William Reavell

      An invitation to teach food photography in the beautiful city of Avignion, in the region of Provence, France. The team at Risotto & Co produce the best ready meal risotto's in recycled  and returnable glass jars. The recipes are wonderful,  full of the flavours and taste you would expect from a talented French Chef using the best ingredients of Provence. The seafood risotto was yummy! I do not speak French so my wife and daughter were a bit concerned as they dropped me off at Gatwick. Arrived late to a hot, summer  French airport. After a dramatic taxi ride into the city of Marseille my fast train took me to Avignon where Kate from Risotto & Co met me. Being from New Zealand my host looked after me as I spent the day teaching her how to photograph the wonderful food developed and cooked by her husband Chef. kate getting into the creative groove The last time I was in Avignon , my wife(then girlfriend!) and I were asked by 

For those who have been on one of my courses on food photography you know that I explain three basic camera angels to work with; side on, three quarters and overhead. I don't have a preference but the recent cookbo ok I worked allowed me to try the same recipes in two angles. the result? surprisingly I am liking the overhead shots more....!    I think its because the overhead angle seems more "real" less contrived, The food seems to look modern and of the moment. Overhead the composition is more graphic, strong shapes in the arrangement. So does the camera angle control how the food looks or does recipe control the best camera angle? To show how some shots work because of the camera angle have included two more from one angle only that works for me.  This squid and fennel  recipe  is a  good example, three quarters looks lovely, the arrangement is has height and lots of texture...  Shot again overhead it looks modern and eye ca

             I was brought up on beans on toast, (sometimes with some grated cheddar melted on top!) So to work on a cook book with great legume recipes by Vicky Jones was very exciting.  Another beautiful cook book by the publishers RPS. A pleasure to work on. Wonderful food styling by Rosie Reynolds and gorgeous design by Barbara Zuniga Fantastic  prop styling by Linda Berlin! A gorgeous colour palette keeping the images fresh and modern. Some bigger pics are now on my website

Being on board the P&O cruise liner Aurora was the ultimate treat to end 2014 on. The Blackjack Table is now Open! I didn't actually make to the casino card table but photographing in the ship's restaurants was, for me, as exciting! A great team at P&O to work with in capturing a selection of the delicious food served to those lucky enough to enjoy the luxuries on board one of the worlds top Cruise ships. Food stylist Jessica Mills https://twitter.com/JessMMills   worked with the chefs at each of the three restaurants making sure the recipes were perfect for the camera. The food was super stylish and the look was to be smart and modern. Sadly had to leave the ship at the end of the day, My dream of sitting at the captain's table will have to wait for another day...