Blog

Florette: Enjoy Summer Salad!

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Gone are the days where hacking an iceberg into bits and throwing in some tomatoes and cucumber makes an exciting salad.

Florette has upped the salad game with their fresh selection of salad mixes guaranteed to make even the most reticent green-eater reach for the dressing.

Boasting salad blends containing crisp greens such as sweet butterhead, vibrant radicchio and peppery wild rocket, Florette offers ready-mixed, vibrant salad combinations for your healthy enjoyment.

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Full Steam Pictures had the pleasure of creating some new recipe and serving suggestions, along with shooting some delicious images that went on to be used on Florette’s salad packets, their website and social media pages.

Florette is a farmer-owned company that grows over 11,000 tonnes of leaves and feeds 7.6 million families every year. They believe in the quality and freshness of their salads, and ‘go the extra mile to ensure that each leaf is grown in just the right amount of sunlight’.

For more information about Florette, and for some delicious recipe suggestions, please visit: www.florettesalad.co.uk.

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Food Photographer: Tom Davies, Lead, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.

Fairburn's Eggs: A British Family Business

Recently, the Full Steam Pictures team had the privilege of visiting Fairburn’s Eggs, a British family business, located in the heart of Lincolnshire.

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Fairburn’s has been a family-run organization since 1951, and is now run by Daniel Fairburn, supported by his wife, Sarah Louise, and his sisters, Caroline and Sarah. The company is one of the largest in the industry, producing and packing over 17 million eggs a week.

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Their fresh eggs are produced on their farms and packaged in their own facilities, and their brands include: Fairburn’s Free Range Eggs, Fairburn’s Lincolnshire Free Range Eggs, Heal’s Shropshire Free Range Eggs, and British Blue Free Range Eggs.

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Fairburn’s British Blue eggs are truly a spectacular sight. With a pastel blue shell and sumptuous golden yolk, this egg was acclaimed the ‘perfect egg’ since winning a Great Taste Award in 2017.

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The Fairburn’s family is also very active in charity work, having raised over £26,000 for Farm Africa, and £16,000 for the Lincs and Notts Air Ambulance, to name just a couple of their philanthropic efforts.

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Animal welfare is one of their primary concerns. Their hens are kept in the best possible conditions, rigorously checked by their experienced rearing team, as well as being evaluated by the British Lion Code and RSPCA Freedom Food to make sure that the highest standards of hygiene and welfare are met.

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Tom Davies, our Lead Photographer, describes the week spent with the Fairburn’s family as a welcoming and enriching experience. He was gathered into the family fold, and made to feel a part of them. Despite the cold and rainy weather, there was a warm glow as the Fairburn’s clan described how important it is to them that their children are also a part of the business, and that one day they will hand over the reins to the next generation.

For more information about the Fairburn’s family business, please visit www.fairburnseggs.co.uk

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager.

Potato Puns are A-Peeling

The humble potato is the world’s most popular vegetable, due to its versatility and ready availability.

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In our house, the one thing that is never empty is the potato bin, and it’s also the only thing that all my kids will agree on eating. For us, there is nothing more comforting than fluffy mashed potatoes, glistening with butter and dotted here and there with crispy sausages, drowning in gravy.

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Potatoes tend to get bad press due to their high carbohydrate content, but potatoes are also a great source of vitamin C, potassium and B vitamins. Potato skins are a wonderful source of fiber, and are fat free.

There are more than 4,000 varieties of potato, and each one has its own sugar profile, which makes them good for different things. The best potato for mashing is the Yukon Gold, as it is lower in starch than others, while the best spud for roasting is the Maris Piper, because they tend to be more floury.

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Although it is assumed that potatoes originated in Ireland due to the well-known ‘Irish Potato Famine’, they were first cultivated in Peru around 8,000 to 5,000 B.C. They didn’t gain real popularity in Europe until about 1975 when they started to appear more on the meal tables due to a push for healthy eating.

Interesting fact: The word potato comes from the Spanish word patata.

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager.

National Barbecue Week

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The barbecuing experience is a long-standing fond joke in our family. When my brother and I were kids, nothing would stop our Dad from wheeling out the barbecue; not snow, not rain, nothing.

I remember one particular Saturday when the family was all huddled around the picnic table, shivering and soaking, while the rain poured down and our Dad flipped burgers with one hand and held an umbrella with the other.

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This week we see the celebration of National Barbecue Week, which was first launched in 1997. Back then, there were 9 million barbecue occasions, and this grew to over 135 million in 2018. All hail the British barbie!

As with most things, people are divided on what kind of barbecue provides the best tasting food; gas, wood or charcoal.

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While gas is cleaner and faster, the majority of barbecue aficionados will tell you that cooking over gas fails to bring out the smoky flavours that cooking with wood or charcoal provides.

The reason for this is due to a chemical called lignin which is present in wood. When heat is applied, this chemical breaks down into something called guaiacol which provides the smoky flavor. Guaiacol is also present in charcoal.

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Barbecues seem to have become more sophisticated since I was a kid; the days when a barbie consisted of hamburgers, hot dogs, and the height of refinement was foil-wrapped corn-on-the cob.

These days, a typical barbecue is likely to present spicy chicken skewers, beer-braised short ribs and lamb and rosemary koftas. Nor is the barbecue as limited to meats as it used to be. With the increase in popularity of vegetarianism, you are just as likely to see black bean burgers, jerk grilled eggplant and cauliflower steaks.

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And now I’m starving, and these barbecue photoshoots we have done for our clients are making the cravings worse… I’m off for a chicken skewer!

For more information about National Barbecue Week, please visit https://nationalbbqweek.co.uk

Happy grilling!

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager

Supermarkets and the Vegan Movement

Over the past week, we have seen more supermarkets introducing vegan products than ever before.

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Aldi just added plant-based ‘chicken’ burgers, sausage rolls, no beef burgers and superfood burgers to their product range. These products are made from quinoa, couscous, pumpkin seeds, butternut squash, red pepper and sweet potato.

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Morrisons brought out vegan tuna, called TUNO, which is made using soya protein and natural flavourings, and apparently has a flaky texture, much like the real thing. It also has a high protein count and low calories.

Sainsbury’s Jackfruit Quarter-Pounder was just named the ‘Best Vegan Supermarket Burger’, and in an article today, the supermarket giant predicted that 25% of Brits will be vegan or veggie by 2025.

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So why are vegan alternatives proving to be so popular that supermarkets are falling over themselves to introduce supporting food products?

According to the Vegan Society, “Demand for meat-free food increased by 987% in 2017, and going vegan was predicted to be the biggest food trend in 2018”.

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Much of this increasingly popular trend seems to be a result of the combined factors of increased awareness of treatment of animals, health concerns, environmental impacts, celebrity influence, and ready availability.

Many of our clients are bringing out vegan options, and all of the photographs used in this post are celebrating their diversity.

For more information about going vegan, please visit www.vegansociety.com

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager