The process by which I shoot in restaurants I've developed myself, I've no idea if this is the 'right way'. What I do is I take as many photos of the dish as I can think of in as many different angles and compositions. Then I process the ones that are any good before finally selecting the ones I like best giving the client a good choice. This method usually means lots more work for me but I think it's worth it. The problem (if it is a problem) with the images at
Le Cochon Aveugle in York was that there were so many good shots it was difficult to try and choose the final selection.
In all honesty when the food looks this good it does make my job a lot easier. It looked so impressive that myself and Mrs B braved the packed commuter traffic last Friday evening and went for dinner as (paying) clients. My god was it worth it. Easily the best none Michelin star meal (along with La Salita in Valencia) of the year. It was a master-class in fine dining that was superior to a few over-hyped restaurants I can think of but won't mention here. For me flavour is paramount and that is what chef Josh Overington's food is all about, as it should be.
I shot quite a few dishes I didn't eat and vice versa.
I shot and ate this one, it was divine; L'Arpege Egg. From the beginning we knew we were in for a night of very fine food.
House-cured shoulder of pork, pickled strawberries and gochujang mayonnaise.
Langoustine with a squid ‘risotto’, raspberry and lobster bisque. I wish we'd have eaten this one, it looks stunning.
Nasturtium ice-cream with winter squash velouté. Beautiful and surprising.
50 day aged beef tartare with red eye gravy emulsion, savoury granola and slow-cooked egg yolk.
Poached foie gras in a crab consommé with Whitby crab, sorrel and apple.
Blow-torched mackerel with goats curd, fresh almonds and Charentais melon gazpacho. Apologies for so many pics of this one, it's easily the most photogenic dish I've shot!
Hand-dived Scallop with cauliflower and truffle.
Squab with heritage beetroots, teardrop peppers and tasty paste relish.
A dish I didn't photograph but was for us the best of the night (amongst stiff competition) was
Scallop, Artichoke & brie purée, truffle jus. The bread was as good as any we've had in any restaurant.
The desserts were very strong too including the Thai Sorbet with coconut and the Warm Chocolate Mousse, sea salt ice-cream, pepper tuile & Corsican olive oil (pictured below).
Le Cochon Aveugle is a superb restaurant we feel they're working at least at one Michelin star level. We'd highly recommend it, one of the meals of the year.
We paid for the longer tasting menu at £70 each.
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