Brand Reveller

No two projects are the same. We bend and flex to support real client needs. Whether its creative power to supercharge marketing campaigns or strategic clarity to help reset vision.

We tap into our library of marketing superpowers to bring top tier talent to your table.

The Revellers is our collective of researchers, strategists, designers, creatives, filmmakers, PR specialists, social experts and marketers, assembled over decades of working in luxury hospitality, travel, lifestyle, food & drink and experience-led brands. They are all out in the world, building brands they love and developing niche expertise.

Rather than forcing every brief through the same agency structure, we build bespoke teams around the challenge at hand, bringing together the right people, perspectives and expertise for the job.

The result? Senior talent, less overhead, greater flexibility and a team built specifically for what you need.

When it comes to creativity, focus and getting s**t done - big isn’t always better.

Let’s talk solutions.

The world’s most beautiful bakeries aren’t really about bread. They’re about atmosphere. From the millennial-pink velvet interiors of Nanan Patisserie in Wrocław to the elegance of Marchesi in Milan, owned by Prada, the pastry counters of Ritz Paris, the heritage of Pastéis de Belém in Lisbon and the sculptural minimalism of With Wheat in Beijing, bakeries have become some of the most carefully designed spaces in hospitality.

In London, Claridge’s Bakery has transformed the traditional bakery into a jewel box of pastries, carrying the hotel’s unmistakable sense of craft and theatre onto the street.

And then there’s Toklas Bakery. Having spent time with the team helping define the wider Toklas brand, we’ve always admired how naturally the bakery extends the restaurant’s world. Next week, it takes up residence in the Turn Up Truck at Coal Drops Yard, bringing its new Roman-style sandwiches and seasonal pastries to King’s Cross.

But there is something more strategic happening here.

As spending habits evolve and alcohol consumption continues to decline, bakeries offer hospitality brands a different way in. A £10 pastry and coffee feels considerably more attainable than a round of cocktails in a hotel bar, yet still delivers a taste of the brand, the setting and the experience.

For a younger audience, the bakery has become a new way into hospitality. Lower commitment. Lower spend. The same opportunity to participate. A manageable weekend indulgence that sits comfortably alongside coffee rituals, long walks, wellness habits and slower social moments.

The bakery was once a supporting act.

Today, it’s becoming a destination in its own right.

So often brand guidelines look beautiful but get ignored. The powerpoint that sits on the server gathering dust until the next Marketing Director decides to rebrand and add to the graveyard of brand manuals. In hospitality, more than anywhere, they often don’t even reach the ops team - which is wild and sad - because used properly and endorsed top down - they can be powerful.

So how do you create guidelines people actually use?

Involve everyone.
Keep them simple.
Make them practical, not performative.

Guidelines shouldn’t just be a list of do’s and don’ts.

Good guidelines:
Present desirable outcomes, not prescriptive behaviour.
Create a world people recognise and want to defend.
Empower teams to deliver the feeling, not a script.
Explain why things matter, not just what to do.
Help people make decisions when leadership isn’t in the room.
Feel alive culturally and emotionally, not just visually.

Then hire the right people and trust them to use judgement.

Some scents do more than fragrance a space. They locate you. In Oman, frankincense is one of them — present in homes, hotels, souks, rituals and moments of welcome. During our time working on a hotel project in Muscat, we saw this first-hand at Al Bustan Palace, where we tapped resin fresh from the tree and tasted it there and then: herbal, minty, resinous, a natural gum.

We were reminded of this recently at Liberty London, during a talk with Réservation Parfums, when Tatjana von Stein spoke about arriving at Muscat airport and being immediately grounded by the scent of frankincense in the air. Somewhere new, but somehow familiar.

With brands like Aesop and LOEWE bringing incense into their home fragrance collections, the ritual feels newly relevant — not as nostalgia, but as atmosphere, memory and a slower kind of luxury.

Read the full piece on the website.

Toklas brought together a series of seemingly opposing elements.

A brutalist building.
A Mediterranean menu.
A restaurant and a bakery.
Set in the heart of historic London.
Founded by figures deeply embedded in the contemporary art world.

Individually, each decision was strong. But without a clear through-line, they risked feeling disconnected - a collection of good ideas rather than a coherent whole.

What became clear was that this wasn’t just a restaurant, but a cultural space — one shaped by an art-world sensibility where editing, composition and restraint are everything.

Through our work, we identified the principle that held these contrasts together:

‘Elevated Simplicity’

Not minimalism, but restraint.
Not reduction, but clarity.

A way of balancing structure with warmth, precision with ease — informed as much by curatorial instinct as by hospitality.

This became the golden thread running through everything: the space, the menu, the service and the way the brand communicates.

We’re seeing a renewed appetite for interiors that bring wood and metal into sharper conversation. Not in the heavy industrial way of the early 2000s, and not in the soft, all-natural, limewashed language that has dominated hospitality and residential interiors over the last few years. This feels more precise: 90s stainless steel kitchens softened with oak, zinc countertops against warm timber, brushed steel, aluminium, chrome and galvanised finishes paired with wood that has grain, weight and tactility.

It works because the materials are doing different jobs. Metal brings modernity, reflection, utility and edge. Wood brings warmth, texture, age and human touch. Together, they create something that feels both designed and lived in; technical but not cold, crafted but not rustic.

There is also a wider cultural change here. After years of interiors leaning into softness, plaster, curves and tonal calm, harder materials are coming back, but they need balance. The point is not to make spaces feel severe. It is to give them structure. The best examples are not about contrast for contrast’s sake, but about material intelligence: understanding how surfaces behave, how they work together, how they age, how they catch light, and how they make a room feel over time.

For hospitality, retail and residential brands, this is where interiors become more than decoration. Material choices start to communicate a point of view. Warmth does not have to mean softness. Luxury does not have to mean polish. And modernity does not have to feel cold.

So many brands still define their audience by demographics - age, income, location - which feels neat but tells us very little.
You learn so much more from psychographics: aspirations, worldview, tensions, and unmet needs. If you understand the problem you can build a strategy that enables you to insert yourself into the conversation as the unequivocal solution. Not on surface traits, but on a shared belief or friction point that makes your brand feel like the answer.

It’s the foundation of strong positioning.

Stop focusing on where your customer lives. Start focusing on what they believe needs to change.

If you’re starting to challenge assumptions, we can help you turn it into something strategically useful.