Laura

Hudson Mackay

Cannon of Lamb, Courgette, Carrot and Ginger. A culinary delight presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland.

Double Vanilla Bean Panna Cotta with Knockinaam red berries, honeycomb and caramelised orange zest. An amazing pudding presented by Chef, Tony Pierce, at Knockinaam Lodge.

Roast Cannon of Galloway Lamb with slow-braised lamb shoulder bon-bon, garden broad beans and a rosemary scented jus. Photoshoot of a delicious dish presented by Chef Tony Pierce at Knockinaam Lodge, Portpatrick, Scotland.

Super fresh and tangy, nothing beats this orange marmalade spread on top of warm pancakes. I chose muted tones for the surface and props which helps the oranges and the marmalade POP!

A delicious product, a beautiful new plate and hundreds of blackcurrants called for a fun (and quite messy) overhead photoshoot.

I have the pleasure to style and shoot for award winning Preserves and Condiments Producer, Galloway Lodge. I chose muted colour for the surface, backdrop and fabrics for this product, which makes the beetroot chutney POP! It’s delicious by the way!

Fillet of Galloway Beef - Served with Chicken Liver Parfait, Carrot, Pickled Onions and Jamon Crumb. An amazingly mouth watering dish created by award-winning chef team at The Globe Inn 1610, Dumfries, Scotland.

Ballotine of Guinea Fowl, Lobster and Courgette, Pommes Fondant and Beetroot Foam. Amazing culinary delights presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland. Robert Burns' favourite Howff.

Cured Sea Trout, Caviar, Watercress, Grape and Vin Jaune. A spectacular dish presented by the award-winning chef team at The Globe Inn 1610, Dumfries, Scotland. One of Scotland's oldest and most famous hostelries.

Honey infused Rum and lemon cocktails. Inviting Summer into my photography studio on a chilly Spring day was such a joy!
Photoshoot for The Apiarist Drinks.

Honey infused Rum with club soda, lemon, sprigs of rosemary and lots of sunshine to keep the bees happy.
Photoshoot for The Apiarist Drinks.

Beautiful and delicately flavoured Lavender and Gooseberry macarons, made using the traditional French meringue method, creating the perfect texture, crisp on the outside and chewy on the inside. Wonderful to photograph and absolutely delicious!

Pain Perdu - French toast, thick Greek yoghurt, berries, pistachios and lashings of maple syrup... the perfect brunch! Presented by Perch Cafe and Restaurant, Loch Lomond, Scotland, UK

Decadent dark chocolate shells filled with a milk chocolate espresso ganache created by artisan chocolatiers, Co Co Company. Chocolate perfection!

Focaccia, baked with extra virgin olive oil, rosemary and garlic. Delicious served warm with your favorite salad on a summer's afternoon. Photoshoot for Morocco Gold.

Sea Bream prepared with lemon, garlic and herbs, photographed for Morocco Gold. The new harvest of Morocco Gold, an award-winning luxury extra virgin olive oil, has the highest ever amount of health boosting polyphenols.

Coffee and walnut and Masala Chai macarons. Made using the traditional French method, creating the perfect texture, crisp on the outside and chewy in the centre. A Springtime photoshoot in Scotland for Beth Webb, Chef at B on the Road.

A collection of bright spices on a dark background, sitting in well used copper measuring cups. My favourite spice is Ras-el-Hanout, this Arabic name translates as 'The best spices in the shop' or 'Top shelf'. A Moroccan spice blend created using the best the dealer has to offer.

These lavender and gooseberry macarons were made using edible lavender from my garden. The crockery is Wedgewood by Vera Wang which I’ve had on my prop shelf for a while. When I saw the colour of the gooseberry filling I knew it was time to use them.