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  • Royal Kitchens Garden at Kew Gardens in London, United Kingdom. The Royal Botanic Gardens, Kew, usually referred to simply as Kew Gardens, are 121 hectares of botanical gardens and glasshouses between Richmond and Kew in southwest London. It is an internationally important botanical research and education institution with 700 staff, receiving around 2 million visitors per year. Its living collections include more than 30,000 different kinds of plants.
    20180611_kew gardens royal kitchens_...jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_E.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AM.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_F.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_G.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_H.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AH.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AN.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AL.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AJ.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AF.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AE.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AD.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AC.jpg
  • The detail of faded example illustrations on the exterior of a design kitchen business, on 31st March 2019, in Whitstable, Kent, England.
    whitstable-07-31-03-2019.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AG.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_011_1.jpg
  • Dishes of spice in the kitchens at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_365_1.jpg
  • Orders written on paper chits in the kitchens at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_326_1.jpg
  • A chef making chicken kebabs in the kitchens at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_303_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_095_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_040_1.jpg
  • Pies fresh from the oven in the kitchens at Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_264_1.jpg
  • Details of pie tins in the kitchens of  Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_192_1.jpg
  • Joe straining potatoes in the kitchens of Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_196_1.jpg
  • Details of pie dough in the kitchens of  Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_187_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_083_1.jpg
  • Head chef at the Park Hotel, Anurudh Khanna prepares a dish of shahi paneer in the kitchens, New Delhi, India.
    SFE_110914_038_1.jpg
  • Details of scales in the kitchens of  Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_191_1.jpg
  • Orders written on paper chits in the kitchens at Moti Mahal Restaurant in Old Delhi, India<br />
The resturant opened in 1947 is widely credited with inventing the classic Delhi dish, butter chicken.
    SFE_110917_325_1.jpg
  • Husband and wife cook pork and vegetable dishes at a small restaurant in Zhongdian, Yunnan province, China. The man puts various dishes together at amazing speed. The air makes your eyes sting as chili is added to make these local dishes spicy. Cooking fat collects and runs down the kitchen walls near a fan that simply cannot cope. Cleanliness is an issue in many Chinese kitchens, which often look extremely dirty, however, fresh produce and cooking at incredibly high temperatures kills any potential bugs.
    2005-07-0hongdian 059_alamy.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Handing a number of carefully loaded plates on to a tray, he makes sure that all is well before allowing the waiter to walk out of the kitchen, into the front of house on the main restaurant floor where diners await. 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
  • Naxi minority husband and wife cook pork and vegetable dishes at a small roadside restaurant near to Zhongdian, Yunnan, China. The man thinly chops the pork while his wife puts it all together at amazing speed in a wok. Cleanliness is an issue in many Chinese kitchens, which often look extremely dirty, however, fresh produce and cooking at incredibly high temperatures kills any potential bugs.
    2005-07-06 Lijiang 043.jpg
  • Naxi minority husband and wife cook pork and vegetable dishes at a small roadside restaurant near to Zhongdian, Yunnan, China. The man thinly chops the pork while his wife puts it all together at amazing speed in a wok. Cleanliness is an issue in many Chinese kitchens, which often look extremely dirty, however, fresh produce and cooking at incredibly high temperatures kills any potential bugs.
    2005-07-06 Lijiang 042_corbis.jpg
  • Naxi minority husband and wife cook pork and vegetable dishes at a small roadside restaurant near to Zhongdian, Yunnan, China. The man thinly chops the pork while his wife puts it all together at amazing speed in a wok. Cleanliness is an issue in many Chinese kitchens, which often look extremely dirty, however, fresh produce and cooking at incredibly high temperatures kills any potential bugs.
    2005-07-06 Lijiang 035_corbis.jpg
  • Naxi minority husband and wife cook pork and vegetable dishes at a small roadside restaurant near to Zhongdian, Yunnan, China. The man thinly chops the pork while his wife puts it all together at amazing speed in a wok. Cleanliness is an issue in many Chinese kitchens, which often look extremely dirty, however, fresh produce and cooking at incredibly high temperatures kills any potential bugs.
    2005-07-06 Lijiang 037.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_1.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Waving a sharp knife in his right hand, he is about to carve a joint of red meat amid the heat and bustle of his busy work area. Overseeing a small army of sous-chefs and waiters, he rules his roost though it is his reputation that needs preserving. 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
  • 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_1 1.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_1.jpg
  • Food on the table in a country kitchen in Yorkshire, England, UK.
    20150910_yorkshire country kitchen_C.jpg
  • 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 _1.jpg
  • Volunteers prepare and serve potato soup for the poor and homeless in a Municipal Soup kitchen in Athens, Greece
    SFE_120224_014_1.jpg
  • Lighthouse keepers drinking tea in the kitchen of Bishop Rock lighthouse before automation, Cornwall, UK. Bishop Rock Lighthouse stands on a rock ledge 4 miles west of the Scilly Isles. It is a tower lighthouse and the rooms, fixtures and fittings such as doors and furniture are all curved. Bishop Rock was converted to automatic operation during 1991 with the last keepers leaving the lighthouse on 21 December 1992. All Trinity House lighthouses have been automated since November 1998.
    20-04_1.jpg
  • Volunteers prepare and serve potato soup for the poor and homeless in a Municipal Soup kitchen in Athens, Greece
    SFE_120224_023_1.jpg
  • Bowls of potato soup for the poor and homeless in a Municipal Soup kitchen in Athens, Greece
    SFE_120224_002_1.jpg
  • Food cooking in a cast iron casserole pan, on and old fashioned range cooker. Country kitchen in Yorkshire, England, UK.
    20150910_yorkshire country kitchen_A.jpg
  • Food cooking in a cast iron casserole pan, on and old fashioned range cooker. Country kitchen in Yorkshire, England, UK.
    20150910_yorkshire country kitchen_B.jpg
  • The kitchen of an abandoned in the former Russian Soviet army camp in occupied East Germany ex-GDR/DDR, on 16th June 19990, on Halb Insel Wustrow, near Rostock, Germany. The occupants appear to have left in a hurry - or were careless enough to leave possessions and fresh fruit, now rotting on the kitchen table.
    soviet_village-16-06-1990.jpg
  • Volunteers carry sacks of flour into the Golden Temple's Langar, kitchen to feed the thousands of visiting pilgrims that arrive at the Golden Temple every day, Amritsar, Punjab, India.
    20071218_india_0637_1.jpg
  • Dozens of volunteers  help out as cooks and Chapati makers at the Golden Temple's kitchen, Amritsar, Punjab, India
    20071218_india_0451_1.jpg
  • Dozens of volunteers  help out as cooks and Chapati makers at the Golden Temple's kitchen, Amritsar, Punjab, India
    20071218_india_0147_1.jpg
  • Childs toy kitchen discarded on the street in London, England, United Kingdom.
    20160802_childs kitchen_001.jpg
  • Small roadside restaurant kitchen near to Lugu Lake, Yunnan, China. Staff have prepared the chopped vegetables ready to cook.
    2005-08-to Lugu lake 102.jpg
  • A basket of Deborah Devonshire's hens eggs in a basket on the kitchen table at her home on Chatsworth Estate.
    L1000671cc_1.jpg
  • Kitchen interior in a traditional village house in Yen So, Ha Tay province, Vietnam.
    25030002_1.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    57-06_1_1.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    57-02_1_1.jpg
  • A sieve and an enamel ladle hang on the kitchen wall of an interior of a sheepfold in the remote Carpathian Mountains, Romania
    210-06_1.jpg
  • A china cup and an enamel saucepan hang on a piece of vinyl wallpaper in the kitchen of a sheepfold in Lunca Ilvei, Romania.  Each flock of around 500 sheep is based at a stana or sheepfold, a very basic hut in a clearing with a strunga or milking enclosure of hurdles which is moved every few weeks in good weather or weekly in bad.
    195-06_1.jpg
  • Portrait of an Oma woman preparing vegetables in her kitchen wearing her traditional headdress, Ban Nam Leng, Phongsaly province, Lao PDR. One of the most ethnically diverse countries in Southeast Asia, Laos has 49 officially recognised ethnic groups although there are many more self-identified and sub groups. These groups are distinguished by their own customs, beliefs and rituals. Details down to the embroidery on a shirt, the colour of the trim and the type of skirt all help signify the wearer's ethnic and clan affiliations.
    A0026127cc_1.jpg
  • Indian made metal spoons used for cooking and make tea hang in a Brokpa kitchen in the remote village of Sakteng, Eastern Bhutan.
    A0030731cc_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_154_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_024_1.jpg
  • Meat pies in the kitchen at F Cooke's Pie and Mash shop in Broadway Market, Hackney, London..Eel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110715_111_1.jpg
  • A worker washes cups in the kitchen in the Indian Coffee House, Baba Kharak Singh Marg, New Delhi, India.The Coffee House dates back almost fifty years, first in central Connaught Place, then Janpath and now at the top of a rather shabby shopping centre. Still run by the Indian Coffee Workers Cooperative Society, it was a regular haunt for politicos in Delhi and It's clientelle is still well read and intellectual.
    SFE_100205_057.jpg
  • Detail of a spatula and sieve in the kitchen of the Indian Coffee House, Baba Kharak Singh Marg, New Delhi, India.The Coffee House dates back almost fifty years, first in central Connaught Place, then Janpath and now at the top of a rather shabby shopping centre. Still run by the Indian Coffee Workers Cooperative Society, it was a regular haunt for politicos in Delhi and It's clientelle is still well read and intellectual.
    SFE_100205_056.jpg
  • Cooked breads in the kitchen at Karims Restaurant, Old Delhi
    SFE_13041_112_1_1.jpg
  • A waiter collects breads from the kitchen to serve at Karims Restaurant, Old Delhi
    SFE_13041_113_1_1.jpg
  • Vadivelu, 75, stirs the rice in the kitchen at the Tamaraikulum Elders village, Tamil Nadu, India
    34__SFE_110216_199_1.jpg
  • St Ignatius volunteer run a soup kitchen for the local homless community. Most of the people attending are Polish men, looking for work.
    11-ignatius-3254.jpg
  • Small roadside restaurant kitchen near to Lugu Lake, Yunnan, China. Staff have prepared the chopped vegetables ready to cook.
    2005-08-to Lugu lake 104.jpg
  • A chef prepares a dish for the table in the kitchen of The Kitchin restaurant, Leith, Edinburgh. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    54-06_1_1.jpg
  • Slices of traditional cake on a plate in a peasant farmer's kitchen in the Carpathian Mountains, Romania
    205-01_1.jpg
  • Two pairs of sheep clippers hang on a green kitchen wall at a sheepfold in Lunca Ilvei, Romania.  Each flock of around 500 sheep is based at a stana or sheepfold, a very basic hut in a clearing with a strunga or milking enclosure of hurdles which is moved every few weeks in good weather or weekly in bad.
    195-3_1.jpg
  • Pots and pans in a typical Bhutanese farmhouse kitchen, Gyenshari village, Western Bhutan
    A0028660cc_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_092_1.jpg
  • Nasir a young chef chops onions in front of the kitchen at Babu Shahi Bawarchi, New Delhi, India<br />
The famous but modest takeaway housed in the grounds of a shrine is famous for its biryani and whose owners ancestors served as chief cooks under the Moghul Emperor, Shah Jahan
    SFE_110917_020_1.jpg
  • Pie cases in the kitchen at F Cooke's Pie and Mash shop in Broadway Market, Hackney, London..Eel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110715_046_1.jpg
  • Meat pies in the kitchen at F Cooke's Pie and Mash shop in Broadway Market, Hackney, London..Eel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110715_025_1.jpg
  • Pratap Singh cooking in the kitchen of the Indian Coffee House, Baba Kharak Singh Marg, New Delhi, India.The Coffee House dates back almost fifty years, first in central Connaught Place, then Janpath and now at the top of a rather shabby shopping centre. Still run by the Indian Coffee Workers Cooperative Society, it was a regular haunt for politicos in Delhi and It's clientele is still well read and intellectual. new Delhi, India
    SFE_110310_022.jpg
  • Pratap Singh cooking in the kitchen of the Indian Coffee House, Baba Kharak Singh Marg, New Delhi, India.The Coffee House dates back almost fifty years, first in central Connaught Place, then Janpath and now at the top of a rather shabby shopping centre. Still run by the Indian Coffee Workers Cooperative Society, it was a regular haunt for politicos in Delhi and It's clientele is still well read and intellectual. new Delhi, India
    SFE_110310_011.jpg
  • St Ignatius volunteer run a soup kitchen for the local homless community. Most of the people attending are Polish men, looking for work.
    11-ignatius-3277.jpg
  • Cooks preparing the midday meal in the Golden Temple's Langer (Kitchen) which serves up to 40.000 free meals a day. During the key Sikh religious festivities up to 500.000 meals can be served every day in Sikhisms holiest of places. Seen here stirring a vast vat of lentil soup. The Langar is manned by volunteers, given that according to their teachings "charity" is central to their way of life and therefore offering your time, energy or funds is a way of saying thanks to God  through good deeds. Amritsar, Punjab, India.
    20071218_india_0286_1.jpg
  • Cooks preparing the midday meal in the Golden Temple's Langer (Kitchen) which serves up to 40.000 free meals a day. During the key Sikh religious festivities up to 500.000 meals can be served every day in Sikhisms holiest of places. Seen here stirring a vast vat of lentil soup. The Langar is manned by volunteers, given that according to their teachings "charity" is central to their way of life and therefore offering your time, energy or funds is a way of saying thanks to God  through good deeds. Amritsar, Punjab, India.
    20071218_india_0277_1.jpg
  • Cooks preparing the midday meal in the Golden Temple's Langer (Kitchen) which serves up to 40.000 free meals a day. During the key Sikh religious festivities up to 500.000 meals can be served every day in Sikhisms holiest of places. Seen here stirring a vast vat of lentil soup. The Langar is manned by volunteers, given that according to their teachings "charity" is central to their way of life and therefore offering your time, energy or funds is a way of saying thanks to God  through good deeds. Amritsar, Punjab, India.
    20071218_india_0121_1.jpg
  • Cooks preparing the midday meal in the Golden Temple's Langer (Kitchen) which serves up to 40.000 free meals a day. During the key Sikh religious festivities up to 500.000 meals can be served every day in Sikhisms holiest of places. Seen here stirring a vast vat of lentil soup. The Langar is manned by volunteers, given that according to their teachings "charity" is central to their way of life and therefore offering your time, energy or funds is a way of saying thanks to God  through good deeds. Amritsar, Punjab, India.
    20071218_india_0273_1.jpg
  • Cooks preparing the midday meal in the Golden Temple's Langer (Kitchen) which serves up to 40.000 free meals a day. During the key Sikh religious festivities up to 500.000 meals can be served every day in Sikhisms holiest of places. Seen here stirring a vast vat of lentil soup. The Langar is manned by volunteers, given that according to their teachings "charity" is central to their way of life and therefore offering your time, energy or funds is a way of saying thanks to God  through good deeds. Amritsar, Punjab, India.
    20071218_india_0109_1.jpg
  • Chinese restaurant chef works in the open kitchen as tourists look at the menu outside in Chinatown in Soho, London, United Kingdom. The present Chinatown is in the Soho area occupying the area in and around Gerrard Street. It contains a number of Chinese restaurants, bakeries, supermarkets, souvenir shops, and other Chinese-run businesses and is in itself a major tourist destination.
    20190729_chinatown chef_002.jpg
  • Wearing a flowery apron, Vivienne Mankowski, bakes scones in her home kitchen, Ampleforth, North Yorkshire, UK
    RA 20-11_1.jpg
  • The interior of the farmhouse kitchen through the window at night, Warren Farm, Exmoor, Somerset, UK
    59-07_1.jpg
  • Chef Tom Kitchin working in the kitchen of The Kitchin restaurant, Leith, Edinburgh, Scotland. Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh's Leith waterfront in 2006. The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's natural larder.
    53-05_1_1.jpg
  • Freshly made butter on the kitchen floor of a Brokpa ethnic minority house in Thagthi, Eastern Bhutan. Rural Bhutanese farmers and herders make butter and cheese partly for storage or as a preserved form of milk for self consumption, with any excess being sold for cash or traded with neighbouring villages for daily necessities.
    A0030830cc_1.jpg
  • Interior of the Kitchen at the WW2-era Franja Partisan Hospital, on 20th June 2018, near Dolenji Novaki, Slovenia. From December 1943 until the end of the war as part of a broadly organized resistance movement against the Fascist and Nazi occupying forces, the hospital was set in a deep gorge in rural Slovenia where fighters were brought in from many areas to be treated in this secret location. 578 were treated here but the mortality rate were only 10% and the site was never discovered by German forces. Franja is in the UNESCO Tentative List of World Heritage sites.
    slovenia-159-20-06-2018.jpg
  • Lunchtime City workers walk past the Union Jack-themes telephone kiosk in celebrity chef Gordon Ramseys restaurant Bread Street Kitchen on the former Roman thoroughfare Watling Street, in the City of London, the capitals financial district aka the Square Mile, on 22nd August 2019, in London, England.
    city_people-20-22-08-2019.jpg
  • Lunchtime City workers walk past the Union Jack-themes telephone kiosk in celebrity chef Gordon Ramseys restaurant Bread Street Kitchen on the former Roman thoroughfare Watling Street, in the City of London, the capitals financial district aka the Square Mile, on 22nd August 2019, in London, England.
    city_people-16-22-08-2019.jpg
  • Kitchen worker sporting old Butlins badges on his lapels. <br />
Butlins issued badges, a different design each year, right up to 1967. Butlins Skegness is a holiday camp located in Ingoldmells near Skegness in Lincolnshire. Sir William Butlin conceived of its creation based on his experiences at a Canadian summer camp in his youth and by observation of the actions of other holiday accommodation providers, both in seaside resort lodging houses and in earlier smaller holiday campsThe camp began opened in 1936, when it quickly proved to be a success with a need for expansion. The camp included dining and recreation facilities, such as dance halls and sports fields. Over the past 75 years the camp has seen continuous use and development, in the mid-1980s and again in the late 1990s being subject to substantial investment and redevelopment. In the late 1990s the site was re-branded as a holiday resort, and remains open today as one of three remaining Butlins resorts.
    099Butlins Holiday Camp 1982.jpg
  • A prisoner of YOI Aylesbury pours runner beans into a pan, while on work duty in the kitchen. Buckinghamshire, UK. HMYOI / HM Prison Aylesbury (Her Majesty's Young Offender Institution Aylesbury) is a prison is operated by Her Majesty's Prison Service.
    HMYOI_Aylesbury-3670_1.jpg
  • Scene inside a French country village house. This classical place with it's objects looks like a still life of French living. The kitchen
    20090920lagrasseAN.jpg
  • Scene inside a French country village house. This classical place with it's objects looks like a still life of French living. The kitchen table.
    20090920lagrasseAL.jpg
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