• Food photograph close up of a bowl of smooth smoked cheese and potato soup, topped with crispy bacon, cheese crisps and vibrant green chive oil, shot in a dark atmospheric setting
  • Aerial food photograph of an artisan sourdough pizza base topped with tomato sauce, spinach, sundried tomatoes and mozzarella cheese, sliced into four quarters and sprinkled with dried oregano which is also scattered on the dark wood background
  • Food photograph close up of a pile of crispy golden extra thick cut chips, sprinkled with sea salt and garnished with rosemary and thyme sprigs, shown on a black wooden board in a dark atmospheric set with a black ramekin of red pesto
  • Food photograph of a SunWOWer burger, vegan burger made from sunflower seeds served on vegan brioche style buns with caramelised onions, thick sliced fresh tomato, lettuce, pickles and mayonnaise. Shot on parchment paper on a grey background with a glass jar of chutney and sunflowers
  • Food photograph close up of a plate of festive macarons. Chocolate, caramel and coffee flavoured macarons stacked on a white plate alongside a cup of coffee, shot on a white stone set with Christmas lights
  • Food photograph of a fine dining dessert, mango and raspberry parfait topped with Italian meringue, an almond brownie and a rocher of raspberry sorbet served on a white plate on a reflective glittering gold background
  • Photograph of a Street Eats food magazine cover, and two double page spreads featuring food photographs of loaded halloumi fries, cauliflower salad, gyoza, churros and waffles
  • Aerial food photograph close up of a small pan filled with roasted Pembrokeshire Early potatoes, topped with chilli and parsley butter
  • Aerial food photograph of a spinach and goats cheese quiche with a slice being removed, shot on a wooden background with a pile of plates and forks, alongside bowls of salad
  • Drinks photograph of a stack of blue and green coffee cups, with coffee splashing out from the cups and onto the tabletop, with a wooden background
  • Front of pack photographs of Mr Brains 4 Pork Faggots and Mr Brains 4 Pork Sausages, the packs feature their respective products photographed close up drizzled in gravy with mashed potato and green vegetables in the background
  • Aerial food photograph of a homemade man’ouche, a traditional Levantine flatbread topped with za’atar, shot on a vibrant tiled background alongside olives, tomatoes and a small ramekin of za’atar
  • Food photograph close up of barbecued bar marked lamb leg steaks, topped with pesto sauce and shot alongside grilled lemons, on the grill of a lit barbecue in an outdoor setting
  • Food photograph of a fine dining fish course, pan fried crispy skinned sea bass fillet shot on top of smooth potato puree and sliced black truffles with scattered edible wild flowers on a glass sheet
  • Food photograph of Pembrokeshire early potatoes, four perfectly steamed smooth golden baby potatoes shot in a line with edible flowers and herbs, on a reflective mirror table with a black background and wisps of steam
  • Food photograph of a portion of fluffy chocolate flavour Angel Delight, served in a transparent plastic container with sliced strawberries; served on an orange and yellow plate in a care home setting, with pots of strawberry and butterscotch flavour Angel Delight in the background
  • Food photograph close up of a restaurant dish, a green broccoli soup with parsley sprigs and mussels, crowned with a large mussel in its shell in the middle, shot with bread and scattered mussel shells in the background
  • Food photograph close up of three golden seared scallops topped with crispy bacon lardons and foaming herb butter, shot on a white plate in a restaurant setting
  • Food photograph of a fine dining starter, a Monmouthshire pork scotch egg served with a swirl of bloody Mary sauce, and garnished with celery leaves. Shot on a dark stone background with a tall glass of white wine
  • Food photograph of Duchess potatoes, a mix of mashed potato, butter, egg yolk, parsley and chilli which is poped using a star nozzle into mounds and then baked until golden and crisp, served on a dark red ceramic plate on a white painted wooden table with dried orange slices