Laura

Hudson Mackay

I love making this soup, it’s delicious and perfect for chilly Autumnal days. Bright, colourful and spicy Malaysian style soup served in beautiful blue bowls, the latest addition to my ever growing prop collection.

A woodland inspired product shot for Dark Art Distillery in Kirkcudbright, Scotland. Showcasing their latest gin, Under Story.

I have the pleasure to style and shoot for award winning Preserves and Condiments Producer, Galloway Lodge. I chose muted colours as a backdrop for this product, which makes the blackcurrants pop.

Grouse, barley, peas and beetroot. It’s such a joy to photograph food for The Globe Inn 1610. The creations presented by the Chefs are amazing!

An exquisite dish of Chicken, curry, chickpea and kale. Such a delight to photograph for the Globe Inn, Dumfries, South West Scotland.

Amazing culinary delights presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland. Robert Burns' favourite Howff.
Cumbrian Hare, pommes Anna, celeriac and truffle.

Apiarist Martini with rose water, styled and photographed for The Apiarist Company.

A summery cocktail photoshoot for Apiarist Co. The Apiarist team are as busy as bees as they work towards launching their distillery in Lichfield, England.

Such a delight to photograph for the Globe Inn, Dumfries, South West Scotland. An exquisite dish of Mango Cremeux and coconut sorbet.

Life is like a box of chocolates!
Totally velvety chocolates with a rich luxurious flavour and silky texture. Utterly delicious! The team all got to choose a chocolate to celebrate the end of another successful photoshoot. Thanks Chef!

Restaurant: The Globe Inn, Dumfries, Scotland

Passionfruit meringue pie, pistachio choux and salted caramel and peat fudge. A trio of delicious treats presented by the chefs at The Globe Inn, Dumfries, Scotland

Tart aux pommes and vanilla ice cream. I chose a monochromatic backdrop for this Image, captured using artificial light at the Loft studio in Dumfries, Scotland.
Collaboration with Chef Fraser Cameron.

A perfect mixed berry cheesecake with raspberry and calendula. Sitting on a purple stand, hand crafted from lime plaster, which serves as a pedestal for this small marvel. Collaboration with Scottish chef, Fraser Cameron. Together we combine artistry, flavour and vision.

An exquisite fruit tart with meringue and tagete. Photographed at The Loft studio using artificial light. Totally incredible to collaborate, for a second time, with Scottish chef, Fraser Cameron.

Escabeche of Sea Trout. Amazing culinary delights presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland. Robert Burns' favourite Howff

Venison Tartare, Chive Emulsion and Brambles. It’s such a joy to photograph food for The Globe Inn 1610. The creations presented by the Chefs are amazing!

Lunch is served. A simple salad with mackerel, smoked bacon, salad leaves, mustard, honey and sea salt, drizzled with award winning luxury Extra Virgin Olive Oil by Morocco Gold.

A bright and airy photoshoot of ingredients for a delicious lunch. Mackerel, smoked bacon, salad leaves, mustard, honey and sea salt, drizzled with award winning luxury Extra Virgin Olive Oil by Morocco Gold.

Textures of Rhubarb and Custard with White Chocolate and Pistachio.
Amazing culinary delights presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland. Robert Burns' favourite Howff (pub)