PHOTOGRAPHY AND GASTRONOMY BREAK ROGER STOWELL and big in france
Photography Holiday for Food Lovers
with Roger Stowell
Come and enjoy a long, relaxing weekend in a beautifully renovated villa, tucked away in the heart of the VENISE VERTE in the Sud Vendée, where you can enjoy good food and wine, discover delightful old fortified villages and their restaurants, take long leisurely walks in the surrounding AREA whilst learning how to move forward your photography on your phone or your camera. Roger has had a long career in London as a celebrated advertising and editorial photographer and now lives here in France where he has been teaching people how to enjoy and improve their photography over the last 10 years. There will be opportunities to learn about still life, food, portrait and landscape photography and for those “foodies” among you, some specialist tuition in food photography.
WHAT WE DO ON THE COURSE
During your stay you will have the opportunity to improve both your photographic and culinary skills but, above all, you will have the chance to relax and eat well in a magnificent house in the heart of the French countryside. The house offers a heated pool, satellite TV and WiFi and a beautiful al fresco dining area. This is a holiday for the photography enthusiast or the sybarite…..great food, good wine and the chance to take pictures in a perfect environment.
A normal day will begin with a continental breakfast overlooking the pool where the day’s activities will be discussed. Each morning there will be photography tuition linked to the days project. After this we set out for an excursion: perhaps to buy ingredients at the covered market of Fontenay le Comte. We do not include lunch so we’d rendez-vous at a nearby restaurant to eat together and discuss the morning's adventures. After lunch, for those with the energy, Roger will be available to discuss your morning’s photography, to give some tuition on Photoshop or to talk about photography linked to the food being prepared for the evening meal. Although there is the opportunity to learn and improve your skills, we should make it clear that this holiday does not have a schoolroom scenario….it’s about having a good time and doing as much or as little as you like. At 6.00pm there will be drinks around the pool followed by a gourmet dinner with wine.
ROGER STOWELL
https://stowell.wordpress.com/
After a long career as a well known editorial and advertising photographer in London, Roger Stowell, . "http://rogerstowell.com/wordpress/" now lives and works in the Vendée. Over the years he has worked for most of the well known English magazines such as Elle, Marie-Claire, Sunday Times, The Times, The Observer, Telegraph Supplement, Red, Olive, and BBC Good Food as well as a legion of advertising clients. During his career he worked with every possible film format yet when digital arrived on the scene he fully embraced it and has become an expert exponent of Photoshop and digital photography.
DESCRIPTION AND CONDITIONS
OF THE COURSE
The 3 night course will run over a long weekend – 9th - 12th May 2019 – with clients arriving on late afternoon of Thursday and leaving lunchtime on the Sunday
EXAMPLE MENU
(subject to availability)
WELCOME DINNER
Canapes
Starter
Scallops, avocado cream, pickled salad and caper butter sauce
Dinner
Poussin, roasted shallots, Roaster aubergine and cauliflower puree fruity sauce
Dessert
Chocolate torte with creme fraiche and raspberry coulis
FRIDAY NIGHT
Canapes
Starter
Cod, mussel reduction sauce
Main
Slow and low roast shoulder of lamb, mogettes, dauphinoise potatoes
Dessert
Apple cinnamon roses with vanilla ice-cream
SATURDAY NIGHT
Starter
Gin/whisky Cured salmon
Main
Wood Roasted quail, Smokey ratatouille , smokey beetroot puree, fondant potatoes and stock reduction sauce.
Dessert
Decadent chocolate cake with salted caramel icing and creme fraiche
DATES AND PRICES
9th - 12th May 2019
£1099 (participant) ensuite
£1699 (2 participants sharing) ensuite
£449 (non-participants)
£899 (participant) shared bathroom
£1499 (2 participants) shared bathroom
WE OPERATE ON A FIRST COME FIRST SERVED BASIS