FUKU brings real Asian Street food vibes to Manchester. Step inside to be transported to a cool shack in Far East Asia, with delicious aromas of garlic and chillis cooking away.
The food is fresh, hot and tasty with a menu which changes by the season. Expect traditional rice bowls to mega sharing feasts. Whatever the weather, you’ll love eating with the friendly FUKU team in their super warm and cosy eatery.
We’ve have been working with our Visual Engineering pals G6Moco and Kit Gurus Pro Motion Hire to help spread our Noods all over the internet.
Send Noods combines G6’s motion control arms (Stealth and Raptor), with Pro Motion’s newest high speed monster, the Phantom VEO4K camera; capable of capturing 1000 frames per second of slow mo goodness (that’s 40x slower than real life, to you and me).
Our aim was to capture the entire process of making a delicious noodley stir fry in just 5 seconds. No problem, eh?
Here’s a mini food documentary we produced for our friends Riccardo and Romeo Rizzo; the masterminds behind T’arricrii.
T’arricrii’s aim is to bring a little bit of Sicilian culture into Manchester; for the brothers it’s not just about the delicious arancini and cannoli they serve from their outlet in Hatch (although they are both sublime), it’s about having the opportunity to tell their story, and show the world what the little mediterranean island has to offer.
We shot the video using the Sony FS700 with Convergent Design’s Odyssey RAW Recorder/Monitor.
Following the success of the London Kitchen Social events, photographer Pavlova & Cream has now launched their chef meetup here in Manchester.
MKS is an environment where chefs and suppliers can get together and try out new recipes using incredible local ingredients, and have their dishes professionally photographed for their own personal brand, social channels, website, cookbook, etc.
Here’s a short spec film we produced on behalf of Booths supermarket. Coolbox were briefed to produce snappy social media-friendly video, showcasing one of the client’s recipe suggestions (using Booths’ produce of course).
Rather than a traditional step-by-step recipe guide, the aim of the video was to whet the appetite of online viewers, to entice them to click through to the Booths website from their social channels.
We shot the video at Blink Photography’s studio in Chorley, using the Sony FS7 with Convergent Design’s Odyssey RAW Recorder .
Recently we worked with London-based start-up Foodchain. They aim to build a more sustainable, efficient and transparent supply chain that both chefs and suppliers will love. Their mission is to bring high quality, fresh, and affordable food to everyone.
We documented 12 London chefs’ visit to Wales to sample some of the best produce the Welsh have to offer. We visited Maerdy Farm, Forest Coalpit Farm, Caws Cenarth cheese, a charcutier in Carmarthenshire and many more.
What an absolute pleasure it was to produce our new film for Food Sorcery cook school in Didsbury. Took us 6.5 hours to film 12 dumplings being made, but oh Lordy was it worth it!
Big thanks to Chef Jan Cron from Tailored Chefs for his mad kitchen skills (and being a fantastic hand model). And to Gavin White for letting me adopt his Odyssey 7Q+ recorder/monitor, allowing this to be the first project we’ve shot & delivered in 4K.
Here’s our new Kindred Spirit film for Glengoyne whisky, featuring The Highland Chocolatier, Iain Burnett.
It’s not only Iain’s guiding principles that makes him a Kindred Spirit, but his pursuit of exceptional flavour which has earnt him some of the highest accolades a master chocolatier could wish for – the World’s Best Dark Chocolate Truffle.
His chocolates and the Glengoyne 10 year old are a perfect match (we can testify, trust us).
Here’s some new work we produced for Scottish Salmon Producers’ Organisation, celebrating 25 years of salmon holding the French Government’s Label Rouge award – an honour bestowed only on products of superior taste and quality.
Salmon was the first non-French food and first seafood product to join this prestigious group. It remains the only Scottish food entitled to display the Label Rouge mark.