Food Styling & Photography Backdrops, Workshops, Online Courses and Resources
Today we launch our first backdrop collaboration, BVS X Lucy Parissi to bring you three gorgeous new designs developed with photographer and food blogger, Lucy.
I love working with people outside of our own four walls (no offence to my team but external input and feedback is always so inspiring and helpful!) so when Lucy asked me about developing some new backdrops from a few of her own surfaces I jumped at the chance.
Lucy has been a customer and supporter of Black Velvet Styling from very early on so we’re really happy to be collaborating on our first BVS X range with her. Lucy’s work is absolutely stunning – if you don’t already go follow her on Instagram @supergolden88 for a lesson in how to shoot in a beautiful and layered yet clear and elegant style that brands love.
There’s been a lot of back and forth on the styles, colours and tiny details which Lucy and I ironed out over two lots of samples, but I think its safe to say we have three AMAZING new backdrops here.
Two really nice *hopeful* classics and one total wild card that I just couldn’t resist putting in the range. You know I always like to test the boundaries and push you out of your comfort zones a bit!
I think its really important that I never assume too much what you guys would like in our backdrops and that’s another reason I’m so excited to collaborate in this way more – people approach design from so many different angles - I love being surprised by what people find on their travels or have lying around and think would make an awesome print.
We're very excited to announce our first official brand partnerships with two fantastic food snappers.
We're thrilled to be working with Patrick Rock Smith, whom we have shared a mutual admiration with for a while now - Patrick for our backdrops and us for his amazing food photos and London restaurant inspiration.
And I'm equally delighted to be making our long standing advocate and friend, Matt Inwood an official partner too. Matt was a very early adopter (guinea pig even!) and cheerer-onner of our backdrops and already gives a discount code to his Instagram masterclass students, so I guess he has been ambassador-ing behind the scenes all this time!
More about Patrick
Patrick is our kind of guy - he has a huge passion for food and specialises in shooting social media content for big and small brands.
'Photography is my craft, and creative content is everything.'
Moodboards can help you plan, create, clarify and connect your styling and photography for one shot, a days shoot or across an entire brand.
Whether you create them digitally on something like Pinterest, on here with our moodboard feature to collate backdrops for your shoots or physically with magazine tears and swatches, moodboards can be highly effective in helping you develop ideas and make an initial, visual plan.
And lets not overlook the focus and efficiency having a visual reference can bring to each step of your creative process – it will help keep you on track; clarifying your aims and speeding up decisions.
A moodboard is like a mini creative brief; if you’re shooting for your own content a moodboard might be all you need to develop an idea and set the style and tone for your shoot.
If you’re working on a styling or photography job for a client, a moodboard may be the first step in showing them that you understand their ideas and aims before developing a more in-depth production plan or shot list.
Printed backdrops - whether on paper, vinyl or fabric material – are a wonderful way to build a collection of photography backdrops affordably.
For a relatively small investment you can have marble, wood, tiles and more at your fingertips, ready to style and shoot, at only a fraction of the cost of the real thing.
And what’s more your printed backdrops won’t take over your workspace.
They are light and easy to transport and store, no more lugging heavy surfaces between shoots!
Here are a few pointers to help you on your way to creating amazing images with our printed backdrops
Our backdrop sheets are posted rolled in cardboard tubes or flat if posted in a carry & store case.
We recommend opening your package as soon as it arrives to allow the backdrop sheets to settle.
Our extra thick vinyl backdrops will jump open and flatten for immediate use.
The paper backdrops can have a soft curve after being rolled but this will relax in a few hours if they are laid flat, face down with a few books on top.
Hey! I've been very inspired recently by two great books - How to photograph food by Bea Lubas and Brand Brilliance by Fiona Humberstone.
Both books talk a bit about colour theory in styling and photography, and although I must have covered this in my art A-level or foundation course, I realised I couldn't remember a single thing about it!
So I set myself a challenge to do some research and style a couple of shots with colour theory in mind. Turns out I have actually been using it as a tool in my styling all this time; I just didn't realise (or forgot) how and why.
Two ways to use colour theory in your food styling and photography
For my first play I wanted to use only green in this guacamole shot. I knew it wouldn't be boring because there are so many beautiful green ingredients in it.
We've got the warm, yellowy lime and vibrant pea green peppers, olivey avocados and the strong coriander green going darker and cooler in the shadows.
I selected props that are light, textural and neutral to create the flow of the composition, going a little bolder with the clay plate to meet the strength of the coriander seeds and za'atar on top of the guac. (Side note; ground spices and herb pots are a fantastic way to bring in complimentary colours as well as a final flurry of texture, I have loads to hand in my studio!)
Props are one of the best ways to elevate your content and build deeper connections with your audience.
Using props to support your hero - whether that's food or products - tells a much more interesting story than your hero alone, captivating the imagination of your viewers so you make a lasting impression.
Show your process with 'doing' props.
A used zester to conjure up the zingy flavour of lemon curd, a whisk with little fluffy meringue peaks still attached tell the process of a recipe.
Equally a craftmans tools or offcuts, say the shavings of dry clay carved away while turning a pot or the natural sponge used to dab water while you work, help tell the viewer about the care that goes into your work.
Props are everywhere and can be anything - just ask yourself this question to sanity check them - does this elevate and connect or overtake and distract?
After a very big delay (due to covid and moving and homeschooling and lots of other general life stuff!) we are very pleased to be opening our prop section this week, tomorrow in fact!
Alongside providing props for my styling and photography clients I have been trusted to source props for several cookbooks this year including The Pie Room by Calum Franklin, Ekstedt by Niklas Ekstedt and the MasterChef cookbook.
It feels so good to be finally bringing this part of my work into the BVS offering here!
Being a food and prop stylist myself you will find all of our props perfect for food, product and still life photography, following my prop rules they are -
1. not too big
2. not too shiny
3. not too grabby
For UK delivery on or before Christmas eve -
You can order backdrop sheets and choose Royal Mail 1st class postage up to 12pm on Friday the 18th December. (RM say Monday the 21st but I wouldn't trust that and they may have high demand/low staff this year so we will keep an eye on it!)
Any sheets, carry cases, gift sets etc going with DHL should be ordered up to 12pm on Tuesday the 22nd December. (You can order with DHL by 12pm on the 23rd but this is cutting it fine and I wouldn't recommend it!)
Three ways to enjoy British asparagus while its in season - recipes, food styling notes & wine pairing
British asparagus season is only a short one lasting just a few weeks in late April and May, sometimes edging into June, so you've gotta be ready with some tasty recipes up your sleeve. Especially as it deteriorates pretty quickly after picking - another reason British asparagus will arrive on your table fresher and tastier than what you can import from else where.
We all know the classics - asparagus and hollandaise is a firm favourite or simply steamed and dipped in butter and sea salt can be scoffed very frantically. But what about when you want to make more of a meal of it?
These are three of my favourite ways to enjoy asparagus as a spring starter or main meal. I can't help but include an egg dish - i just love eggs of any kind, a creamy puff pastry tart is always a good way to get my kids to enjoy different flavours and the scallop dish, well it's just divine and works as a starter or main if you add some buttery boiled potatoes or a green salad.
Now is the time to enjoy wild garlic and this year I wanted to do more with it than pesto! Apparently you can pickle the flowers which will be my next way to enjoy them, but here I'm showing you how to make wild garlic and cheddar soup AND four different ways to style it.
If you like broccoli and stilton soup - and garlic - I'm sure you will love this recipe! The punchy wild garlic is met by the strong cheese and softened with cream and chicken stock (or veggie stock if you prefer to skip the meat element and make this a vegetarian recipe). As always I class this as a lazy, tasty and pretty recipe.
I'm showing you so many different ways to compose a shot for this soup recipe as I have used it as an example in my Styling & Composition course and thought I'd share some of them here. I hope you find the ideas and compositions useful - there are many more styling tips and tricks in my courses if you want to check them out!
Its the question everyone always asks - what do food stylists use to make the dishes look so amazing in food photography?
The real answer is years of experience and practise of course!
But you can get a bit closer to achieving that perfect burger or beautifully frosted berries by having these bits of kit on hand ready to brush, stick, tweeze, spray, blast and blaze.
Obviously the kit you need will change from shoot to shoot, dish to dish with extra machines and kit required depending on what food you're styling - if you work in a niche food group or only bake cookies for example you'll soon figure out what they are and how best to style your food for photographs.
Dark chocolate and orange blossom croissant (bread and butter) pudding recipe and food photography set up
Hi! Thanks for visiting my blog, today I'm sharing a recipe and a bit about how i shot it and the food photography set up as, like many of you, I shoot food content at home in natural light - which can be challenging in the UK!
The recipe is for a pudding i made for a family meal last weekend and shot on a new backdrop (Delia) for some quick content to promote the food photography backgrounds you'll find on this site. The pudding went down so well I am now writing up the recipe as part of my #lazytastypretty recipe collection - if its easy, looks pretty and tastes good it's a winner for me!
No churn ice cream recipes - blackcurrant ripple & matcha, cardamom and pistachio - my first #lazytastypretty recipe post
Morning! It's 8.03am and the first Monday of the school holidays so of course I've been at my desk since 6.30am trying to get some work done! To be fair I actually love this time of day - if I'm lucky the kids are still asleep or can be passed off to breakfast/lounging round until at least 9am and I seem to be able to get more done in these first few hours of the day than most of the rest of the time. I'd go so far as to say I LOVE getting up early and feeling 'ahead of the day'. God I'm old. And boring. Oh well, f#ck it. (*sings 'this is me' in head*)
So what am I here for now? To share two recipes with you and kick off my #lazytastypretty food ethos, community, not sure what to call it!
Basically I want to start saving our favourite family recipes and maybe even inspire other families to eat better, live better with little-to-medium effort, enjoying the process and results, whether it's family meals or posh nosh.
Making a good meal shouldn't' be a chore - it's a great excuse to switch off the gadgets, stand up for a bit, be creative and get the whole family involved. (Not every day of course, we're not the Waltons, but aiming for 3-4 times a week to create bakes or meals together is a good thing to aim for I'd say!)
The first recipe I want to share isn't a healthy one, it's a treat......