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  • Peering through the steamy window of a Chinese restaurant in London's Chinatown district, we see the shapes and forms of kitchen staff and customers in this lively scene. In the window are rows of Peking Duck with their skins cooked a crispy dark brown. Meanwhile, surrounded by cooking utensils and implements, the tools of their trade, two chefs busy themselves in the kitchen area, one's face shows him to be ethnic Chinese who is rubbing his hands in a cloth before continuing his chores. Two European girls are waiting expectantly for their dishes to arrive. Obscured by the steam and heat, a waiter in green bustles about this small eaterie.
    electricity122-17-01-2008 .jpg
  • On table 3, a holiday couple enjoy a full English cooked breakfast in the bay window of a Bed & Breakfast (B+B) in the Devon seaside resort of Paignton. Seated in the bright area that overlooks the seafront, beach huts and the calm sea in the distance. On the gingham tablecloth is a traditional English tea pot, toast rack and jam and they tuck into slices of white bread toast accompanied by orange juice. A No Vacancies sign hangs in the window for potential guests to spot as they walk the promenade.
    bed_and_breakfast02-21-07-1992.jpg
  • Fresh Maldives line caught yellow fin tuna steaks are grilled in heavy pan on a Friday night in a London kitchen
    new_england146-15-12-2007 .jpg
  • Fresh Maldives line caught yellow fin tuna steaks are served grilled with green haricot beans in a London home
    new_england153-15-12-2007 .jpg
  • A young 10 year-old boy enjoys a fresh Maldives line caught yellow fin tuna steak, grilled in his London home on a Friday night
    new_england160-15-12-2007 .jpg
  • A passer-by stands outside a Chinese Restaurant offering Dim Sum in Chinatown, home to London's ethnic Chinese community.
    electricity120-17-01-2008 .jpg
  • A passer-by stands next to a menu from a Chinese restaurant in Gerrard Street in London's Chinatown, England. The words Dim Sum Daily are displayed in neon lights above the person's head, its translated message is written on the top in Chinese characters. In the clear window we can see rows of Peking duck. It is early evening and the street is full of colour from the artificial lighting that creates an inviting mood for those browsing the menus on offer in this lively part of London's West End. The pedestrian is partly silhouetted and she stands in profile looking straight ahead as if ignoring what is on offer.
    electricity35.jpg
  • A passer-by stands near to a Chinese restaurant in Gerrard Street in London's Chinatown, England.
    chinese_community01-23-06-2000.jpg
  • A brightly-coloured chequered table cloth and greasy menu choices seen in a cafe window in the North Somerset seaside town of Weston-super-Mare.
    seaside_table002-11-04-2009.jpg
  • Theodore Kyriakou is seen in his Real Greek restaurant in Hoxton, East London. He smiles to the view dressed in chef's apron and with a pen behind his ear. This Greek-born chef once served in the military but realised his ambition to cook by coming to London and eventually being the co-owner of Livebait, the renowned London fish restaurant chain. In 1999, he finally opened a restaurant specialising in the kind of food his mother used to make. The Real Greek was in business, recreating many of the dishes he remembered, he introduced authentic Greek cuisine to a new audience. Kyriakou's parents ran a deli in Athens. His mother, a natural cook, didn't follow recipes, though many of her dishes are influenced by a 2,000-year-old cookbook, the Deipnosophistai by Athenaeus. She still gets calls from her son to check facts.
    theodore_kyriakou02-03-09-2007.jpg
  • A female member of the Thomas Cook staff issues foreign currency to an unseen airline passenger in the departures concourse at Heathrow Airport's Terminal 5. This Bureau de Change is one of two companies trading in foreign exchange, travel insurance and travellers cheques for passengers passing through this aviation hub is west London. We see on the wall behind the assistant, a beach paradise scene of palm trees, calm seas and beach chalets, the idea of tranquillity and prosperity. On the left are the exchange rates for the world's currencies for purchase at this kiosk. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1135-12-08-2009.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef  enfant terrible[of the UK restaurant scene and the Godfather[of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
    marco_pierre_white01-10-11-1997.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef  enfant terrible[of the UK restaurant scene and the Godfather[of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
    marco_pierre_white02-10-11-1997.jpg
  • A 15 year-old teenager bakes party cakes in a domestic kitchen.
    ella_16th_bday7-24-August-2011.jpg
  • A 15 year-old teenager bakes party cakes in a domestic kitchen.
    ella_16th_bday6-24-August-2011.jpg
  • Groups of friends enjoy each other's company dining at Fish! restaurant in Borough on a drizzling, wet night in London. .
    fish_restaurant01-06-09-2007.jpg
  • Anonymous chef prepares BBQ burgers and sausages as a pilot of the Red Arrows, Britain's RAF aerobatic team walks past.
    Red_Arrows306_RBA.jpg
  • A 15 year-old teenager bakes party cakes in a domestic kitchen.
    ella_16th_bday4-24-August-2011.jpg
  • Chef relaxes at a table picturing the ancient ruins of Gerrha, in front of a panorama of the Bekaa Valley in Lebanon outside a Lebanese cafe in London's Soho.
    lebanese_cafe03-23-03-2015.jpg
  • A chef pours liquids in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1226-15-08-2009.jpg
  • A chef demonstrates the techniques for stir-fying vegetables to a young trainee at the Vivre restaurant in Sofitel.
    heathrow_airport1239-15-08-2009.jpg
  • Showing the face of a man who enjoys his job, a chef reaches for a ladle hanging inside an extractor cover in the kitchens at the Vivre restaurant in Sofitel, a 605 bedroom, 27 suite and 45 meeting room accommodation and business hub Heathrow Airport's hub hotel attached to Terminal 5. The man is wearing a tall chef's hat called a toque and his uniform is pristine to reflect the hygiene standards expected of this luxury hotel and restaurant. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1224-15-08-2009.jpg
  • A chef rests his hand in a food preparation area in kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1229-15-08-2009.jpg
  • Using a cloth, a waiter picks up a hot bowl of Butter Squash soup ready for a la carte service in the kitchens at the Vivre restaurant in Sofitel, a 605 bedroom, 27 suite and 45 meeting room accommodation and business hub Heathrow Airport's hub hotel attached to Terminal 5. A stack of clean and unused plates are ready for use on the hot plate that warms them  and we see the waiter leaning over in shadow, carefully taking hold of the bowl so that none of the liquid spills. The man is wearing a smart white shirt and is about to take the dish over to the customer's table. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1227-15-08-2009.jpg
  • A chef working for the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, fries Welsh Lamb cutlets in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1368-18-08-2009.jpg
  • A 15 year-old teenager bakes party cakes in a domestic kitechen.
    ella_16th_bday1-24-August-2011.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London.
    tetsuro_hama22-22-07-2014.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London.
    tetsuro_hama14-22-07-2014.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. <br />
<br />
From the chapter entitled 'The Price of Happiness' and from the book 'Risk Wise: Nine Everyday Adventures' by Polly Morland (Allianz, The School of Life, Profile Books, 2015).
    tetsuro_hama42-22-07-2014.jpg
  • A 15 year-old teenager bakes party cakes in a domestic kitechen.
    ella_16th_bday2-24-August-2011.jpg
  • Chef relaxes at a table picturing the ancient ruins of Gerrha, in front of a panorama of the Bekaa Valley in Lebanon outside a Lebanese cafe in London's Soho.
    lebanese_cafe05-23-03-2015.jpg
  • A waiter reaches for a finished tarte tatin desert dish at the Vivre restaurant in Sofitel.
    heathrow_airport1247-15-08-2009.jpg
  • A Head Waiter is about to take finished dishes during service in the Vivre restaurant in Heathrow Airport's Sofitel.
    heathrow_airport1237-15-08-2009.jpg
  • A chef puts finishing touches on deserts in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1248-15-08-2009.jpg
  • Two resturant chefs take a break by checking messages while resting on some Boris bikes in a narrow Soho street, central London.
    chefs_bikes01-16-05-2013.jpg
  • The Boathouse on Ulva, Isle of Mull, Scotland. Ulva is a privately owned island with a thriving population of approximately 16 people who are involved variously in traditional sheep and cattle farming, fish farming, oyster farming and tourism. There are no tarmac roads on Ulva, so the main form of transport is quad bikes used by all inhabitants, young and old. The proprietors (the Howard family) are dedicated to creating a balance between the needs of the community and the preservation of one of Scotland’s most unique, beautiful and accessible islands. Ulva is from the Viking “Ullamhdha”, or ‘Nobody Home’. They named the island ‘Ullfur’, their word for ‘Wolf Island’. .. This is a licensed tea-room where you can have delicious home cooked food, hot or cold drinks and choose from a range of specialities (such as Ulva's own oysters, marinated salmon etc.) based on locally available ingredients. In fact you can just have a cup of tea or you can have a three course meal at any time from 9am to about 4.30pm. There is also a range of fine quality wines to complement your choice from the varied menu. The restaurant is now open on Friday evenings during the summer season - booking essential. Tel: 01688 500241/500226...(http://www.theboathouseulva.co.uk/)..
    isle_of_mull228-20-11-2011.jpg
  • The Boathouse on Ulva, Isle of Mull, Scotland. Ulva is a privately owned island with a thriving population of approximately 16 people who are involved variously in traditional sheep and cattle farming, fish farming, oyster farming and tourism. There are no tarmac roads on Ulva, so the main form of transport is quad bikes used by all inhabitants, young and old. The proprietors (the Howard family) are dedicated to creating a balance between the needs of the community and the preservation of one of Scotland’s most unique, beautiful and accessible islands. Ulva is from the Viking “Ullamhdha”, or ‘Nobody Home’. They named the island ‘Ullfur’, their word for ‘Wolf Island’. .. This is a licensed tea-room where you can have delicious home cooked food, hot or cold drinks and choose from a range of specialities (such as Ulva's own oysters, marinated salmon etc.) based on locally available ingredients. In fact you can just have a cup of tea or you can have a three course meal at any time from 9am to about 4.30pm. There is also a range of fine quality wines to complement your choice from the varied menu. The restaurant is now open on Friday evenings during the summer season - booking essential. Tel: 01688 500241/500226...(http://www.theboathouseulva.co.uk/)..
    isle_of_mull228-20-11-2011.jpg
  • The ever-turning London Eye is seen over the River Thames with the Palace of Westminster and Parliament beyond. The wheel is blurred after a minute's exposure and the blue sky behind renders evening as a romantic cityscape backdrop. We see Big Ben in the Tower of Westminster and Parliament just as they have become floodlit and the stand out set against the other buildings, very easily recognised as the iconic London landmarks known around the world. The Eye, or as it was known in 2000, the Millennium Wheel, was designed by architects David Blian, Julia Barfield, Malcolm Cook, Mark Sparrowhawk, Steven Chilton and Nic Bailey, and carries 32 sealed, air-conditioned passenger capsules which rotate at 0.26 metres (0.85 feet) per second (about 0.9 km/h or 0.5 mph) so that one revolution takes about 30 minutes.
    RB-0008.jpg
  • A No Entry sign and red brick building on the corner of Cook and Tradeston streets in the Goven Hill district of south Glasgow.
    glasgow-heritage1-22-11-2011.jpg
  • TV chef Jamie Oliver shops for produce with a favoured veg seller in Borough Market in Southwark, London. Oliver holds his box of fresh artichokes in one hand an his very young daughter Poppy on a Saturday morning. James "Jamie" Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States.
    jamie_oliver01-12-10-1993.jpg
  • Tourists enjoy food and drink in an outdoor restaurant tent in Florence, Italy. A photo of the restaurant's chef with possibly two other cooks are seen in a window ad that bears the words "Enjoy with Us" - an invitation to come dine with the owners of the pizzeria. Customers are seated under strong lights in this otherwise dark street, enjoying wine and their respective partners' company.
    florence_italy148-23-10-2010.jpg
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