Toast Represents
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19/03/2024
Our fantastic foodie photographer, GG Photo, was commissioned to revamp a well-known rail companies’ menu with fresh imagery to tempt their hungry passengers.
From initial brainstorming with the ad agency to overcoming unforeseen hurdles – like Rain City Redesigns swooping in to save the day when our train table hit complications – it was an incredible team effort. Our onset team of photographers (GG Photo, Sean McCrossan) models (PHA Models) and stylists (NickWalsh.co.uk) alongside our behind-the-scenes production staff (Toast Represents, Dab Hands Virtual Office Solutions) curated a smooth production, which made our client extremely happy…
“Just wanted to say a big thank you for yesterday and all your efforts to date. All the pre prod was really smooth and the shoot went really well. [The client] was very happy with how it all came together. Please pass our thanks to all the team as well.”
Great job guys, watch this space for final imagery.
19/01/2024
Kids getting bored of sandwiches in the packed lunch yet? Or maybe you are looking for a quick, tasty tea option - then do try this: Quorn Chicken, Pesto & Tomato Tart. Really delicious and quick to pop together if you cheat a little and use ready-rolled pastry. Plus using Quorn makes it that bit healthier too.
Remember to click save to get quick access to the recipe- added below:
Ingredients:
150g Quorn Pieces
320g ready rolled light puff pastry
100g low fat garlic and herb cream cheese
2tbsp red pesto
325g cherry tomatoes, halved
15g flat leaf parsley, chopped
1 red onion, halved and sliced
For the little gem caesar salad:
Little gem lettuce
Punnet of cress
2tbsp olive oil
Juice of ½ a lemon
3 tbsp vegetarian hard cheese, finely grated
Method:
1. Preheat to oven 200C/fan 180C/gas 6. Heat a tablespoon of the olive oil in a frying pan and fry the Quorn Pieces for about 5 minutes until golden then season with salt and pepper and a tablespoon of the chopped flat leaf parsley.
2. Unroll the pastry leaving it on the greaseproof paper. Using a sharp knife score a border all around the edge of the pastry about 5cm from the edge making sure not to go right through the pastry.
3. Place the cream cheese and red pesto in a bowl and mix together well. Spread over the base of the pastry.
4. Tip the Quorn Pieces into a bowl with the cherry tomatoes, red onion and the remaining olive oil and toss everything together.
5. Spoon onto the pastry base going right up to the border and then place in the oven and bake for 20 minutes.
6. Whilst the tart is cooking, make the salad. Separate the little gem leaves and wash and dry well. Place in a serving bowl with the cress. Whisk the olive oil and lemon juice together in a small bowl with a pinch of salt. Pour over the salad leaves and then sprinkle with the grated cheese and toss everything together well.
7. When the tart is cooked, serve sprinkled with the remaining flat leaf parsley and a side of the crisp green salad.
Enjoy!
Photography: Craig Robertson, At The Kitchen
Food Styling: Angela Boggiano and Daisy Hogg
Production:
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Category
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Address
Manchester
