HellyBelly is the blog belonging
to travel, food and portrait
photographer Helen Cathcart

Friday, 23 December 2011

Cathcart Christmas Party

Legendary Cathcart Christmas Party courtesy of Rosie and starring her curried eggs, poached trout, cinnamon pavlova and Black Forest Roulade, made from my Auntie Marion's recipe in her book 'The Egg Cookbook'.

Sunday, 11 December 2011

Vogue UK Shoot Production

I was brought back to my Photo Editor days when I recently covered for Mike Trow doing shoot production on Vogue UK. An amazing experience. Check out the January edition out now to see the shoot I organised above of Tali Lennox (Annie Lennox's daughter) and her father Uri Fructmann. This was shot in LA by David Mushegain, who by a stroke of luck collected vintage cars and had this unbelievable old school bus painted in rainbows which was perfect for the road trip/Burning Man festival theme.
For the Dec issue I organsied the above shoot of Jessica Ennis shot by Jason Bell up in Sheffield. Lets just say I am now very familiar with every rock formation in the Peak District in the research to find this perfect 'rock with epic background' at Higger Tor.

Thursday, 8 December 2011

MEATliquor, Welbeck and Henrietta, London

The crazy busy, slightly too cool MEATliquor. We were debating if it may be a good place to take a date? On the one hand its so dark you can hide any blemishes you may have, it's so loud you don't really have to bother making conversation, but eating their burgers is so messy that it may not be the most attractive thing having them drip down your face. I think you will be so happy to be in there and not in the Queue though, that all experiences are enhanced.  The deep fried pickles are worth it alone. Also pictured above is the off menu 'Crack Pie', apparently favoured by models as their staple diet.

Tuesday, 6 December 2011

Soif Restaurant - Battersea Rise

Yes, I ventured all the way south of the river to photograph Soif restaurant, a new offering with a french feel from the creators of Terriors and Brawn. The beautiful food above which looks like a piece of art, was the starter of black pudding with chargrilled squid created for me by Executive Chef Ed Wilson.