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!
Great freshly caught fish and a Cornish beach – does it get any better than that? I was fortunate enough to be asked to shoot one of the Woodfired Canteen’s first fish feasts at the well-known Porthmeor beach in St Ives. The hugely talented Ben Quinn managed to create some truly mouthwatering dishes at the […]