KEW GARDEN’S SALAD BOOK
Italian produce is so good, wonderful sun-ripened fruit and vegetables that just need a drizzle of oil or stacciatella served with the sweet tomatoes.
Basket of mixed Italian tomatoes and aubergines
Served slice with stracciatella & olive oil
Marcelo’s fine crop of aubergine
Ivana’s farm fresh eggs
One of my favourite ever foods to eat is the humble onion bhaji and no one cooks it better than head chef Sham at the https://newicktandoori.com
So many Indian restaurants cook a horribly floury version but at the Newick Tandoori, they’re wonderfully crisp and packed full of flavour with a sweetened dipping sauce. Amazing, you’ll have to try them…
Best ever mouthful of food, a real contender
I love the golden softness of the sunlight light during ‘golden hour’. It’s magical…
Tuscan cactus
We all love going out to restaurants but often they’re using the wonderful produce we grow at home. A sun ripened, home grown tomato is hard to beat.
Just add a sprinkle of rock salt and a drizzle of oil or roast at 200C for 5minutes and then reduce the heat to 120C for 5 hours, grind some black pepper & throw in some garlic.
Every restaurant needs an owner and chef who’s excited by what they cook and serve.
At the Newick, a tandoori frequented by celebs Piers Morgan, Sky News Adam Bolton and various BBC presenters to name a few, the owner chef Sham loves creating in the kitchen and brings out various wonderful creations whether it’s Pink Prawn Biryani or Tandoori Partridge.
We had a wonderful day shooting slow cooked beef curry cooked in milk and pink prawn biryani, plus a host of other dishes , restaurant and portraits.
We went home feeling exceedingly full!!
Chef & proprietor Sham Haque
Slow cooked beef shin in milk.
Pink prawn biryani
Tandoori sea bass with a special tomato sauce
What a way to start the day with Dishoom.
A freshly rolled & cooked naan bread, free range crispy bacon. yoghurt, sweet chilli jam & coriander.
My Local Kitchen serves up Fish, Meat & Vegetarian ready meals prepared by Michelin* chef Garry Hollihead.
Hugh shot several dishes in a Soho Hotel during lockdown in a very quiet West End.
Each section had an introductory shot showing the provenance of the ingredient.
Persian saffron chicken
Lamb shank pie
Beef short ribs
Michelin starred chef at three different restaurants, Garry Hollihead
Cauliflower ingredient shot
Keen’s cheddar soufflé
Vegan pepper couscous
Tofu
The Pink Lady Food awards goes from strength to strength with over 10,000 entries from all over the world. It’s becoming very competitive with no respect given to well known photographers from London.
I note there was only one other photographer who i see as a competitor to myself in the finalist list. This proves it is very tough. The overall winner will always be a steamy type of shot as most judges are UK based and these scenes from hot foreign countries always look very appealing (& new). A shot of someone picking a cabbage in Suffolk may struggle against rice pickers in Bali??
Last Saturday the International Color Awards were announced & guess who not only won but also picked up 2 other major prices & more nominations.
I love hearing my name read out …!!
Organic market cabbages
Serial award winner
Wild mushrooms, dirty hands
Cabbage parcels
Quince in hand
San Francisco sour dough
I am a serial lover of winning photo awards, it’s the stamp of approval from within the industry.
Please never stop sending me these emails:
Dear Hugh,
CONGRATULATIONS!
We are delighted to inform you that your entry, as detailed below, has been selected as a Finalist entry for Pink Lady® Food Photographer of the Year 2021.
· Home-made Italian Buratta & extra virgin olive oil Marks & Spencer Food Portraiture
HAPPY 74th BIRTHDAY DAVID BOWIE
David is such a legend and I have followed his career since watching Ziggy; it's such a huge loss to the world of music not having him around.
My first job was photographing him on his Isolar11 tour for three days at Earls Court for RCA. I was still at Art college & prob didn't appreciate how lucky I was. I always loved Bowie but when you're young you presume the rest of your life will be like this.
I loved the Low & Heroes cold war Berlin days with big influences from Eno & Iggy. I also love the Young American album & Studio 54 Warhol era. Of course Ziggy Stardust is amazing & so many others...!
https://www.bowiebible.com/albums/welcome-to-the-blackout-live-london-78/
https://www.youtube.com/watch?v=1Sq6_NVrKeshttps%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D1Sq6_NVrKes
The shoot was part of a film directed by David Hemmings, another hero of mine (& every photographer) who starred in Antonioni's sixties classic Blow Up; the film remains unfinished. These dates were the end of his European tour and recorded as a live album by Tony Visconti and released as Stage.
Sadly both David's can never be replaced.
What are your favourite Bowie albums?
In Italy, sausages are so fresh you can eat them raw, but on a snowy Tuscan day cooked & sizzling on a grill they’re pretty irresistible.
In Italy, everyone loves having their photo taken. The idea of playing the role of Rocky is too tough to turn down
It’s so sad London & the South East have been placed in Tier 4. I hope you all have a great Christmas & 2021 will be a fab year.
Fingers crossed x
Delighted our Kricket book was one of the books of the year and my photos had a very good critic
It's always an honour being selected in the AOP Awards and especially by a top panel of judges.
This series of Gail’s Bakery Bread was art directed by myself as well as all the photography and styling. Dave helped tear the bread apart with the Food Styling.
I remember shooting the original issues of ID magazine with fellow photographer Nick Knight for ex Vogue art director Terry Jones.
We used models off the street or friends or from the Blitz club or Camden Market
Art College friends Bridget & Kevin.
Old school friend Neil Wheeler. Neil actually believed he was Brando or James Dean. He had so much energy it was impossible to keep him still; one minute he was standing in front of the background and the next he was crouching on the ground on all fours playing the role of a crazed animal.
Ever time I saw him he was playing a new role. Monday could be Montgomery Clift in a suit and the next day a bum in a vest. Sadly, he was the first friend of mine to day. RIP Neil.
Original issues of ID Magazine are selling for £950.00
With my notes about the models and what they were wearing on the cover
November is never thought of as one of the best months of the year but Hugh Johnson put all that aside and shot some wonderful season products (warmed by his bushy moustache grown for Movember). It’s too easy to sit at home feeling miserable as the rain falls on the window pain.
It’s a wonderful season for so many free seasonal fruits and veggies.
Foraged and trimmed mushrooms
The simple quince. This little fella can transform your tagine, adding natural sweetness and so much flavour.
Golden (&) Delicious
Never underestimate nature
You can’t beat a freshly dug earthy spud. The smell of fresh leafy soil smells so good, get your nose in amongst it and enjoy nature at it’s best.
Let’s hope there will be more feast than family for the world this winter.
Built in the shadows of Dungeness Nuclear Power Station and wedged between Rye Nature Reserve and a Military training camp, Dereck Jarman's iconic Prospect Cottage is the perfect space to spend an hour as the golden sun rises one more time.
I loved being out in such a remote spot as the world turned gold, it was magical. The 5.30am call time was truly worth it, it was so up lifting. No one around apart from police doing surveillance.
Dereck Jarman’s Prospect Cottage
Dungeness’ moonscape
Golden light is magical
Every person needs a shed
Stairway to heaven.
My new book is out featuring Curries from around the world. After the success of the original, the publisher DK London has re-commissioned another. It features some of the best chefs from around the world.
Vivek Singh writes northern Indian recipes, David Thompson curries from Thailand, Sri Owen includes her Indonesian curries, Roopa Gulati’s recipes from southern Indian etc.
I am always interested in the Spanish colonies obsession with death and celebrating Halloween is always such a huge event.
I love the tones and textures of this skull.
