Team Quinton

June Newsletter

Welcome to our June newsletter!

Huge congratulations to Team Quinton for a brilliant month in May. Top team sales so far this year of £3781.32. Well done to each and every one of you.
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A very big welcome to Lisa Murphy who joins Jill Maule's Team. May we wish you lots of success with your new business Lisa.

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FREE FOR ALL IS HERE!

Have you decided which level you are aiming for?

Did you know that by submitting just 2 shows this month you will receive new autumn products worth £26?

Don't stop there! Go on, see if you can get the next level to!

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Enormous congratulations to .......

Kerry Churchill who for the very first time has achieved Bronze Bonus and just over £1000 in sales! You have worked so hard Kerry and I am so proud of you. Well done!

Afternoon Tea Challenge

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How to achieve this ......

Submit just 2 shows in June and come for a delicious fizzy afternoon tea on Saturday 4th July.
It'll be at either Leonie's or Lesley's house, with plenty of sunshine (we've ordered that already!), yummy food and drink and a chance for us all to spend some time together.

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BRONZE BONUS and an extra £20 on your commission!

Jill Maule

Kerry Churchill


HIGHEST MONTHLY SALES

Director: Jill Maule £1045.56

Consultants: Kerry Churchill £1003.42


TOP COOKING SHOW

Lesley-Ann Ellis £463.75


TOP FUNDRAISER

Kerry Churchill £672.32


2 SHOWS SUBMITTED IN MAY TO RECEIVE THE GARDENING TOTE AND PRUNING SHEARS

Jill Maule

Kerry Churchill

Andrea Kynoch


AND CONGRATULATIONS TO ....

Anna Rotherham who has submitted her first 4 shows and qualified as a Pampered Chef Consultant.


WELL DONE ALL OF YOU!

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MARGARITA PARTY DIP


250g Reduced fat cream cheese

30ml Orange juice

5ml Lime zest

30ml Lime juice

15ml Tequila (optional)

¼ cup Icing sugar

½ cup Whipped cream or crème fraiche

450g Whole strawberries

· Using the Citrus Press, squeeze half an orange, to measure 30ml

· Zest a lime with the Microplane Zester and then juice the lime with the Citrus press

· Add the cream cheese, crème fraiche & icing sugar together in the Classic Batter Bowl and mix together until smooth. Add the zest & citrus fruit.

· Hull the strawberries with the Core & More.

· Cut the melon/fruit using a Forged Knife and wedge an apple with the Apple Wedger.

· Pop it into the Cool & Serve and enjoy!

Save the dates .....

Bookings Blitz: 12th - 19th June

Business Basics Training/Workshop: Wednesday 24th June 7.30pm

Next team meeting: Monday 6th July 7.45pm

National Conference 24 - 25th July. REGISTRATION CLOSES ON 26TH JUNE