For all steaks I advise the following guidelines: Bring your steak to room temperature by taking it out of the fridge for around 1 hour before cooking Use a heavy based frying pan Get your pan hot before cooking, you should see a haze, but it shouldn’t be smoking Oil your steak not your pan. Rub your steak with some good quality rapeseed oil and season well with salt and pepper before cooking. You can season your steaks in advance whilst they are coming to room temperature The cooking timings below are approximate guide and will vary depending on …

JERK TURKEY, CRANBERRY GLAZE & PINEAPPLE RICE & RED CABBAGE & CELERIAC SLAW CARAWAY AND COFFEE DRY RUB PORK CHOPS WITH HERB OIL HASSELBACK POTATOES & CIDER GLAZED SOY & GINGER POACHED CHICKEN LEG WITH PAK CHOI & NOODLES   Full recipes at https://www.websterfamilybutchers.co.uk/recipes.html ​Special thanks to Chef Steve James for creating these fantastic recipes for us. Check him out at www.stevejamesltd.com Thanks to IOShen Knives – www.ioshen.co.uk  

Say goodbye to plastic and stainless steel water bottles, which are a breeding ground for bacteria, and start sterilising your drinking water naturally, with a pure copper water bottle. It was a great time to be shooting a new product from those nice folk at Kalsi Ayurveda with the help of Alice Flynn – Alice-Flynn.com   It’s also amazing to discover new products and how they can help your health and wellbeing too – I went down a rabbit hole of research after learning about Copper and it’s uses. Drinking water from a copper container is a ritual that has been …

Rice Seasoning — A BRAND NEW WAY — TO FLAVOUR YOUR MEAL – Rice seasoning blends of flowering herbs, exotic spices and mixed grains. All natural & vegan friendly. Wild flavours to elevate your main dishes. Lovely to see the images from our studio shoot for Risona.co.uk live now on the website.  

It’s been a bonkers week in the studio… Stay safe people – 😉 RB

Seasonal and sustainable, not to mention a reputed aphrodisiac, Mark Hix wants us to rekindle our love for this local shellfish… Photography by www.dorsetfoodanddrinkphotographer.co.uk @RichardBudd Check out this months (Feb 2021) Dorset Magazine for a great article – including How to Shuck an Oyster like a Pro – thanks to Jez Bird Head Chef at The Oyster and Fish House. Along with everything you need to know about What to Serve with Oysters?

Well, 2020 was fun hey – with its ups and downs. So, here we are 2021. It’s the 5th January and we head into UK wide Lockdown. I’d like to remind people I am open to work and taking on new clients and looking after my existing clients too. Working from the studio here in Dorset we are in a good place to assist you and your business with Photography and Film support. If you have a new product or service or need new online imagery to help sell your product – drop us a line we’d love to hear …

A massive thanks to the legend Lloyd Brown (Mixologist from DarkBear Bar) working with the wonderful Viper Spirit Gin – this is a sneak snapshot of some of the new cocktails coming to Dorset very soon.