Silent 'Strawberry Picking' Sunday

Crescent Inn, Ilkley Part II

A couple of weeks ago I photographed the newly finished room interiors of the Crescent Inn, Ilkley. Late last week I made the return journey to photograph the now finished pub on the ground floor. And as with the hotel rooms above all the interior design was done by the fabulous Robert Angell Design Studio. I also photographed the newly finished Le Bistrot Pierre adjoining the pub, I'll post some of these images in the next few days. So in the meantime here's a few of my favouites from the pub...

Taste of the Med

From a recent editorial shoot, some lovely Mediterranean inspired dishes by Dean Simpole Clarke

Full Moon Inn

Back in March I took some images for a family food review at The Full Moon Inn for the blog Tremendously Two. The Full Moon was really pleased with the images, so they got me to come back in last week to do a shoot on the pub. Here's a few of my favourites...  

The Cresent, Ilkley

Here's some images from a shoot earlier this week for Le Bistrot Pierre. They have just finished work on their first hotel The Cresent Inn in the centre of the picturesque town of Ilkley in Yorkshire. The hotel will also have one of their fantastic french restaurants and a pub. All the interior design was done by the fabulous Robert Angell Design Studio.

Recent Tear Sheets...

Here's some tear sheets from some recently published work....

The first is from The Specialist, a supplement with July issue of EKBB magazine...

This one is from July issue of 25 Beautiful Homes magazine...

This is from June issue of Build It magazine....

And lastly form April/May issue of Diet & Fitness magazine...

Shooting Stars - Sean Hope of The Olive Branch Pub

In my first installment of 'Shooting Stars', where I get to go and photograph Michelin Starred restaurants, I visit The Olive Branch Pub in Rutland and get to meet up with chef and co-owner Sean Hope.

So tell us a little about The Olive Branch... The Olive Branch is a village pub in the heart of Rutland, serving good honest food, fine wines and real ales in a relaxed informal setting. We have a great interest in recreating retro style rustic pub dishes

And have you always wanting to be a chef? What was your inspiration?

 Always been enthusiastic about cooking since I was 12 yrs old, when I inherited my elder brothers job as a pot wash at the Olive Branch

You must have a personal favourite – fish or meat?

I don’t have a particular favourite food, it's a little like asking me which of my children I like most, I love them both equally, it depends on the seasonal time of year.

What one food couldn’t you live without?

There are too many to choose, although seasoning plays a huge role in our kitchens.

What’s the oddest dish you’ve given a go?

Not so much the oddest, but we do pride ourselves in utilising interesting ingredients in an innovative way. We recently developed a snail sausage, served with parsley and garlic veloute.

Is there anyone you’d like to name who works with food that’s inspired you?

Marco White, Michel Gerrard, Alain Ducasse and Raymond Blanc to name a few, although the greatest inspiration comes from my brigade that make it all happen every day of the week.

So running your own show. Has it been a journey of A to B or more a rollercoaster ride?

More of a roller coaster ride than a drive in the country!

What’s been your high?

The high was being recognised by Michelin and being award a coveted Michelin Star in 2002.

Any lows?

The low is having to sign the cheques to the Inland Revenue

What would be your advice to others about to start their own business?

Produce a stead fast business plan, never compromise on quality and work very hard at it!

The Olive Branch Pub in the village of Clipsham in Rutland. For further details you can contact the pub on 01780 410355 or visit their website at  - www.theolivebranchpub.com

Silent 'Ice-cream' Sundae!

Alfresco Cooking

From a recent shoot for Woodovens, check out their website for more details!

Summer Slurps!

From a recent editorial food shoot with Dean Simpole Clarke