Last week I was challenged to shoot a meal for Bonfire night, a Sunday roast with a difference and a Duck which wasn’t served with oranges. For the Bonfire Night shot I used a warm gel over my light to suggest the warmth of night time bonfire. The roast with a difference I chose a Zesty Roast Chicken recipe from Tesco Real Food website and for the duck… Delia’s Crispy Duck with Morello Cherry Sauce.
Apologies for being a little quiet recently, it’s been my birthday and I do take my birthday celebrations seriously.
One of the best things about birthdays, apart from celebrating with groups friends, is all the lovely gifts!! My favourite gift this year (from my lovely boyfriend) Fujifilm Instax 210… a great feature of this camera is a little clip on lens for self portraits which not only allows you to shoot really close up but has a little mirror so you make sure you’re in frame! LOVE IT!
This is my first attempts at a new project I’m working on, experimenting with double exposures.
On Bank holiday Monday James took me for a day out in Cambridge, we looked around the shops and market, walked along to river and watched the punts go by, stopped for coffee and cake in Patisserie Valerie and sat in the park…. the perfect bank holiday.
Last week we had six chefs come into the studio for a photoshoot. They’re all creators of signature dishes for Tesco and were in to have portraits taken with their dishes… here’s a few behind the scenes shots.
For so long I have wanted to have a set of photobooth taken. So when I found an old fashion photobooth at The Roundhouse I was really excited, luckily James was with me and he was happy to pose with me.
To me, nothing says ‘love’ more than having a strip of photobooth pics stuck on your dressing table mirror!
Last night James took me to see The Knife at Camden Roundhouse. It was a very different night. The first song they played vibrated through my whole body and the dancing that followed can only be described Bollywood esque… fabulous! I had such a great time.
Last week we had the mammoth task of shooting 110 dishes in two and a half days… we had a team made up of 4 photographers, 2 stylist, 1 chef and 1 retoucher. An incredible challenge but we did it, I even managed to get a few behind the scenes shots too.
I was going through my shots to put together a new portfolio and came across this shot which I took a couple of weeks ago. I didn’t think much of it when I took it but I now love it.
My love of butternut squash, sage and goats cheese resulted in me making up this little recipe.
Chop up butternut squash in to 1cm thick chunks, put in a roasting tin with whole garlic cloves, chopped sage, olive oil, salt and pepper.
Roast on gas mark 6 for 40 mins
Mix in with cooked tagliatelle and chopped goats cheese. Drizzle with walnut oil and season.