Do it for the ‘gram

The last few years has brought with it Instagram trends such as #YolkPorn, #Eggstagram and other millennial hashtag horrors. Every weekend I seem to be drowning in runny yolks and boomerangs of a a soldier making his maiden voyage into a soft-boiler. And, well, as a blogger passionate (to say the least) about food, I am guilty of these crimes.

Always looking for an opportunity to finesse my Instagram skills, a food styling masterclass with Heritage Breeds, hosted by the amazing Anna Barnett. 

We began our evening the way all good Wednesday nights begin; with a glass of prosecco in hand. Following an introduction into the brand, Instagram wizard Anna Barnett gave us some fab insights into creating her successful digital empire, including apps she uses for editing and the approach she takes to curating her channels. Aside from frantically noting down her VSCO filter codes, the one tip which most struck a cord with me was how important it is to stay true to your own style, ethics and interests and how much it shines through your in your feed if you don’t. For me, the blogger world is so saturated that often the one thing that you might have above others is your personality with it’s quirks an unique style and vision. Utilise it.

Next, we ventured downstairs into Food at 52’s Pantone blessed kitchen to put some of Heritage Breeds’ products towards a few homemade dishes. We were given a deeper insight into the ethos behind Heritage Breeds, including the approach they take to ensure high levels of in the welfare for their birds and swooned over the colourful shells that were rolling around on the work station in front of us.

Each of the four varieties of free-range eggs we used throughout the evening presented different coloured shells and bright yolks which made for photographic bliss. we used Copper Marans and Royal Legbars (hen eggs), Gladys May’s (duck egg) and Speckled Quail to create for pretty darn gorgeous dishes.

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Three hours of chatting, drinking, whisking and chopping later and we had mastered the creation and presentation of a smoked trout tartlet, tuna nicoise, boiled egg (don’t laugh, I ACTUALLY struggled) and a creamy semifreddo. Once served on some colour coordinated plates, topped with some strategically placed garnish and snapped as per Anna’s top tips, we were ready to indulge. And that we definitely did.

Check Heritage Breeds out, people. They’re available from Tesco and Ocado and not only do they feed my hunger for brands and products with a great story, but also make for the most instagramable egg dishes you will find. And let’s be honest, in this 21st century world, that is pretty bloody key.

Much love x

 

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