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Quoted in The Telegraph today

Quoted in The Telegraph today talking about what may have caused the resurgence in old fashioned hot, classic British puddings

“As is often the case no one thing in isolation will have brought this about but i think these are some of the catalysts:

Previously when we had the recession in 2008 people reverted to the food of their childhoods ,when things seemed more stable/certain to them , so it does not surprise me if this is a contributing factor again.

There has been a resurgence in national pride, with all the Brexit discussions people have also thought about what is British, so again people are thinking of traditional British dishes in that context .

GBBO has seen a resurgence in classical desserts and cakes and has reminded people of things they ate previously and so we have seen a rise in these classic desserts with clean ingredients and sometimes with a modern twist.

We are in the midst of a ‘sugar debate’ and people are clamping down – often when one healthy trend takes hold there is also a resurgence of the opposite end of spectrum eg green smoothies and freak shakes or in this case, healthy sugar free desserts and classic British desserts

Quality restaurants and chefs have been recreating their own versions of these dishes in recent years and often that will inspire npd teams in food manufacture and buying teams in retail to revive similar dishes”

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Let Me introduce You to Giles Christopher ,Food, Drink & Hospitality Photographer
byJane Milton

Let me Introduce You to Giles Christopher, the food, drink and hospitality photographer

 

Giles and I met many years ago through his wife and business partner Abi, and since then we have all worked on a lot of jobs together and have spent a lot of time together socially chatting about business and life.

 

He got some great advice from his Dad about offering to do things nobody else likes to do at work and making himself a valuable team member and sound found he had multiple job offers …

 

He’s run his own business for over 20 years and we talk about how basic business skills should be part of the curriculum for everyone nowadays

 

He shares about the prep that goes into shoots and how technology has changed the job so much and how much time photographers now spend in post production too. And about the sheer weight of kit that he takes to ‘location’ shoots too.

 

Giles loves tech and is always pushing himself to learn new ways of doing things , or master new equipment and he also talks about keeping up with and ahead of that if you can

 

A really interesting insight into all that food and drink photography involves, and some great tips for podcasts and business blogs to watch out for too.

 

I’m really pleased we managed to book Giles for a chat in this last episode of series 3…

 

Let me introduce you to Giles Christopher


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