Calling all pubs and restaurants with outdoor space: Ok it’s rained a lot so far this spring, but when the sun shines (and it will) potential customers are going to be looking for that Alfresco dining experience. Don’t we all look forward to those long summer afternoons, stretching into balmy evenings spent outdoors at our favourite pubs and restaurants, eating and drinking in the warm sunlight, chatting to friends long into the night. Now is the time, if you haven't already, to get your social media ready, to go! Advertising your summer menu, your refreshing drinks, cool deserts and pretty eating areas. Showcasing your unique food and atmosphere with high quality and professional images will give you the advantage over your competitors. If you want to be summer ready, please do give me a shout.  I'm a food, hospitality and Restaurant photographer based near Newbury, Berkshire UK, working remotely online worldwide and on location, dedicated to helping you tell your food story through authentic, eye-catching images and video.
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When I shoot any restaurant, I make sure I capture each dish in a variety of angles. Firstly it gives the client a choice if they have engaged me to supply images for a website refresh, but also it gives them an opportunity to have content they can use on social media without posting the same picture of each dish time and time again, or worse, supplementing professional photography with hasty shots taken as a dish leaves the kitchen on its way to the customer. My advice is to make sure you have enough content for both website and social media posts. So many times I see websites with great professional images, but a social media gallery that doesn't even come close to capturing the food at its best. Most restaurant photographers will offer a package to include shooting each menu as it changes seasonally so that you have great imagery to support your business throughout the year. Additional photos of your location, staff/chefs, bar, cocktails etc tell the story even better, giving your customers a real insight into what your offer, but when budgets are tight, the food must be the star. An experienced photographer will know how to capture your interior into the shots. I have a genuine desire for my clients to thrive, and keep prices low allowing for repeat and sustainable business. My service doesn't end when the photos are delivered; I am always available for advice and help. If this feels like a relationship that could work for your business, please do get in touch. 
  This chocolate cheesecake is a real cocoa hit, and with the sugared violas, it has a definite Spring vibe - especially with the hard light I used to give it that sunny atmosphere. I'll start with the cheesecake, and talk about the candied sugar flowers after. Choc Cheesecake: You will need a loose bottomed tart tin 23-25 cm in diameter. (in these photos I made a mini 16cm version and halved the ingredients) 350g digestive biscuits 100g unsalted butter 300g cream cheese 2 tblspoons caster sugar 250ml double cream 300g dark chocolate (70%) Cocoa powder to decorate to taste. Method: pre-heat oven to 180C/350F/Gas4 Whizz the biscuits in a food processor to make fine crumbs Melt the butter in a saucepan and then stir in the biscuit crumbs Spoon into the tart tin and press with the back of a spoon until firm. Bake in the oven for 10 minutes. Leave to cool. Beat the cream cheese, sugar and 250ml of double cream until smooth. Melt the chocolate in a bowl over a saucepan of simmering water. Fold the melted chocolate into the cream cheese mixture and then pour into the cooled tart case over the biscuit base. Leave in the fridge for at least 2 hours to set. When ready to serve, sift cocoa powder over the surface to cover and then sprinkle with the preserved flowers (see below)
To make the cristalised flowers, use only edible flowers (pansies, primroses, violas or edible roses for instance) Ensure they are pesticide free (preferabley from your garden) Ingredients: 1 egg white, lightly beaten A small bowl of fine caster sugar Flower heads Whisk one egg white in a small bowl, just to make it slightly bubbly. Using a paintbrush, apply it to your petals (pluck the flower heads from the stems) and place on a sheet of greaseproof paper. Sprinkle with caster sugar and leave to dry overnight. They will have a papery feel once dried and taste sweet, and feel slightly crunchy. They can be stored in an airtight container once dry and used as desired. They will last a week or two like this.  |
A Wedding Breakfast
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