Turkish Delight / Climbing Roses

Turkish Delight / Climbing Roses

Clematis The clematis montana had finally revealed its true identity and announced its plans to take over the garden.  However a swift rear-guard action with pruning saw and secateurs saw the upstart subjugated. Luckily for the clematis it is one of my favourite plants and will live to fight another day – this time heading west along the fence and over the arbour at the bottom of the garden.  In fact new shoots are already breaking from old wood, this is one tough cookie of a plant.  The later flowering clematis are putting on a good show; I...
Cornish Mackerel, Smoky Char-Grilled Sweetcorn Salsa

Cornish Mackerel, Smoky Char-Grilled Swe...

 When I want to create a recipe for Taste and Light I begin at the shops.  I’m looking for ingredients that cry out ‘take me home and cook me!’   Supermarkets Which is why I came home empty-handed from our local, global (if that isn’t oxymoronic) retailer yesterday. From the feeble ‘market stall’ with the name of ‘my’ local greengrocer (aka store assistant) to the asparagus from Peru and spring onions from Mexico inspiration was replaced with frustrated emptiness.  What a soulless way to shop. What is...
Soft Shell Crab in Brioche

Soft Shell Crab in Brioche

Soft shell crab is one of those wonderful treats available fresh briefly each year when the animal sheds its old exoskeleton and is for a short while particularly vulnerable whilst waiting for the new shell to harden. At this stage it is possible – and delicious – to eat the whole crab, legs, claws the lot without the need to crack the shell. A visit to Mitch Tonks’ second (and less expensive) eatery, Rockfish,  in Dartmouth last week had them on the menu crisply fried (the only way to cook them) in a soft brioche bun with sweet chilli sauce,...
Rutland Water Brown Trout

Rutland Water Brown Trout

Rutland Water was constructed in the early 1970′s – by damming and then flooding 6 – 7 square kilometres of the Gwash valley. Built to provide drinking water to the cities of Peterborough and Leicester, two hamlets, Middle Hambleton and Nether Hambleton were removed prior to flooding. Upper Hambleton – now just Hambleton remains atop the peninsula that divides the north and south arms of the water.  The reservoir covers an area in excess of 3000 acres and is the largest single body of water in England by surface area – Kielder Water in...
Packaging Photography / No Smoke & Mirrors!

Packaging Photography / No Smoke & ...

Packaging  photography calls for many additional skills within food photography! A recent commission  for Kaleidoscope Publishing involved photographing clear packaging against a black background whilst maintaining the profile and detail in the packaging without distracting reflections and artifacts. The logical step would be to use cutting paths in photoshop, but with care it can be done without this extra process. The primary reason for my involvement was to present food in the packaging that looked great but kept the focus on the packaging. Easier said than...
All Cooked Out

All Cooked Out

I appear to be ‘all cooked out’ at the moment. Perhaps teaching  cookery three days  a week is taking its toll. It will be the end of the college term 19th June and I am hoping to get my mojo back over the summer.  Last month was a good month for photography assignments too – more food, all of which had me yearning to photograph something different for a change.  I love the countryside in the spring – there is so much to look forward to. Starting with snowdrops in February, daffodils in march, blackthorn blossom followed by...
Food Photography Story Boards

Food Photography Story Boards

Food Photography Story Boards Something I find particularly interesting is how essentially disparate images can be linked together to tell a story. A recent assignment at the Olive Branch was to photograph food for an upcoming magazine article. However, in-between food shots I had the opportunity to wander around with my back-up camera and a Nikon 1.8 50mm prime lens capturing snippets of kitchen life that say as much about the Olive Branch as the food does. The Beech House, opposite (and part of) the Olive Branch is a luxurious place to spend the night after a meal at...
The Wicked Witch at New College Stamford

The Wicked Witch at New College Stamford

The Wicked Witch is rapidly rising star on the local culinary scene. Established for barely two years I have no doubt that national recognition is inevitable given the skill and creativity in the kitchen and the quality of service front of house. Chef Dameon Clarke has great experience and talent – including spells at Cruise and Tetzuya’s in Sydney; at the time rated the fourth best restaurant in the world. Dameon has also cooked in Thailand, Vietnam and Cambodia before returning to Britain to work with Michel Roux Jr at Le Gavroche and Gary Rhodes in...
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