We are simply a bunch of greedy guys in the creative trade who love their food, be it eating, cooking, growing, or even capturing in film. So it all started with JJ’s obsession to record the whole process of food creation through the lens. That passion soon spread on to the rest of us, and before long we were infected with the food-frenzy craze.
Meanwhile, in its Brixton and Borough Market shops, Brindisa — which supplies its Teruel ham to department stores and restaurants including Bentleys and Fernandez & Wells — now hosts fortnightly ham carving and wine classes. In Bermondsey, chef Jose Pizarro has already sold 485 jamons across his two restaurants — selling one a day at Jose — while at Iberica London, 500 full jamons are now purchased annually.
“When there is chemistry on a shoot, the script is forgotten about and everything goes out the window. And this was our experience, pure enjoyment. I think Víctor and I were both totally in the mood and we forgot about the cameras and got immersed in the recipe.”
Little has covered portrait subjects in tubs of sticky-sweet honey while being photographed in the studio. models representing a diverse range of ages, ethnicities and body types have been completely canvassed in cascading sheets of golden goo
For the past five years curator Thomas Erber has traversed the globe with his month-long cultural residency series Cabinet of Curiosities, a philanthropic collision of fashion, art, photography and gastronomy