Kitchen by Liquid: October Highlights

Although October is the month for spooky goings-on, there’s certainly been nothing scary about what the Kitchen by Liquid team have been up to.

This month has seen us host three photo shoots for our food clients, welcoming some new and familiar faces into the kitchen in the process. Read on to find out more!

On 3^rd October, our development kitchen was the home of a North Carolina Sweetpotato Commission photo shoot, which focused on recipes that can be created using an air fryer.

Our development chef, Olivier, created a combination of six sweet and savoury dishes which were then photographed for use across press and social media activity in the UK, Germany and France. These included crispy sweetpotato skins with cheese and bacon, sweetpotato gnocchi, sweetpotato brownies, and mozzarella and sweetpotato arancini.

With our talented Kitchen by Liquid team all working together to offer food styling, photography, and behind-the-scenes social media activity on the day, we were able to create and photograph all six recipes in one day, under one roof.

On 11^th October, we welcomed Maple from Canada chef ambassador James Golding, who whipped up some delicious recipes in our development kitchen.

James was able to use our versatile space to create two recipes: pan roasted chicken breast with savoy cabbage and maple bacon, and courgette salad with citrus ricotta, King Peter Ham and maple dressing. Once created, the recipes were then styled and photographed – all in the kitchen space.

Whilst he was with us, James also took the opportunity to record an episode of Maple from Canada’s podcast – Always in Season – with local Michelin starred chef, Glynn Purnell. Our conference room just off the kitchen space provided the ideal location for this, offering a spacious and soundproof room for recording.

The 26^th October saw another Maple from Canada chef ambassador, Peter McKenna, take a trip to our development kitchen to create and shoot some yummy maple-infused recipes.

Peter made two recipes: maple and five spice glazed St Brides duck breast with mixed grains, orange and broccoli salad, and St Brides duck Beignet.

As always, the whole shoot took place in the kitchen, from recipe creation to styling to photography and videography – utilising a space that is perfectly set up for photoshoots, with two islands and plenty of worktop space.

If you like the sound of our rental kitchen space and would like to find out more, or enquire about booking the space, please get in touch!