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N1 Food Photographer of 2021

Lyan van Furth

Amsterdam

Photos participating in the competition

About Lyan van

Food is my passion. My goal is to translate the chef's creation in to a wonderful food photo. Together we make the most amazing creations. I shoot the photo's right in your restaurant. I'll bring all the necessary material needed, lights, stands and camera. You just make sure it looks great on the plate! If requested i can also make great photo's of your restaurants interior and staff.

Participation dates

Collections61 — 72

16 Oct.2020

20 Oct.2021

Winners in 2021

Maxine Lock

Australia 🇦🇺

Skaiste Malevskiene

Lithuania 🇱🇹

Jesper Rais

Denmark 🇩🇰

Ariyani Tedjo

Indonesia 🇮🇩

Germán Uribe Santos

Colombia 🇨🇴

Leonardo Espina

The United States 🇺🇸

Top 10 photographers of 2021

4077
51 photos, Number One

Past engagement

51 photos, Number One

Past engagement

4823
39 photos, TOP3
A great mixology shoot taken during one of our gastronomic workshops in Panama. An amazing mix of mezcal, ginger, lime juice and mint.
A commercial photoshoot for Pure Energy Drink. The new crystal beverage that combines energy and brightness. We combined radiant yellow sunshine with electric blue to convey its freshness.
An exceptional job made for a client's cookbook who became a friend. Looking to portrait the Pacific Red Snapper and its vibrant colors.
Photoshoot made for a cooking academy called "La Mesa del Chef" in Panama. Shooting a tender and juicy spare rib rack in a barbecue sauce.
The 'purple' Gin & Tonic masterpiece. Infused with a butterfly pea flower, blackberries and an orange spray. A shot made in a dark lighting set up emphasizing dramatic lights and shadows.
Commercial photoshoot for "Pure Energy". The crystal clear energy drink. Clear, vegan and natural beet sugar. An incredible splash of freshness and action in the same shot.
Commercial photography for the new launch of Cervecería Maestra brand '' Diabla '', a blonde ale craft beer with a raspberry perfume.
“The Rosted Chicken” from the cooking academy ''La mesa del chef'' in Panama. <br /> A dark food lighting scheme to increase the textures and drama in the image.
Ohhh yes we love Tequila, a "Crystal Paloma". A drink with clarified tequila, lime and a bit of salt.<br /> An imposing and elegant image with a shower of salt, using high speed sync to achieve that result.
Watermelon Daiquiri made with Diplomatico Rum (Venezuelan rum). <br /> Using high speed sync to freeze flavor and freshness in the air.<br />
4486
39 photos, TOP3
Breakfast pancake stack of slow and dreamy Sunday morning. As a food photographer, I have always wanted to take a picture of a perfect pancake stack, so this is my try, my version of perfect morning pancakes.
I have challenged myself to take a different picture of pomegranate every day for 30 days, capturing it’s beautiful color, texture, shapes, and energy. This is day 21. Deconstruction.
With gingerbread cookies in season, I could not resist the temptation of taking the picture of it. Enjoying a cup of hot chocolate in addition to it.
It was so grey and gloomy outside and I’ve terribly missed the snow, so I’ve decided to make it snow at home. I hope I was able to convey this snowy evening mood in a nicely lit little farmhouse.
When I’ve put this piece of brownie on a plate it was something magic about it. The color, the texture, and that scent of freshly melted chocolate. With a little bit of proper lightning hopefully, I was able to stop the moment.
I wanted to make this orange, almond cake with bloody oranges, but I could not find any, anywhere in our city. But I guess sometimes restrictions release your creativity and I’ve decided to dye the oranges in beetroot juice. The result was magical.
Beautiful octopus stew with shafron and coconut milk. Now when the restaurants are closed and the travels are restricted you can choose to have a gastronomical journey to a different continent. This is a shot of our home ‘restaurant' dish and a short but marvelous journey to Brazil.
This is how chocolatiness looks like. Three different textures of chocolate: chocolate dribble, brownie and chocolate shavings meet and melt in just one bite. <br />
Donuts with white chocolate and edible flowers. I guess I was craving for spring blossoms so much it got reflected in this donut composition. All winter I was heavily dependent on my studio lights and whenever I’ve tried to use natural light it was still too blue or too grey and suddenly when shooting these donuts the magic happened. The natural light was so soft and gentle I new the spring is near.
This picture is about the anticipation. Anticipation of the magical moment in time when the frost turns these berries into piece of art or the anticipation of one irresistibly reaching for the chocolate drips to be swiped and licked from the finger.
4101
33 photos, TOP5

Past engagement

33 photos, TOP5

Past engagement

All good things come in threes <br /> Baked Alaska | Passion Fruit & Sollies Figs<br /> <br /> Chef - Victor Garvey & Team<br /> <br /> Restaurant - @solasoho , London, United Kingdom
"Winter Hayride" Warm Apple & Cinnamon Compote | Hazelnut Sponge | Malt Crumble | Graham Cracker leaves | Toasted Spice Marshmallow |Burnt Mandarin | Ginger & Clove Ice-cream<br /> <br /> Chef - Victor Garvey & Team<br /> <br /> Restaurant - @solasoho London, United Kingdom
Turbot Salsify | Caviar | Yuzu Kosho & Beurre Blanc <br /> <br /> Chef - Victor Garvey & Team<br /> <br /> Restaurant - @solasoho , London, United Kingdom<br />
Autumnal Canapés in all their glory. Pumpkin | Beetroot Escabeche Tartlet & Smoked Aubergine <br /> <br /> Chef - Victor Garvey & Team<br /> <br /> Restaurant - @solasoho in London, United Kingdom
Pear and Cinnamon Crumble | Crème Anglaise | Caramel Ice Cream <br /> Chef - @fabrimazzeo<br /> Restaurant - @salut.restaurant in Islington, London
Scallops "Diplomate" baked in the shell | Black Truffle Butter and Lemon Thyme<br /> Chef - Victor Garvey<br /> Restaurant - @SOLAsoho , London
Dessert of dreams - Dark Chocolate Croustillant | Honey | Rosemary | Sea Salt<br /> Chef - Victor Garvey <br /> Restaurant - @SOLAsoho , London
A Masterpiece by pastry chef @nicolasrouzaud and the team at Mayfair's @connaughtpatisserie in London. <br /> Their signature Hound turned Valentine dressed in red with a heart-shaped tag.<br /> Lighting assistant on set @robin_metzler
Haryali Fish Tikka | Cod Fish marinated and cooked in tandoor<br /> Restaurant @matsyadining in Mayfair, London<br /> Chef @chef_uttam_at_matsya
All good things come in threes - chicken three ways.<br /> Restaurant @solasoho in London, United Kingdom<br /> Chef Victor Garvey and SOLASoho team
3789
31 photos, TOP5
The very first idea of this shot came from the little sauce dish. I was so fascinated with that and worked to find what food to shoot. I decided to have a go with Tobiko, the flying fish roe popular in Japanese cuisine. Then I played around with stones and dry ice.
This was the first time I made shots of splashing drinks. I decided to go with iced tea for color and clarity. Since I wanted to have both a splash and an ice cube in the air, I used two ice cubes. Voilà! It works nicely in this frame.
This Christmas, I made a rustic, wintry scene of a village center showing buildings made of cinnamon sticks. The base used is still gingerbread cookie slabs with all walls covered with cinnamon sticks. One house's roof is also covered with cinnamon sticks while the others with black peppercorns and chocolate coins. The Christmas tree and wreaths are gingerbread cookies covered with royal icing and sprinkles; the powdery snow is none other than desiccated coconut.
Cold, rainy days always command a hot chocolate. An indulgence is certainly adding lots and lots of marshmallow to the hot chocolate. Gingerbread cookies are definitely a flawless complement to this comforting drink.
Black Tobiko on smoky stones. Here I played with black and golden colours. The styling was made with simplicity as to accentuate the luxurious feel from the colour and texture.
As Lunar New Year is approaching, Mandarin citrus is in abundance as it symbolize fortune. The fruit was sprayed with fresh water and shot closed-up; highlighting its natural beauty.
This is a cake that I had for New Year celebration. It's called Quadruple Chocolate Cake; it is made from 65% Dark Chocolate Mousse, Chocolate Brownie, Bali Cacao Nib, Butterscotch Chantilly and Gold Dust. I got this cake from Pasola at Ritz Carlton, Jakarta; took it for a a photo shoot before enjoying it.
Ikura on the Rock.<br /> This vibrant Japanese roe is a true beauty. I style it with a sea urchin shell, lava rock, star fish and black stones. I use shallow depth of field then the result makes it look like an underwater showcase.
These are Java beans. Before I ground them, I decided to take a shot of them. I put them in a deep woven basket then poured them onto a super wide tray. The camera is placed down low for a low angle view.
Blue butterfly pea flower is very interesting. Its brilliant blue colour turns purple when mixed with lemon juice. <br /> I made an iced tea drink with this healthy flower tea. I mixed the tea with lemon juice and sugar syrup first; then I poured it onto a glass filled with ice cubes. The fresh butterfly pea vines and blossoms are scattered around the glass.<br />
4849
28 photos, TOP10
The most challenging part of this shoot was the hunt for a suitable "vintage" mirror that would suit the mood. I finally found a vintage-looking mirror that fitted perfectly as to how I wanted to shoot the image, even though I had to wait for it to be shipped to me before I was able to complete the shoot.
I love taking images of "levitating" objects, so when I had a request from the client to do "pour shots" for their range of shots (alcoholic) in a bottle, I took on the challenge to combine the bottles "levitating" while the shots was being poured into the shot glasses.
A "smoky" image of Negroni cocktails, made for a client that sells "Cocktails in a Kit" that was created to be delivered to people's homes during the pandemic. Because of social-distancing, this was created entirely by myself; including making and styling the cocktails itself, as well as burning the rosemary and trying to capture the "perfect" string of smoke from it.
The pouring of an Espresso Martini. This was made for a client that sells "Cocktails in a Kit" that was created to be delivered to people's homes during the pandemic.
For this image I wanted to do something fun with macarons, strings and having it appear as if they were "levitating". So after a few tries of different type of macarons and string colours, compositions, and post-production work; this was the final result.
This was created for a food truck client that sells New York style "Cheesecake-on-a-stick" desserts. This is their Cookies&Cream version that is topped with Nutella, and yes I got to try this cheesecake after the photoshoot. :)
I recently brought a machine that dispenses smoke, so I had to incorporate it into one of my images. This was an image of an ice cream, that is being revealed via a cloche, in a "forest" scene.
A dark and moody image of a wine bottle, styled with a wine glass, grapes and a wooden barrel. The label of the bottle has a spotlight effect from a modifier moonlight.
I loved how beautiful this bottle of rum looked, so I thought that I would photograph it. I had also recently finished creating my own wooden backdrop, so I incorporated this into the image as well.
I had previously created a series of "splash" shots for a client, and I had a lot of "splashes" leftover, so created these images. The idea of this image is to have a "collision" effect.
4782
28 photos, TOP10
After a cherry photoshoot, looking for the perfect photo...I'm done!... I start to collect the whole set and suddenly they are there...posing magically for one last shot ...and yes! it was the best...the shooting of soulmates!
There is nothing more impressive than movement in photography it gives us a universe of details in something that is so instantaneous that it almost does not exist and although it is a very technical type of photography the artistic scope can be enormous and refreshing too!
Sushi is a gigantic world of colors, flavors, and textures in such a small piece ... shoot this photo looking for the exact moment when the sauce hits and becomes part of a whole!
There is nothing more stimulating than listening to the wine fall into the glass… .be able to imagine its body, sweetness, astringency and acidity before tasting it….
After composing all the elements of this photo, I was carried away by temptation, I had to try them! sometimes great compositions come naturally ... who resists a cookie!
It is incredible how much we can appreciate if we capture a fraction of time ... photography is magic! And with this great model ... a delicious coconut!
I love photographing cocktails, they are very photogenic… they have a special sensuality. There are thousands of possibilities in color and reading lines ... they really are spectacular models.
Colors are a very powerful resource in the narrative of a photograph ... they reinforce in a special way the aesthetics of the product ... they give that visual impact that we seek so much in advertising photography ...
Seafood is usually very photogenic, the textures it offers are very interesting, but beyond that, this photo is a great example that color is a great compositional element.
This photo was shot with continuous light, exploring the wonderful world of LED lighting, it is wonderful to be able to take advantage of the high shooting speeds and see in your scene what you are doing ... great method!
586
25 photos, TOP10

Past engagement

25 photos, TOP10

Past engagement

52
23 photos, TOP10
Classic danish open-faced sandwich at the brewery Nørrebro Bryghus in Copenhagen. Here with sea buck herring, together with onion, capers, horse radish foam, smiling eggs, and rye bread. And of course, you should get a schnapps on the side.
Beautiful plating by chef Rasmus Bundgaard with scallops, ramson capers, baby coriander and spring onions in the beautiful "BORO" plate by Crucial Detail.
Consommé Celestine - Duck liver pancake with picky gel, red sorrel and a wild game consommé by chef Steffen Villadsen from Molskroen in Denmark.
Danish lobster gently poached in coconut milk, with cabbage, barrie caviar, flowers and foamy Tom Kah by chef Steffen Villadsen.
Caramelized Jerusalem artichokes puree, pickled beach onions, poached quail eggs, truffle foam and Jerusalem artichoke chips by chef Jack Cramer at famous Ruths Hotel on the top of Denmark.
Beautiful beautiful caviar. Ossetra Imperial Gold from sustainable sturgeon farm I Belgium by GASTROunika. Amazing texture, purity, and flavour.
Variety of passion fruit and chocolate - beautiful New Year's dessert from michelin restaurant Frederikshøj in Aarhus by chef Wassim Hallal.
Beautiful simple dish with sole, cheese and marigolds. Served at restaurant TreeTop by talented young chef Nicolaj Møller in Vejle, Denmark.
Caviar - Cauliflower - Salted Cream - so simple and so beautiful and testy dish at 2 michelin stared restaurant Jordnær outside Copenhagen, Denmark
White asparagus - Noily Prat - Belgian Caviar - so simple and so beautiful and testy dish at 2 michelin stared restaurant Jordnær outside Copenhagen, Denmark
3768
23 photos, TOP10
Cannelloni of Gingerbread, Kirsch Mousse, and Cinnamon Ice Cream, a recipe image from the book "Out Of My Tree" the part autobiography and recipe book by Daniel Clifford the Two Michelin Star Chef at Midsummer House Cambridge the UK
Raspberry Lovage and Basil, dessert by Jermaine Cunningham group pastry chef at "The Frog by Adam Handling" located in Covent Garden London, one of the most creative and innovative restaurants in the UK.
Seaweed Corn and Kimchi part of the tasting menu delivered by one of the UK's most innovative chefs Adam Handling, as a finalist on Master Chef Uk, Adam went on to open many venues, the flagship being "Frog by Adam Handling" situated in Covent Garden London, he has won many awards and fans with more to come in the future.
Turbot, Morels, White Asparagus and Wild Garlic, dish by Michael Wignall, Michelin Star Chef at the Angel Hetton, Michael produces art on a plate that tastes more amazing than it looks, which is hard to believe. The Angel is in a small village called Hetton in the beautiful Yorkshire Dales, in the few years Michael and his wife Johanna have been at The Angel they have transformed it into a must visit destination on the culinary map
Mackerel, Dill and Cucumber, a dish photographed for Adam Handling Chelsea, based in the beautiful Belmond Cadogan Hotel on Sloane Street London. The greens and the textures of the dish on a predominantly white background creates a beautiful frame.
Octopus, Tomato and Harissa, this was one of those dishes, that all the colours worked in harmony, photographed for Adam Handlings Chelsea London Restaurant, based in the exquisite Belmond Cadogan Hotel on Sloane Street
Cured Chalk Stream Trout, Ponzu Roe, Seaweed, Yogurt, Dill Oil and Purple Radish, dish by Michelin Star chef Michael Wignall, of The Angel at Hetton. The balance of this dish is amazing, and not only developed in the kitchen, but also on an artists pad, well it is a work of art on a plate!!
Whole Barbecued Scottish Scallop, Lovage and Pickled Cucumber, by Adam Handling at The Frog Covent Garden, this inventive Chef is always looking to combine the most amazing food with Theatre.
Salmon Tartare with Ponzu and Seaweed, one of the pre diner snacks served by the gastro pub The Greyhound Beaconsfield, the food and service overlooked by Daniel Crump the owner are second to none.
Alphonso Mango, Lemon, Thyme and Granola, a dessert by Restaurant 22 Cambridge, this small and welcoming restaurant is owned by chef Sam Carter and his partner Alex, the dishes they serve are stunning and they have to be on the Michelin radar.
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