Food Photography- how do I do it?

Food photography like any other form of photography is dependent on what is being presented and how it’s chosen to be represented. The majority of my food photography is for restaurants, so as a photographer I believe it important to view and appeal to the audience viewing the photograph. Like most people nowadays I tend to check a restaurants website before visiting, paying particular attention to the images so the overall mood and ambience is as important as the food itself.

I place the dishes in the setting of the restaurant but focus on the food and produce a gentle introduction to the surrounding environment. Other factors I take into account is the colour and texture of each dish and  therefore seek out possibilites of weaving this into further context. I use a mixture of daylight and daylight balanced Dedolights, reflectors and occasionally a chimera. The images here are taken with a Canon Mk 11, 50 mm f1.4 and a Fujifilm X-T2 with a X series 56mm f1.2.

Depending on whether a stylist has been involved I then hope there’s some left over to share!


The Four Bells

Langar Hall


La Caprice


The Ivy

J Sheekey’s

I have my father to thank for my love of restaurants. Throughout my teens we would indulge in many a lunch, dinner or celebration at The Walnut Tree Inn in Llanddewi Skirrid, then owned by its founder Franco Taruschio and directed under the stewardship of his wife Anne.

The Welsh Valleys are famous for the Welsh Italians who migrated there during the 19th & 20th century, building cafes, selling Gelatti & generally reshaping the Welsh palette. Franco and his wife are perhaps the greatest example of this. Settling into the community easily with their inspiring fusion of local produce sourced through Abergavenny Market, along with their own imports and knowledge they’d brought over the water; and their natural ease for putting it all together.

When my daughters were in their teens I drove down from London to take them there for lunch. Seeing the broad smiles of Anne and Franco that day was to experience something beyond the boundaries of a tablecloth.  A baton of love. The heritage, the appreciation of life passed through generations. A quality also shared by many of the establishments on this page; that the ingredients of success are, without doubt, found in the kitchen, but a bigger more complete recipe for overall achievement can be found in those that become part of a family’s life. The shared memories and love that survive a transient establishment. The unity and devotion that carries it over the line and beyond.

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