The Sunday Times Magazine Christmas Appeal

Last weekend's issue of The Sunday Times Magazine, featured a moving article about injured soldiers trekking to the South Pole to help the wounded, inspired by Captain Oates.

We were lucky enough to have our beautiful Goldsmiths Hall used in the spread.

 

This appeal supports both Walking with the Wounded and Alzheimer's Research UK, and you can follow the Soldiers journey online via blogs, audio reports and pictures by visiting thesundaytimes.co.uk/christmasappeal

 

It's a great cause, so to donate online visit bmycharity.com/sundaytimes2012

 

Focus x

 

Happy Thanksgiving!

What are you thankful for? We are thankful for this amazing classic Pumpkin Pie recipe by Martha Stewart....

 
 
You will need...

• 1 Pumpkin halved, or 3 cups solid-pack canned pumpkin
• All-purpose flour, for work surface
• 1 tablespoon heavy cream
• 2 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 3 cups evaporated milk
•  large eggs
• 1 1/2 cups plus 2 tablespoons packed light-brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground nutmeg
• Whipped cream, for serving

1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2. Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
3. Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
4. Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
5. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
6. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.

Got all that? Enjoy!

Ram Brewery

We are coming up to the festive season, which means (among other things) lots of alcohol! So what better time of year to shoot in a brewery....?

With a variety of backdrops and wall textures, Ram is the perfect raw industrial location for photo shoots. 

We often receive enquiries from photographers looking to take advantage of Ram Brewery's impressive array of spaces, but due to a busy filming diary we can't often shout from the rooftops, until now! There is a rare window of availability from 12th December to 28th January.

Why wait any longer? Get in touch now! 

0207 284 8920

Hunger Magazine Issue 3

Man of the moment Daniel Craig graces the cover of Rankin's Hunger magazine Issue 3, and our exclusive vacant warehouse location was also used for this amazing fashion shoot featured in the magazine with model Hannelore Knuts.