• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Food Styling Course at Leiths

September 24, 2014 by Katie Bryson 16 Comments

Katie Bryson's review of Leith's Food Styling Course on Feedingboys.co.uk

As a food writer and blogger, there’s an expectation that as well as being able to write about food, you’ll also be able to make it look amazing. It might appear straightforward, but believe me, after four years it’s still pretty challenging at times.

Scattering herbs, fannying around with props, getting the light right, fiddling with the settings on my camera, shooting it from every angle possible, trying trying trying to get the money shot. The one that just looks right. So would doing a course help?

I signed up to the Food Styling Course at Leiths School of Food & Wine in West London earlier this year to find out…

The sell: “Join revered stylists Sarah Cook and Jennifer Joyce on this seven week course to learn the tricks of styling food for TV, advertising and editorial, kit essentials and tips on amateur food photography and prop styling. The final weekend session will be spent styling your own dishes for food photographer Stuart Ovenden, resulting in a beautiful photo, suitable for your portfolio or professional blog.”

Who is it aimed at? In my opinion, anyone wanting a good introduction to the industry if they’re considering a career in it. But also food bloggers and writers (like me) who want to gain more confidence working with food to make it look fabulous for the camera. It’s also a great way to forge contacts with some industry experts who you wouldn’t ordinarily get to meet let alone spend a few hours with once a week.

The tutors

  • Sarah Cook – Food writer, Stylist & Home Economist – Freelance but formerly Food Editor at BBC Good Food Magazine
  • Jennifer Joyce – Food writer, Author & Stylist
  • Stuart Ovenden – Photographer, Blogger & Designer on BBC Good Food Magazine

What’s covered?

Class 1 – Sarah Cook
General Introduction to Food Styling
Sarah described the basics about what a food stylist does, the different types of work out there and what we could expect to get out of the course.  It was a friendly, down-to-earth ice-breaker session. In the final half hour we were given a supermarket ready meal and challenged to style it. This was a lot of fun and a real eye opener as Sarah explained some of the tricks of the trade from her experiences of styling these kind of products – including washing the sauce off ingredients so they can be seen more clearly on camera.
Top tips learned…

  • Be organised and plan every aspect of the photo shoot on your prep days.
  • Make as much as possible in advance of the shoot so you’re not trying to do too much on the day.
  • Buy plenty of ingredients in case you have any disasters and need to make things again.

Class 2 – Jennifer Joyce
What makes a good plate of food? Styling and propping demo, plus what to pack in a food stylist’s kit

Jennifer Joyce demonstrates her food styling skills at Leiths

Not only is Jennifer is a highly experienced food stylist, but she’s a warm and inspiring speaker. I found her session fascinating and super useful. She emptied out her toolbox for us to look at, laid out lots of props and talked about trends.

As well as the usual kitchen utensils, here are some of the essential bits of Jennifer’s food styling kit…

  • Tweezers for making little adjustments
  • Brushes – for applying oil/glaze etc
  • Hacksaws – for cutting meat
  • Spray bottles – with water to refresh ingredients
  • Paint gun –  for melting cheese and browning

Then we watched her styling a series of dishes from kebabs to salad, pasta and hummus.

Top tips learned… so many!

  • Use flat plates and super shallow bowls so the food can be easily seen
  • Grind up your own black pepper so it doesn’t end up looking like dust
  • Use olive oil to bring cold meats back to life with a glistening finish
  • Pasta: snap spaghetti in half before cooking, stir in plenty of oil once drained so it doesn’t stick together, don’t put too much on a plate, twist spaghetti into coils with a fork and then arrange on the plate and scatter on the ingredients of the sauce so they can be seen.
  • Don’t confetti-sprinkle herbs – do it in pockets
  • Perk up brown food with citrus, yogurt, onion, chillies, herbs etc – just make sure it’s actually in the recipe!
  • Keep ingredients chunky where possible so they can be seen on camera
  • Leave some empty spaces on the plate for scattering ingredients

Class 3 – Sarah Cook
Guest speaker – Stuart Ovenden
Top practical do’s and don’ts when food styling

This was a round-table discussion session, where we’d all brought an example of food styling from a magazine to talk about. We had to think about how we would go about preparing and styling that recipe.
Most useful bit…  Hearing Stuart talk about what happens on set at a food shoot and how the dynamic works between photographer, food stylist and prop stylist.

Class 4 – Sarah Cook
Demonstation and team practical – cakes, cakes, cakes – the dribble, the whip, the swirl.

Sarah Cook demonstrates how to style cakes at Leiths

Sarah’s a passionate baker and took us through lots of cake decorating techniques, as well as showing us how to split a cake in half using a piece of cotton thread. We were then thrown a challenge using plain sponge cakes, cream and fruit to make some creations of our own according to a set brief working in groups.

Top tips learned…

  • Buy a dummy cake made out of polystyrene to practice your icing skills
  • Use a grouting tool for smoothing icing
  • Tiling tools create a great effect (see picture above)
  • Get a turntable to make decorating easier
  • Use silver tins to bake in, not black or your cake will colour up too quickly
  • Use Elmlea instead of real cream for whipping as it holds its shape well and is impossible to over whip
  • Always make double the amount of icing in the recipe – you’ll always need more!
  • For piping roses use a 1D nozzle, for piping ruffles use a teardrop shape

Class 5
Greek Salad Challenge Practical
We had to bring along any props we wanted to use and then use the provided ingredients to style our own riff on the Greek Salad. There were all kinds of interpretations which was great to see. I went for a plated salad to take me straight back to the tavernas of my holidays, with a modern twist of cutting the cucumbers into ribbons to make the shape of the salad more interesting to look at.

Greek Salad for Leiths Food Styling Course on Feedingboys.co.uk

Top tips learned…

  • Try not make any lines with the way you arrange food – my tomatoes above needed to be more randomly placed.
  • Spray with water to keep the ingredients looking fresh
  • Make sure the feta has herbs/black pepper for contrast
  • Use enough olive oil to make the dish look appetising, but not so much it looks greasy
  • Cut tomatoes so you can see the seeds

Class 6 – Sarah Cook
Practical – Food styling some of the classics
A series of challenges were set up around the room: Tomato Soup, Cereal, Burger and Banana Split.
We had 30 minutes to style from the brief with the ingredients and props set out. This was definitely my favourite week as we just had to get stuck in and have a go, putting everything we learned into practice. It was great to see all the different approaches the other students took with the same set of ingredients.

Food Styling Challenge at Leiths on Feedingboys.co.uk

To get the look…

  • I went for yogurt on my cereal bowls, but if you were using milk you can stir yogurt into the milk to thicken it up for the shot
  • Make sure all the ingredients of your burger are on show – layering them up carefully setting each one back a little
  • Don’t put too much of any ingredient on, or it’ll ooze out
  • I squeezed two of the raw burger patties together and reformed them into a thicker shape before cooking
  • I melted the cheese separately and then placed it on the burger using tweezers
  • The bun was cooked on a griddle pan to make it look more appealing
  • The burger was brushed with oil to keep it looking freshly cooked
  • A good sprinkling of black pepper that’s not too finely ground
  • The greaseproof paper, skewer and ketchup set the scene

Class 7 – The Final Shoot
Prepare a dish for shooting with Stuart
As summer was in full swing at this point, I decided to make a seasonal jam as I thought it would be perfect for telling a story. I sketched out my idea for the composition in advance and took along a lot of props so that there would be plenty to choose from on the day. I had a coffee pot, napkins, strawberries, fresh roses, a vase – all kinds of things that didn’t end up in the final shot. The look in the end was far simpler and let the jam do the talking.

It makes such a difference working with a professional photographer like Stuart who knows what works and how to get the light and angles just right. Jennifer was on hand to help make our visions come to life, with her experienced eye spotting that we needed a scattering of extra toast crumbs. I was delighted with the final photograph…

Strawberry and Rosewater Jam, styled by Katie Bryson, photo by Stuart Ovenden

Strawberry and Rosewater Jam, styled by Katie Bryson, photo by Stuart Ovenden

Final verdict on the course…

Value for money: The hefty £495 price tag works out at just over £70 per session, so it’s not cheap. This reflects the level of expertise of the tutors and top-notch Leiths name you’ll be able to put on your CV.

Would I recommend it? Absolutely yes, it gave me the time and space to practice my skills outside of my own kitchen, with industry experts on hand for much-needed advice and guidance. I loved hearing the inside stories about what goes on during food styling shoots, the useful tips and tricks, and the demonstrations were brilliant. I’ve been using what i’ve learned a lot since doing the course, and it’s made me become far more organised and thoughtful in my approach.

But if you are going to invest your money into doing this course, my advice is to get as much out of it as you can. You cannot sit back and expect to be an expert by the end of the seven classes. Push yourself forward, give things a try, ask questions and push for feedback. I’ve done a few courses at Leiths now, and they’re populated by highly ambitious students. Being a shrinking violet ain’t going to work if you want to get your money’s worth! It’s such a competitive industry after all, that you need to be ready to stand out from the crowd.

Find out more about booking The Food Styling Course at Leiths on their website

Filed Under: 1 Featured Review, Product reviews, Review

« Banana, Nectarine and Cinnamon Muffins
October’s Bookmarked Recipes »

Comments

  1. Jan Bennett says

    September 24, 2014 at 10:31 am

    Fascinating – what a great course to go on.

    Reply
    • Katie Bryson says

      September 24, 2014 at 11:10 am

      Thanks Jan – I really enjoyed my time at Leiths.

      Reply
  2. Sarah, Maison Cupcake says

    September 24, 2014 at 10:45 am

    Wow! That’s a really helpful run through of what to expect. I’d love to do this course but wish it wasn’t 90 minute journey on opposite side of town. I especially like the ribbon idea on the Greek salad, it looks great and I didn’t notice your tomatoes were too uniform until you pointed it out!

    Reply
    • Katie Bryson says

      September 24, 2014 at 11:12 am

      I think it’s good to show what goes on if people are considering forking out all that cash. The location is a bummer if you’re not in West London, our city is such a pain to navigate at times!

      Reply
  3. Elizabeth says

    September 24, 2014 at 11:38 am

    That sounds like it would be a fantastic course to go on, but I’m not entirely sure it would suit the home-cook blogger like myself. Bakes and room temperature foods are fine as they can be made and photographed at any time, but hot dishes are a completely different kettle of fish. Everything I’ve ever photographed has been subsequently fed to my family. It’s photographed hot and it’s got to get to the table before it gets cold. That adds a whole new challenge to things!

    Reply
    • Katie Bryson says

      September 24, 2014 at 11:44 am

      I know what you mean Elizabeth… the food I make for dinner is much harder to capture in a stylish way as everyone’s waiting to be fed and don’t need me fannying around with background boards and strategically placed vintage cutlery when they’re hungry! Also the lack of natural light on winter evenings is a real challenge. But for the work I do for brands and in my food writing work, the course was phenomenally useful 🙂

      Reply
  4. laura@howtocookgoodfood says

    September 25, 2014 at 12:59 pm

    I would love to do this course but sadly it isn’t going to happen any time soon so thank you for being so generous in sharing your tips. Your photos are always good but I know they will be even better now. A really good way to keep on top of this competitive game!

    Reply
    • Katie Bryson says

      September 26, 2014 at 7:49 pm

      Thanks Laura! It has certainly helped me feel more confident when styling my work these days 🙂

      Reply
  5. Sally - My Custard Pie says

    September 26, 2014 at 10:11 am

    I’d love to do this course and your breakdown and tips were super useful. I’ve met several food stylists at different events and you always end up taking something different away. I’d love to meet Stuart – his photos are stunning.

    Reply
    • Katie Bryson says

      September 26, 2014 at 7:48 pm

      Thanks Sally, it’s great coming away with so many tips! Stuart was great – really friendly to work with and takes amazing shots.

      Reply
  6. Helene @Croque-Maman says

    September 26, 2014 at 7:53 pm

    Wow Katie, it looks like a great course plus I LOOOOVE this final picture. Thank you so much for sharing. Take care.

    Reply
  7. Hannah says

    February 22, 2016 at 1:45 pm

    Hi Katie, thank you for the tips – very useful!

    I want to start a career in food styling and was considering this course. Do you think it would be a step in the right direction?

    Reply
    • Katie Bryson says

      February 23, 2016 at 5:52 pm

      It’s a great course Hannah, it’s definitely a good place to start if you want to learn about the industry and make some good contacts!

      Reply
  8. Srividya Padmanabhan says

    June 9, 2016 at 1:50 pm

    Hello,
    Thank you for the excellent write up on this course. It really helped me understand what we would learn in those 7 weeks.

    I am still in a bit of 2 minds between this course and the food photography course. Would you have any info/ idea about that course at Leiths as well ? Is there any guidance that you could provide on it

    Reply
    • Katie Bryson says

      June 21, 2016 at 11:09 am

      Hi there, thanks for your feedback on my review. The food styling course was incredibly useful and helps you really think about how you’re composing your food and is very hands on. The food photography course was good fun that I did and the tutor William was lovely and approachable. I thought it was essential for me to do both courses for my work as a food writer, because I have to style and shoot all of my own stuff. But if I had to choose i’d have done the food styling first and then perhaps done a less expensive beginners photography course to grasp the basics of handling a digital SLR camera. Hope that helps!

      Reply
      • Srividya Padmanabhan says

        June 21, 2016 at 12:35 pm

        Thanks so much that’s really helpful.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners

Popular posts

  • Slimming World Friendly Hummus Recipe on feedingboys.co.uk Slimming World Friendly Hummus – Syn Free!
  • Gin and Lime Marmalade - edible Christmas gift idea on feedingboys.co.uk Gin and Lime Marmalade
  • Totally decadent and perfect for parties - the ultimate chocolate birthday cake by Katie Bryson on feedingboys.co.uk The Ultimate Chocolate Birthday Cake
  • Redcurrant and Blackcurrant Jelly on feedingboys.co.uk Redcurrant and Blackcurrant Jelly
  • Slimming World Friendly Steak Pie on feedingboys.co.uk Slimming World Friendly Steak Pie
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Look who we met on our windy walk to Old Hartley… such a gentle soul 🐴🥰
Arlo’s Biscoff ice cream from @dimeosicecream in Arlo’s Biscoff ice cream from @dimeosicecream in #ouseburn … we’ve just been to visit the urban farm - love it down here!
Load More… Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web