Food Archives - Shoot|Photographers Agent London | Shoot|Photographers Agent London

Shoot Production is very proud to have once again produced the stills for the Sainsburys Christmas food billboard and print campaign for AMV BBDO.









This year’s stills campaign closely follows the moving and already legendary TV ad, it had over eight million views on You Tube in less than a week, and uses the same cast of animated characters created by the brilliant people at Mackinnon and Saunders in Manchester.

It was a marathon complex shoot but the magnificent results more than repay all the effort.  Congratulations to everyone involved!

Agency: AMV BBDO

Art Directors: Andy Clough and Sonny Adjoran @ AMV BBDO

Photographer: Myles New @ Refresh

Home Economist/Food Stylist: Susie Theodorou

Puppets: Mackinnon and Saunders with sets by Clockwork Frog

Line Producer: Lola Paprocka @ Shoot

Producer:  Adele Rider @ Shoot


Shoot Production is very proud to have once again produced the stills for the Sainsburys Christmas food billboard and print campaign for AMV BBDO.









This year’s stills campaign closely follows the moving and already legendary TV ad, it had over eight million views on You Tube in less than a week, and uses the same cast of animated characters created by the brilliant people at Mackinnon and Saunders in Manchester.

It was a marathon complex shoot but the magnificent results more than repay all the effort.  Congratulations to everyone involved!

Agency: AMV BBDO

Art Directors: Andy Clough and Sonny Adjoran @ AMV BBDO

Photographer: Myles New @ Refresh

Home Economist/Food Stylist: Susie Theodorou

Puppets: Mackinnon and Saunders with sets by Clockwork Frog

Line Producer: Lola Paprocka @ Shoot

Producer:  Adele Rider @ Shoot


The Dublin agency Rothco commissioned Katie Quinn Davies to shoot the finest and most delicious of all possible Christmases for Tesco Ireland.




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Katie has a very ‘holistic’ approach to her work.  It is understandable as her CV includes both design and food blogging, as well as photography. As you can see from the behind the scenes pictures, she also art directed and styled all the images for the campaign.

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The campaign has rolled out across Irish billboards this week.

Jay Brooks has shot ‘A Kind of Love Story’,  brilliantly evocative ‘backstage’ pictures for chef Tom Sellers‘ book about the story behind his restaurant Story.




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Tom Sellers has quickly risen through the ranks to become a luminary of the British culinary scene.

Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on ‘a personal journey through food’, has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening.

Jay found the assignment challenging and exciting, “Initially stripping it down to just a hand held camera, a small flash gun and a laptop was quite daunting. No big lighting set ups, no glam squad, no studio… nowhere to hide!  And once service began the kitchen erupted into action. It seemed like madness at first but somehow I soon seemed to settle into the chaotic rhythm of it all. The food they served was so delicate and so perfect it seemed hard to believe it was produced by this whirling mass of tattoos and shouting.  It actually reminded me a lot of my rave days shooting on dancefloors, move fast, keep your elbows in and go with the flow!”

‘A Kind of Love Story’ has just been published by Orion and is, as they say, in the shops now.

The Cronut lands in London.  Dominque Ansel, baker extraordinaire and the inventor of the Cronut, a delicious cross of croissant and doughnut, opened his London bakery last week and Scott Grummett was there to record the event. Dominique already has New York and Tokyo sites, and such is his fame among the cake cognoscente that hundreds queued, some from as early as five am, for the opening.

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London highlights (see above) include the Banoffee Paella, “After The Rain” Mousse Cake (with flavours of pear, ginger, and jasmine, jasmine “raindrops” gelée and praliné feuilletine base), Salted Honey Tart, Eton Mess Lunchbox, and the Welsh Rarebit Croissant.

As something of a lover of the Burger in all its forms, Scott Grummett was excited to be invited to shoot some Byron Burgers. Along with their beef regulars they are also now offering some chicken specials too including the Clucky Balboa (see below) to take on their bovine counterparts. And there are of course, some incredible over the top and magnificently messy milkshakes to boot.

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Last week Scott Grummett was back with one of his regular clients, All Star Lanes, tasked with shooting Sean Soon, head of all things bar related and mixologist supreme, making some of their brand new cocktails.

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As Scott puts it, ‘I strapped on the macro lens and got into the details of Sean’s process, aiming to capture some of the drama around his creations.’

Job done.

The bakers Warburtons asked Scott Grummett to photograph some mega-sandwiches for the launch of their new improved Warburtons Thins range.


Scott has had to wait a while for the campaign to take off.  “As far back as January I was invited by Mr Jonathan Warburton to give his Thins and Thins bagels a fresh, tasty and appetising approach in a series of adverts and instore images. We wanted to stay true to the product but inspire mild levels of gluttony and a real sense of hunger.

What are you having for lunch?”

Disclaimer: this post may induce hunger

Jay Brooks was commissioned to picture Nadiya Hussain, the super bright – in every sense – winner of 2015’s Great British Bake Off, for the cover of You magazine.

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Since winning Bake Off, the extraordinary Nadiya has had the most incredible year.  So remarkable in fact that the Daily Telegraph chose to list her achievements under the title ’10 Inspiring Things Nadiya Hussain has done since winning GBBO.  And here they are:

1 Written a cookbook.  And it’s not all cakes, it has Asian savouries too!

2 Written a children’s cookbook.  It features stories and child friendly recipes and is dedicated to Nadiya’s three children, Musa, Dawud and Maryam.  It features photographs of them throughout, is generally rather lovely by all accounts and is out soon.

3 Spoken out about racism.  Her comments about how she had come to “expect” racism highlighted just how horrifically ingrained such experiences can become. But she also displayed moving resilience, and a determination to focus on the positive.

“I don’t retaliate. I feel like there’s a dignity in silence, and I feel that if I retaliate to negativity with negativity then we’ve evened out,” she explained. “And I don’t need to even that out, because if somebody’s being negative I need to be the better person.”

4 Landed her own TV show.  New two part series The Chronicles of Nadiya starts tonight on BBC One, and will follow the Bake Off winner as she travels to Bangladesh, where her parents were born and where large parts of her extended family still reside. Part cookery show, part travel diary, Chronicles will see Nadiya travel to her family’s village and cook for a relative’s wedding feast.

5 She’s a magazine columnist.  She’s writing for The Times Magazine and is planning to revive the swiss roll!

6 She’s been reunited with the woman who taught her to bake.  Her secondary school home economics teacher Jean Marshall who got her “hooked” on baking, sparking a passion for traditional British puddings and sponges.

7 She’s baked a birthday cake for the Queen.

8 She’s been named as one of the most influential people in Britain by Debretts.

9 She’s getting remarried so that she can have a party – her first wedding in Bangladesh wasn’t a lot of fun

10  And she’s moving to Milton Keynes!  (Not entirely sure that is really inspiring)

And she has been on Desert Island Discs.

Quite a year!


To celebrate the epicurean delight that is National Burger Day we present the six best looking burgers captured by our own ‘burger king’ Mr Scott Grummett in the last twelve months.  The burgers themselves are the work of the very great folk at Honest Burgers.

At number 6 : The festive Christmas Special with Cranberry and Camenbert


Schunkeling in at 5 : The Oktoberfest


At a fiery 4 : The Quesadilla


At 3 wake up to : The Muffin Breakfast Burger


Down to the bayou for 2 : The Cajun


It had to be, at number 1 : The Classic Honest Cheeseburger with Fries


Judges decisions are final, however we wish to point out that they do not reflect Honest Burgers company policy or any kind of burger favouritism inside the organisation.


Lurpak invited Scott Grummett to shoot their latest campaign focusing on the simplicity and naturalness of butter.SG-LURPAK-blog3SG-LURPAK-blog1SG-LURPAK-blog4SG-LURPAK-blog2

But what can you say about butter?  It’s lovely on fresh bread, it’s the making of toast and without it jacket potatoes are not edible are three things you can say.  Another thing is, as the Lurpak campaign says, that it never has more than three ingredients and they are all natural.

Earlier in the summer Scott Grummett was commissioned by The Times in association with Marks and Spencer for their Eat Well campaign.

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‘The plan for the Eat Well campaign,’ according to Scott, ‘was to shoot some lovely bloggers cooking using M&S pre prepared ingredients. Some shoots can provide a real challenge, balancing a film crew with stills for one. But the biggest was shooting a bbq during a tropical monsoon (of sorts) and keeping the whole thing bright, vibrant and sunny in it’s appearance. Keep an eye out in The Times for more images coming soon.’

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Katie Quinn Davies was commissioned by Tried and True Design in New Zealand to shoot for the packaging for the new range from the Christchurch based United Fish Company.



For their feature on artificial intelligence, The Guardian Weekend commissioned Jay Brooks to photograph chef Yotam Ottolenghi’s head to head cook off with a robot.

To see how far artificial intelligence has progressed, the paper set up a series of tests where human experts were pitted against AI in the fields of translation, writing, painting and cooking to see if it could match human creativity.

In the cooking contest, Yotam Ottolenghi was faced with IBM’s chef Watson, a robot, (though we don’t think he’s the one in the pictures) and they were challenged to produce a dish from a random set on ingredients including chicken livers and tequila.

Writer Leo Benedictus gave his verdict on the results.

‘Well, I will say it isn’t horrible. Humans have served me worse. Although in truth the  name that IBM’s Chef Watson gives this dish (“Chicken Liver Savoury Sauce”)is about as appetising as it deserves.

To be fair to Chef Watson, and to Guardian Weekend’s own chef-columnist Yotam Ottolenghi, I had set them quite a task. I asked for a dish based on four ingredients that seemed to belong nowhere near each other: chicken livers, Greek yoghurt, wasabi and tequila. They could add whatever else they liked, but those four had to be in the finished dish, which I would cook and eat.

Chef Watson didn’t hesitate, instantly giving me two pasta sauces. Ottolenghi was more circumspect. “When I got the challenge I thought,  ‘This is not going to work,’” he tells me. I thought the same. Or at least I thought I would end up eating two dishes that managed to be OK despite their ingredients, rather than because of them. In fact – and you’ll think me a creep, but so what – Ottolenghi’s recipe was a revelation: liver and onion and a tequila reduction, served with an apple, radish, beetroot and chicory slaw, with a wasabi and yoghurt dressing. The dish may make little sense on paper, but I devoured a plateful feeling that every element belonged. (And vinaigrette thickened with yoghurt and wasabi instead of mustard: seriously, give it a try.)  Ottolenghi tells me the recipe is just a whisker short of publishable.

The thing is, that dish took him and his team three days to perfect. They were able to taste and discuss flavours, textures, colours, temperatures, in a way that Watson can’t – although there have been“discussions” about adding a feedback mechanism in future, Chef Watson’s lead engineer, Florian Pinel, tells me. “A recipe is such a complex thing it’s difficult for me even to understand how a computer would approach it.”

Verdict: Watson hides the weirdness of the ingredients, but Ottolenghi makes them sing.’




What Katie Ate at the Weekend, Katie Quinn Davies second cook book, has won the award for the best food photography from America’s IACP at their annual conference in Hollywood.

What Katie Ate at the Weekend is the second project to spin off from Katie’s very successful food blog and, as in her first book, she cooked, styled and photographed every dish herself.  A major feat!

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Scott Grummett once more provides the images for this month’s Esquire food column featuring Russell Norman making one of the finest Easter egg breakfasts. It’s simple, hearty and healthy… Asparagus, Poached eggs & Parmesan.

In the column Russell talks about the joys of asparagus, it’s seasonality and why this is the perfect time of year to start eating it, spring has sprung.


House and Garden by Katie Quinn Davies

House and Garden by Katie Quinn Davies

House and Garden commissioned Katie Quinn Davies to shoot Easter recipes in the KQD style for their April 2016 edition.  It all looks fabulous but under pressure we’d probably go for the hay baked lamb with mint and capers.

Photographs and Art Direction: Katie Quinn Davies

Recipes: Caroline Barty

Food Preparation and Styling: Lizzie Kamenetzky

Table Styling: Jo Harris








At the start of February, Scott Grummett was once again invited back to shoot for the Bowling come Karaoke come Diner come all round party venue that is All Star Lanes.

He shot some of their most handsome dishes, sharers, milkshakes and cocktails for their new website (coming soon) and social media channels. Along with Exec Chef Ashley Clarke they aimed to create some tantalising visuals of heart stopping gluttonous feasts.

Hemsley and Hemsley

Hemsley and Hemsley

Hemsley and Hemsley

Jay Brooks was commissioned to photograph Melissa and Jasmine Hemsley, aka Hemsley and Hemsley, cooks, campaigners for healthy eating and sworn foes of gluten, refined sugar and all their demons.

They started Hemsley + Hemsley 6 years ago as a bespoke service aimed at helping people with their digestion and relationship with food. Since then, they’ve become authors of their international bestselling cookbook The Art of Eating Well and contributors to and The Guardian. They also cook and consult for celebrities and cater for high-profile brands such as Louis Vuitton, Chanel and Vivienne Westwood.

The Hemsley’s approach to food is part of a whole philosophy of life. ‘Our approach to health and wellness is very holistic and inclusive we champion a philosophy which is simple, mindful and intuitive. We steer clear of the ‘quick-fix’ answers which are overly abundant in the health and wellness (and even fashion) industries by teaching a long term lifestyle change. Not only do we champion fats and animal foods but also emphasise the importance of good digestion – explaining everything from the virtues of chewing to the importance of probiotics. Eating well has to be accessible, so we constantly draw on our own experiences of cooking and eating in our busy city lives to make healthy eating approachable and refreshing. For us, food is the root to feeling well but we don’t limit our philosophy there as your lifestyle is vital too. As soon as you look at what you are eating the rest naturally follows – health takes into account mental, physical, emotional and spiritual. We’re big fans of yoga and meditation which we practice everyday. We have inspired many clients to take these up – once they feel and sleep better they look to all areas of their life in a new light.’

Jay shot Hemsley and Hemsley for You Magazine and their second book, Good + Simple, is released in the UK on February 25th.








Scott Grummett was commissioned in 2015 by Lurpak to create a series of images based around the tagline ‘A Taste of…’ as in A Taste of Mexico, A Taste of Israel and so on.

‘We were presented with a list of national dishes to create with recipes using Lurpak’ Scott said, ‘and then to shoot them looking tasty.’  Mission accomplished!  Including the finest picture of a churro we have ever seen.

Food Styling by Elaine Ngan, assisted by Sam A Harris.


# TakeOnChristmas is the Lurpak motto this year. They are looking to inspire the nation to up the stakes and make Christmas dinner like it’s never been made it before.  Scott Gurmmett was commissioned to shoot some uplifting recipes styled and written by the charming & talented Rosie Scott.  Mince pies, turkey – lots of firm festive favourites. Go to the Lurpak website to see how you can take Christmas to the next level.


Tesco commissioned Scott Grummett to shoot the still images for their Tesco Dinner Tonight campaign.

The idea is to help people create delicious, inspiring but quick meals with recipes on You Tube from famous foodies, in this case bloggers The Crumb Sisters and the Dumpling Sisters.  You can check out the recipes including pork stir fry with leeks and the ultra toothsome mushroom and garlic polenta here.






‘I love Christmas,’ said Katie, ‘ so I was utterly delighted to be involved in the Sainsburys Christmas campaign.

Katie and her crew embraced the challenge of creating festive cheer on an industrial scale in July in a studio in Shoreditch with energy and determination, cooking, styling and shooting scores of dishes.  They produced an amazing set of images that put a twist on the more traditional shots of Christmas fayre – all about food that has been enjoyed!

‘I was blessed to have a great team of people to work with,’ Katie added,’ my old friend David Morgan and my assistant Lou, who came over from Sydney for the first part of the shoot, and then Jo Harris and Julia Azzarello who took over for part two.’

See more of the Sainsburys Christmas campaign and Kate’s other work here.


‘It’s a lucky sixpence and no mistake, guv’nor!’ The Royal Mint is encouraging people across the UK to get involved in the age-old custom of putting a lucky sixpence into a homemade Christmas pudding, with a free collectible coin this season.

A One Poll survey into Christmas traditions found that whilst just over half (55%) of Brits are planning to serve a Christmas pudding on 25 December 2015, of which 15% will be homemade, and only 37% will contain a lucky Christmas sixpence.

Hoping to make 2016 the luckiest year yet, They’re giving away 2,015 complimentary Christmas sixpence coins alongside a specially commissioned Christmas Pudding recipe – you can read all about it here .

Scott was lucky enough to be commissioned by the Royal Mint to shoot their Christmas Pudding recipe and lucky sixpence to accompany the campaign and the recipe by the lovely Rachel Walker of The Food I Eat.







We are delighted to announce that Katie Quinn Davies, the award winning photographer, author and food blogger, has joined Shoot.

Originally from Dublin, Katie has been living in Australia for the last few years working as a photographer specialising in food, travel and lifestyle.  Her acclaimed food blog ‘What Katie Ate’, for which she develops, cooks, styles and shoots every recipe, is hugely successful with over 250,000 followers worldwide.  In 2012 the first ‘What Katie Ate’ cookbook was published and became an immediate bestseller around the world.  And in 2013 Katie won the prestigious John Beard Awards for best photography and best general cookbook and published a follow up ‘What Katie Ate At The Weekend’.

As you can see her pictures are beautiful, with a rich textured style that has won her a lot of followers and plenty of clients including a major British supermarket that hired her to shoot their 2015 Christmas food campaign.  But more of that later..

See more of Katie’s work on the Shoot website here.






For this All Hallows Eve Scott Grummett has posted ideas for suitable seasonal fayre on his blog.  Though as a man of sophistication and taste he’s avoided all things dark and ghoulish, vampire burgers and anything drizzled with fake blood.

Instead he’s gone with a Mexican twist – Halloween, or as it is called in Spanish El Dia de Muertos, is big in Mexico – and come up with a frankly fantastic jalapeno margharita.

He also has a recipe for a delicious roast pumpkin dish that solves the perennial problem of what to do with the inside of the pumpkin when you have made the outside into a lamp.




Nigella – one of those rare beings who are so famous they only need one name – teamed up once more with Jay Brooks to shoot a feature on ‘her life through food’  for The Guardian Weekend.

Subtitled ‘I eat, therefore I am’, the feature is timed to coincide with the launch of Ms Lawson’s new book ‘Simply Nigella: Feel Good Food’.  It, the feature not the book, charts the development of Nigella’s tastes from the discovery of the avocado in the 1970’s to the rediscovery of the pomegranate in the present.  Nigella, the food and the feature in general all look fabulous but the star of the show has to be the 1980’s beige leather jacket!  See above.

Stylist (clothes and props): Mika Handley.

Home economists: Anna Jones and Emily Ezekiel.

Stylist (food props): Wei Tang.

Hair and makeup: Tricia Woolston using Sisley Skincare, Charlotte Tilbury and Redken. Assistant: Nadia Atinbas




Scott Grummett collaborated once again with the incredible Mr Matt Whiley, legendary mixologist , otherwise known as The Talented Mr Fox, who has recently opened a new bar to run alongside The Town Hall Hotel’s Peg + Patriot.  Showdown opened on the 5th of August below Marylebone’s The Lockhart restaurant.

Matt has created cocktails to complement the Lockhart’s Brad McDonalds’s Southern American food menu such as the toasted marshmallow infused fizzy Pina Colada. Honestly it tastes like Alcoholic Disneyland.  The ones in the pictures are, clockwise from top left

— yellow door: 1235 vanilla donut, finlandia, absinthe, benedictine, vanilla bitters, egg yolk

— campside colada: bacardi, bbq pineapple, lime, toasted coconut, house marshmallow soda

— bottle aged sazerac: rye whiskey, sugar,  bitters, absinthe

exotic cocktails

exotic cocktails


exotic cocktails

Scott Grummett‘s latest piece for Esquire’s Style section features ‘four far-flung exotic cocktails for adventurous barflies, each discovered by a master British mixologist.’

The cocktails all contain at least one unusual and esoteric key ingredient: soju from South Korea, baijiu from China, aquavit from Norway and arrack from Sri Lanka.

If you’re thirsty and desperate to find out more, go to Scott’s blog where you can find the recipes





Personal work from Scott Grummett‘s recent trip to Italy.  A fully out foodie and Italophile, Scott spent his time, or at least some of it, in Rome capturing these extraordinary images of classic Italian-ness. Perfetto!


The latest result of the collaboration in Esquire of chef Russell Norman and Scott Grummett is lush and lip smacking pasta dish, bigoli in salsa.  Russell claims the recipe is the perfect stand by in a culinary crisis.

He recounts the tale of a disastrous early attempt at a dinner party saying ‘If only I’d known about this recipe when I was that nervous young man, I could have ruled the world…’

Essential, so here’s the recipe.

Bigoli in salsa
Serves 4

3 or 4 of those little 50g tins of anchovies in olive oil

• 2 large onions, peeled
• Extra virgin olive oil
• 1 glass of white wine
• 400g dried spaghetti
• Large knob butter
• Handful flat parsley, chopped
• Ground black pepper
• Crusty bread to serve


1. Remove the anchovies from the tins. They tend to be stuck together in a clump, so separate them carefully and lay out them on a small plate. Set aside. Also keep the fishy oil from the tins.

2.  Dice the onions very finely. Heat a good glug or two of olive oil in a large, heavy-based frying pan and then reduce the heat. Gently sweat the onions for about 10mins. They should not colour or stick but will take on a glossy, translucent quality and become very soft and mushy.

3. Turn up the pan’s heat a little and add the anchovies. (This is a good time to put a large saucepan of water on a high flame.) Meanwhile, using the back of a wooden spoon, push the melted onions and the anchovies together until they form a rough paste. If the mixture looks too dry, add some or all of the reserved fishy oil from the tins. Keep stirring and mushing the ingredients together. Add the wine and establish a very gentle simmer for 10mins, stirring and reducing slightly.

4. Put the spaghetti into the boiling water and cook according to the packet’s instructions, draining when just al dente. Add the butter to the frying pan, turn off the heat, and stir in the parsley. Put the drained spaghetti and the anchovy sauce into a very large mixing bowl, turn over several times to incorporate fully, and serve out onto four warmed plates. Finish each with a twist of black pepper and some shredded parsley.