perceive elderly people. Months of research culminating in a 64-page book, the project focuses on a selection of interesting elderly people who I interviewand who allow me to photograph them and their homes. � e book was printed with a foldout dust jacket that featured images on the inside covers. � e book is aimed at the young-er generation, with a modern design that would appeal and content they may not usually read about.

July 2012

Golden Years

A project about how we perceive elderly people. Months of research culminating in a 64-page book, the project focuses on a selection of interesting elderly people who I interview and who allow me to photograph themselves and their homes. The book was printed with a foldout dust jacket that featured images on the inside covers. The book was aimed at the younger generation, with a modern design that would appeal and content they may not usually read about. These are a selection of my favourite photographs from the book.

June 2011

Golden Years

I designed and storyboarded an animation to promote the Healthcare Learning brand. I was given the basic story and designed around that, creating an array of characters that are recognisable and represented a diverse range of the population, as well as being memorable. Th e backdrops are vivid, using bright colours and incorporating mixed media to add a real element. Th e animation is still in the beginning stages of development but will hopefully be fully animated in the coming months.

Sept 2013

Healhcare Learning Animation

Brand identity for Bakery ‘Fancies’. Brief was to create some-thing with a vintage feel using colours that represented trust and quality. Th e logo uses a font that evokes class, and the colours I chose are bold to give the branding a vibrant appeal. Working with a photographer I planned and styled the shoot for the marketing material. I then created a series of postcards to be placed around local shops to promote the bakery, as well as business cards, stickers, stationary and a menu. I will in the future be working on a website for the company as well.

MENUCUPCAKES

Fancies Vanilla CupcakeLight and fluffy sponge made with the finest Madagascan bourbon vanilla, topped with vanilla buttercream and sprinkles

Fancies Chocolate CupcakeExquisite made with Green & Blacks Cocoa Powder

Fancies Lemon CupcakeMade with unwaxed lemons and Tiptree lemon curd

Fancies Red VelvetLight cocoa cake, deep red in colour and topped with cream cheese icing

Fancies Coffee CupcakesMade with real coffee to give an authentic flavour

Mini Vanilla Cupcakes – 50p each

A SLICE OF CAKE

Victoria Sponge - £1.50Soft, light sponge cake with butter cream and Tiptree strawberry jam oozing from the centre

Carrot Cake - £1.75This classic homely carrot cake takes fabulous

Luscious Lemon Drizzle Cake - £1.50Delicate citrusy flavour with a wonderful texture

Triple Layer Loaf Cake - £2.00Sandwiched together with a delightful chocolate butter cream. A chocoholic’s dream

Ginger Loaf Cake - £1.75Delicious moist with a warm spicy flavour

TRAY BAKES

Bloomin’ Brilliant BrowniesTraditional brownies that are chocolaty and dense. Nuts aren’t included, just chocolate chips, for an extra-chocolaty taste

Rocky RoadIndulgent chocolate snack containing mini-marshmallows

OTHER TREATS

SconesSweet scones, slightly crisp on the outside and light and soft within

CookiesChocolate chip cookies available with milk, white or plain chocolate chips

Delicious Homemade TreatsOur entire menu is made using only the finest ingredients including free range eggs and French butter

Homemade cakes and bakes





F

Homemade cakes and bakesHomemade cakes and bakes


FRANCESCA SAWLEtel: 01268 792 671

mob: 07814 430 189 tel: [email protected] PLEASE VISIT: www.fancies.co.uk











To John Smith12 Mark StreetLondon

April 2015 F
















F













Fanci� Bakery

Working on the designs for a new iPad app was something new for me. Th e app is a news magazine, so I had to design the content menus as well as the content pages. It was a challenge for me to design for screen rather than print, but I enjoyed it and the app is a success, being transferred to a mobile app and an online website.

October 2013

Healthcare Learning iPad app

A photography project about the Seaside town of Southend-on-Sea. The idea was to showcase the town and all of the weird and wonderful people who live there. I spent a few weeks going into the town every day and people watching with my camera and produced a series of photographs that I feel reflect the brief.

July 2011

Southenders

12

thank you

Ellen Sawle Portfolio

Documents

Transcript of Ellen Sawle Portfolio