OUR PURPOSE

We are Packed with Purpose. 
At Rubies, we create delicious solution to food waste and raise awareness of the impact that food waste has on the planet. In short – more taste, less waste. Our condiments don’t just taste great, they do great. It’s within the  everyday activism that together, we can make change.

OUR VALUES

• Bring the Rubies Out: We see the best in things. We look for the undiscovered gems, seeing problems as opportunities. We’re caring and celebrate the big & small.
• Be Resourceful: We value all resource and strive towards a zero waste way of working. This is with materials, money and time. We want to have a huge impact in the most sustainable way.
• Dare to be different: We have to punch above our weight. Act boldly to get noticed and rustle the tailfeathers of the big boys.

Last year we certified as a B-Corp which is testament to how we value our team, our community, and the planet.

ABOUT RUBIES IN THE RUBBLE

Rubies in the Rubble is an award-winning condiments brand, dedicated to making first class products from otherwise discarded ingredients. We work within the food supply chain to uncover value from surplus and ensure nothing is wasted.

Having built a trusted brand known for quality and integrity, we’re now ready to shake up the market with our new ketchup and mayo’s. We’re now on the hunt for a talented marketing executive to join the team and help us build our brand our online community, engage journalists, and help support sales.

WHO WE’RE LOOKING FOR

We want someone brimming with fun, initiative and energy. You don’t need to be super experienced, a year or two in marketing will do it, we’re just looking for someone who is passionate about sustainability, loves building online communities and recognises the power of a strong brand.

THE ROLE

Your role will be really varied and no day will be the same, you should be someone who thrives when spinning many plates, in a fast based environment. You’ll be delivering:

You’ll be delivering:

Social media (online community)

• Reactively and proactively engaging with consumers across our online social media channels every day
• Owning the content calendar & day to day posting across Instagram, Twitter, Facebook, Newsletters & LinkedIn
• Providing monthly reporting and campaign summaries to the Head of Marketing
• Working closely with influencers, executing creative send outs to keep them engaged, and adding new ones into the pool

PR

• Proactively engaging journalists to make sure Rubies in the Rubble is included in gift guides, condiment reviews, and sustainability pieces
• Keeping on top of all PR samples

Customer service

• Managing the general enquiries inbox
• Being the first point of contact for all incoming enquiries
• Tracking customer feedback and compiling a weekly and monthly report

Events & Supporting Sales

• Assisting with the delivery of marketing events, including Casual Dining trade show.
• Managing and representing Rubies at smaller events such as FRI-YAYs
• Keeping the marketing stock inventory up to date including trade posters & POS
• Helping to organise trade sample send outs

Office admin

• Helping the team to keep the office clean and tidy
• Adhoc tasks to help the team

• A PLATE SPINNER — you thrive in a fast-paced environment working on lots of projects at the same time
• A TEAM PLAYER — we’re a small team and we need someone who is willing to get stuck in
• WRITING SKILLS — you don’t need to be the next Shakespeare but you do need to be confident writing through Rubies’ tone of voice online and through email (bonus if you’re good with puns)
• CONFIDENCE — you need to be able to approach and talk with a broad range of people
• A SELF-STARTER — you need to be highly motivated with a good eye for opportunities
• TOP NOTCH ORGANISATION — you will need to be able to juggle a wide range of different tasks at the same time and keep our house in order
• CREATIVITY — we’re looking for someone who is able to come up with ideas and try them out!

You’ll join a young and dynamic start-up where you’ll truly be able to make your mark. We’ll give you the opportunity to fully get stuck in and the opportunity to step up and lead on your ideas.

DIVERSITY AT RUBIES IN THE RUBBLE

At Rubies in the Rubble we value diversity.

The first stage of applications are anonymous. Applicants must submit a task to via Microsoft Forms.

For this reason please do NOT include any information on your task submission which relates to the below policy including your name or educational achievement. The Marketing team will then assess these tasks ‘blind’ (without personal or educational details). Once successful tasks are identified we will inform successful candidates and invite them to a virtual interview.

OUR POLICY

It is our policy not to discriminate against our employees on the basis of their gender, sexual orientation, marital or civil partner status, gender reassignment, race, religion or belief, colour, nationality, ethnic or national origin, disability or age, pregnancy or maternity (together the “Protected Characteristics”) or trade union membership or the fact that they are a part-time worker or a fixed-term employee

For more details please email team@rubiesintherubble.com

COMPENSATION DETAILS

1. A role in a fast growing brand with the opportunity to take on responsibility and develop yourself on a fast-track
2. Salary between £23,000 - £26,000 dependent on experience
3. When in the office free healthy breakfast every day & drinks on a Friday
4. 25 days holiday pro rata plus bank holidays
5. Enough condiments to satisfy the biggest condiment connoisseur
6. Supporting environment with lots of positive energy
7. Opportunities to attend talks & events to support your career development

ADDITIONAL DETAILS

• Flexible start date - Feb / March 2021
• Weekly working hours 37.5
  We value flexibility and for the foreseeable working will be spilt between the office & at home
• There might be the occasional early morning or weekend shift based on events but these hours can be claimed back at another point
• Our office is a short walk from Vauxhall or Oval tube station.
• Unfortunately, we are not able to sponsor working Visas. Applicants must be eligible to work in the UK.

APPLYING

31st January (or earlier)

Email joanna@rubiesintherubble.com with your CV who will provide you with a unique application number and link to the anonymous task.

By Paddy Loughman, for Rubies In The Rubble

The simplest answer is: we don’t know yet, so we need to be very careful about how we consider the question. 

Rushing to conclusions runs the risk of triggering division, and undermining or stalling vital efforts. At the same time however we do need to think carefully about what comes next, and make choices and plans to build back better, together. This, crucially, means a recovery that fully acknowledges the climate and ecological setting in which this pandemic is taking place.  

Below are a few pieces to kickstart your thinking and planning:

Careful talk saves lives:

Framing Covid-19: Talking about what comes next (FrameWorks Institute)
Part six of a series looking at how to frame Covid-19, to “help us all amplify the values of justice, inclusion, and interdependence.” They offer three tips: “show that you’re responding to this moment, not taking advantage of it”; “show that bold, collective action is the only response that makes sense”; and “help people see this time as a moment when change is possible, necessary, and desirable.”

The link between coronavirus conspiracies and climate denial (Grist)
The same forces that spread climate denial are hard at work making sure certain interests aren’t too disturbed by this pandemic. The resulting confusion and failure to act reveals the urgent need for the climate reality to be depoliticized, especially in the US. Stay vigilant with comms, make sure you don’t gaslight (or get gaslit).

A new act for climate:

Why the COVID-19 Response Is No Model for Climate Action (The Breakthrough Institute)
A wary look at comparisons between Covid and climate, wondering “whether people around the world might actually be less, not more, eager to entertain the idea of sweeping and intrusive responses to climate change thanks to ongoing events.” 

Five Lessons From Coronavirus That Will Help Us Tackle Climate Change (Time)
Christiana Figueres, Paris Agreement architect and author of ‘The Future We Choose’, encourages us to recognise that: “Global challenges have no national borders”; “As a society, we’re only as safe as our most vulnerable people”; “Global challenges require systemic changes”; “Prevention is better than cure”; and “All our response measures need to be based on science”.  

Building back better:

Addressing Climate Change In The Post-pandemic World (McKinsey)
McKinsey ventures a careful comparison between pandemic and climate risk to offer some recovery advice. They suggest “all actors – individuals, companies, governments, and civil society – will have an important role to play” in the recovery, offering two priorities for business: “seize the moment to decarbonise” and “take a systematic through-the-cycle approach to building resilience”. Their insistence that we use this moment to raise awareness on climate should be read alongside the framing guidance above.

The Pandemic is a Portal (Financial Times)
Arundhati Roy’s startling depiction of India’s response to Covid-19 is a wake-up call to us all, and adds a tragic urgency to her insistence that we take this moment to rethink: “Our minds are still racing back and forth, longing for a return to ‘normality’, trying to stitch our future to our past and refusing to acknowledge the rupture. But the rupture exists. And in the midst of this terrible despair, it offers us a chance to rethink the doomsday machine we have built for ourselves. Nothing could be worse than a return to normality.” A sentiment people here might agree with.

Looking for more? This is an evolving resource with some great links. 

I wish us all the very best of luck! 🙏💚
Paddy Loughman for Rubies in the Rubble

1. Preheat oven to 350°F.
2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel.
3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika, and black pepper.
4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
5. Bake until the seeds are toasted and crunchy, about 20 to 30 minutes. Stir the pumpkin seeds every 10 minutes for even toasting.
   Adapted from:  https://www.jessicagavin.com/how-to-roast-pumpkin-seeds/

Food waste is an issue that starts at an industrial level but extends right down to our own kitchens. In this article, Nicky Roeber, online horticultural expert at Wyevale Garden Centres, shares five fruits and vegetables you can re-grow from scraps to help combat waste in your home. 

One of the easiest ways of reducing the amount you throw away is by taking the scraps of fruits and vegetables you've already used and re-growing fresh produce from them. Below, I've listed five greens you can easily re-use to cultivate a delicious, new crop in your garden.

CELERY

Which part regrows? Base of stalk

Celery is an excellent source of essential vitamins and fibre. Whether you've made a celery soup, enjoyed it as part of a stir fry, or crunched on some celery sticks with hummus, your scraps are a great choice for re-growing in your veggie patch.

To re-grow: Salvage around 2 inches from the base of a celery bunch and store it in a bowl of water. Be sure to keep the top moist by spraying it daily and replace the water every other day until new roots emerge. At this point, you can re-plant in the soil, where your celery will take root and grow.

LETTUCE

Which part regrows? Base of stalk

The basis of almost any summer salad, lettuce is one of the most widely eaten leafy greens. Apart from being incredibly nutritious, delicious, and crispy, this veggie also has properties that help to promote regular sleep and control anxiety.

To re-grow: Take the base of a head of lettuce and place it in a bowl of water. Store the bowl in direct sunlight and replace the water every two days. Soon, you'll begin to see new leaves appearing, which you can use for your favourite side salad or sandwich. You won't see a new head of lettuce emerging, but these fresh new leaves are worth the extra effort.

ONIONS

What part regrows? Roots

Onions can add their unique flavour to a whole host of dishes in your kitchen, so it's well worth re-growing them and getting your money's worth! Not only are they flavoursome, but they provide your diet with essential vitamins, minerals, iron, and fibre.

To re-grow: Remove the bottom half-inch of the onion along with the roots, then leave it to dry for an hour or two. Next, find a sunny spot in your vegetable patch and plant the scraps, taking care to cover the top with soil. Keep the soil moist to the point where the bulb starts to re-grow, then the plant will begin to appear after a few days.

POTATOES

What part regrows? Skin

Whether you're mashing them, enjoying them with their jackets still on, or preparing some homemade chips, potatoes are one of the nation's favourite vegetables and a regular fixture of our diets. And, because we use them so often, it's an excellent idea to regrow potatoes in your garden.

To re-grow: Among your batch of potatoes, pick one out that has plenty of "eyes" (seeds) on it and remove about two inches of the peel. Leave the peel to dry overnight, then dig a four-inch deep hole in your garden, add some nutritious compost, and plant the peel "eyes-side-up". New roots should soon begin growing soon after.

STRAWBERRIES

What part regrows? Skin

Here in the UK, strawberries are a big summertime favourite for their juicy and sweet taste. Aside from being the perfect dessert fruit, they're also a healthy source of vitamins, minerals, and fibres. So, why not cut down on your summer food shop and re-grow your strawberries from scraps?

To re-grow: You know the pimpled appearance of a strawberry's skin? Those are actually the seeds you can use to grow another batch if you extract them. The easiest way to do this is with a cocktail stick or a pair of tweezers, or by removing the skin from each berry before you eat them. Plant these seeds in a container with soil and place it in a sunny spot, taking care to water regularly. You can then transplant the spouts that emerge when springtime rolls around.

Follow this advice and you will be able to cut down on food waste by putting those scraps to work in your garden. Not only will you be helping to save the planet, but you'll also save money on your grocery shop and be able to look forward to fresh, homegrown fruits and vegetables.

Strangely enough, throwing a sustainable picnic, ain’t no picnic. Come to think of it, it's not even a walk in the park... Thinking green often goes out the window in a mad dash to catch some elusive British sunshine. That’s why, to coincide with National Picnic week, we’ve done the pre-planning for you to make sure you can enjoy eating outdoors whilst still being your earth-friendly self.

1) CHOOSE REUSABLE 

First things first, a no-brainer: plastic is a picnic party-pooper. Plastic bags, cutlery and plates are definitely not invited to this alfresco affair. But fear not, this does not mean you will have to haul heavy ceramics or fistfuls of silverware from your home. There are plenty of good eco-friendly options out there from companies like A Slice Of Green and investing in a few reusable containers and bamboo cutlery will make sure plastic doesn't p*** on your picnic parade this summer. 

Instead of bringing along single use plastic bottles (*boo hiss!*), we suggest investing in a reusable bottle from Chilly's. They also do food tins too!

Cling film is a really tricky customer as its convenience is undermined by it non-eco credentials. As an alternative, why not get your hands on these amazing sandwich wraps made of beeswax from Beeswax Wraps, which are not only reusable, but add a pop of colour to your picnic. 

Two things are inevitable with picnics: firstly, ants and secondly, mess. With that in mind, we recommend stocking up on kitchen roll from these guys who make forest friendly paper towels, made with a blend of bamboo & sugarcane. Oh, and they also donate 50% of our profits to help build toilets for those in need. So, win win really. 

2) PICNIC BASKETS AND BLANKETS 

Investing in a picnic basket is a no brainer. Practical, reusable and far more grammable than a shabby Tesco bag. Plus, you’ll find a lot baskets come equipped with the requisite glasses, cutlery & plates. Prices range from £10 to over £300, so you can go for budget or bells & whistles. 

For all your picnic rug needs, look no further than Atlantic Blankets - their cosy picnic rugs are made from recycled yarns in beautiful coastal colours, such as blue and sea green. 

3) FOOD & DRINK 

Although it's tempting, try to avoid buying those pre-prepared picnic items wrapped in unnecessary plastic packaging. We're big fans of BOL who make delicious vegan and vegetarian meals served in little reusable and recyclable pots. Our faves have to be their Mediterranean and Mexican Salad Jars.

For drinkies, we love what the guys at The Uncommon are doing with their British-grown, eco-friendly, sustainable wine....in a can! For the beer fans among you, our fellow food-waste warriors at Toast ale are a great option with their beer brewed from surplus bread.

And of course, no picnic is complete without dips. It may as well be called a dipnic or a picdip. For this, we highly recommend the delicious hummus from Chic P, made from imperfect veggies. Their Beetroot, horseradish & sage is basically a dream come true. 

Last but not least, nothing pimps a picnic more than a killer range of condiments.  So bring along a selection of Rubies jars and everyone will want to be your best friend. Until Sunday if you enter "PICNIC WEEK" at check out, you'll receive 20% off your basket.

4) THE CLEAR UP

Without all that rubbish to deal with, clearing up the aftermath should be relatively easy. Box up any leftovers for tomorrow’s lunch or dinner and freeze anything you don’t think you’ll use in the next few days. Wash out your reusable containers for another time. Shake out your rug and head home, smug in the knowledge that you have enjoyed Britain’s most patriotic summertime activity, in the most eco-friendly way possible.

Enter "PICNIC WEEK" at checkout to redeem 20% off our range.

PARMESAN RINDS

When you get to the end of a chunk of Parmesan, save the rind and freeze it. Every time you make a soup, pasta sauce or stew, drop one of your rinds into it when you add the cooking liquid. Leave it to cook and it will subtly infuse whatever you’re making with a savoury, umami flavour – giving guts to whatever you’re making. Pull it out and discard it before serving.

POTATO SKIN CRISPS

If you are peeling potatoes for mash, wash the potatoes before peeling then put the peelings onto a metal tray with a drizzle of rapeseed oil and a sprinkle of sea salt and smoked paprika. Toss so that the peelings are covered then spread out into a single layer.

Bake in a 200°c (180°C fan) oven for 15 minutes or until the peelings are crisp. It helps to move them around once half way through cooking. Drizzle some Rubies in the Rubble chipotle mayonnaise over them and tuck in.

HOW TO AVOID WASTING BREAD

If you ever have any leftover sliced bread, pop it in the freezer so that you always have some to toast from frozen. You can also make sandwiches for packed lunches with still-frozen bread. That way the bread defrosts over the morning, keeping the fillings cool and stopping the bread from being stale by lunchtime.

If you have any ends of loaves left – the funny bits of crusts that aren’t big enough for a sandwich; the slightly too stale ends of a baguette; even leftover bits of naan from a takeaway – rip them into chunks and put them in a bag in the freezer. Once the bag is getting full, pull the pieces out to defrost then whizz them in the food processor. The resulting crumbs can be re-frozen and used from frozen in all sorts of dishes such as the pangrattato and chicken fingers that follow. 

By Gemma Wade

Frijoles refritos:
Glug of olive oil
2 x shallots, chopped
2 x cloves of garlic
1 x tin of kidney beans (rinsed)
4 x ripe tomatoes (chopped)
½ tsp of cayenne pepper
½ tsp of paprika
1 tbsp. of tomato paste
water
Salt & pepper 

For the tacos:
4 x small flour tortillas
4 x eggs
Rubies in the rubble, tomato spicy relish
Feta (sprinkled)
Cherry tomatoes (quartered)
Spinach
Chili (finely sliced)
2 x avocados
Seeds selection (flax, sunflower, sesame, pumpkin seeds were in my mix)
Pea tops (I used pea tops as this is what I had in the fridge, but coriander would be great!!)

1. Start by making the frijoles refritos, as this takes a little while.
2. Pour a glug of olive oil into a large frying pan, add the chopped shallots and chopped garlic, soften for a couple of minutes.
3. Add the cayenne and paprika cook for a further minute or so then add the tin of rinsed kidney beans, and chopped fresh tomatoes and stir well
4. Add the tomato paste and enough water to just cover the beans, season with salt and pepper and turn the heat right down let this simmer for approx. 1 hour/ 1.5 hours until the beans turn mushy (if the mixture starts to stick to the pan or look too dry add a little more water during the cooking time).
5. When the beans are almost done, wrap the tortilla’s in silver foil and place in a preheated oven just to warm up for a few minutes.
6. While the tortillas are warming, you can poach your eggs.
7. Boil the kettle and add to a saucepan, carefully drop the eggs in the water – cook to your preference.

1. Onto each of the tortillas spread our Spicy Tomato relish.
2. Next add a layer of spinach, then spoon on some of the Frijoles refritos, next carefully remove the eggs from the water (using a slotted spoon to make sure there is no excess water), and add to the taco, place the chopped cherry tomatoes, a ¼ of an avocado – and sprinkle with seeds on there as well/
3. To finish off, sprinkle feta, chili, a crack of black pepper and the pea tops over the whole thing.

 By Annie Van Reyk

Ingredients:

For the muffins -

• 1 x jar Rubies in the Rubble aquafaba vegan mayo

• 200g brown rice flour

• 50g ground almonds

• 150g stevia

• 1 teaspoon baking powder

• 4 tablespoons cacao or cocoa powder + 200ml boiling water

• 1 teaspoon cinnamon

• 1 teaspoon almond extract

• 75g pomegranate seeds

For the topping -

• 100g silken tofu

• 50g dark chocolate, broken into pieces

• 1 teaspoon coconut oil

• Pomegranate seeds

• Flaked almonds

GET MAKING! 

1. Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.

2. Place the mayo, flour, stevia and baking powder in a large bowl and beat together with an electric whisk for 1 minute.

3. Whisk together the cacao/cocoa and water until smooth then pour in along with the cinnamon and almond extract. Beat again for a further minute until smooth.

4. Fold in the pomegranate seeds then spoon into the muffin tins to reach the top,

5. Bake for 15-20 minutes until firmed up then leave to cool.

6. Meanwhile gently melt the dark chocolate and coconut oil and leave to cool a little. Place the silken tofu in a blender, add the melted chocolate and whizz up until smooth.

7. Once the muffins have cooled spoon some of the topping on each and decorate with pomegranate seeds and flaked almonds. Enjoy!