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Once Upon a Fork ‘Photographing food enables us to taste it twice’

We’ll produce image led campaigns for Billboards, Social Media, Print & Press, Websites, Marketing Collateral and Instore Brochures. Employ our services to bring your brief to life with wide appeal and proven to drive sales & product engagement. Brand values will be visible across the portfolio we create, every picture consistent with your story.

The ability to capture food with a lens extends beyond the aesthetics of a dish; flavours, texture and a rousing desire to devour the image must be stirred in the imagination of those feasting their eyes upon such pictures.

It’s a natural collaboration, forged over little more than a chance conversation & recognition of each others strengths. We both tread a pathway that is steered by undiluted passion for our subject, one offering an instinctive eye for styling and proportions, the other demonstrating a technical ability that would have you believe a lifetime of learning is the bedrock of each finished image.

We’re able to conjure Content & Copy, adding weight to visual storytelling. Descriptive content takes the viewer on a multi layered journey, beyond the image and into their imagination. Provocative and powerful use of language will resonate with each image to tell its story. Seduce your reader with intelligent narrative to ensure brand/product imprint.

No matter the industry, or career choice, everything boils down to people. We listen, we learn. We care, and create. The old is re-written, the new framed in lights. Perfection is sought, whilst credence is given. In short, we give a damn.

Being able to play with food and ingredients is old hat to Amelia. No pencil nor brush can as eloquently capture the imagery we create as deft as her hands and eye. Aesthetics are played to, whilst the bigger picture is framed with considered placement of aids to bring the subject to life.

Moreso, it’s an instinctive eye of Mark’s behind the lens. Light, shadow, aperture and clarity are fundamental, this attention evident across every shoot. A myriad of industry tools enable bespoke edits, elevating each still to lofty ideals.

A prolonged stint within an oven so gentle as to caress the meat, tender ham falls away from the bone without encouragement. Sweet marmalade makes its presence known, smeared against the joint of meat mere minutes before removing from the heat. shreds of Seville orange cling to the scorched surface, sweet notes of late summer infusing the old fashioned flavours.

Autumn brings into play vibrant colour amongst its harvests, robust squashes fuelling limbs no longer flushed by summer. Vivid orange flesh is scored, sumac dusted without care and oil splashed; a hot oven provides an easy backdrop against which they’ll succumb after a full turn of the clock hands. Jostling for space amongst a crowded tray, they’ll nudge alongside a plump bird, its flavoursome juices blurring with the vibrant autumn harvests.

There’s nostalgia attached to a roasted bird; childhood Sundays anchored by its unmistakable aromas caught in steam that escapes a closed oven door. Flecks of thyme weld to bronzed skin stretched over plump flesh, whilst a slow oven and regular basting will near guarantee a memorable meal.

A commitment to buying British and investing in free range heaps rewards at the table. Potatoes swim against a tide of rich juices, skins rubbed free from dirt but remaining intact. No matter the season Roast Chicken never falls from favour, accompaniments of grubby roots and summer leaves finding equal favour alongside.

TENDER PORK, BRITISH REARED AND WORTHY OF AWARDS IS PAIRED WITH WINTER ROOTS TO NO SUBTLE EFFECT. STRIPPED FIRST OF ITS OUTER LAYER OF FAT, AND WITH A ‘WASTE NOT WANT NOT ATTITUDE’ THE INCH THICK FAT IS RUBBED LIBERALLY WITH OLIVE OIL. A HEAVY DUSTING OF MALDON SALT FLAKES CLING TO ITS SURFACE WHILST A PROLONGED PERIOD WITHIN A HOT OVEN SCORCH TO CRISP PERFECTION. PUY LENTILS ARE RINSED AND SOFTENED, SUBMERGED IN A PAN OF MILD STOCK WHILST GARLIC RUNS AMOK ACROSS A DISH THAT EMBODIES THE EARTHINESS OF AUTUMN. PERSUASIVE IN FLAVOUR, IT BEGS FOR SECOND HELPINGS

Shards of salty scratchings splinter on contact with greedy mouths, salt crusted and offering only the merest hint of any softness once present.

There are few interruptions to any waking day more welcome than those which involve the consumption of good food and drink

Soft curds need little encouragement to find their way to pursed lips. Rendering themselves useless to even the gentlest of heat, their velvet bloom encases just set chalky solids. Vines are paired in their raw state, bulbous grapes the colour of ink serving all the scents of summer.
Boards with a cut and come again attitude need little encouragement to draw a crowd who linger beyond any respectable hour

The depths of winter deliver grubby roots, a kaleidoscope of colour amid an otherwise baron landscape. Muddy leaves are trimmed and discarded, the pale trunk of a robust leek capitulating to a neat pile of ribbons beneath a sharp blade. Easy suppers are conjured from store cupboard staples, Jars untidily arranged holding contents of the dried variety with little differentiation between each. Their bite retained to the same al dente of Tuscan pasta, dusty lentils resembling grit on a dirt track find their way into a pan swimming with ochre juices. They cling to its contents and sink to the copper bottomed bed in equal measure; the final touches to a dish that screams of autumn and curtains pulled tight against a dark night.

Delicate stalks of Samphire dotted with pale butter always make the grade. We’re forever crushing on this shoreline vegetable picked from the marshy shallows and salt heavy mudflats that line our coasts, serving up a taste of the ocean with every greedy mouthful. Seabass makes for a trusty accompaniment, eagerly seasoned flour coating the opaque flesh before its hits a pan of butter browned by a less than moderate heat.

Milky Oats soaked overnight are enjoyed alongside the distraction of pages to turn. Still swimming in a puddle of creamy milk, toasted seeds & dried fruits akin to jewels adorn the surface. If honey is fancied let it be locally produced and harvested using a cold press method, your breakfast will thank you for it.
Late summer fruits picked from overhanging boughs find their way to the table. Branches weighing heavy were scrumped from, puddles of vin rouge and a plethora of sweet spices making for a glorious syrup as the soft plums give way to a gentle heat with some persuasion.

Interruptions to a morning are made all the better with nostalgic aesthetics and the warmth of copper, its gentle whistle a noisy whisper as boiling point is reached. Bolt upright coffee or tea so strong as to be able to stand a spoon; both find favour here.

Aromatic flavours punctuate cooler air temperatures, a hedonistic blend of spices from further flung shores and reminiscent of damp autumn days and fruit studded loaves. Oh-so-pretty star anise and pods of cardamom boldly infuse both sweet and savoury offerings.

Damp hangs against the window pane akin to a dirty veil. The kitchen air holds moisture that rises with the heat from pans atop the stove; bubbling furiously and simmering with content in equal measure. Autumn is an outright influence with the ingredients coming into play today; muddy roots and washes of colour synonymous with the leaves underfoot.

The Yuletide festivities beckon, a far snazzier affair than the sometimes weary and worn appearance of the previous season. We’ll tumble into January in the blink of an eye, a baron landscape that offers few harvests but holds promise of brighter days to follow.

Credits:

Averill Photography

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