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B I R M I N G H A M U N H E A R DI S S U E / 0 1

ISSUE 01

RECENT EVENTS 05We take a look at some recent events that

have just passed; Think Tank’s 10th Birthday, Birmingham’s Annual Beer Festival and

the Zombie Ball.

OASIS MARKET 10A brief insight into the article around 15 - 25 words needed to fill this space on the

contents page.

CREATIVE CATALYST 16Birmingham, the city of 1000 trades, has always been the place for creativity and

innovation. Where did it all begin?

CHOUCHOUTE 22Chouchoute is a established chocolate shop

situated in the North Western Arcade owned by French chocolaterie Pierre Saoualah.

OLDE SWEET SHOPPE 24The overwellimng variation of confectionairy

available enables something for everyones tastebuds.

ELECTRIC CINEMA 27A brief insight into the article around 15 - 25 words needed to fill this space on the

contents page.

UPCOMING EVENTS 32A selection of events coming up that are

worth checking out.

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M I L L E N I U MP O I N T ’ S

B I R T H D A Y !

C E L E B R A T I O N S

M I L L E N I U MP O I N T ’ S

B I R T H D A Y !

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For the 10th Birthday of Birmingham’s favourite science museum, a lot has been going on in celebration. From the visit of Harry Potter stars, James and Oliver Phelps, to the cutting of the birthday cake, the party has not stopped all season.

We interviewed Think Tank PR Manager, Caroline Durbin, to find out more about what has been going on to honour the big event.

What role have you played in the 10th Birthday of Think Tank?I have led the 10th birthday working group for Thinktank and Millennium Point. This has involved coordinating all 10th birthday activities, from “badging” all planned events and activities 10th birthday, installing a large balloon on site, curating the 10th birthday photo gallery and organising high profile PR campaigns.

What kind of events have been held in celebration?We’ve held a number of different types of events to celebrate the 10th birthday. At Thinktank, we created a special Big Bang Family Science show for visitors, where the audience could vote for their favourite experiment from the past decade. We held a special open evening for Thinktank season ticket holders so they could preview the Dino Jaws exhibitions. Also, we held a special VIP birthday party on 24 September.

Tell me about Steve from Tropical inc. Was the exhibition interactive? What sort of animals were brought in?As well as the 10 permanent exhibition galleries, we also offer our visitors a programme of informal learning activities. These include workshops, laboratory sessions, collections handling, storytelling and more. Over the half term break, we had Steve from Tropical Inc in for some animal handling sessions with visitors. He brought along birds, snakes, a skunk, and many other creatures.

What more is coming up for the birthday season?The 10th birthday celebrations have now come to an end.

Are you able to accommodate larger groups such as schools?Yes. We welcome over 80K school groups each year. We have a full programme of curriculum-linked activities on offer. see www.thinktank.ac/education

What is the most popular/successful part of Think Tank at the moment? All of the galleries are popular with visitors. Kids City and The Street are two of the most visited. The Planetarium is also very popular.

What sort of activities are held in areas such as the Planetarium and the Giant Screen?We have many different activities in the Planetarium, from musical events to astronomy shows. There’s info on all the forthcoming events here - http://www.thinktank.ac/planetariumAt present, we are only showing movies and documentaries at The Giant Screen and it is occasionally used for presentations and other corporate events. However, we are now planning to show different type of content including screenings of cultural events like opera and ballet.

Do you have any interesting events lined up for next year?In Summer 2012 Thinktank is opening our interactive, bodies-on, outdoor science garden. There are similar gardens in other countries, but it will be the first of its kind in the UK and is a significant development for us. There’s a little more information here : http://www.thinktank.ac/page.asp?section=967&sectionTitle=Thinktank+Science+Garden

ARTICLE AND PHOTOGRAPHY BY ALICE DURANT

ABOVE LEFT: SIR BERNARD ZISSMAN, THE CHAIRMAN OF MILLENIUM POINT TRUST, CELEBRATING 10 YEARS BY CUTTING THE CAKE ABOVE: SIR BERNARD ZISSMAN WITH HARRY POTTER STARS OLLIE & JAMES PHELPS

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B I R M I N G H A M

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Beer and chocolate...two well-liked luxuries combined to make a flavoursome afternoon or evening at the Birmingham Beer festival, hosted at the Second City Suite.

The festival entailed 250 types of Ales, Beers, Ciders and Perries on both floors of the Suite, with a stall of Merry Berry Truffles to compliment the flavour festival. The Merry Berry Truffle stall is touring on its 16th beer festival spot since march. Taking their unique combination of amazing handmade and unique flavoured chocolates and truffles , complimenting beers and ales from St. Albans to Walsall. The founder of merry berry truffles; Emily Flanagan and her husband Ian, have been matching beer to chocolate for a year and a half and they seriously knew their stuff as I grilled them on how the chocolate works with beer, And which chocolate

at hook Norton brewery. “the kind of food usually preserved for Fine wines, was tailored to work with good ale, we brewed beers to accentuate certain favours, and then they tailored the dishes to compliment the beers. It was really successful experiment that showed the versatility of the beverage,” the wine boys have had it their way for years” he went on “it’s the brewers turn to get our Products into the restaurants”.The beer festival is a fantastic opportunity to try beers, cider & perries from all over the country for members of the public. And for brewers to showcase their ales as there are a number of quality cask ale houses in Birmingham where the beers will fit in, Birmingham is consider as a heartland area. The festival will continue next year, which an increase with quality beers & ciders.

complemented which Ales.The replies were faultless, tried and tested examples of this new culinary field, that I can state in print definitely stand up to the tasting. I learned blond beer usually complements a dark chocolate better if spiced with ginger, and for a Port Stout, an astringent aniseed chocolate, with a strong percentage enhances the sweet yeasty aniseed flavour of the stout. My personal favourite was a cool dry cider with a cinnamon spiced milk chocolate. The cinnamon spiced the crisp apple tang and warmed the back of your throat, allowing you to luxuriate in the velvety smooth but robust Milk chocolate.To many of the brewers, the idea of chocolate with beer was not unheard of. After inquiring, beer and curries wasn’t the only culinary combination that had been considered. “we had some chefs blend our beers fine cuisine” Adam Windsor sales exec

B E E RF E S T I V A L

ARTICLE & PHOTOGRAPHY BY VINITA BANSAL

WHO ARE WE????????

( + C H O C O L A T E ? )

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Z O M B I EA D V E R T

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T H E C R E A T I V E C A T A L Y S T

B I R M I N G H A MTHE CITY OF 1000 TRADES

ARTICLE, ILLUSTRATION & PHOTOGRAPHY BY DAVID PAYNE

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All around Birmingham derelict buildings stand thinking of better days when industry ruled the world. These structures where once home to inventors and entrepreneurs and that led the industrial revolution, The Lunar Society, a community that provided a catalyst for their innovative thinking. But these buildings don’t stand empty anymore; a similar thinking has sparked up again and creative communities are appearing all around the city of 1000 trades.

One of these unused factories was Bird’s custard factory, abandoned in the 1960’s and soon fell into an unusable state until 1992 when redevelopment began. The idea was to create a place where artists and designers could work together; a real creative community. Further down the line more and more creative’s have taken the opportunity to come and work in the community and

independent shops have opened varying from fashion outlets, cafes and restaurants, art supply stores and even a radio station.The success of The Custard Factory has required expansion; ZELLIG is the newest addition to the community making more room for the creative buzz. Opened in 2010 and has a modern creative feel about it; from the outside the old Devonshire House a great example of Victorian architecture but step inside and an ultra clean space appears. You’re greeted by seven falling bodies, The Deluge a 10m high sculpture by Toin Adams, and then stunned by the structure that is hundreds of white poles interlinking to make the walkways across from each area. It’s a really interesting space consisting of workspaces for creative companies, individual studios, galleries and a central cafe for communal interaction.

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In recent years other Brummie creatives have followed in the footsteps of the Custard Factory and have started developing their own communities, again using the many dilapidated factories scattered around the city. A mass variety of artist and music people thrive in the area of Birmingham known as Eastside, “Birmingham’s Creative Playground”. There’s too much to talk about here, and such a variety, but if you’re interested in what’s going on around this scene check out weareeastside.com (a great informative guide on “Birmingham’s Creative Playground”.The main goal of the Custard Factory, ZELLIG and the organisations associated with Eastside is to

create this platform for young and experienced creatives to get the chance to come together and learn from each other; a community where a photographer can learn from a textile designer for an example; to broaden each other’s minds. In this age of the internet and social networking I believe it’s important to keep this kind of environment alive. So where does it go from here? Further development of the many unused buildings around the city? Other creatives getting involved across Birmingham? More and more diverse practises coming together to carry on this ever-growing community?

Let’s hope so.

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A D V E R T

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Chouchoute is an established chocolate shop situated in the North Western Arcade in Birmingham city centre owned by French chocolaterie Pierre Saoualah. They specialize in luxury chocolates that come in a variety of forms, types and flavours ideal for gifts or treats for yourself. The shop itself is not big in size however the layout allows customers to clearly see what great things they have to offer. The central island consists of glass topped cabinets so that you can view all the chocolate displayed within them. They also have a choice of gift boxes and packaging on display for you to choose from. Staff are friendly and willing to help you pick out the perfect type of chocolate for the person you are buying for. We interviewed Chouchoute’s owner Peirre Soualah.

C H O U C H O U T E

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What type of customers does the store attract?Mainly people aged 18 plus who are looking for a gift for a friend, relative, partner or as a treat for themselves. We aim to maintain a good relationship with our customers.

Where do you source your ingredients, locally or elsewhere?We use high quality ingredients sourced from France.

What makes your business different from other chocolate specialists like Thornton’s for example?Well Chouchoute is French for the word ‘pampered’ we have earned a

How did you start out working with chocolate?Well food had always been a life long passion for me especially chocolate. I trained in fine food retail at Fauchon in Paris and also Selfridges in London.

When did the store open and why did you want to open a business here in Birmingham?I opened Chouchoute Chocolaterie in Birmingham city centre in 2002, I wanted to bring my lifelong passion for gastronomy to a new and exciting customer experience in Birmingham, a city where an interest in fine foods has been developing rapidly over the past 10years.

reputation for our refined style and unique and exclusive assortment of intensely-flavoured, delicate chocolates. Our chocolates are handmade in France in a traditional fashion, using cocoa butter and natural ingredients such as sun-ripened fruit from Provence. They are entirely free of artificial flavours, making them a world apart from those found at the mass produced high street stores such as Thornton’s and Hotel Chocolate.

ARTICLE AND PHOTOGRAPHY BY SHANNICE CONNOR

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Mr.Simms Olde Sweet Shoppe first opened its doors back in 2004 adding to the array of independant stores within the North Western Arcade in Birmingham city centre. Its vintage inspired 1950’s decor and soft lighting creates a warm and homely atmosphere for it’s customers. The overwellimng variation of confectionairy available enable something for everyones tastebuds.

“Customers have said that visiting the sweet shop and seeing some of their favourite sweets from their childhood brings back a world of happy and conforting memeories. It is this idea that really allows the brand to connects with our customers” states the manger. From lemon bon bons, to retro Workers Nerds, to Hersheys Chocolate, to aniseed balls the list is endless. Customers are able to pick and mix as they please or buy ready made packets that are also available.

The brand is now being set up as a franchise and currently has 16 stores across the uk. Even though the brand in expanding they still want to keep the small independant business image and deter themselves from becoming a mainstream high street

store.

M R S I M M S O L D E

S W E E T S H O P P E

ARTICLE AND PHOTOGRAPHY BY SHANNICE CONNOR

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A D V E R T

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A D V E R T

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. E V E N T S

THANK YOU TO:

CAROLINE DURBIN, THINKTANKCAMRA BIRMINGHAMBIRMINGHAM ZOMBIES

OASIS MARKETTHE CUSTARD FACTORY

PIERRE SAOUALAH, CHOUCHOUTEMR SIMMS OLDE SWEET SHOPPE

DESIGNED & PRODUCED BY:

VINITA BANSELALICE DURANT

SHANNICE CONNORDAVID PAYNE

ISSUE 01

draft 2

Documents

birthday activities

birthday season

i n g h

t i o n sm

birthday celebrations

birthday cake

birthday of think tank

u mp o i n t s b i r