Liz Bonnin

Liz Bonnin is one of the best known faces of the natural world.  For those of you who are not familiar with Liz’s work, she at the forefront in the battle against plastic and reports on issues effecting the natural world. She’s a natural history presenter, biochemist, wild animal biologist, has presented Top of the Pops, and started her career by being a backing vocalist for the band The Pale. Yep - on paper that is the same as saying “living the dream”.  Not only has she done all the jobs I would have loved to do (apart from my current job of being a photographer, which is pretty epic,) but she is genuinely lovely to work with.  

As if she hadn’t done enough epic things already - on the shoot Liz was excited about working on the Planet Earth Live in Concert - a live show at the O2 arena. And what a show that will be when the Corona virus is finally under wraps and we are all allowed out on big events again.  At the moment that looks to be spring 2022.  

Shot for Saga Magazine

Adeline Grattard

I arrived in Paris on a hot summers day to photograph Adeline Grattard at her restaurant Yam’Tcha. Adeline is a Michelin Star chef known for her fusion between French and Chinese cuisines. Her restaurant is a fine dining restaurant that has used Chinese ways of cooking and combined them with fresh French ingredients and influences. Her recipes are unique and together with her husband Chi Wah, they also run a tea and dim sum takeaway, just around the corner from Yam’Tcha. One of her signature dishes is “The Story of Our Lives” which is a bao stuffed with stilton cheese.

The fine dining restaurant had the definite air of exclusiveness when you entered the door. But besides the Maitre De, the intense concentration by chefs and waiters, the restaurant also had a section dedicated to tea. On day two of our shoot we had the taster menu at Yam’Tcha. We had a different tea to accompany each course. A great way to appreciate the food and drink, without relying on the different flavours of wine, beer and champagne.

Apart from the amazing fresh ingredients Adeline sources, her cooking uses steaming techniques and fiery woks to bring out that Chinese taste. The restaurant decor combined the exclusive gold tones with dreamy, misty wall decorations.

On this shoot I collaborated with the great people at Cook magazine that accompanies the Italian national newspaper Corriere della Sera.

Shot for Cook - Corriere della Sera