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Duck Egg Crème Brule

Duck Egg Crème Brule

by Tom Cockerill

Duck Egg Creme Brule

This is a recipe created for the summer 2020 edition of Gravitas Magazine. Photographed on Canon 6D /35MM Lens using or Rosa and Beton food photography backgrounds.

cookery Food styling Recipe
Tamarind Marinated Beef Fillet with Beetroot and Kohlrabi Slaw

Tamarind Marinated Beef Fillet with Beetroot and Kohlrabi Slaw

by TOM COCKERILL
  This recipe was rustled up after a recent trip to my local Asian food warehouse, the awesome Yours Supermarket in Belgrave, Leicester. The place...
cookery Food photography Food styling Rarebreed Beef Recipe
Another Simple Recipe for National Game Week

Another Simple Recipe for National Game Week

by Woodrow Studios
Pheasant with confit beetroot & cavolo nero Try and source your pheasant from a butcher who has hung them for a few days, young hen pheasants a...
Autumn cavolo nero cookery Food photography Food styling Food stylist national game week Recipe