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  • Meat salads are stacked in readiness for an airline flight in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, 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_airport1353-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items 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_airport1349-18-08-2009_1.jpg
  • Menu specification of a Business Class in-flight airline salmon meal are compared next to finished dishes in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items 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_airport1379-18-08-2009_1.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_1 1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, wheels a galley trolley to be filled with fresh airline food 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_airport1376-18-08-2009_1 1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, wheels a galley trolley to be filled with fresh airline food 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_airport1376-18-08-2009_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays 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_airport1357-18-08-2009_1 1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays 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_airport1361-18-08-2009_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays 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_airport1361-18-08-2009_1 1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays 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_airport1357-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items 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_airport1349-18-08-2009_1 1.jpg
  • Meat salads are stacked in readiness for an airline flight in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, 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_airport1353-18-08-2009_1 1.jpg
  • Menu specification of a Business Class in-flight airline salmon meal are compared next to finished dishes in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items 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_airport1379-18-08-2009_1 1.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_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items to fresh fruit salads 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_airport1364-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items to fresh fruit salads 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_airport1364-18-08-2009_1 1.jpg
  • Freddy Schillings, gourmet burger kitchen, Cologne.
    _MG_1705.jpg
  • A detail of freshly-picked English oysters opened using a 'shucker' knife. English Falmouth Estuary oysters have become highly sought-after around European restaurants and we see a freshly-caught specimen still in its shell after being landed from a traditional Falmouth antique working sail boat (fishing without mechanical power is a rule on this local fishery) that still dredge harvested oysters from the river bed using traditional methods unchanged since Victorian times. The fisherman's muddy fingers can be seen lifting (or shuck) the crustacean slightly from the shell with an old oyster knife to display this wild, native Fal oyster which is known for its distinctive sweet, fresh and delicate flavour.
    oysters-04-10-1994_1.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_1_1.jpg
  • An ostrich chick stands alone in a private pen, beneath a heat lamp at the ostrich farm belonging to Robert and Nina Bailey near Chepstow, Wales. The reddish glow from the heat source concentrates life-giving energy into the young bird, helping it survive the first three months after hatching. Rearing these birds is a specialist and very expensive business but Ostrich meat is a South African delicacy, used for Biltong. Nutritionists promote it as a more healthy alternative because it is higher in protein and lower in fat and cholesterol. An ostrich lays an egg every other day, of which 40 to 80% are fertile. In the wild there is a 95% failure rate but using an incubator like this almost guarantees total success. Its latin name, 'Struthio camelus', is the largest of living birds with some males reaching a height of 8 ft (244 cm) and weighing 200 to 300 lb (90-135 kg). In the wild, the polygamous male has from two to six females in his flock. The cock scoops out a hollow for the eggs, which weigh nearly 3 lb (1.35 kg) each. One of the females incubates the eggs during the day, and the cock takes over at night. On the savannah they can run at 40mph (64 kph) for 10 hours though their top speed can reach 80mph. During the 19th-century vogue for ostrich plumes, farms were established in South Africa and later in North America, Australia, and Europe; after World War I fashions changed and the industry collapsed.
    RB-0155.jpg
  • English Falmouth Estuary oysters have become highly sought-after around European restaurants and we see a freshly-caught specimen still in its shell after being landed from a traditional Falmouth antique working sail boat (fishing without mechanical power is a rule on this local fishery) that still dredge harvested oysters from the river bed using traditional methods unchanged since Victorian times. The fisherman's muddy fingers can be seen lifting (or shuck) the crustacean slightly from the shell with an old oyster knife to display this wild, native Fal oyster which is known for its distinctive sweet, fresh and delicate flavour.
    oyster10-04-1994.jpg
  • Four small vessels belonging to traditional oyster fishermen use nets to catch a new harvest of shellfish aboard their antique boat from the Fal Estuary. On calm waters, the oystermen have harvested on the River Fal in the same traditional and highly sustainable fashion, without the use of mechanical power, for more than five hundred years, being widely grown along the whole Cornish coast when the Romans invaded, and by 1602 they were being caught in much the same way as they are today, using thick, strong nets, called dredges. Byelaws banned oyster dredging by mechanical means, forcing local fishermen to rely on wind and tide in purpose-built, sail-powered Falmouth Working Boats. Although most oyster fishermen in Falmouth have other seasonal jobs, for the most experienced and committed fishermen oysters provide a decent year-round livelihood.
    oystermen-04-10-1994.jpg
  • The Borough Monmouth Coffee Company in Borough Market, Southwark, London. Their second shop opened is on the corner of Park and Stoney Streets in 2001 - fast-becoming a much-appreciated place to buy the most flavoursome roasted beans. The coffees on our counter are delivered every day from our roasting site in Bermondsey. They make single cone filter coffee and espresso based drinks. Organic Jersey whole milk is from Jeff Bowles in Somerset and organic whole cane sugar from Assukkar, Costa Rica.
    monmouth_coffee01-12-10-1993.jpg
  • A businessman sips a chilled glass of white wine to accompany a dish of seafood in Sweetings in the City of London. A waiter waits for the man's verdict before filling the glass then tending his order from the table menu. Associates talk discreetly in the background in this very traditional bar in the heart of the capital's financial district, near St Paul's Cathedral. Sweetings Restaurant first opened in 1889 and has carried out serving lunch ever since. Sweetings prides itself on offering a wide variety of English sustainable fish, from wild fresh Scottish Salmon, usually the first fish of the season, to the native oysters from West Mersea on the Essex coast.
    city_lunchtime03-20-05-1993_1.jpg
  • Stripped of their feathers, plucked ducks await the next stage during a family Foie Gras business in French Alsace. The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. A farmer has cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious. Newly-killed carcasses are strung up on a special rack. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quantities of corn mash down the oesophagus two weeks before slaughter.
    alsace_geese1-13-10-1997_1.jpg
  • The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She is about to cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_ducks01_1.jpg
  • From a low angle looking upwards to the building exterior of the Hotel Negresco on the Promenade de Anglais, Nice. We see the colourful orange light bulbs and the overall green hue from sodium illumination and the blue of the evening sky. In the foreground is an example of the ubiquitous palm trees that line the Côte d'Azur. The Hotel Negresco on the Promenade des Anglais on the Baie des Anges in Nice, France was named for Henri Negresco (1868-1920) who had the palatial hotel constructed in 1912. Noted for its doormen dressed in the manner of the staff in 18th-century elite bourgeois households, complete with red-plumed postilion hats, the hotel also offers renowned gourmet dining at Le Chantecler. In 2003 the Hotel Negresco was listed by the government of France as a National Historic Building. Nice is a major tourist centre and a leading resort on the French Riviera. Located in the Provence-Alpes-Côte d'Azur région, it is a commune and the préfecture (administrative capital) of the Alpes-Maritimes département.
    RB-0078.jpg
  • Details shot of gourmet food, Taku restaurant, Hotel Excelsior Hotel Ernst, Cologne.
    _MG_2498.jpg
  • Located about 90 minutes by boat from Krabi Town, Phi Phi Ley, the smaller of the Phi Phi Islands contains a large cave, Tham Phraya Nak or The Viking Cave. The cave is home to vast numbers of swifts. Their nests, an essential ingredient in the Chinese gourmet dish Birds Nest soup, are collected by locals from a series of rickety bamboo ladders. It was once possible to enter this cave but now, due to the precious nature of the birds nests, this is impossible. These special nests command prices which makes them more valuable than gold.
    2006-11-18_Viking Cave_A.jpg
  • Exterior of the Cote dAzurs Hotel Negresco on the Promenade de Anglais, on 10th May 1996, in Nice, France. The Hotel Negresco on the Promenade des Anglais on the Baie des Anges in Nice, France was named for Henri Negresco 1868-1920 who had the palatial hotel constructed in 1912. Noted for its doormen dressed in the manner of the staff in 18th-century elite bourgeois households, complete with red-plumed postilion hats, the hotel also offers renowned gourmet dining at Le Chantecler. In 2003 the Hotel Negresco was listed by the government of France as a National Historic Building.
    cote_dazur02-10-05-1996.jpg
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