This guide will walk you through 5 key steps to improving your food photography for social media, even if you’re just starting out.

## 1. Master the Lighting

Lighting is the single most important factor in food photography. Here’s how to get it right:

– Use Natural Light: The best light source for food photography is soft, natural light. Avoid direct sunlight, which can create harsh shadows and wash out colors. Position your dish near a window with diffused light (a sheer curtain can help if the light is too strong).

– Reflect and Balance: If one side of the dish is too dark, use a white surface (like a piece of foam board or a white napkin) to reflect light back onto the food.

Pro Tip: Always turn off your camera’s flash – it’s too harsh and will flatten your food’s textures.

## 2. Angles Matter

Different dishes look best from different angles. Here’s how to choose the right one:

– 45-Degree Angle: This is the go-to for most dishes because it shows depth and the entire plate while focusing on the main ingredients.

–Overhead (Flat Lay): Perfect for dishes with a lot of detail like salads, pizzas, or desserts with toppings. This angle gives a clean and stylized look.

– Straight-On: Great for tall foods like burgers, cakes, or stacked sandwiches, where you want to show off layers and height.

Pro Tip: Don’t be afraid to try multiple angles for the same dish to see which captures the most mouth-watering detail.

## 3. Food Styling: Less is More

Styling your food can transform an ordinary dish into a visual masterpiece. Here’s how to style food effectively:

– Keep It Simple: Avoid overcrowding the plate. Highlight the main ingredient and allow it to shine.

–Add Props Sparingly: Use a few props like utensils, napkins, or ingredients to enhance the scene. Choose neutral tones so the food remains the star.

– Garnish Thoughtfully: A sprig of herbs, a dash of sauce, or a sprinkle of nuts can add color and texture. But don’t overdo it – a little goes a long way.

Pro Tip: Use contrasting colours for your plates and background to make the food pop!

## 4. Focus on Texture and Detail

Textures are what make food photos so appealing. Here’s how to highlight them:

– Get Close: Don’t be afraid to zoom in or crop the image so viewers can almost taste the textures (think crispy fries or gooey cheese).

– Use Selective Focus: Blurring out the background slightly (with a shallow depth of field) can draw attention to the most important details of your dish.

Pro Tip: The more detail you capture, the more engaging your food photo will be. Crumbs, steam, or melted butter can evoke a sense of freshness and make your photos feel more “real.”

## 5. Editing for Perfection

Post-processing is key to making your food photography stand out. You don’t need to over-edit, but a few tweaks can go a long way:

– Adjust Brightness and Contrast: Brighten up your image if needed, and slightly increase the contrast to make the colours and textures pop.

– Enhance Colors: Boost the vibrancy or saturation slightly to make the food look fresh and appetizing. But avoid going too far – you want the food to look realistic.

– Sharpen: Sharpen the image to bring out the finer details, especially around the edges of your food.

Pro Tip: Use mobile editing apps like Lightroom or VSCO for quick and easy edits. Many social media platforms (like Instagram) also have built-in editing tools.

## Bonus Tips for Social Media Success:

– Consistency is Key: Post regularly with similar tones, lighting, and styling to create a recognizable brand identity.

– Tell a Story: Whether it’s the origin of your dish, a new seasonal menu item, or a behind-the-scenes look at your kitchen, share the story behind the food to engage your audience.

– Call to Action: Encourage followers to interact with your posts by asking questions, running polls, or offering specials like “Tag a friend who’d love this dish!” or “Which dish should we photograph next?”

Ready to Take Your Food Photography to the Next Level?

Food photography is an art, but it doesn’t have to be intimidating! By following these tips, you can create images that capture attention, engage your audience, and make your food shine on social media.

If you’d like to work together on creating stunning visuals that represent your food and brand, I’d love to help. Email me denise@culinarycamera.co.uk  or click the link https://culinarycamera.co.uk/booking-page/ to schedule a consultation and let’s chat about how I can help you elevate your food photos!

If you keep up with my work, you may have spotted some of these mentioned over on my Facebook Page – but if not, let me share more about my journey in 2023.

At present, I operate both Denise Brady Photography and Culinary Camera, dedicated to my twin passions for capturing life’s moments as well as culinary masterpieces. I take my time crafting images that I love, that showcase my exploration of the world around me through the lens of my cameras.

Earlier in the year, I was awarded for several individual images, the first of which was at the prestigious Pineapple Awards, a testament to my dedication and creative passion for photography. This recognition motivates me to continue exploring new horizons in my work, striving for perfection in every shot.

Winner of a Pineapple Award 2023

The Society of Photographers Awards have also honoured my contributions to the art of photography, for the image below. Being acknowledged by such a respected institution not only validates my artistic efforts but also encourages me to push the boundaries of creativity and innovation in my future projects.

The Society of Photographers Awards winner

If that were all, I’d have been over the moon with how my year had gone. However, it brought me immense joy in November to be shortlisted for the People’s Choice Award from The British Photography Awards. This accolade is particularly close to my heart as it represents the love and support of the people who admire and appreciate my work on the Culinary Camera side of things! It’s a reminder that my efforts to capture the beauty and essence of each moment are resonating with the audience.

Shortlisted image for the People’s Choice Award

Most recently, I am humbled to be a finalist in the Suffolk Small Business Awards 2024 for Customer Service. This nomination reflects my commitment to not just delivering exceptional photographs but also ensuring a memorable and satisfying experience for my clients. At Denise Brady Photography and Culinary Camera, the client’s vision and satisfaction are paramount, and this recognition reaffirms my dedication to exceptional service.

These achievements are not just milestones in my career; they are a celebration of the journey that I have embarked upon in the world of photography. Every portrait, commercial, stage, or food photograph is a story waiting to be told, and I am honoured to be the storyteller.

I want to extend my heartfelt thanks to everyone who has been a part of this journey – my clients, peers, and the supportive photography community, and to those who promoted my story to the Eastern Daily Press and The Lowestoft Journal. Your faith in my work fuels my passion and drives me to reach greater heights. Here’s to capturing more timeless moments and creating magic through the lens!

Consultation and Planning: The Foundation of Every Successful Shoot

The first step in any successful food shoot is consultation and planning. I take the time to sit down and talk with each client, listening to their needs, understanding their brand’s identity, and discussing their unique vision for the shoot.

This initial conversation often occurs via the telephone, but once we’ve filled in the basics of what you are hoping to achieve, I arrange a meeting to really get into the details of the project. It’s also a lovely opportunity for me to get to know the client and enjoy a cup of coffee with them.

The immaculate planning and open communication lays the foundation for the entire project ahead. I meticulously map out every detail, from the lighting I need to bring to the props that both I and the client need to provide, ensuring everything aligns perfectly with the client’s vision. This preparation stage is crucial not only to ensure a smooth shoot but also to guarantee the final product truly represents the client’s brand.

Behind the Scenes: Collaborating with Chefs and Owners

Working directly with chefs and restaurant owners is integral to my process. This process goes beyond just shooting the dishes; it’s about understanding the passion and hard work of creating them. I spend time in the back of house, observing and learning about the chefs’ techniques and the ingredients they use.

Knowing which elements of the dish transform it into something truly special allows me to know exactly where the sharpest point of focus should be or what angle best captures the texture and colour. This knowledge is essential in creating photographs that are more than just a delicious plate of food.

The behind-the-scenes collaboration allows me to capture more than just stunning photographs. It enables me to tell a story – the story of the chefs and owners, their creations, and the love and dedication that goes into each dish – and the delicious ingredients, of course! 

Capturing Culinary Art: The Unobtrusive Approach to Food Photography

When it comes time to shoot, I adopt an unobtrusive approach. I work quietly and efficiently, ensuring she does not disrupt the natural flow of the kitchen. This allows me to capture the essence of the culinary process, resulting in photographs that are as genuine as beautiful.

The approach of Culinary Camera to food photography goes beyond simply making the food look appetising. It’s about capturing the artistry, the passion, and the story behind each dish. The result is a collection of images that do more than showcase a menu – they tell the story of a culinary journey.

Conclusion

At Culinary Camera, the work begins long before the camera is picked up. It’s a process that involves careful planning, close collaboration with chefs and owners, and an unobtrusive approach to shooting. This meticulous process ensures every image I capture isn’t just a photograph; it’s a story. A story of passion, hard work, and culinary artistry that truly brings the client’s vision to life.

To find out more about how to work with me book a call here https://culinarycamera.co.uk/booking-page/

Did you buy it? I’ve got to admit to fibbing to you. The truth is that while the camera and lens collection I lug around with me is somewhat smaller than the kind of gear that gets toted around for a wedding, there is significantly more in my bag(s) than just camera gear. 

After all, I need to work with the best restaurateurs to ensure that I capture their food at its absolute finest, and this can sometimes involve digging deep into my bag of tricks. So, let’s take a quick look through the items I carry with me when on a foodie mission.

The Camera Bag of a Food Photographer

I’m a Nikon shooter. Specifically, I carry two Nikon d750 cameras. These come armed with the following:

• Nikon 50mm f2.8
• Sigma 105mm f2.8
• Tamron 24-70mm f2.8

Some photographers might make arguments that every kit should have lenses with a shallower depth of field. For a portrait photographer, that may be true, but when you’re shooting food, which is typically smaller than the average human, a shallow depth of field is often more a hindrance than a help. 

The 24-70mm lens comes along with me when we’ve agreed to shoot team members and fly-on-the-wall documentary images, where I may not be able to use my feet to move around. The kitchen can be a busy place, and I try to stay out of the way when necessary. 

In addition to the camera and lenses, I bring the most appropriate lighting, either flash or continuous, depending on the planned set-up. Again, I try to ensure that the process does not get in the way of the smooth operation of my client’s kitchen, as we are often shooting dishes moments after they are prepared, when they look their absolute best.

I’ll also bring any agreed-upon backgrounds and props to ensure that the final image is as perfect as can be. 

The Fun Stuff!

So, if you know camera bags, this probably doesn’t sound too different, does it? But there’s more, and this is where the fun starts. 

As well as everything above, I also bring:

• Blue tac
• Glue dots
• Putty
• Cocktail sticks
• Tweezers
• Cotton buds
• Paintbrushes
• Dulling spray
• Water spray
• Glycerin
• Gloves
• An apron

This is where I get to perfect the scene. Whether it’s picking out a stray sprinkle on a cake with tweezers or using glycerin to enhance the shine of a glaze, I like to consider myself an artist. Cake Whisperer? Pasta Perfectionist? Cocktail Wrangler? All this and more!

Food photography is a funny game, and sometimes there are so many tricks involved in making a product look its best. For example, when I’m shooting a burger, it’s important that the product looks inviting and juicy, so I’ll often use water spray for this purpose.

Or, when I’m shooting a particularly long dish, I might use putty to prop up the sides to get the perfect angle. Blue tac and glue dots can come in handy for keeping an attractive but precariously balanced garnish in place.

So that’s what I carry around with me when on a food photography mission. It’s all about keeping the gear lightweight and staying nimble so I can get the best shots possible, as quickly as I can! 

I hope my little peek inside the bag of a food photographer has given you an insight into the sometimes forgotten elements of food photography! If you’d like to discover more about what I do or to discuss arranging a shoot for your restaurant or bar, I’d love to speak with you – Just drop me a message denise@culinarycamera.co.uk

As a food photographer, my job is to create images that you love, that represent you, your food and your brand and can be utilised across all of your desired marketing outputs.

Lahore At 24 is an excellent example of combining people, product and marketing purposes. I recently photographed their authentic Pakistani food for their social media pages (Check out their Instagram.) Lahore At 24 is all about creating Pakistani food that you’ll love, playing with the idea of sharing with their tagline ‘From our home to yours.’ Their photography needed to explore the realm of Pakistani cuisine and its nuances and differences from other South Asian cuisines and instil a sense of welcome, a welcome that provides the comfort of feeling ‘Like Home.’

The ingredients were a significant feature for this photoshoot. As with most Southern Asian dishes, multiple spices and seasonings are used to create a dish well rounded in flavour and rich in colour! From Pakistani staples such as Pakoras to Pink Salt to the flavour focuses of mustard leaves, cardamon seeds and juniper berries.

Beyond the glossy, highly charged colours of food photography and dish composition, I always look to elevate the everyday in my food photography – the dishes that are staples on your menu and those that don’t have defining factors. Paneer or cheese is a great example, especially for South Asian food, where the population of vegetarians is very high, and meat substitutes are widely used.  Paneer, an Indian cheese that looks like solid ricotta, is a fantastic source of protein and a go-to meat alternative for those looking for a vegetarian-friendly dish. Unfortunately, the aesthetic of Paneer doesn’t scream fine dining or photo-worthy, which provides an exciting set-up and composition challenge for a food photographer like myself to create a narrative that enhances the more ‘Plain foods.’

From plain and sometimes foods seen as ‘Boring’ to buttery textures, silky sauces and the creation of crisp and bite through a picture. I always want to capture that shot that makes people immediately hungry! By dialling up the spice level with a change of hue focus in an image to communicate spice or styling a dish to reduce the heat factor and focus on lighter Scoville levels, all can be done through the camera’s lens.

The contrast of styling fresh herbs and seasoning such as salt and coriander leaves add additional interest to your photography and communicate that you take care to fill your dishes with flavour – all this is displayed in a single or small set of images! Love or hate coriander, its zesty and aromatic flavour make it one of the most commonplace and widely used in a range of cuisines across the world, and it provides playful opportunities in food photography due to its multi presentation qualities that can add additional flair to your food photography. Sprinkle, splice, place or blend to add a spark of green, a finishing touch or an additional after flavour kick.

Lahore At 24 were pleased with their photographs, and I thoroughly enjoyed the collaboration process from humble raw ingredients to plated, placed and photographed. After the photoshoot, I received some lovely feedback:

‘I’m so glad I stumbled across The Culinary Camera. Denise was amazing at capturing my food and translated it into exactly what I had in my mind. She was easy and fun to work with, and I will definitely be working with her again! – Thanks, Denise!’

If you too would like me to bring your food to life through the camera lens, get in touch and let’s talk about how we can work together

Before we dive into things, we want to quickly mention that Fletcher Andrews was only 23 years old when he opened the restaurant in 2019. To have your own restaurant at that age shows incredible dedication and hard work, not to mention an unprecedented talent. The food at Fletchers is wonderful, and, having eaten it, it’s easy to see how Fletcher was able to open the restaurant.

The interior of Fletchers is a really wonderful space – neither too big nor too small. We really like that the restaurant itself didn’t feel stuffy or snooty at all, which fine dining places can often feel. Instead, we were welcomed to sit and eat exceptionally quickly, and the staff was all really happy to help out however they could.

We sat and ordered, and spent a few moments together before the food arrived. We weren’t quite sure what to expect, aside from that the food would probably be good, and we were both a little nervous that we might end up with a poor meal on our wedding anniversary. Now that I’ve eaten the food, I can’t believe I was ever even slightly worried about that!

To start, we had the quail, which was plated beautifully. From the quail itself to the seared sweetcorn and delicious sauces, I almost couldn’t look away. I’m glad I did, though, as it meant I got to eat the meal. The quail was cooked delicately and perfectly, as well as being portioned just right to allow us to enjoy it while looking forward to our venison.

As a main, my husband and I both had venison, which was utterly spectacular. Immediately upon taking a bite, we knew that the meal would be one of the best we’d ever had – it was straightforward, and since it was simple, the incredible flavours came through effortlessly.

The venison itself was beautifully cooked, just how we ordered it. It tasted fresh and bright, while also having that quintessential venison flavour.

The tenderstem broccoli that came with that dish was good, though it was just well-cooked veg. The thing that well and truly blew us away, though, was the pea puree – I could eat that by the bucket, it was amazing!

We weren’t sure what to expect from a pea puree, but it was so beautifully smooth and silky that we were taken aback. For a few moments in the midst of our spectacular food, we were actually speechless. It was shiny, rich, and almost velvet-like in its smoothness.

It’s rare that we eat something that utterly floors us with how good it is, but even as I write I can’t get the puree out of my mind. It felt like a revelation that you could eat peas that way, and then another revelation on top – how amazing it was.

My husband and I chatted about this meal afterwards and came to a simple conclusion – that it was the best plate of food either of us has ever eaten, anywhere. What a perfect meal to eat on our wedding anniversary!

My husband’s not so much a fan of desserts and other sweet things, so he didn’t have a dessert with me. That’s all the better for me, though, since my Mille Feuille was incredible! The pastry was so rich and flaky that I almost couldn’t believe my tastebuds. On top of that, the coffee filling with bright and smooth at the same time, with the candied pecan finish really blowing me away.

The cherry on top was the small scoops of vanilla ice cream that my dessert was served with. It was clearly made in-house, and the richness was something I wasn’t prepared for. Whoever made that ice cream deserves a medal!

All of the food we had at Fletchers was incredible, and it adds up to one of the, if not the, best meals that my husband and I have ever had. From the beautiful Mille Feuille to the divine pea puree, we know that we’ll be visiting again, perhaps for our next wedding anniversary!

Recently, my partner and I went for a spectacular meal in Plymouth – at The Catch. It’s a fantastic spot that highlights the great fish and seafood that’s been caught in the area for generations.

We love eating seafood. So often, we find that it’s one of the brighter, more flavoursome offerings on a menu, and we were thrilled by the selection when we sat to eat.

The situation in The Catch is a simple one, though one we weren’t quite expecting – you order for the table, and share between you. With that in mind, my husband and I ordered the crab bombs and focaccia, along with the prawns, haddock arancini with new potatoes, and scallops.

The crab bombs were seriously impressive! They were rich and well-spiced, without being too overpowering or particularly strong in any way.

The focaccia was spectacular, too! Focaccia is something that’s seen somewhat of a boost in recent years, with everyone in their homes taking up their mixing bowls to have a go at their own bakes. With that in mind, we were expecting something pretty great, but it wasn’t until we tasted it that we were astonished by it. Often, a bread course during a meal is simply something to fill a little time before your main arrives, but the freshness, aroma, and flavour of the bread were second-to-none. While it wasn’t the highlight of the meal, it was something that we’d definitely go back for again!

Speaking of highlights, the prawns were something else entirely – an utter revelation in terms of flavour and richness, we’d never eaten anything like them! Prawns themselves can often be a little flavourless when they’re on their own, but these wonderful prawns had been cooked in a delightful mixture of herbs and spices that tasted totally like a party in your mouth!

The recipe is a secret creation from the chef. They’re a spectacular chef, and eating their food was a delight. It’s clear that the inspiration for the menu as a whole is a love of great, fresh seafood. Every bite was well-balanced to make sure that we could taste the seafood perfectly, along with every seasoning that had been used.

I have absolutely no idea what the chef did to those prawns, but they’re the best I’ve ever had! If you’re on the fence about The Catch, it’s worth going just for the prawns. Be warned, though – you’ll stay for so much more!

The last thing that we tucked into on our spread was haddock arancini, with new potatoes and scallops. These were wonderful, too! Arancini, in my experience, can be a tricky thing to get right, since you’re deep-frying rice, essentially. Before now, I’ve certainly had my fair share of heavy, disappointing arancini – these were not that!
The flavour of the fresh-that-day haddock came through impeccably well, and with the rice being as creamy and rich as it was around the fish, it was a seafood lover’s delight. The outer shell was crispy and delightful, which only served to boost the creamy, rich, and soft rice centre.

The scallops were truly something to behold, as well. They’re something that we don’t have too often, but the flavour of a really great pan-seared scallop is something I keep going back for. They were perfectly cooked and wonderfully prepared – we could have had another portion after the first. Even as I’m writing this now, I could go for some more scallops!

The Catch is a really fantastic spot to visit, whether you love seafood or not. Rest assured, though, if you don’t like seafood going in, you’ll love it by the time you come out!

Next time we visit, and there will definitely be a next time, we’ll be sure to order more of the prawns. While my husband and I are always happy to share food, we both agree that having a plate of those to ourselves would be amazingly delicious and indulgent.

Check out The Catch on Instagram http://instagram.com/thecatchplymouth

If you’d like to talk about a #paidpartnership review for your business the contact us here https://culinarycamera.co.uk/contact/

When we got to this wonderful spot, my husband and I were greeted quickly and seated in a nice spot near some beautiful art. The atmosphere of the dining room felt quite posh, as well as being a bit less intense than other fancy restaurants we’ve eaten in. The staff members that we interacted with were all really sweet and knowledgable – happy to share what they thought about different options on the menu, and really easy to chat with.

This might sound a little odd, but one of the standout things for me was the art and the wall texture that we were seated next to. Great eateries usually have great artwork on the walls, but the art near us was really captivating – I couldn’t stop looking at them when we first sat down!

After sitting, I started with a glass of prosecco. It was, as bubbles always are, bright and sharp, perfect to have before you eat.

We perused the menu for a little bit and spoke with the member of staff that was waiting on us. They were all too happy to share information about the food with us, and I appreciated knowing a little more about the scallops that I ate later that night.

The wait was just the right length – long enough to have a few sips of my bubbles, but short enough that I wasn’t starving. We selected our food from the a la carte menu – I had three courses, and my husband had two since he isn’t a big fan of desserts.

We started with the scallops and the venison, both of which were utterly lovely.

The scallops were served with heritage carrots, buttermilk, and pain d’epice. The food was really well-balanced between the sweetness of carrots and the buttery, rich scallops.

I’ll never stop being impressed by chefs that plate scallops so well. They’re just little, white cylinders, and yet they can be made to look so beautiful!

My partner had the venison – it was a venison ragout, cooked slowly so that it’s super tender. The cauliflower on the plate was cooked to al dente perfection and breaded for crunchiness. I snuck a little piece from my husband’s plate, it was amazing!

The pickled ginger sounded odd on the menu, but it turned out to be such a good choice! It was warm and acidic, which really balanced out the richness of the meat.

As a main, we had the duck and the beef cheek.

The duck was served with boulangère potato, turnip, confit leg, and fine beans. It was really well plated, so the food looked really inviting when it was placed down in front of me. Sometimes, I think duck’s a thicker, chewier kind of meat, but this duck was both crispy and tender! I was certainly impressed.

My husband’s main was the beef cheek. It came with burnt pommes puree, along with savoy and pancetta. I’ve combined leafy greens with bacon before, but this side was like that turned up to eleven!

The beef cheek was beautifully tender and had been cooked delicately. I was worried it would be chewy, since cows use their cheeks so much, eating all the time. Luckily, I didn’t need to be worried. My husband said that it was beautifully seasoned and really tender.

To finish, I had the orange cake, with rhubarb and blood orange. I love a really sharp dessert, and this one didn’t disappoint!

The cake itself was perfectly moist, as well as having a strong flavour, but not being overpowering. The true standout was the rhubarb, though! It had been served in beautiful little slices, and the plating of it was truly incredible. For a second, my brain genuinely thought there were little slices of salmon on the plate until I thought about it for a second. This almost surprise really enhanced the dessert for me, and every bite felt like it was extra sweet or extra creamy. I could quite easily eat this dessert every day for the rest of my life!

As a final note, I just want to say that everything I ate was really well-balanced. The meal had clearly been prepared by a team that really cared about what they were cooking, as well as really knowing what they were doing. It was truly stunning!

SINCE WRITING THIS BLOG THIS AMAZING RESTAURANT HAS NOW CLOSED

Last Saturday my husband,  myself, and two friends visited The Octopus in Great Yarmouth. We had a fabulous night from start to finish.

The welcome we received from Ben and Mario was outstanding! From greeting everyone personally as they came through the door, the little extras such as hanging our jackets and providing bag hangers for us ladies, the decor, the service, and of course the wonderful food. It was a fully booked service, we were lucky to get a table on the Saturday night before Valentine, but this didn’t phase any of the staff, each and every table received the same dedicated service.

So what did we have from this lovely menu?

To Start –

King Scallops – Pan-fried with garlic butter, served with pea puree & Portuguese diced black pig chorizo

Pil Pil Prawns – Seared prawns dressed with garlic and fresh chilli

Followed by ..      Monkfish & Tiger Prawn Curry, Grilled Salmon,

and the fabulous Seafood Cataplana (Slow roasted King prawns, Half Lobster, Scallops, Clams, Langoustines & Octopus)

To finish it was the Cheeseboard and the Brownie

The meal was fantastic, rich in flavour, colour and cooked to perfection. We had a couple of cocktails too – A Porn Star Martini and a Cosmopolitan for the ladies, a great bottle of wine and a few beers, we ended the meal with a shot of Limoncello –

Ben & Mario are onto a real winner here. We all agreed that this was the best restaurant experience we had had in quite some time. True Mediterranean hospitality where nothing was too much trouble. So now we have all the delights of the food shown where can you find The Octopus? It’s at 42 King Street, Great Yarmouth, for those old enough you may remember the location as Kings Wine Bar, it’s seen quite a change as I’m sure you can imagine, although I’m told the gents has some memorabilia from its previous life in terms of images on the wall (no, I didn’t check myself!) The decor and design are wonderful, inviting and totally on-brand for the restaurant – see how many Octopi you can spot and where.

Don’t forget to check out the Octopus on the wall in the entrance hall which was painted by a local artist Mendivan Blackboy https://www.facebook.com/mendivan.blackboy.

Ben has told me that the menu will be changing soon, so I cant wait to go back and try Chef Rafael and Chef Antonio’s new dishes. – Let me know if you’ve been and what you thought and in the meantime keep up to date with all Octopus news by following them on Instagram https://www.instagram.com/theoctopusrestaurant/ or check out their website http://theoctopusrestaurant.co.uk