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  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <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, 2014).
    tetsuro_hama42-22-07-2014_1.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <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, 2014).
    tetsuro_hama14-22-07-2014_1.jpg
  • Japanese entrepreneur, Tetsuro Hama at his 'So' restaurant, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <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, 2014).
    tetsuko_hama144-12-06-2014_1.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <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, 2014).
    tetsuro_hama22-22-07-2014_1.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
  • TV chef Jamie Oliver shops for produce with a favoured veg seller in Borough Market in Southwark, London. Oliver holds his box of fresh artichokes in one hand an his very young daughter Poppy on a Saturday morning. James "Jamie" Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States.
    jamie_oliver01-12-10-1993_1.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
  • Chris Frayling & Terance Conran. Frayling is a British educationalist and writer, known for his study of popular culture. Conran is is an English designer, restaurateur, retailer and writer
    _O7F2370.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
  • 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
  • Amid much humour and banter, two meat porters grab hands in Smithfield market during the pre-dawn buying and selling of meat, bought and sold here for 800 years, one of London’s oldest markets. One man’s coat reveals blood stains as he smiles good-naturedly to his fellow worker who is of afro-Caribbean descent. A livestock market occupied the site as early as the 10th century. Approximately 120,000 tons of produce pass through the market each year. As well as meat and poultry, products such as cheese, pies, and other delicatessen goods are available. Buyers including butchers, restaurateurs and caterers are able see the goods for themselves and drive away with what they have bought. Bargaining between buyers and sellers at Smithfield sets the guidelines for meat and poultry prices throughout the UK.
    smithfield_market-16-04-1994_1_1.jpg
  • Meat porters drag old carts laden with freshly-butchered meat in Smithfield market. One man’s coat reveals blood stains and one calls to the other as they walk. Meat has been bought and sold at Smithfield for over 800 years, making it one of the oldest markets in London. A livestock market occupied the site as early as the 10th century. Approximately 120,000 tons of produce pass through the market each year. As well as meat and poultry, products such as cheese, pies, and other delicatessen goods are available. Buyers including butchers, restaurateurs and caterers are able see the goods for themselves and drive away with what they have bought. Bargaining between buyers and sellers at Smithfield sets the guidelines for meat and poultry prices throughout the UK.
    smithfield_butchers-16-04-1994_1_1.jpg
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