Independent beer, wine, cider, pub culture and food magazine Pellicle raises commissioning rates after reaching its 2024 target of 500 Patreon supporters one month early.
The target, ambitiously set in January, was smashed at the start of the week partly thanks to readers and Pellicle fans sharing their reasons for supporting the magazine on social media. Individual support for Pellicle has been overwhelming, and by reaching the target a month before the end of 2024 shows that readers are engaged, invested, and believe in the value of independent food and drinks writing.
The money raised by the Pellicle Patreon will be used to increase rates for writers, illustrators and photographers—more information here.
Established in 2019 by writer Matthew Curtis, and brewer Jonny Hamilton, Pellicle is an independent online magazine and podcast based in Manchester, England. The magazine’s primary aim is to capture the joy found within our favourite drinks cultures—be that beer, wine, cider or spirits.
Pellicle’s roster of writers ranges from exciting new drinks writers like Rachel Hendry, Anaïs
Lecoq and Jacob Smith to established, award-winning writers like Will Hawkes, Breandán Kearney, David Jesudason and Pete Brown. The aim is to publish stories of world-class quality, raising standards within industry, and to share vital and often unheard perspectives.
It’s clear that Pellicle’s aims are in-line with what readers are looking for—traffic to the Pelliclemag.com website has increased 25% year-on-year, and support continues to pour in from all over the world.
Pellicle is deeply invested in drinks and pub culture, and in 2025 the magazine will set new targets in order to widen its demographics, publish even more great writing, and further develop the magazine. The next stage of development for Pellicle will be looking to develop funds to better support our team, and longer term, to look for a Manchester-based office for the team to work from.
Slow, organic growth is the main aim, in order to remain stable and to continue putting out excellent work by some of the world’s best food and drink writers during a time when publications are closing down, not building themselves up.
Founder and Editor-in-Chief Matthew Curtis says:
“Our growing traffic and level of subscribers demonstrates how much of an appetite there is for quality, story-driven drinks writing, especially that about beer and pubs.”
“We’re happy that we’re now able to pay even better rates, and can concentrate on producing more great content in 2025.”
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For more information & quotes, contact: matthew@pelliclemag.com
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