Tuesday, 12 April 2016

Short, Back and Sides.

(Short, Back and Sides preview)

Locations on show: Nigel's Barbers, Headcase - Farnham
Subjects on show: Thisseas, Joshua.
Camera used: Hasselblad 500c with a 50mm lens.
Film type: Ilford HP5 Plus 400, Delta 400.

As a young lady entering what seemed like a forbidden territory, Barber shops are an unfamiliar space to me. I discovered that these parlours are particularly used for gentlemen who gather around to socialise, to be offered a beer during their shave or to receive a shoe polish as they repose in the leather reclining chair. The clarity of the barber shops creates a sharp and prominent aesthetic, there is a strange warming comfort that feels welcoming from both the interior and the barbers.

I was intrigued to find out what happened behind those closed doors, peering through the large glass windows only seemed to have captured the reflection of street furniture and the high pace of surrey's finest classic cars. The accessibility of being able to step into a Barber shop is a lot more elementary during this current moment in time. Traditionally, many Barber shops started out in the backs of gentlemen's bathrooms, hence the appeal for a clinical, minimal interior at a place such as Nigel's.

There were a few moments of patronisation, neglect and humiliation. The reaction I had witnessed during my journey of cutting the boundaries revealed that a small variety of Barbers would not allow a lady like myself to remain in an environment strictly for a gentleman's use. In an attempt to make my potential subjects more at comfort, I slipped off the little Italian heels and opted for a pair of tasseled loafers. A high neck jumper and tailored trousers allowed myself to believe that I was able to embrace my inner masculinity, I felt the urge to blend into a space I am deeply fond of documenting. Although my femininity and appearance still shone like a beacon of light, my duration at the Barber shops I was able to photograph made me feel at ease. A sense of homeliness and comfort was quickly established by the Barbers and clients. The empty appeal of the distantly spaced chairs and illusive mirrors was regardless to this type of energy as this brought myself fondness, despite the fact of being a lady.

This series has been made into a book as a combination of image and text, available on request.
hand bound with leather, mount card, tracing paper and waxed thread. A total of thirty six pages containing twenty six photographs.

Saturday, 2 April 2016

Green Tea Coconut Latte

Matcha 抹茶 
Pronounced maa - cha
A finely ground powder of specially grown and processed green tea. 


- 1 Teaspoon of Kineta Organic Matcha Powder
- 1/4 Cup of Hot Water
- 2/3 Cup of Coconut Milk
- A squeeze of Agave Nectar

1. Placing the teaspoon of matcha into a cup, whisk the powder lightly until all the lumps and bumps are gone. Add the hot water and mix until the matcha has dissolved.

2. Heat the milk, froth and whisk if desired. I used coconut, but almond could be tasty!

3. Add a little bit of sweetener such as agave nectar to your tasty. Matcha is a very earthy flavour but is complimented with a squeeze of syrupy goodness.

Kineta's Japanese Green Tea might be petite, but it has lasted me very well. Just by adding a sprinkle of the powder over yoghurt or in smoothies gives any meal a slight earthy flavour. A delicious and healthy ingredient that can be purchased on their website or through Amazon and receive 10% off with the discount code V1T8L1TY !


Sunday, 6 March 2016

Pear, Dark Chocolate and Apricot Cake.

This cake is my masterpiece, my favourite creation. You can not go wrong with the sweetness of the pears and the richness from the pockets of dark chocolate. I would like to think this is appropriate for all occasions, at any season, and the best part is that the majority of these ingredients are within arms reach in the kitchen.

- 140 grams of self raising flour
- 140 grams of golden caster sugar
- 175 grams of softened butter
- 2 medium/large eggs
- 5 ripe pears
- 75 grams of chopped dark chocolate
- 2 tablespoons of apricot jam

1. Heat up the oven to 140º and line a 20cm cake tin with a little spot of butter and greaseproof paper. 

2. In the most simplest words, combine everything! Weigh out the flour, sugar and butter into a large mixing bowl. Add the eggs and briefly stir together with a spatula or wooden spoon. Once these four ingredients start to form together, use an electric whisk to beat the air into the mixture. The batter should be pale and fluffy.

3.  Core the pears and slice 1-2 of the pears for decoration on top of the cake. Cut the rest of the fruit into small chunks. Apply the chopped pieces into the mixing bowl following the chunks of chopped chocolate.

4. With a spatula, fold the pear and chocolate into the bowl until evenly distributed. Covert the mixture into the cake tin and spread evenly. Apply the remaining slices of pear on top for decoration.

4. Place in the oven and bake for 50 - 60 minutes. Once cooled slightly, remove from tin ready for final preparation. Dollop a couple spoonfuls of apricot jam into a microwavable pot. Warm up slightly and apply a sticky coat with a pastry brush to glaze the pear and chocolate cake.

Devour a slice with your favourite cup of coffee.

Wednesday, 24 February 2016

Let me put that backpack and those trainers back on.

Locations: Bantaey Samre, Angkor Thom: Bayon and Phimeanakas, Bantaey Srei
Hasselblad 500cm Kodak Ektar ISO 100 120mm

I told Daniel I was fearless, Becca said to him that 'Liberty has really got it together'. I wish I knew where my life is going to take me. I have no idea what stepping stone I will hop onto next. I think I like to pretend which direction I am heading in, perhaps my friends think I have my life perfectly planned out in my mind. Truthfully, I know I am going to crack at any moment. I wait for the curtains above my eyes to fall down, push me over and conceal me in a small, empty space of darkness. Let me breathe and explore the world, show me your ways around this land.

Thursday, 11 February 2016

Hellessey and Rebecca Taylor Autumn 2016

Hellessey 1-4
This season I am enamoured with loose attire created with bell shaped sleeves and tailor fitted trousers. These garments
develop a unique shape, not necessarily by the cut of the fabric, but by carefully composed folds to embrace the 
detail. Hellessey's autumn collection is given life of it's own when worn and shaped to the body.

Rebecca Taylor 5-7
Completely head over heels for Taylor's floral velvet double breasted blazer, I admire the mix of romantic goth and nineties 
customised jeans. These both bring a clash of daintiness and masculinity by layering oversized garments with fitted 
key pieces. I could not comment on the shoes though...