About

Hailing from Wakefield, West Yorkshire, Martin is a professional food photographer based in London, UK.
He takes creative, bold images whilst creating a fun and comfortable working atmosphere. Technically skilled with bags of experience, Martin love working closely with clients to fulfil their vision precisely and clearly.
He’s also partial to great coffee, beer and the odd Negroni.

Martin is available for studio and location shoots worldwide, represented by Lisa Pritchard Agency.

Selected Clients

McCain, BrandOpus, Yep Kitchen, Around the Cluck by Chef James Cochran, Seoul Bird by Chef Judy Joo, Kolkati, Urban Pubs & Bars, Unity Diner, East London Brewing Co, The Snooty Fox, Escape, Valderrama’s & more.

Q&A Time!

How did you get into food photography?

I’ve always been an avid cook and lover of food and drink so it was kind of destined when I picked up a camera that food would be involved somewhere. We can blame COVID for taking away my ability to be around people to photograph, but as soon as I started exploring the different textures and colours of food and drink and how light can play with them visually, I was hooked.

If you could only photograph one food for the rest of your life,
what would it be and why?

It would have to be burgers. There is so much going on there and endless ways to play. Ingredient choice, style, sauce, toppings.

We love your animations, could you tell us more about them?

The thing I love about stop-motion animation is that it has a certain element of play and imagination that can be a lot trickier to replicate in a video. The jerky frame rate evokes childhood feelings of comics and cartoons and the ability to go into every frame and edit it means you can create little bits of magic where the food can move in impossible ways.

What would be your death row meal?

A Negroni to start. Fresh baked Sourdough with French butter and anchovies, Crispy Squid, Double Bacon Cheeseburger (surprise) and fries, Tiramisu. Alongside that copious amounts of wine and hoppy IPAs with a Sazerac and a double espresso to finish. That sounds pretty good to me.