It's almost Halloween so it only seemed appropriate to so something seasonal. I'm not one for the spooktacular or any talk of sinking your fangs into a recipe. I've gone seasonal and for the down right obvious. Pumpkin, it's damn right delicious and a great carb option for any meal. I've also included my favourite spirit, Tequila, to give a flavour of Mexico's Dia de los Muertos. Margheritas are traditional but i've chosen to give it a little more spice with some added jalepenos. Arriba Arriba!

In my house growing up roast chicken was a staple. My Dad wasn't a great fan as it has a tendency to go a bit dry and can be a bit flavourless. (That said, I think my Mum's chicken is the bee's knees.) This is my favourite way to cook chicken, it keeps it extra moist so that it eventually just pulls apart. Just make sure you save any juices to drizzle back over your final dish as a gravy.

Beer in your dinner? What's not to love?

Belvedere’s resident mixologist has invented the Shortlist Spectre Martini for their Bond Issue. I was on hand to shoot hero mixologist Liam Cotter at the downstairs bar in Hawksmoor Spitalfield.

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Commission for Weight Watchers Magazine based around Gizmos and Gadgets used in recipes.

I’ve recently been asked to shoot work with a softer editorial feel, as opposed to the typically bold graphic shots I have been tasked with in the past. Every photographer has their own way of creating images, their own eye and the way they like to make pictures. Yes you have to fill a brief but ultimately if you have been chosen to do a job then it’s largely because of the body of work you have created already. I’ve been keenly trying to establish my style that fits within the editorial Jamie Oliver, Good Food, Cookbook world as I think there is a place for daylight feeling images but with a cleaner more contrast based edge

The latest in my series of Russell Norman for Esquire magazine. For his column The Reluctant Cook, Russell talks bread, its a staple every man needs to know how to make.

Each month I shoot the lovely Russell Norman cooking classic Italian Recipes in his kitchen in Kent for his column The Reluctant Cook in every months Esquire. This week it's baked squash served with cured ham.

Thursday 27 August 2015 was Mr Hyde’s third National Burger Day and Big Eater threw another EPIC party to celebrate. You guessed it - this year was even bigger and better than before with 18 sensational sliders from some of London’s best burger chefs (plus a special guest from the States), 10 great bars and two All-American burger desserts. Plus Burger Piñatas, a Pickle Eating Contest, and much more.

The incredible Mr Matt Whiley otherwise known as Talented Mr Fox has recently set up a new bar to rung alongside The Town Hall Hotel's Peg + Patriot. SHOWDOWN opened on the 5th of august below Marylebone's The Lockhart. Matt has created cocktails to run alongside the Lockhart's Brad McDonalds's Southern American food menu such as the toasted marshmallow infused fizzy Pina Colada. Honestly it tastes like Alcoholic Disneyland.

Far-Flung Cocktails for adventurous barflies, each discovered by a master British mixologist.

This month sees more work for Esquire UK. I was invited along to shoot some of London's top cocktail bars who are making cocktails with ingredients from around the world. 

My latest work shooting Russell Norman for this months Esquire. This month Russell talks about the reasons chefs can be obsessed and, well, slightly peculiar. As well as discussing food in season and the joys of summer.

To celebrate the seasonal ingredients of summer, Russell makes Polpo favourite Mackerel Tartare with Sardinian flatbread.

I was recently commissioned by BBH and Design Bridge to shoot this advertising and in store work for Kentucky Fried Chicken. The brief was hands grabbing chicken from the small Chicken Share buckets we were promoting. Special thanks to Shoot Group on this one as I know they worked tirelessly to see this through.

I was lucky enough to be invited to London's Intercontinental Hotel by Shortlist to shoot the delightful Theo Randall. Theo was making a super speedy Bruschetta to trump Jamie's Fifteen Minute Meals. The idea was to make something in 14 minutes - Theo nailed this beauty in four. Yes... Four!

Each month 'Restaurant Man' Russell Norman creates a deceptively simple recipe to accompany his column The Reluctant Cook. This month it's a dish for those days where you realise you have nothing left in the cupboards: Bigoli In Salsa.

The sun has been shining and I've been lucky enough to escape the studio & soak up some rays shooting for one of my newest clients, Street Feast. London Union have booked me to shoot the food, the vendors and the punters across their three venues in Lewisham, Dalston and Shoreditch as their outdoor food markets quickly become a hang out hot spot for London.

In this months food column Russell Norman talks photographing food; I took the accompanying pictures so no pressure! He also makes an Italian classic: Insalata Caprese.

Honest Burgers have just related their bunch menu, at the centre of which sit classics such as the ‘Honest Brunch’; an individual tray including chipotle bacon beans, bubble & squeak and the Ginger Pigs’ award-winning Cumberland sausages to name a few. Alongside the classics, we’ve gone a little off-piste pairing up new punchy flavours such as chorizo and Honest guacamole, piled onto toasted sourdough.

Brunch is served in Clapham/Tooting on weekends from 9.30am — 1pm and in Liverpool Street on weekdays between 8.30am — 11am.

During a recent commission in Milan I took an afternoon out to have a stroll around the streets and shoot a little bit of the place. Shooting from the hip with a 50mm prime I got back in touch with my inner Martin Parr. I haven't shot like this since my student days and it was a great joy to get a feel for again.

When the lovely people at P For Production told DAVID that they'd added food specialist Scott Grummett to their roster of directors, we decided it was the ideal opportunity to find out more about the skills required to create appetising banquets for the small screen.

So we spoke to him about how he ended up doing what he's doing and asked him to reveal a few tricks of the trade. We found him to be a charming interlocutor with some fascinating insights - and you can't ask for more of an interviewee than that.