This isn’t really a how-to paint-in-egg-tempera story, because for that I think we’d be better off sitting side by side, drinking tea (or wine) and playing with ground pigments, brushes and egg. I’d show you a few tricks, we’d crack an egg, sip some tea (or wine) and have a go. It’s very much a doing kind of thing.

But suffice to say, it’s been a very forgiving medium to learn, with results that have left me stroking paper and marvelling at the depth of colours you can build up, and just how much paint I’ve managed to ladle on without the paper buckling under the weight!

For illustrating food it’s the most inspiring medium I’ve ever played with. It allows me to build up gossamer thin layers and subtle details that lend the painting a living and visceral quality that photographers managed to capture in a click, and yet has truly evaded me up until now.

So I thought I’d simply post a few photos of how one particular painting progressed, from the first tentative and rather ill proportioned comedy sketch (where I pretend to know what I’m doing), to finding Terence, the perfect model (with huge thanks to Dan, my local fishmongers, for his boundless enthusiasm), to at last standing up straight (phew!) and feeling properly happy with the result.

This study took 7 eggs, some 18 layers of colour and detail, and many mugs of tea and kitkat breaks, and it’s been a complete joy.






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Oh by the way, if you’d like to have a go, I’ve been asked by the wonderful Otter Farm and Thyme to hold workshops in September. It would be lovely to see you there; we could sip tea (or wine) and I’d be delighted to help you produce something beautiful!