We were introduced to Dore Valley Chocolates at our first stay in a lovely holiday cottage in Herefordshire, part of our welcome gift from the owner was a little box of these delicious hand made chocolates. Wonderful and beautifully presented, we just loved them and brought lots of boxes back with us as presents for family and friends. Not seen them outside of Herefordshire yet, which is a shame for the rest of the UK, in our view.

Wonderful Chinese sticky ribs eaten in the Tai Pan Restaurant in Liverpool where the service is excellent, the food amazing and its my favourite place to eat Chinese food.

A lovely glass of wine at the end of the day is a treat, photographing this one for a magazine shoot was quite messy and picking the right glass and lighting made for a shot which has been used time and time again. Always makes me want to open a bottle of wine each time I look at it.

I know quite a number of people who will try out a recipe because the accompanying photograph looked beautiful. ‘We eat with our eyes first’ is the maxim of most top chefs, which is why so much importance is given to food presentation. Understanding the relationship between the eyes, the brain and the appetite is an essential skill not only for the chef but for the photographer.

In the summer we want food that looks fresh and light with clearly defined flavours. As the weather cools we look for comfort in food, with warmth and roundness. It’s not always a matter of choice – it’s an evolutionary instinct.

Good chefs know this and vary their menus for maximum appeal by using seasonal foods, because we really do want roasted parsnips when there’s a blizzard just the other side of the plate glass.

Click image to view large (Opens in a fresh window

The relatively new variety of potatoes, Exquisa, are a delight to eat with subtle earth flavours and a golden skin.

Click on image to view larger version

A fresh and berry fruit Merlot.

Click on image to view larger version

While The Little Round Cake Company makes excellent meringues.