SYLVANUS URBAN Sylvanus Urban - "The Details Issue" - Volume 2 | Page 34

1. A FRESH START
A bright white plate should be the foundation; this
will allow your food to pop when it is presented and
(of course) photographed. It's simple but true.
3. NEW HEIGHTS
Begin stacking key ingredient pairings to add
depth to your dish. Here Mottershall has draped his
prosciutto softly over the fried chicharrónes. Building
height gives the plate a 3-dimensional quality that
will wow - just use a delicate hand bringing it to the
table.
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2. BUILD A BASE
It's time to layer. Smear the plate with a sauce or
purée, in this case, a smoked mayo. Take a good
spoonful and then sweep it gently across the plate as
a landing pad for the rest of the dish. Leave plenty of
white space for contrast, which will then be filled with
both colours and textures as you go. Keep in mind
that one of the basic tenants for photography is "rule
of thirds": don't be afraid to plate off center.
4. FEELING SAUCY
Once the main ingredients are plated, it's time to
let those hours of pickling and fermenting to shine.
Mottershall, has a zero waste policy so many of these
items, such as powdered leek, are scraps that are
put to greater use. When garnishing don't just think
about visual impact but how they will enhance the
flavours of the dish. Here Mottershall adds deer lichen
which brings an earthy quality to cuts through the
sweetness of the cherries.
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