YRSFood,
Stoke on Trent Food Blog Photographer.

Blogging of food is now beginning to mature in a very exciting way - the on the spot critique blog, which requires skills with the i-phone and an escape route from the restaurant or its 'violated' table guests and then there is the other side of blogging the recipe creator of food editorial List This later group is moving more and more into 'quasi' magazine formats - the readership equally loyal and keen to receive the next post.

This is causing such blog owners to re-think their approach - they are tying in advertising to the site from sponsors, getting press reviews even publishing ebooks to support the ideas. It's all getting very corporate. The result is that their original approach to 'DIY images and publishing' is beginning to fade away - a shame really as this is what made the blog of interest in the first place. They simply cannot run a busy blog site and still have the time to shoot.

As the standards of finish change, the copy becomes more sharp and so does the need for the image - no longer DIY but professional. This causes a problem - blogs are fast turnaround, impulsive and inspired by a sudden idea - not a shoot schedule and features list. But that's changing as a little more planning is being applied by some bloggers whose sites are huge and with audiences to match.

These are the people who have started to come to us. They intend to remove the impulsive side to the sites and begin blog plans. This means they know roughly two weeks in advance what they are talking or writing about and so are creating arrangements with food photographers, who have the capacity to turn around images very fast and the facilities to do everything.

This means the blog owner focuses more on the planning and writing - the cooking, styling and shooting totally outsourced. As you can gather - we're good at that in the studios, we have the cooking facilities, the props and can do it internationally - providing that key ingredients can be found in the time-scales - importing ingredients from Asia for instance can take three weeks!