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Ink Sugar Spice

Beautiful & creative food. Old fashioned kitchen skills meet modern tastes. Recipe development and writing. Food & drink photography.

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Photography

Food, drink and product photography examples.

All images strictly copyright Lynn Clark, Ink Sugar Spice

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Delighted to say I have two photos shortlisted in this year’s prestigious Pink Lady Food Photographer of the Year awards, in the Food Influencers Category

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Hi, I’m Lynn. Welcome to Ink Sugar Spice. My day job is graphic design, copywriting and communications. However, I’ve an all encompassing passion for beautiful food and I’d love to share this passion with you. You will also find mindfulness, craft and inspiration posts in here as I am a mental health first aider and a keen advocate of creativity being good for your mental wellbeing.

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Grissini with a little 🌀 flourish - I think they look like shepherd’s crooks. White spelt with garlic olive oil. I used the base recipe for grissini on my website and just substituted the spelt, reduced the liquid and topped up with the oil. I also used fresh yeast - to swap fresh for dried take the dried yeast amount given and roughly double it. So, for example for 7g of dried yeast I substitute 15g of fresh.

Strawberry and fresh camomile shortcake 🍓 with homemade rhubarb and strawberry jam and dollops of double cream. The camomile is fresh out of the garden from my growing cache of kitchen herbs. Summer on a plate!

British strawberry and white chocolate tart, with creme patissiere and a Szechuan pepper shortcrust rich in butter 🍓

Wow I’ve been neglecting my blog! I hope I’ve rectified that a little with this utterly gorgeous olive oil-rich daisy loaf. You can make as many petals as you like and I’ve given suggestions for lots of different toppings. Here I’ve used seaweed flakes, black sesame seeds, linseed, malted wheat flakes and a seed mix. The recipe can be found via the link on my bio.

You’ll have to excuse while I am having a bit of a thing for peonies at the moment! I think a lot of my images are going to have them in… This is a toasted walnut sourdough with bay and what is supposed to be a row of beach huts. Not my best scoring but I was a bit idiotic to try it with this as inclusions like nuts can get in the way of the blade when scoring, as they did here. Still vaguely recognisable and the bread was gorgeous - I used @shiptonmill french t55.

Mango sorbet… not sure it needs many other words! 🤩🥭

Camomile tea using dried camomile flowers from the garden. Swipe also to see the behind the scenes shots that show how I set this flower framed image up. I don’t have a proper photography frame so I constructed a set up with bamboo canes and chairs.

Too hot to go near the oven and bake today, so a little watercolour sketching instead 💐

Double cream galettes, lemon verbena and clotted cream ice cream. It’s an iced dessert kind of day! 🌞 hope you’re all having a fabulous Sunday. Clotted cream/Cornish ice cream is my utmost favourite - it just goes with everything and is nice on its own, though maybe strawberry is a close 2nd choice. What’s your choice?! 🍦

It’s #worldemojiday! Prompted by the ever lovely @creativelysquared here’s me enjoying my favourite emoji - the fruit punch. Your guess as to whether it’s a mocktail or cocktail version!! 🍹

Hyssop sourdough with monstera pattern. Hyssop straight out of the garden 🌱

Competition!! 🎉🎉🎉

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About this blog

All recipes in this blog are my own (excluding recipe reviews which are attributed). All photographs and artworks are my own.

Unauthorised use and/or duplication of my recipes and images is prohibited/copyright without prior permission.

Please get in touch with any queries or to discuss collaboration © Lynn Clark / Ink Sugar Spice

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