Win champers, chocs and more for Valentine’s Day

How’s your flirting? Polish up your best chat-up lines to win these indulgent Valentine’s treats: a bottle of Tsarine Prestige Cuvée Brut NV Champagne, Prestat truffles in a heart-shaped box, a Heyland & Whittle candle, and a bottle of Essie nail varnish.

Image of the Valentine's Day Prize

We’ve got three goodie bags to give away, and to be in with a chance of winning all you have to do is chat us up on Facebook or Twitter. We’re after lines that gives us a good giggle, so have fun and send us as many as you like.

Continue reading

Win a week’s shopping

Smart Pass members – don’t miss your chance to win a week’s shopping!

As part of our Smart Pass Perks, every now and then we email all members with an exclusive voucher code. Simply enter your code on your next shop, and we automatically enter you into our prize draw.

Past winners include…

May: Joanna from Cheshire

October: Veronica from Solihull

October: Mrs Scanion from Surrey

We’ll be sending out another email soon, so keep an eye on your inbox.

Good luck

James Toner, Assistant Customer Relationship Manager

On the sofa with… Organic Burst

Ekaterina Igumentseva left her job in the City to set up a company that would make a difference – a company that would combine sustainable development with helping people to feel better in their day-to-day lives.

Today, she’s Founder of Organic Burst supplements. Let’s find out more.

Image of Ekaterina

Ocado: Obviously, sustainability is important to you – what initiatives have you seen that have really impressed?

Ekaterina: Sustainability, for us, goes much further than the usual idea of just sourcing raw materials responsibly.

Sure, this is a big piece of the puzzle and we’ve seen many impressive results on that front. For example, our non-profit partner, PhytoTrade Africa, reports to us of thousands of families are now able to generate a sustainable income due to rising Baobab demand. In Brazil, we know from our local cooperative partners that vast areas of the Amazon are now under strict protection to preserve trees, curbing deforestation and the destruction of biodiversity. These are really fantastic things and you as our customers are all a very real part of it.

But for us it’s about running a sustainable business. Every detail of Organic Burst is designed with the big picture in mind – our prices are affordable, our products are of the highest organic quality, our packaging is fully recyclable, we make the products easy to understand and fun to take.

Image of the Organic Burst range

O: Why do you believe that going organic matters?

E: Because being organic calls for our products to be 100% pure – no fillers, additives, chemicals or controversial ingredients.

For example, high up the Andes Mountains (4,000m above sea level) where our maca comes from, the farmers grow four plant varieties together – this technique strengthens the plants and naturally protects against pests. Our spirulina is grown in pure mineral water without Chilean Nitrate – a controversial fertiliser widely used in algae cultivation however banned by organic standards as an environmental contaminant.

Organic standards also go beyond cultivation methods. They contain guidance on social responsibility, as well as environmental and agricultural principles. For instance in Malawi, where our Baobab powder comes from, the harvesters of organic fruit are paid a premium over and above the standard rate. Trees and the entire ecosystems in the organic certified areas are protected from being chopped down as opposed to those outside the organic reserves. This is crucial for the environment and the lives of the local people.

Always look for the EU Certification mark on the product – it is a guarantee that the product fully adheres to these strict organic standards.

O: How far do you think your personal ethics and beliefs influence the products you create?

E: Our key belief is ‘win/win’ – everyone in the chain must win. This allows us to strive for the best and enables us to deliver superior quality products and service. It’s what motivates us and what allows us to work even seven days a week.

As long as our customers continue to report such fantastic health benefits, and we continue to grow demand together, that helps the local communities we source our materials from. We are achieving ‘win/win’ together.

In terms of ethics, the most important aspects for us are being gentle, honest and proper in every possible way. That is the foundation of Organic Burst.

O: You work with Fair Trade cooperatives and non-profit organisations. What impact is this having?

E: All of our sourcing activities have positive impacts on both people and the environment.

We have reports from PhytoTrade Africa that millions of people have directly benefited from the increase in Baobab demand. Thousands of families were living on only £65 a year!

The best person to tell you about these very real impacts is someone directly affected. Patuma Msyenda, from Maldeco-Mechesi village, Southern Malawi tells us, “I have made enough money from the Baobab business to start a small kiosk in my village. I have also built a house for us to live in and bought a plot of land. I no longer have to depend on anyone else to take care of me or my children – I am a home owner and a businesswoman with big plans! I also sell fish and grow maize to feed my family and help neighbours in need. It is important to be respectful of the Baobabs and help preserve them for the women who come after me.”

O: You obviously do a lot of research into some very unusual ingredients. Tell us about some of the most weird and wonderful ones.

E: In our quest we have definitely come across many weird and wonderful creations of nature – some with amazing properties (watch this space) and some which we wouldn’t want to put you through…

One that particularly gets smiles raised around the OB office is the ‘Poo Fruit’. Somewhat childish of us – agreed!

It’s referred to by many as the Poo Fruit due to its very… umm… ‘special’ smell. There are even strict regulations in some Asian countries forbidding it on public transport and airplanes!

O: If you could sum up Organic Burst in a pop song, which would it be?

E: We want to bring light into peoples lives, so what better song to represent Organic Burst than Here Comes the Sun by The Beatles.

‘Here comes the sun…do do do do…and I say it’s alright…’

O: Good choice! Thanks for your time

Shop for Organic Burst

Read on:

On the sofa with… The Collective Dairy

On the sofa with… Painted Wolf Wines

On the sofa with… Natoora

On the sofa with… Natoora

From top London chefs to passionate home cooks, Natoora has a dedicated following. They source fantastic produce from markets and growers across France, Italy and the UK.

Here’s our one-on-one with Managing Director, Franco Fubini, to find out how they do it.

Image of Natoora's Managing Director, Franco

Ocado: Of all that delicious produce, if you could only eat one fruit or veg for the rest of your life, what would you choose?

Franco: Marinda Tomatoes – a green and red winter/spring variety from Sicily with a thick skin, wonderful crunchy texture and salty yet sweet flavour. By far the best tomatoes I have ever eaten.

O: You have such a diverse range from around Europe. How do you find new produce?

F: We look for the new by searching for the old and ancient varieties! By working with small, passionate growers, who care about the flavour of the produce rather than the yield of the plant, we are able to get our hands on a wonderful array of beautiful produce that consumers have lost touch with.

Image of Natoora Miyagawa satsumas

O: So what’s the furthest length you’ve gone to, to source produce?

F: We often find great produce comes from smaller scale growers, and it is a leap of faith for them to start supplying us. One of our varieties of tomatoes comes from a grower that we had to visit five times over a year before we finally persuaded him. Every year it’s a negotiation to get started again once the season begins.

Image of Natoora tomatoes

O: Only an Italian can answer this next question… Fresh or dried pasta, and why?

F: I love fresh pasta but they are very distinct products, each with its own use.

image of Natoora fresh egg linguine

O: If you were a super hero, what would be your special power?

F: I travel a lot and airports and flying are the worst part whether you are travelling for business or holidays. So being able to teleport myself instantly to where I need to be would be very useful.

O: Thanks for your time

Read on:

On the sofa with… The Collective Dairy

On the sofa with… Painted Wolf Wines

On the sofa with… Organic Burst

Shop for Natoora

On the sofa with… Painted Wolf Wines

What happens when a passionate wine maker goes back to basics in the African bush?

We cosied up with Jeremy Borg, the man behind Painted Wolf Wines and a brilliant storyteller, to hear his tale…

Image of Jeremy and Emma

Ocado: Let’s start at the beginning. Your wines fund wildlife conservation projects in Africa – how did that come about?

Jeremy: After 16 years in the UK and California, I returned to Africa in 1994, aged 34, and accidentally went to work in Botswana for a well-known safari camp.

 O: Accidentally?

 J: I had been visiting my family in South Africa with no intention of returning immediately, and Amanda (my sister), a wildlife filmmaker, volunteered my services. After two incredible years living in a small tent in the middle of the wilderness with elephants, lions, painted wolves (also known as painted dogs or wild dogs) baboons and a host of other wild animals as companions, Emma (my boss at Lloyds!) and I married under a large acacia tree in the bush.

Being back in the bush I had so loved as a child was invigorating after some wild and crazy years in California. The bush has been very good to us, and we made a pledge to make a contribution back.

After 18 months of head scratching we were blessed by the arrival of a magazine picturing a wild dog on its cover, captioned ‘The Natal Painted Wolf Project’ and telling the story of the successful reintroduction of wild dogs to parks in Natal. Wild dogs are our most systemically endangered large mammals – fewer than 400 in the wild in South Africa.

Image of Painted Wolves

As soon as I saw the magazine, I did a trademark search and found that the name was available. Our experiences and knowledge of painted wolves resonated loudly, and we developed a community-based business strategy and plan, based on teamwork and the pack mentality.

O: Things seem to have developed pretty fast since then?

J: As our sales grow – 70% over the past 12 months! – so does the Painted Wolf pack of wine lovers and our pool of conservation funds. We have partnered with a number of highly regarded conservation organisations. In UK, we’re teamed with the Tusk trust. Prince William, a passionate force for African conservation, is the patron of Tusk, and I am so excited to have such an influential ally fighting for the same things we live our lives for.

I also recently started a new venture, Pedals 4 Paws, to raise money by cycling in Africa’s wilderness areas to raise money for wild dogs and other rare carnivores, and to collect resources for poor rural school children – the future custodians of Africa’s remaining wild spaces.

Pedals 4 Paws logo

O: Have you ever seen a painted wolf in its natural habitat?

J: Oh yes, thankfully on quite a few occasions. One of the earliest memories I have of the bush is of a large pack of dogs on the road as my mum and dad rushed to reach the gate at the Kruger Park, late one afternoon in 1968. I was transfixed – it was the first time we had ever seen dogs.

Just a few months ago, during our Pedals 4 Paws ride from Mana Pools in the north of Zimbabwe to Chilo Gorge in the south, we had an opportunity to spend a day with Dr Rosemary Groom at a den in Save conservancy in South Eastern Zimbabwe. It was a wonderful experience spending hours with the dogs.

Image of wolves

O: What’s the most inspiring use of the funds you’ve seen so far?

J: Emma and I have made a decision to work with a number of highly reputed and effective conservation organisations. The main recipients of our funds are Painted Dog and The Lowveld Wild Dog projects in Zimbabwe, The Botswana Predator Conservation Trust and The Wild Dog Project of the Endangered Wildlife Trust in South Africa.

All of the organisations have active anti-poaching programs, which employ people from the local communities to collect snares. At Painted Dog Conservation in Zimbabwe these are transformed into beautiful snare art.

What was a lot of fun for us was to take books and other education materials to kids in the bush in Zimbabwe during our recent visit, and to see their joy when they were received.

Image of a young artist

O: What’s in the future for your campaigning? Any plans or challenges you see on the horizon?

Our Pedals 4 Paws cycling project – which has till now been funded and organised directly by us – is going to a different level next year. We plan to take 12-20 riders, who will pay for the privilege of riding in some of the wildest places in Southern Africa, and who will need to raise money for conservation.

We have a longer-term goal of building a larger bush cycling event in the south of Zimbabwe to benefit conservation and rural development projects in the Save Valley/Gonarezhou areas. This will need to be done over a number of years, and will only be able to roll out in a significant way once there are some changes in the country. I am patient and like to work slowly and steadily on my projects so we should be ok.

Image of cyclists O: Your pack has a diverse background, but how did you get into wine?

 J: When I passed my A levels I visited Malawi, where the father of a friend of mine (now a major conservationist in Malawi) opened a bottle of Chateau Margaux 1962 to celebrate. Though not the greatest vintage it was still a mesmerising wine. After that I found every possible occasion to enjoy the best wine I could.

It was whilst I was in San Fran that I got my first wine opportunity as the chef at a wine bistro researching and pairing food with a different wine region each fortnight, then selling wine for a wholesaler, and eventually working in the cellar for two years at Rosenblum Cellars, attending viticulture college before taking my safari sabbatical. Kent Rosenblum is an inspirational man from whom I learnt so much.

I spent 1996 in the UK, a 36-year-old wine bum, used the time to apply for jobs in South Africa, and was appointed as assistant wine maker for Fairview. I have to thank Charles Back for teaching me so much about the business and Anthony de Jager, the quiet genius behind their wines, who shared so much of his wine knowledge with me and who still occasionally helps me when confronted by a challenge.

O: Art seems to play a key role in your wineries. How does art inspire your wine?

J: I am a person who enjoys things for the way they feel, and the best things bring joy with warmth, sensual and tactile qualities. I love the intensity and the peach of nature and natural beauty, and I have always been keen on paintings and art (and food and music) – I’ve even been known to paint a bit myself in the past.

Wine plays a big part of my life and it needs to satisfy me on all of these different levels, and it needs to have a personality, or should we say a ‘dogalty’!  Also we have a number of wonderful and talented artist friends in our pack, and our bottles give us an opportunity to showcase their work. Artwork is also a key part of the fundraising work we do.

image of Painted Wolves by Lin Barrie

Ink sketch of a Painted Wolf

O: You’ve talked a lot about teamwork in the past. Why is it so important to you?

J: I believe that strength comes from co-operation and from finding paths that are mutually beneficial to all parties in any arrangement.  My experiences in Berkeley, California, with bright and socially aware entrepreneurs, left a lasting impression on me. I saw people develop and run great businesses with loyal customers by taking a long-term, community-based approach. When Emma and I put Painted Wolf together, that’s what we wanted.

If we had to buy the skills we have from our investors, it would cost much more than our type of business could possibly afford. Over the years we have worked in seven different cellars – denning down as wild dogs do – which has given me access to a number of wonderful wine makers from whom I have learnt a lot.

My grower partners take care of the grapes; pack members help with web design; there are others with financial and business skills; and cycling buffs have been helping with Pedals 4 Paws.

It is better to drive and own a portion of something great than have full control of something modest.

Image of Kids on a Pedals 4 Paws trip

O: Finally, tell us a secret. What’s your favourite wine from your range?

J: Gosh, which of our puppies is my fave? It really depends on the time of year and on the food I am preparing. I do however have a bit of a soft spot for Chenin Blanc, and for more stately occasions our Pinotage. I will probably give you a different answer if you ask again in two weeks! I’m really excited by the Pedals wines we are preparing for Ocado.

O: Thanks Jeremy!

Shop for Painted Wolf Wines

Read on:

On the sofa with… The Collective Dairy

On the sofa with… Natoora

On the sofa with… Organic Burst

On the sofa with… The Collective Dairy

We caught up with the UK half of international gourmet yoghurt team, The Collective Dairy, to discuss cocktails, great flavour and entrepreneurship. There’s also a free yoghurt voucher below for your next shop – first 900 customers only. Dig in.

Image of The Collective Dairy van

Ocado: First things first: if you could only eat one yoghurt from the range for the rest of your life, which would it be?

Amelia: That’s like saying ‘which is your favourite child?’; I could never answer! Without sounding too cheesy, I love them all equally, although right this second I’m addicted to our new Raspberry + Amaretto Limited Edition.

Mike: Got to be Passion Fruit: love the tang, love the aromas, love the seeds. It’s great on muesli for brekkie.

O: You were founded by a team in New Zealand and you guys in the UK. How did the two teams meet?

A: Sometimes these things are all about lucky timing. Ofer and Angus had just launched in New Zealand, got a great reaction, and thought us Brits would love it too. At the same time, Mike and I were looking to start our own business.

A friend introduced us, we tried the yogurt, fell in love with it, and six months later it was on Ocado!

O: How do you make things run smoothly with partners either side of the planet?

A: We use Skype a lot – we’re in our pyjamas and they’re in their beach shorts, or one us is drinking coffee whilst the other is pouring wine…

M: …and even better, our designer is in New Zealand, so we ask for work by close-of-play UK time and it’s done when we wake up for breakfast.

O: So, no pressure guys, but why choose Ocado to launch your yoghurts?

A: I’ve been an Ocado customer since you launched; you’re well known for launching exciting new brands. We’ve had an amazing response from Ocado customers, many of whom leave us lovely comments in the Ratings and Reviews section.

M: Ocado customers just seem to care more about quality and new products and ideas.

O: We love the Amaretto flavour in your latest limited edition. We’re curious; have you ever tried to use one of your yoghurts in a cocktail?

A: Funnily enough we’re just making up some cocktails at the moment. We’re creating a much stronger version of our Raspberry + Amaretto with a lot more booze in! Once we crack it we’ll post the recipe in the Recipe section of the website.

M: I think we may end up with more cocktails in our yoghurt, but the yoghurt will always come first.

Image of Rapberry + Amaretto yoghurt O: OK, we’ll finish on what’s clearly the most important question… If you were invisible for a day, what would you do?

A: I’m absolutely addicted to Homeland, so it would have to be to sit in on a real life CIA meeting.

M: You don’t want to know…

O: No further questions! Thanks for your time guys

UPDATE! All 900 yoghurts have now been redeemed. Sorry folks.

Voucher for free yoghurt

Book a delivery slot and start shopping.

Add The Collective Dairy Passion Fruit Yoghurt 160g to your order.

Add the voucher code COU6540026 as you check out and we’ll deduct £1 from the total for the first 900 customers.

Voucher expires 06/11/2013 for the first 900 customers.  Please note that the voucher can only be redeemed once, on a single unit of The Collective Dairy Passion Fruit Yoghurt 160g at ocado.com. Additional units will be charged at the usual price. This voucher cannot be used in conjunction with any other offer or promotion. This offer is subject to availability. Usual Ocado purchase terms apply.

Shop for The Collective Dairy

Carry on reading:

On the sofa with… Painted Wolf Wines

On the sofa with… Natoora

On the sofa with… Organic Burst

Driver of the Year

We love our drivers and judging by our Facebook and Twitter pages, you do too. It’s easy to see why really. They do a great job in all conditions and, I’m sure you’ll agree, are always super-friendly.

Every year we reward our top 50 drivers at our Driver of the Year event.  Held at Rockingham Motor Speedway, it celebrates the fantastic record we have in customer service and the safe driving of our fleet.

Picture of one of our drivers

This year’s event was a fantastic success and everyone had a great time driving dream cars like Ferraris and Aston Martins in a safe, controlled environment.

Picture of an Abarth steering wheel

And the winners of Driver of the Year 2013 are (drumroll please)…

  • William Major, Wimbledon spoke
  • Andrew Lewis, Weybridge spoke
  • Phillip Haplin, Hatfield spoke

Congratulations to all involved and thank you to the event sponsors Mercedes, S&B Commercial, Michelin, Capita, Paneltex, Ocado Insurance, Sopp & Sopp, Pro Drive, Smartdrive

Neil Shaw, Fleet Training and Development Manager

Picture of Driver of the year cap

Chef Dennis Van Golberdinge cooks Ocado

An exciting day at Ocado Towers – Chef Dennis Van Golberdinge has been busy creating some incredible dishes with the Ocado range.

Picture of Chef Dennis Van Golberdinge with sauteed shitakes

A bit of background bio: Chef Van Golberdinge is Dutch and trained in classical French cuisine. He’s worked everywhere from New York’s Waldorf Astoria to the Michelin-starred Restaurant Sir Anthony Van Dijck in Antwerp, where he was head chef. He’s also super generous with cooking advice…

Picture of Rocket Salad

On to the menu. First up, Rocket Salad with Grana Padano, Cherry Tomatoes and Ready Ripe Avocado. This is really fresh and simple. Chef Van Golberdinge recommends dressing rocket with balsamic or balsamic glaze, olive oil and Maldon sea salt. Serving it with prosciutto also works a treat. We asked him why Grana Padano cheese; his response was that everyone uses Pecorino or Parmesan, and “if everyone goes left, I go right”. Love that answer!

Picture of Broccoli with Red Chilli and Lime Dressing

Next, Broccoli Florets with Red Chillis and Lime Dressing. Another really simple idea, and much more interesting than the usual boiled-to-limpness approach. Bleurch. To keep the broccoli crispy crunchy, he drops it into boiling water, then after 30 seconds plunges it into ice water. This way you get a vivid green colour (you can use this trick when serving broccoli as crudités as well).

Picture of Halloumi and Figs

Grilled Cypriot Halloumi with Caramelised Figs and Pomegranate Seeds would make a show-stopping starter next time you’re hosting a fancy bash or impressing the in-laws. (His tip: fry the halloumi in a tiny bit of oil – much easier than using a grill pan, which can stick.) Shake a layer of sugar into a pan, allow it to caramelise, then lay in slices of fig. Warm through, flip them carefully, and place them onto the grilled cheese. Scatter with the seeds and a drizzle of honey. I’m drooling.

Picture of Shitake Mushrooms

Next, Sautéed Shitake Mushrooms with Garlic, Brown Onion and Mixed 3 Colour Peppers on Multigrain Baguette. Everything is chopped quite fine and essentially just softened until it’s delicious. Then grill the bread and spoon on the veg. This would be great for lunch. The shitakes work well because “they’ve got lots of flavour and they’re nice and wintery” but I guess you could probably knock this up with chestnut mushrooms if that’s what you have in.

The smell of the next dish cooking kept a crowd of people hovering round the kitchen all morning. Diced West Country Lamb Shoulder Tagine with Medjool Dates and Chickpeas, Apricots, Lemons and Fresh Coriander. Hold. The. Phone. That sounds good!

He marinates the lamb (ideally for 12-24 hours) in garlic, aniseed, saffron and celery salt. When the meat is added to the pan, you let it sit on the heat for 4-5 mins so that it catches and browns – don’t be too quick to shake and stir it up, you want it to colour. Then he deglazes the pan with red wine or orange juice and lemon zest. Give it about 2 hours in the oven on 180˚C, then add the quartered dates and the chickpeas so they don’t get too soft. Thicken the mix with a paste of water and corn flour if needed. Serve with yoghurt and wraps.

Picture of Stuffed Aubergines

The Baked Baby Aubergines are baked upside-down so that the skins crisp, and stuffed with peppers, leeks, onions, shallots (all sautéed) then topped with baby plum tomatoes and feta, and back under the grill to brown.

Picture of Chicken Bonne Femme

For a light and clean-tasting main course, chicken breast fillets were cooked ‘Bonne Femme’, which is basically in a casserole of brown onions, carrots, mange tout, asparagus, baby corn, celery, bay and chive. You can add spuds too.

Picture of Lemon and Thyme Potatoes

The baby new potatoes were tossed in a blend of olive oil, lemon juice, lemon zest, mint, salt and pepper, then roasted at 180˚C until crispy, and then finished with warm lemon zest and lemon thyme raked through at the end. Chef’s tip: try adding lots of balsamic and thyme to the roasting liquor.

Phew! We’re into the home straights now. To finish, he made fruit salad (make sure all the chunks are an even size, and add the berries last so they don’t stain the apples). And there was also a cheese plate with Brie, Red Leicester, Double Gloucester and Cheddar.

Picture of Fruit Salad

Oh yeah, and our Ocado Italian Blend coffee – or decaf Columbian Roasted.

A final tip from the man himself, then I’m off to scavenge the leftovers. “All the time I see chefs seasoning at the end of the cooking. The salt doesn’t have time to really get into the food. I add a little bit with every ingredient – just a little each time – so it really flavours the dish properly. It’s much tastier.”

Picture of the team

Well, there’s a lot of food for thought here. I hope it inspires you to have fun with the range. And now it’s your turn to share some snaps – upload them to Facebook, Instagram or Twitter.

Bye for now!

Sophie, Copywriter

PS if you’d like to cook like Dennis, check out No.7 Catering – they run classes, and also do parties and catering if you’d rather just sit back!

Pumpkin Carving Competition

This Halloween we want to see your creepiest carvings – let your imagination run riot!

Spooky pumpkins image

All you have to do is grab a pumpkin, carve a devilish design, then send your snaps to competitions@ocado.com adding ‘pumpkin carving’ as the subject line.

I’ve attached some templates you could use, and typed out my beginners’ tips, below.

Two Jack-o-lanterns

We’re looking for skill and creativity, and we’d love to see pics of the creative process too. We’ll be uploading them to Facebook, and our favourite wins a £50 Ocado voucher.

Entries must be in by 4th November, and we’ll contact the winner within five days.

Find pumpkins and carving kits in our Halloween Shop.

Download the Halloween Pumpkin Templates

Carving tips:

Think big – A larger pumpkin will be easier to carve, and give you enough room to correct the odd mistake. Also, make sure the pumpkin is as fresh as possible – it’s easier and lasts longer.

Fire in the hole! – Generally, the first step is to cut a lid in the top of the pumpkin, then hollow it out. If you’re illuminating the pumpkin with a candle, put the candle in a high sided glass and don’t leave it unattended when lit.

Simply the best – If this is your first pumpkin carving, don’t make it too complicated; practise with a simple, bold design. Tape one of our templates to the pumpkin then poke along the lines.

Think outside the box – It’s not just about carving. You can shave parts of the pumpkin to create a two-tone effect, screw in nuts and bolts, even add splashes of paint. It’s up to you.

Preservation society – rubbing Vaseline or vegetable oil into the flesh of the pumpkin will help it last as long as possible. It will also make it flammable, so be careful!

Happy Halloween!

James Markey, Marketing Executive

Terms & Conditions – Halloween Pumpkin Competition

• This competition is open to all UK residents aged 18 or over (except for anyone directly connected with the planning or administration of this competition).

• Prize Details: There is one prize of a £50 Ocado voucher.

• The closing date and time for entries into the Halloween Pumpkin Competition is 23.59 on 4th November. Entries sent after this date and time will not be included in the prize draw.

• The winner will be chosen based on the level of creativity and skill shown, as judged by our marketing team, in the week commencing 04/11/2013. Do not enter into correspondence with the judges and the judge’s decision is final.

• The winner of the prize will be contacted within 5 days of the draw and will be given full details of how to redeem their prize. If the winner cannot be contacted or does not respond within 14 days of the initial notification, or cannot take up the prize, then we reserve the right to select another winner.

• The prize is non-transferable and there is no cash alternative available.

• We reserve the right to substitute the prize with another prize of equal or greater value or to terminate, amend, extend or shorten the promotional period at any time and without notice. 

• We have organised this competition in good faith but cannot accept any liability relating to the prize draw or the prize offered.

• Winners may be required to take part in marketing events.

• All entry instructions form part of these terms and conditions. By entering this promotion, all participants will be deemed to have accepted and be bound by them.

• The promoter of this competition is Ocado Limited. For details of the winner’s name and county please send a SAE to the Marketing Department, Ocado Limited, Titan Court, 3 Bishops Square, Hatfield Business Park, Hatfield, Hertfordshire AL10 9NE.