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.

Incredible dish of Salt-Aged Duck, Beetroots and Plums. It’s such a joy to photograph food for The Globe Inn 1610. The creations presented by the Chefs are amazing!

Watercress Custard served in an Eggshell sitting on a decorative bed of Puy Lentils. A beautifully minimal and striking dish photographed without any other props or possible distractions.

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.

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.

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

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!

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!

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.

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.