Falling in to place…

It’s almost 10 years since I made the move from the professional kitchen to the studio, marking the anniversary of enrolling on a BA Photography degree at the university of Huddersfield.

No journey is smooth and mine has been nothing short of interesting. I have worked with some extremely talented people from photographers, designers, stylists and had the pleasure of many a great client. Most of which I would now consider great friends.

The goal for me, from the moment I enrolled on the degree course was to become a professional food photographer. Starting out as a photographers assistant through to spending a large part of my career as a food stylist, this has been my training ground. Not only on the technicalities of life behind the lens but also how to run a creative business, to engage and connect with clients, develop a strong creative skill set and ultimately understand exactly what it takes to be the best.

Im a perfectionist by nature. I wanted every little detail about my business to be just so before I was ready to unleash my self on the world. I wanted the killer studio, the best props and backgrounds, high end photography kit…..the list goes on. Realistically this was never going to happen so smoothly, not with out a large sum of disposable cash - not a luxury Ive ever had. Instead its grown over many years of curation and its still growing - enough for me to have a strong offering.

Surprisingly without all this, without advertising and without a studio in the early years I have picked up a number of clients over the years. 2022 has been a hugely transitionary year, shooting more and more, styling less and less.

Its finally time to take down the food styling portfolio to make way for the new (to some) food photography portfolio. I’ll be spending the last quarter of the year reworking this site along with grain:studio, I’ll look forward to sharing it with the world in the new year!

Best, R x