William Reavell

  Many people on my courses ask what is the best lens for food. For cropped sensor cameras with the ability to change lenses- the DX Nikon range and the APS-C for Canon I recommend this Sigma lens- Sigma 17-70mm f/2.8-4 DC Macro OS HSM https://www.sigma-imaging-uk.com/lens-item/17-70mm-f2-8-4-dc-macro-os-hsm/ I am not affiliated or employed by Sigma so my advice is un biased and accept that many have their favourite “got to” lens. Please check lens fit and compatibility when buying any lens for your camera. For full frame cameras- FX Nikon, EOS Canon I advise a lens with as similar focal length range as possible to the Sigma with the widest aperture you can afford. For example the full frame Nikon- 24mm-70mm f 2.8 is priced around £1300- ouch! A cheaper 24mm-70mm f 3.5/ f 4.5 is only £489...umm so why the big price difference for a similar focal length lens? I can hear some of you shouting at me- the difference is in the f number! The smaller the f number the ...

 Pro Tip series #1 Which is the best camera for food Photography? I get asked by many of those attending my courses or contacting me through my website, which is the best camera for food, or advice on a first camera to start shooting food projects. I will come back to that question but first a trip down my camera memory lane.... queue “twilight Zone” music I have not owned many cameras and have tried to upgrade as finances and opportunities allow. My first camera as a Professional was a Sinar 5x4 camera I bought it second hand for £300 ! Lens not included and remember travelling on the bus in some London suburb to pay cash for it. The lens took another year to buy. I hired lenses as needed. It is a camera definitely not for the faint hearted. It needs a sturdy tripod, the image is projected on the back screen upside down and the flipped left to right and sheet film is used measuring 5x4inches. It seems ancient now, but at the time delivered high quality images ...

Very excited to be part of this very special online event - Master the Art of Food Photography Summit 7th-15th July. Hosted in America bringing together Food Photographers to share their passion for photographing food. Lots of free resources and special VIP passes giving access to incredible resources from the best in their field. Lots more to tell you as we near the start date... Summit registration: https://www.littlerustedladle.com/summit/ref/6/ VIP Pass: https://www.littlerustedladle.com/summit-vip-pass/ref/6/

Looking back at previous courses I have added my video of the Leiths school of cookery workshop I did in 2017. Planning  for an online alternative

Photographing food involves composing plates and bowls, usually round. I find myself constantly placing circles within the rectangle of my crop. Using the rule of thirds, I use odd numbers and offset the arrangements for interesting compositions. on my courses, I encourage students to create fluid and dynamic arrangements with squares and shapes. Try and avoid the regular placing of plates unless for graphic eye-catching styles. Try and create a random placing of the plates as you compose your photograph  more at foodphotographytrainiing https://www.foodphotographytraining.com/

After twelve months writting and production my new ebook is ready for publishing. A guide to lighting for food, sharing my knowlege, experience working as a food photographer for over twenty yeras! I now have a cover shot I am very happy with just some last minute adjustments before  making it available on the amazon kindle, ibooks and my own teaching website www.foodphotographytraining.com

On my  courses I get many questions about taking photographing food indoors using ambient light in the evening.  I teach how the best way to take pictures of food, controlling the light either in the studio or in your home. This week at home my wife said to me  " I am making marmalade do you want to take some pictures?" It was in the evening, and I had just settled down on the sofa. I reluctantly followed her into the kitchen and recognised the problem that many people have when photographing their food at home, in the kitchen at night. Lots of bright and harsh kitchen lights. I reduced  the lighting so only a single oven hood light illuminated the kitchen work top. The scene was dramatic and created lots of good deep shadows. Next I set my smart phone camera to a high ISO setting to try and avoid camera shake, and took some photos Photo 1  Photo 1, The marmalade was boiling merrily away in the preserving pan, but my problem was that steam...

After eighteen months study it feels a bit surreal that it has finished. An exhibition to complete the course. A series of still life photographs with food, raw ingredients and the odd live animal thrown in. Link here http://www.3dvas.com/galleries/gallery.php?r=1&ex=11232 Called "Need and Status" the stuff we eat  to keep us alive or for pleasure. Video of the exhibition and some picture examples of the show.  Baked Beans Kipper Pomegranate

      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(the...

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 loo...

             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