PHOTOGRAPHY AND GASTRONOMY BREAK WITH OLIA HERCULES AND ROGER STOWELL
FOOD PHOTOGRAPHY HOLIDAY JUNE 2017
Big in France are pleased to announce that in June 2017 we will be hosting the first of our food photography courses. This is the launch of our new gourmet residential food photography holidays in France, to suit all levels of competence, based at the stunning villa Le Mazeau in the South Vendée. The course will run over a long weekend (4 nights) during which time you will have the chance to improve your photographic technique, be it with your phone or your DSLR, under the guidance of Roger Stowell, an award winning London photographer who is now resident in France and to hone your culinary skills with the celebrated, ex Ottolenghi chef, Olia Hercules, who will be our guest chef.
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 fantastic bedrooms for all clients, a stunning pool, satellite TV and WiFi and a superb al fresco dining area complete with wood fired pizza oven. 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 continental breakfast overlooking the pool where the day’s activities will be discussed once everyone is fully awake. Each morning there will be photography tuition linked to our guest chef’s preparation for the afternoon’s cooking. After this we set out to market to buy ingredients at the covered markets of both Niort and La Rochelle. We do not offer lunch so we’d point you in the direction of nearby restaurants. 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 afternoon’s cookery session. 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.
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.
Olia Hercules is a Leith’s-trained chef, recipe writer and food stylist who honed her cooking skills in the fiery kitchens of Ottolenghi after which she worked as a freelance recipe tester and developer for a variety of food magazines, including Sainsbury’s and Jamie’s, and appeared in a Food Network cookery show
She was picked as "Olia Hercules Observer Rising Star" Observer Rising Star of 2015 in the food category and her recipes are regularly featured in 10 Best column of The Guardian’s "http://www.theguardian.com/lifeandstyle/2013/oct/05/10-best-apple-recipes-bramley-coxes" Cooks’ Supplement.
DESCRIPTION AND CONDITIONS
OF THE COURSE
The 4 night course will run over a long weekend – June 15, 16, 17 & 18 – with clients arriving on late afternoon of Thursday 15 June and leaving on the morning of Monday 19 June.
(subject to availability)
Courgettes, broad beans, yogurt sauce and borage flowers
Peach, gooseberry, tarragon salad with lemon and garlic dressing
Kohlrabi, fennel, sorrel salad with pomegranate molasses dressing
Radish, tomato, spring onion and cucumber salad with yoghurt dressing and dill
Ossetian pies (flatbreads stuffed with cheese, herbs, spring onions)
Charred Armenian vegetables (lots of dill, garlic, quarters of cabbage - all barbecued)
Mallmann-style potatoes (parboiled, squashed and cooked on the plancha with butter until crust forms on the bottom)
Adjapsandali (Georgian ratatouille with a little saffron and herb and garlic paste stirred through at the end)
Whole bbq cauliflower in preserved lemon and spice butter served with kindzmari (Georgian green chilli and coriander sauce) and tahini yoghurt
Leg of lamb marinated in herb, preserved lemon, coriander, fennel seeds and cumin (slow cooked)
Miso, ginger, garlic beef ribs slow-cooked and finished on the bbq
Georgian mtsvadi (pork neck cooked over grape vines, sprinkled with wine seasoned with salt)
Azerbaijani spatchcocked chicken cooked under weight on the plancha in lamb fat with potatoes, aubergines, chillies, tomatoes, sourdough bread
Grilled strawberries and rhubarb with Sorrel and mint sorbet
Roasted apricots and buckwheat and bay-infused creme anglaise
Sour cherry and vanilla sponge cake, yoghurt
DATES AND PRICES
Dates: 15th-19th June 2017
£1099 (participants) ensuite
£1699 (2 participants sharing) ensuite
£899 (participant) shared bathroom
£1499 (2 participants) shared bathroom
£399 (non-participant) shared bathroom
£599 (Participant) small single shared bathroom
WE OPERATE ON A FIRST COME FIRST SERVED BASIS
includes all food and drink at the villa, transfers and excursions.
Not included: Visas and travel / medical insurance, any meals out
We also assume that you have insured any computers, cameras or other personal equipment that you bring with you.