Last month, we shared the news that we had launched Kitchen by Liquid – our new service offering enabling brands, companies, organisations, chefs, and individuals to hire our state-of-the-art development kitchen and studio in the heart of Birmingham. 

 This month, we’re giving an inside look at what our development chefs and food stylists get up to on shoot days. Read on to find out how we make the most of our space to create innovative and delicious recipes and striking food photography to match. 

Where does it all begin?

It all begins with recipe development – even after a collective 50 years of experience running passes, getting up at the crack of dawn, and competing, they still love being let loose in the kitchen to come up with something new. Their experience spans across continents and cuisines, while being on top of food trends means we can cater for vegan, vegetarian, and special dietary requirements. 

Ordering ingredients is the next stage of the process, and our chefs are passionate about sourcing the highest quality produce for shoots with a focus on sustainable and seasonal ingredients. Over the years we have fostered lasting relationships with local suppliers from local farmers to the best fish mongers – getting fresh fish in a landlocked city at reasonable prices is one of our specialities! 

A balancing act

With quality fresh ingredients and a need for our food to look as good as it tastes, food preparation on shoot days is an important process. A collapsed soufflé or an overcooked steak won’t make the cut – quite literally! With experience in Michelin-starred restaurants, French patisseries, retail development kitchens, and private dining, our team is well versed in keeping the process smooth, with top quality results.  

Our food team has extensive experience in styling and creating beautiful looking plates of food, utilising the vast range of props in our kitchen to ensure our photography makes mouths water. Hollie Jones – our food team account director – leads this part of the operation and has even received professional training from Jamie Oliver’s food team on styling and managing food and drink photography! 

Golden guidance

Our Chef Director, David Colcombe, was awarded the prestigious Louis Cipolla Award for ‘the greatest contribution to the profession’ by The British Culinary Federation in 2015. Meanwhile, our Development Chef, Olivier Briault, honed his craft as a pastry chef in Normandy and Paris before becoming a development pastry chef for Marks & Spencer and winning the coveted titles of Best Afternoon Tea in Birmingham. 

Having chefs of this calibre in the Liquid food team means we are well positioned to give expert advice and assistance during shoots. So, what are you waiting for? 

For further information about our space, please click here.  

Keep up to date with all the action on shoot days via social media: @kitchenbyliquid 

Or to speak to our team about an upcoming project or to book a viewing, reach us directly at: