“The Pioneer” cocktail
Manchester food photographer – Cloud 23 bar. My latest commission was a hat trick of love. Photography, food and Manchester City. Photography is what I do, I’m a photographer first and foremost. I’m a passionate foodie, a self taught cook/chef and regular visitors to my Facebook page will be familiar with my At The Stove posts. Manchester City ? Executive Chef David Gale, creator of all these fabulous dishes, is a big, big City fan, so we got chat about the blues as we set about photographing the new Cloud 23 menu. These fantastic looking and tasting dishes are available in Cloud 23. Classic food with a modern twist, designed to eat perfectly with drinks. Here are a small mouth watering selection of pictures I took for the Hilton Manchester Deansgate. You’ll be seeing these images across the press and web over the coming months as the new menu is showcased to foodies, critics, industry and the good people of Manchester. If anyone wants to know more about Cloud23, the food and drink, just ask, I’ve tasted almost all of it 🙂
The “wicked” afternoon tea especially created to celebrate the musical being at the Palace theatre in Manchester. On until November, wicked is the untold story of the witches of Oz.
“Fred Collins Fizz” made with homemade lemonade
The Marked man No7. A tribute to the N07 shirt worn by so many great Manchester footballers. A take on an old fashioned (my favourite cocktail) this is a blend of whisky, fig and maple syrup and a “football” of ice.
I reckon even Gary Linneker would be impressed by these. Salt and Vinegar crisps to go with drinks.
Another classic crisp given a modern make over. Prawn cocktail crisps
A great dish to accompany the cocktails. Mixed olives and preserved mix vegetables.
A wonderful dish of Beetroot cured salmon and Caspian pearls
A classic dish upgraded to Lobster.
Italian inspired mixed vegetables, houmus and olives with gorgeous freshly baked bread
Homemade pork pie, piccalilli, hen’s egg and smoked ham. Wonderful.
“Iman Bayildi” A beautiful dish of roasted aubergine, onion and tomato in olive oil. The name derives from the Turkish translation of the Iman swooned. Apparently he did when his wife presented the dish to him. The taste is fantastic, but some say he fainted over the price of the ingredients and the amount of olive oil she used.
Rare beef, potato salad and horseradish with sweet pickled onions
Melt in the mouth Lamb tagine gently spiced and served with pomegranate infused cous cous
One of your Five a day
“East India cocktail” Inspired by Manchester links with Eastern India, a cherry and orange infused cocktail.
“Pear William” made with the french eau du vie, an after dinner cocktail. Served hot or cold in Cloud 23.
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