I had the pleasure recently of photographing James Wilkins of Wilks Restaurant, Bristol for Caterer Magazine.
The Michelin Star Chef prefers to keep a low profile, concentrating on producing creative, refined dishes to discerning Westcountry diners. The article features a masterclass on one of his regular dishes featuring a yuzu sorbet, flavours inspired by his time working as Executive Chef for Michel Bras in Japan (full article in the tear sheet section).
The brief was to shoot portraits of James and his wife Christine, the preparation of the dish including the finished plate and some interiors of the restaurant. As in most cases the highlight came at the end of the shoot when I was able to taste James’ gorgeous food, it was well worth the wait!
It’s summer and that means one thing, time to get stuck in to creating fresh images for my Holiday Resort clients! My shorts come out of hibernation and I clear out the half empty, out of date bottles of factor 50 from the bathroom cabinet, before setting off for long days at parks across Cornwall, […]
It’s been thirteen weeks now of lockdown by my calculation. However long Coronavirus keeps us behind closed doors the world still needs to turn and business will have to go on in some form or another.
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