Having first picked up a camera seven years ago, and working in London as a food photographer for three of them, I’ve been fortunate enough to have worked with some great clients at some really amazing locations. If you’re interested into a bit more about my background as a person and photographer - I did an interview with Digital Marketing Specialist, Holly Pankhurst. Check out the a Q&A on me below:

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You will often hear the terms ‘editing’ and ‘retouching’ being thrown about a lot in the food photography world. Often though, there’s not a lot clarification on what they mean. So what is the difference between editing and retouching?

Editing makes up for roughly 60% of the food photography post-production work that I carry out. A typical edit will involve cropping, re-cropping to a client’s specified ratio, frame straightening, and a basic grade; which includes, tweaking exposure, colour temperature, tint levels, colour balance levels, contrast, lens adjustments, as well as adjusting highlight and shadow details.

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We can all agree to what a strange and interesting times we’re all going through at the moment, from both a social and working angle. Now being five-months along the line into the UK’s lockdown, we are all seeing an ease of the measures and consumer confidence rising across the board; resulting in more people feeling comfortable in expanding their social bubble; going into work once a week for team-wide catch-ups, and going back out to eat, drink and for more experiential-led shopping.

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I recently got back from a two-week trip to Vietnam. Having wanted to go there for years, I booked a bit of time out in my calendar, and took some time out with a mate - travelling around the north of the country.

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I am very late to the party, but as I’ve just picked myself up a Fuji X Pro 1 - I wanted to part with my thoughts on Fuji’s answer to the prosumer rangefinder.

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