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Masterchef Gary MacLean cooks.
Masterchef Gary MacLean cooks.

Editorial step by step shoot for FS Magazine. Gary had recently won Masterchef - The Professionals TV series on the BBC. 

Pasta with Langoustine, Scallops, Spinach and Pesto.
Pasta with Langoustine, Scallops, Spinach and Pesto.

Masterchef: The Professionals winner Gary MacLean cooks for FS Magazine.

Tart Tatin ingredients
Tart Tatin ingredients

FS Magazine shoot with MasterChef: The Professionals winner Gary Maclean. 

Tart Tatin by Chef Gary Maclean
Tart Tatin by Chef Gary Maclean

From an editorial shoot for FS Magazine with the MasterChef: The Professional winner.

Raspberry Tart
Raspberry Tart

Still image from a video shoot with Nurdin Topham.

DeLuxe Dessert.
DeLuxe Dessert.

Location menu photoshoot for Hoteliers Awards event.

Staith House, North Shields
Staith House, North Shields

The Caterer feature signature dish of Oven-roasted Stanhope Moor grouse, celeriac, charred hispi, blackberry compote and roasted walnuts.

Ardanaiseig.
Ardanaiseig.

After a day on Lough Awe guests bring their catch to the kitchen and cook it. Shot for Waitrose.

Halibut by Nurdin Topham
Halibut by Nurdin Topham

Still from a recipe step by step video shoot at Edinburgh Food Studio.

Tasty Alea, Glasgow.
Tasty Alea, Glasgow.

Tony Singh dessert for The Caterer.

Salsiccia sausage, pea and parsley risotto.
Salsiccia sausage, pea and parsley risotto.

MasterChef: The Professionals winner Gary Maclean cooked a 3 course supper for FS Magazine.

Seared Tuna, Chardon d'Or, Glasgow.
Seared Tuna, Chardon d'Or, Glasgow.

Brian Maule dish for a Waitrose Weekend tour of Glasgow.

Sardines.
Sardines.

Urban Angel cafe/bistro/restaurant in central Edinburgh.

Pigeon at Michelin starred Kinloch Lodge, Skye.
Pigeon at Michelin starred Kinloch Lodge, Skye.

From a Mercedes Canada story on Scottish Highlands travel and hospitality.

Blonde by Black Isle Brewery.
Blonde by Black Isle Brewery.

Studio shot of beer bottle and glass combined with landscape image of barley, post, sky and countryside.

Guinness or 'The Black Stuff'.
Guinness or 'The Black Stuff'.

Promotional shot for a St Patrick's Day email and social media blast.

Springbank distillery, Campbeltown.
Springbank distillery, Campbeltown.

Studio shot image of the bottle and glass combined with location shots of the interior.

Poulet en Vessie.
Poulet en Vessie.

Edinburghfoody.com 'step by step' blog post at The Pompadour by Galvin, Edinburgh.

Wedgwood Restaurant Edinburgh
Wedgwood Restaurant Edinburgh

Editorial feature on lobster potting and cooking for Country Life.

The Wee Restaurant
The Wee Restaurant

Still from a step by step recipe blog with photos animated into video with voice over.

The Wee Restaurant's Calf's Liver
The Wee Restaurant's Calf's Liver

Edinburghfoody blog post

Fig Tart
Fig Tart

Urban Angel Cafe website & social media photography.

Kinlock Lodge
Kinlock Lodge
The Kitchin
The Kitchin

From a shoot for The Caterer and Hotelkeeper.

Oysters at Ondine, Edinburgh
Oysters at Ondine, Edinburgh

The Caterer feature shoot on Ondine.

 Shellfish, Ondine, Edinburgh
Shellfish, Ondine, Edinburgh

Restaurant review for The Caterer and Hotelkeeper.

Cheesecake, Melville Castle, Edinburgh
Cheesecake, Melville Castle, Edinburgh

Dessert offering.

Fillet Steak, Gleneagles.
Fillet Steak, Gleneagles.

Recipe image shot in their newly restored Century Bar.

Harviestoun Brewery
Harviestoun Brewery

Beer and food matching.

Harviestoun Ola Dubh
Harviestoun Ola Dubh

Studio shot for brewery marketing assets.

Prawns at Michelin starred The Albannach
Prawns at Michelin starred The Albannach

Iconic Suilven provides an ideal backdrop in this Scottish Government commissioned image.

Fillet Steak
Fillet Steak

The Riparian Rooms Edinburgh website and menu shoot.

Harviestoun Brewery
Harviestoun Brewery

Schiehallion and Pulled Pork matching. 10 seconds later it started snowing!

Smoked Salmon
Smoked Salmon

Editorial feature on smoked salmon processing shot for Waitrose at John Ross Jr. Aberdeen.

Masterchef Gary MacLean cooks.
Pasta with Langoustine, Scallops, Spinach and Pesto.
Tart Tatin ingredients
Tart Tatin by Chef Gary Maclean
Raspberry Tart
DeLuxe Dessert.
Staith House, North Shields
Ardanaiseig.
Halibut by Nurdin Topham
Tasty Alea, Glasgow.
Salsiccia sausage, pea and parsley risotto.
Seared Tuna, Chardon d'Or, Glasgow.
Sardines.
Pigeon at Michelin starred Kinloch Lodge, Skye.
Blonde by Black Isle Brewery.
Guinness or 'The Black Stuff'.
Springbank distillery, Campbeltown.
Poulet en Vessie.
Wedgwood Restaurant Edinburgh
The Wee Restaurant
The Wee Restaurant's Calf's Liver
Fig Tart
Kinlock Lodge
The Kitchin
Oysters at Ondine, Edinburgh
 Shellfish, Ondine, Edinburgh
Cheesecake, Melville Castle, Edinburgh
Fillet Steak, Gleneagles.
Harviestoun Brewery
Harviestoun Ola Dubh
Prawns at Michelin starred The Albannach
Fillet Steak
Harviestoun Brewery
Smoked Salmon
Masterchef Gary MacLean cooks.

Editorial step by step shoot for FS Magazine. Gary had recently won Masterchef - The Professionals TV series on the BBC. 

Pasta with Langoustine, Scallops, Spinach and Pesto.

Masterchef: The Professionals winner Gary MacLean cooks for FS Magazine.

Tart Tatin ingredients

FS Magazine shoot with MasterChef: The Professionals winner Gary Maclean. 

Tart Tatin by Chef Gary Maclean

From an editorial shoot for FS Magazine with the MasterChef: The Professional winner.

Raspberry Tart

Still image from a video shoot with Nurdin Topham.

DeLuxe Dessert.

Location menu photoshoot for Hoteliers Awards event.

Staith House, North Shields

The Caterer feature signature dish of Oven-roasted Stanhope Moor grouse, celeriac, charred hispi, blackberry compote and roasted walnuts.

Ardanaiseig.

After a day on Lough Awe guests bring their catch to the kitchen and cook it. Shot for Waitrose.

Halibut by Nurdin Topham

Still from a recipe step by step video shoot at Edinburgh Food Studio.

Tasty Alea, Glasgow.

Tony Singh dessert for The Caterer.

Salsiccia sausage, pea and parsley risotto.

MasterChef: The Professionals winner Gary Maclean cooked a 3 course supper for FS Magazine.

Seared Tuna, Chardon d'Or, Glasgow.

Brian Maule dish for a Waitrose Weekend tour of Glasgow.

Sardines.

Urban Angel cafe/bistro/restaurant in central Edinburgh.

Pigeon at Michelin starred Kinloch Lodge, Skye.

From a Mercedes Canada story on Scottish Highlands travel and hospitality.

Blonde by Black Isle Brewery.

Studio shot of beer bottle and glass combined with landscape image of barley, post, sky and countryside.

Guinness or 'The Black Stuff'.

Promotional shot for a St Patrick's Day email and social media blast.

Springbank distillery, Campbeltown.

Studio shot image of the bottle and glass combined with location shots of the interior.

Poulet en Vessie.

Edinburghfoody.com 'step by step' blog post at The Pompadour by Galvin, Edinburgh.

Wedgwood Restaurant Edinburgh

Editorial feature on lobster potting and cooking for Country Life.

The Wee Restaurant

Still from a step by step recipe blog with photos animated into video with voice over.

The Wee Restaurant's Calf's Liver

Edinburghfoody blog post

Fig Tart

Urban Angel Cafe website & social media photography.

Kinlock Lodge
The Kitchin

From a shoot for The Caterer and Hotelkeeper.

Oysters at Ondine, Edinburgh

The Caterer feature shoot on Ondine.

Shellfish, Ondine, Edinburgh

Restaurant review for The Caterer and Hotelkeeper.

Cheesecake, Melville Castle, Edinburgh

Dessert offering.

Fillet Steak, Gleneagles.

Recipe image shot in their newly restored Century Bar.

Harviestoun Brewery

Beer and food matching.

Harviestoun Ola Dubh

Studio shot for brewery marketing assets.

Prawns at Michelin starred The Albannach

Iconic Suilven provides an ideal backdrop in this Scottish Government commissioned image.

Fillet Steak

The Riparian Rooms Edinburgh website and menu shoot.

Harviestoun Brewery

Schiehallion and Pulled Pork matching. 10 seconds later it started snowing!

Smoked Salmon

Editorial feature on smoked salmon processing shot for Waitrose at John Ross Jr. Aberdeen.

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