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Apparently when the Romans used the term Genius they referred to a disembodied thing that lived in the walls of an artists studio. The artist was a channel for this being and when their creativity bombed it took the heat, when they soared they were kept in their place by the assumption that they were part of this process but not the foundation for it.
I found this out via this little gem with Elizabeth Gilbert, a writer and loved her view on ego, creativity, struggle and the role of hard slog and luck.
Guillaume is here, our new art director and a maestro of multimedia and graphic design. He is an inspired artist, working away from the dayjob on a number of digital projects.
Guillaume stood out in interviews as a most talented, kind individual with a fascinating career backdrop. He has worked in places as diverse as Mexico, where he re-designed the façade of the World Trade Centre, to the British Council, where he loitered on the contemporary art scene.
We were firstly attracted to his digital expertise: what clinched it is that he is also a fantastic art director. He has worked for the likes of Damien Hirst, BMW, and some jeans company called Levi’s…and loads more.
He is getting on with some great work for our nascent digital business e-Bee. Thanks Guillaume for joining us at Hive, and for putting up nicely with us calling you “Giam”.
Jackson’s impact on American pop music cannot be overstated. His signature vocal style, dance moves and military-inspired fashion sense also influenced pop culture worldwide. Thriller will alway remain for me the one album my parents owned that was skill.
Last night saw us all head up to Taste of London, a brilliant food filled evening. Despite a security alert which caused late opening, all of us celebrated having a great few months filled with cracking work for great brands.
We sampled dozens of dishes, favourites being; the sardine pie, scallop and cauliflower puree from Alain Ducasse at the Dorchester, the Pork from the Cinnamon Kitchen. Pretty special English Chapel Down Pink fizz started us off with a dozen or so oysters and Guillaume our digital guru ended us with viognier that was from just down the road from his parents house.