Spent a lovely day last week working at the seaside. Camber Sands is, as you’d expect, renowned for it vast expanse of wide open beach that seems to stretch forever.
the gallivant picnic - camber sands
When I was there the tide was right out – a good 10-minute walk to get your feet wet. As it happens, we didn’t actually get to start working in the dunes until very late in the day (when the light was at its best – the golden hour) but the rest of the time was spent shooting some truly wonderful food and wedding tables.
the gallivant - wedding table
The Gallivant is about four miles from Rye in East Sussex. It’s literally a stone’s throw from the beach. The two new(ish) owners have set about transforming the place into a relaxed beach house hotel (lots of nautical, New England touches) with excellent bistro and full wedding facilities (you can get married there, or at more romantic spots such as the lighthouse at Dungeness or a historic Romney Marsh church).
champagne on the beach
They’ve also imported talented chef Bruce Wilson (formerly head chef at the Tate Modern). Bruce is the genuine article – skills and passion in abundance plus he really does cook with local ingredients – the farthest coming from the neighbouring county of Kent. He’s really spoilt for choice (but then he is in the Garden of England).
local produce
When I was there, he was cooking with local samphire, asparagus, spinach, chard, scallops, red mullet, lamb, plaice, sole and beef. Even the tomatoes, though tunnel grown, came from Kent. But Bruce doesn’t cook with locally sourced ingredients just for the sake of it – he’s all about flavour. As he buys his fish from Rye Bay day boats, he doesn’t know what they’ll land – on the day I was there it was three red mullet so that’s what Bruce bought. He then developed a menu around the catch of the day. It’s a bit clichéd but you really won’t find it much fresher than that.
red mullet - catch of the day
In addition to shooting a load of food images to help support the Gallivant’s website, I was there to capture a flavour of their wedding offer.
fruits de mer
Adjacent to the hotel, the owners have erected a purpose-built, rather smart marquee which can accommodate 150 guests. The hotel’s nautical theme has been carried across – lots of driftwood tables and other seaside paraphernalia – and it works really well. Anyway, beautifully decorated wedding tables were set up and I shot away – with and without food.
wedding table - the gallivant
Talking of which, the wedding platters were the best I’ve seen anywhere. Lots of lovely plates of meat and seafood to share. The event kicks off with champagne (more likely English sparkling wine from Chapel Down in Tenterden – it’s superb) and some delicate canapés.
canapes - the gallivant
But the Gallivant’s real USP is its “beach picnic”. Wedding guests can saunter over to the dunes to take tiffin – canapés served in an Indian tiffin – along with a cocktail or two. The hotel staff will even provide all the picnic accoutrements. It’s a really high quality touch – thoughtful without being over the top. On a cracking day (and we’ve had a fair few already this year) who needs the Caribbean?
tiffin - the gallivant
