Bovine
Food Photography
Bo'Vine sits on Byres Road in Glasgow's West End, tucked inside the old Grosvenor Hotel building with an interior that means business: hide wall coverings, Chesterfield booths, dark wood furniture, stone walls. It's a room that rewards low light and patience, which suits me well.
All steaks are grass-fed prime Scotch beef, matured on the bone for a minimum of 21 days in a dry-aging chill and cut by master butchers. Photographing that quality of ingredient is less about styling and more about restraint, getting out of the way of what's already there. The brief here was simple: make the food look as serious as the restaurant does.
