We recently spoke to international chef consultant and owner of new restaurant House of Feasts Damian Wawrzyniak about why it's so important for chefs to build a personal brand. Here's what he had to say...
What's better than a Christmas card? A Christmas card you can keep of course!
Forget about the last minute run around and let us organise your Christmas cards this year. Order more than 50 and get the corporate over printing done for FREE.
Robert Haynes is a self-taught sugar artist from Lancashire who is now living, working and inspiring here in London. Robert has a keen eye for food presentation and design that led him down the path of sugary artistry after training as a chef.
There’s a lot to think about when it comes to starting a new business. In the London hospitality industry one of the biggest things you need to think about is how you’re going to get people through your doors.
For restaurants and hotels food photography is a key element to any successful Valentine's Day campaign. Your customers want to see what they can expect when they walk through your doors on that special occasion and know that they won't be disappointed.
Food photography for new restaurants is one of the highlights of being a professional food photographer.
The Mandolay Hotel is a true testament to all those involved with its remarkable transition...
In contrast to the slightly unappetising image conjured up in our minds by 'peasant food' the photographic style is proving to be highly appealing.
When we were asked to provide food photography for the Millennium Mayfair hotel we knew it would be a great shoot. The images were to be used for marketing collateral around the hotel and online across their website and social media channels. The charming hotel that boasts over 300 rooms also plays host to contemporary, Italian restaurant and bar, Avista, whose food we were consequently shooting. Avista actually received 3 AA rosettes the day we were there which was great to witness! Their delicious dishes are thoughtfully designed and prepared by head chef Arturo Granato. Arturo was working with us throughout the day and it made a huge difference to the shoot, he was creative and passionate about the way his food was captured and made sure every unique detail was perfect.
We have been using a variety of styles and techniques to photograph food recently and a large proportion of it has possessed a fairly rustic feel. However, Avista offers high-end, sophisticated dining so we knew the shoot required something different, something elegant. Arturo was keen to exhibit some of the food on a glass background as the reflection produces quite a dramatic effect. Agreeing that this could be the way forward we turned up with a variety of backgrounds and a sheet of glass that would provide the effect we were after. In order to maintain some consistency we used the glass throughout the shoot. The effect varied from dish to dish and really added value to the shots, especially the fish in a bright yellow sauce. Black on black can work very well when done right but plates can also become lost in the background–the reflection provides shape and character to a shot that otherwise may not have worked.
Overall we were very pleased with the food photography we produced on this shoot and very much look forward to working with the team at Millennium, the team at Avista and Arturo again soon. Here are a few shots from the final set: