5 February 2015
I was struck by this comment from Robin Whitefield, the original creator of the Cadbury’s crème egg, when his expressing disappointment at the chocolate being used in the new confectionery:
“I’ve always thought that if you’re making something for the enjoyment of other people, you should make it so you can’t make it any better”.
I’d like to think that’s how BSC approaches its productions. We’re lucky to have a creative team whose sole focus is how to make the production better for the people watching. It sounds obvious, but actually I think it’s rare.
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