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Kildare company’s drinks feature in Oscars goodie bag
Mude drinks make a mark
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Kildare-based start-up, The Naked Collective, has landed itself a place in the prestigious sought-after VIP goodie bags at this year’s Oscars main pre-event reception prior to the ceremony itself in the Dolby Theatre in Los Angeles this weekend.
The carbon neutral company’s Mude range of drinks will take their place in the VIP goodie bags at the very exclusive pre-Oscars reception event in the Lux Hotel on Sunset Boulevard where all the nominees are expected to attend. This year’s Oscars awards will go ahead as a live show, unlike the virtual awards shows held so far this year.
Kildare-based drinks company set to thrill A-listers tastebuds at the Oscars 2021
Naked Collective co-founder Niall Phelan hopes Carey Mulligan will be sipping his Mude drinks at the pre-Oscars bash
Updated (Image: Irish Mirror)
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A Kildare company that landed its vitamin drinks in the Oscar goodie bags has launched in the US.
Forget about the award winners, never mind the red carpet. We are all about the Oscars goodie bags. And this year is no different.
Every year guests at the biggest award show in Hollywood are treated to the most lavish goodie bags going. With the ceremony taking place on Sunday night, the celebrities will be treated to gift bags worth an eye-watering $60k (€50k).
Oh and there’s even a win for the Irish, as a company from our shores has landed a spot in the bag. Healthy drinks company The Naked Collective is a carbon-neutral, sustainable beverage brand and will be making its way into the hands of A-listers.
Company & location: The Naked Collective, Ireland
Education: Maynooth University, BBA Marketing
Why did you decide to go for a career in food? My career choice towards was less about the food industry and more about the opportunity to be a part of a business that I could believe in. More and more graduates and other professionals are wanting to join companies that really care about our planet and are proactively working to benefit people, communities and the environment. Being just at the beginning of my career, having previously interned in large organisations such as The Central Bank of Ireland and continuously worked in Ireland’s largest equestrian retailer throughout my university days, I had experienced a mix of sizes of organisations and industries already. The food industry was one I had not explored yet, so I was ready to dive right in and learn as much as possible. Eleven months later and I would happily do it all again, the experience has been phenomenal.