Questions, answered.
The things people ask me before we start.
How does a project start?
With a call. Fifteen minutes, free, no pitch and no deck. You tell me about the project, I tell you honestly whether I am the right person for it. If it is a fit, the next step is a paid plan before anyone picks up a camera, so the shoot is built on something.
What does a project cost?
Every project is scoped on the call, not from a rate card, and you will know the exact number before anything is booked. Projects run from a single branded recipe or a single shoot day up to multi-day content builds.
Who actually does the work?
Me, Andras Dietrich. Concept, styling, shooting, directing, edit. No juniors, no handovers. If a job needs a dedicated food stylist or an assistant on the day, I tell you before we book and price it separately.
What does a shoot day look like?
I bring the lights, the backdrops and the styling kit to you, and set up in whatever space you can spare. I arrive before service or between services, and shoot while your kitchen keeps working. Dishes come to me the way they go to a table. I have worked the pass, so I know what I am asking for when I ask for it.
Who owns the images?
The usage licence is agreed per project and written down before the shoot, so you know exactly what you can run and where. I retain copyright as the author.
Do you develop recipes as well as shoot them?
Yes. I am a chef of ten years before I am a photographer: I develop, test, cost, cook, style and shoot, the full package. Recipe development.
Do you shoot venues as well as products?
Yes. Restaurants, hospitality groups, hotels and caterers, shot while your service keeps running. Feel it.
Do you work outside London?
Yes. I am based in Brentford and I work nationwide and internationally. Everything travels.
What are your terms?
Written in plain English on one page, deposit to delivery. Read the terms.
What if we do not know exactly what we need?
That is normal, and it is a good place to start. Answer five quick questions and I will bring the shape of it to the call. Start here.
Do we need chef knowledge on our side? Do you help with the ideas?
Yes, all of it. The ideation, the recipes and the whole production can sit with me, down to where the ingredients are bought and how they are sourced. Everything on the plate has to be epic, so your brand keeps good company with the food. And it tastes amazing.
Take two minutes and get in touch.
Related work.
See the case studies
A year and a half of their content.
Purezza, plant-based Italian and the UK's first vegan pizzeria. Camden, Brighton and Manchester. Monthly content across three restaurants: Instagram, the delivery platforms, the newsletter, and their brand-to-brand collaborations. Built for their audience: Gen Z, three quarters women.
A mini art department, inside a Park Royal patty factory.
Port Royal Patties, Jamaican patty and pie manufacturer in Park Royal. Supplies Asda, Morrisons and Tesco. Over a year of work together, across multiple shoots.
One look, everywhere they are found.
Red Dog Saloon, Shoreditch-based Texas-style barbecue group, multiple sites, multiple cities. Over a year, half a dozen shoots. Big bite, big flavour, the food as it actually is.