Meet the Team
This is your PLPR team. A committed bunch of food obsessives. We come from different professional backgrounds; have different personal experiences and are united in our love of food and drink. We have a scaleable family of equally committed food and drink lovers who design, write, photograph, video, draw and cook for us and will also use their expertise and passion for good food to support you.
‘Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has.’
Attributed to Margaret Mead. Cultural Anthropologist
Liv Horne
Account Executive
We’re all coming over for dinner, what are you cooking?
Definitely Tacos, A slow cooked pork pil pil is my go-to! Served alongside some delicious veggie, and vegan options too. I love nothing more than having everyone squished around a table fighting over the last over the guac and refried beans!
Share a life lesson with us, who did you learn this from?
My dad always used to say growing up ‘shoot for the moon and if you miss, you’ll land among the stars’. It has always reminded me to dream big and pursuit ambitious goals. But if they don’t turn out the way you want, to remind yourself you have accomplished great things whilst trying.
What makes you happy?
Cooking for friends and family, being by the sea, a frothy coffee alongside a big slice of cake, exploring new places and awful reality TV!
Contact Liv on 0117 924 7220 or on liv@pamlloyd.com.
Becki Stephens
(Currently away making a small human)
What makes you happy?
A good strong coffee in the morning, getting outside for a walk, talking about anything to do with nutrition and food and enjoy great conversation with family and friends.
What’s your greatest achievement?
It would have to be qualifying as a Nutritional Therapist after studying a 3-year degree alongside my full time job, and during a pandemic. It was probably one of the hardest things I've ever done, but definitely the most rewarding!
We're all coming over for dinner, what are you cooking?
It's got to be some kind of pasta dish, but I'm not someone who wants to spend ages in the kitchen, I'd rather be with my guests. So my go-to is a giant pan of Cacio e pepe, but I'm also terrible at sticking to recipes so I'll probably add in a couple of extras to make it even more delicious. Maybe some olives, artichokes, tomatoes & of course, some greenery, a bit of rocket or spinach!
Isobel Cox
Account Manager
What makes you happy?
Cooking for friends and family, watching a good film at the cinema, a great meal at a restaurant, wandering in and around Bristol, my kitten – Phoebe and my excessively large plant collection.
What's been your greatest achievement?
I feel like my greatest achievements always happen in the kitchen – nailing something technical like a great bread or cake, or making Christmas dinner for the whole family.
We're all coming over for dinner, what are you cooking?
At risk of sounding a bit pretentious, I’m loving cooking up seasonal small plates for dinner parties at the moment. Dishes where vegetables are the heart and soul of the dish – Ottolenghi’s Shelf Love and Anna Jones’ A Modern Cooks Year have great recipes for this. I can head to the greengrocer (shout out to Chaya Veggies!) pick up what’s looking good and then build the dishes around that.
Contact Isobel on 0117 924 7220 or on isobel@pamlloyd.com.
Pam Lloyd
Director
What makes you happy?
Harmony. It makes me happy when everyone gets on. Colleagues, clients, family, friends. I’m not into conflict.
Share a life lesson with us. Who did you learn this from?
If you don’t think with your head you’ll have to think with your feet. I learned this from my Great Aunt Margaret. In other words if you don’t think things through and make a plan, it’s likely that you’ll end up running around having to sort things out.
We're all coming over for dinner, what are you cooking?
What night is it? What’s the occasion? I’ve developed a knack for cook ahead food for a crowd, I don’t want to be standing at the stove frying anything. So maybe a curry, with rice and sides and flatbreads. The Dishoom recipe for Chicken Ruby is a winner and Madhur Jaffrey’s Tomato Pullao Rice is a wonderful dish, I’ve made it more times than I can remember but I still have to look it up, I can’t remember quantities.
Dieter Lloyd
Director
What makes you happy?
Watching our boys play rugby.
What are you frightened of?
Our boys playing rugby.
Share a life lesson with us. Who did you learn this from?
‘It’s easier to change than to originate’ (Jim Addison ca. 1996). Lesson - Creation from scratch is hard. Don’t be disheartened when you give your work to someone else who may make changes. And ‘When you’re up to your @rse in alligators it’s easy to forget the original task was to drain the swamp.’ (ibid.) Lesson - Don’t drain swamps.
What makes a dream client?
A brief. A budget. Data that identifies the target market and establishes the issues faced by the product/service. Agreed measures to see if the needle has moved. Enough time to effect change. Coherent and consistent messages/execution. A collaborative client.