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  • 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 chef rests his hand in a food preparation area in kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1229-15-08-2009.jpg
  • A chef puts finishing touches on deserts in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1248-15-08-2009.jpg
  • A passer-by walks past a bus shelter featuring Indian food and Go Compare insurance plus a blue hoarding outside a closed entertainment venue in Dartford, on 3rd October 2019, in Dartford, Kent, England. Voters in Dartford voted 64% in favour of Brexit during the 2016 referendum.
    dartford_journey-04-03-10-2019.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI (born 19 April 1937) is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio3-01-06-1996.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI (born 19 April 1937) is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio4-01-06-1996.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
  • Detail of a chef's hands, preparing Makizushi in 'So', a sushi restaurant in central London.
    tetsuko_hama58-12-06-2014.jpg
  • A plate of Makizushi awaiting service in 'So', a sushi restaurant in central London.
    tetsuko_hama101-12-06-2014.jpg
  • Detail of a chef's hands, preparing salmon with tongs in 'So', a sushi restaurant in central London.
    tetsuko_hama50-12-06-2014.jpg
  • A passer-by stands near to a Chinese restaurant in Gerrard Street in London's Chinatown, England.
    chinese_community01-23-06-2000.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
  • 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 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 pours liquids in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1226-15-08-2009.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
  • Exterior of a Peruvian restaurant, serving traditional south American dishes, on 4th January, at Elephant & Castle, London borough of Southwark, England.
    southwark_estate-09-04-01-2017.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
  • 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
  • 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
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