How did you come to work in photography?

I just started.

I always wanted to be a writer but once I worked on my first few commissions I quickly realised that I had a pretty romanticised idea of journalism. It was a lot less shaking hands with the Hell's Angels and a lot more regurgitating press releases for quick consumable click bait.

As a photographer you physically have to be in the room with your subject every time you shoot a feature, you can't WFH or jump on a Zoom call.

I'd always wanted to be a photographer but I was intimidated by all the buttons and settings. What did ISO, aperture, shutter speed, TIFF, handprints, ND filter, rangefinder all mean?

I figured the best way to start was to start. I began photographing all the subjects that I would interview for features. Pretty soon people started asking me if I could take their photographs and almost overnight I put down the pen and picked up the camera.

What does Picnic Magazine mean to you?

Stainless steel, blue roll, sweat, fire, cast iron, veins, muscles, flesh, boiling water, hair clips and charcoal.

Is there a current restaurateur that you're particularly admiring at the moment?

Dara Klein at Tiella, it's easily my favourite restaurant in London right now.

Good wholesome, Southern Italian inspired Puglian cooking. I took my granny there and she loved it, you can taste the love Dara puts into her cooking!

Do you have a favourite Falcon product, and why?

I love the white and blue enamel plates, you can treat em' bad and they'll still love you.

They're tough and durable and remind me of going camping as a kid. I love roasting a chicken and plating all the cuts with swede mash and gravy from the chicken fat.

What does Summer '24 hold for you?

The release of Picnic Magazine issue 5 'Shot on iPhone' special, an entire issue shot on iPhone!

I also want to spend as much time as possible outside of London this summer, meeting new people and eating well.

Are there any local companies you'd like to shoutabout? Where do you usually eat, drink, and source ingredients in your local area?

Leo's on Chatsworth Road, I had their ham, egg and chips for breakfast the other day, barely touched the sides!

Honest Toil - an unfiltered olive oil producer in Greece, Lil Wong Bakes - the best pandan cakes you'll ever have and Lamiri Harissa - Tunisian harissa that packs a punch.