On Tuesday evening, Nespresso, held an exclusive event at the flagship Nespresso Boutique in Glasgow to celebrate Scotland and the launch of the latest issue of the brand’s magazine, So Nespresso: Glasgow.
Nespresso works with more than 75,000 farmers in 12 countries as part of its AAA Sustainable Quality Program. Launched in 2003, in collaboration with The Rainforest Alliance, the program aims to improve the livelihoods of farmers and their communities by working with each to develop their craft, increasing the quality of harvests and ensuring a sustainable supply of high quality coffee for the future.
The latest issue of So Nespresso Magazine focuses on Glasgow and the local trailblazers who have developed some of the leading restaurants and brands in the city.
The evening, hosted by Paul Trainer, Editor of the Glasgowist, featured a discussion between James and Louise Rusk, founders, RUSK & RUSK, Liam Hughes, co-founder, Glasgow Distillery Co., Peter McKenna, chef and co-owner, The Gannet, Marcelo Zanetti, Nespresso: UK & ROI Coffee Expertise Manager.
James Rusk, founder, Rusk & Rusk said: “There’s a massive thirst in Glasgow for being cutting edge and innovative. A great restaurant is a great restaurant, no matter where it is in the world – but Glasgow is an incredible city and we were absolutely thrilled when we found out Nespresso wanted to come to our city and showcase what we have to offer.”
Louise Rusk, founder, Rusk & Rusk added: “The world has become a smaller place. People are exploring more and they want to see products from across the globe. It’s up to us to provide a platform where they can come and enjoy coffee from around the world.”
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Peter McKenna, chef and co-owner, The Gannet added: “Provenance is important and we wanted to be bold and bring local produce to Glasgow. There was no farm-to-restaurant process at the time, so we set about developing those relationships at The Gannet. We drove out into the countryside, knocking on farmers doors, meeting fisherman, scallop divers and so on. It didn’t happen overnight, but now we’re at a stage where we can pick up the phone to our suppliers and chat openly to them about the availability of produce.
“Working with the brand, Nespresso brilliantly explains the ethos behind its coffee and how it pairs with food. The first dessert I learnt to make was Tiramisu, so when we started to incorporate chocolate with coffee, it was beautiful!”
Liam Hughes, co-founder, Glasgow Distillery Co. also commented: “When I came to Glasgow 20 years ago, the city and peoples perception of it was very different – but I fell in love with the city right away. So when we built our brand – Glasgow was big and bold – it’s embossed on our bottle and we proudly bring this great city to the world. It’s great to see Nespresso promoting Glasgow and showcasing the positives of our city, that we all know and love!”
The evening also featured a performance by celebrated Scottish pianist, Fraser Urquhart, a canapé reception prepared by The Gannet and a live art installation, created by local graffiti artist, Gaz Mac.
The piece of art for the event, was reflective of today’s ethically conscious consumer – taking inspiration from the story of Humberto. Humberto is a dedicated coffee farmer who benefits from the Community Mill and has been able to support his daughter’s passion for butterflies all the way to University where she is currently studying biology, thanks to the time and resources he saved by processing his coffee centrally. Whilst drinking her coffee, she reflects on the lengths Humberto the coffee farmer goes to when picking coffee cherries from his plantation. The butterfly represents Humberto’s daughters passion for nature which she pursued through the help of the Nespresso sustainability programme. The art work is currently displayed and can be viewed at the Nespresso Glasgow Boutique on Buchanan Street.
Marcelo Zanetti, Nespresso: UK & ROI Coffee Expertise Manager explains: “Craftsmanship is important to Nespresso. Producing coffee is not easy, particularly when it comes to speciality coffee, as it’s a long-term commitment. You have to plant the seed and then nurture the plants and fields for up to three years, before getting the very first harvest. One of the things I love the most about Nespresso, is that they let the farmers really concentrate on what they do best by working closely with 75,000 farmers around the world via the AAA Sustainable Quality TM Program.”
Eva Pederzini, Head of Marketing of Nespresso UK & ROI, said: “Sustainability has never been an option for us – it has always been at the core of our business. What goes inside a cup of Nespresso is the result of our quest
for perfection and with the launch of the latest issue of our magazine at the flagshipBuchanan Street boutique, we wanted to celebrate the finest local craftsmen and the spirit of modern Glasgow, which is encapsulated in the latest edition of So Nespresso.”
