66 pages of layout
39 recipes
1 epic cookbook
Pure Dairy had the product. They had the reputation. What they didn’t have was something physical and memorable to leave behind. Their high-end clients weren’t going to get excited over a basic catalogue or another sales flyer. These are people who know their burrata from their béarnaise. They needed something that felt more personal, more permanent. Something with a bit of taste in every sense of the word.
The brief was simple. Create a cookbook that would earn a spot on the bench next to the salt and pepper. Something chefs would actually use and keep, not toss in the bin after the sales meeting.
This cookbook was designed as a gift. Not the kind you forget about in a drawer, but the kind quietly stolen by the sous chef. It’s equal parts inspiration, eye candy and very clever brand reinforcement.
The design was kept clean and editorial. Plenty of white space, large images and just enough structure to keep your place while cooking.
Recipes were created using Pure Dairy products, but never shouted about it. No one likes a show-off.
The photography focused on texture, colour and delicious chaos.
Typography was subtle and stylish. No gimmicks. Just good design that respects the reader.
Each recipe was designed to reflect the brand associated with the high-end client list. This meant keeping a consistent layout that was easily adaptable to ensure each brand was represented with their individual guidelines in mind.
Each recipe is paired with the profile image of the individual who submitted the recipe, along with a small icon of the country in which they were from. This was done to personalise and also show the global reach of Pure Dairy.
Coupled with stunning photography that occasionally lived in bespoke frames, shaped to represent the high-end clients brand.
A personal and generous gift, and a way for Pure Dairy to connect with their partners on their own level. No pushy sales pitch, just beautiful food and thoughtful design. It’s the kind of branded material people actually want to use. And in the world of foodservice, that’s rare.