I had the amazing opportunity to be part of Hilton London Heathrow T4’s new promotion by photographing the food – Portobello Burger, created by their Executive Chef Chris J., which is designed to enhance the meaty flavour of a classic burger while reducing environmental impact.
The “Portobello Burger” mixes 30% field mushrooms with 70% beef burger patty sandwiched between a soft brioche bun. The recipe increases flavours, moisture, texture it also helps decrease the amount of beef used, which in turn reduces CO2 emissions drastically.
The project itself was a very comprehensive one; we had to present the burger in a natural environment. After the briefing with the hotel’s marketing manager, we opted-in for a wooden background as we thought it would enhance the story behind this exciting and important project. Therefore, I have used my own recycled wooden background, which was a perfect match.
The assignment included kitchen shots while the burger was made that gives exclusive access to their viewer to look behind the scenes and be part of the cooking process.
The food is named after the Portobello mushroom that was used in the burger patty. This mushroom has meaty texture making them good for roasting, baking and stuffing.
This time, we had only one chance to get the shots done – there was only one burger prepared for the shots. So, as soon as I have done the kitchen shots, I had to run up and get my setting ready before the burger arrived. It wasn’t that easy though!
The team at Hilton London Heathrow Airport Terminal 4 are incredibly passionate about developing a menu that supports the ethos of the brand, promoting sustainability and minimising food waste.
They are very proud of this new product, as it helps them bring to life Hilton’s global 2030 Goals to redefine sustainable travel. Earlier this year, Hilton committed to cutting its environmental impact in half, and doubling its investment in social impact. The Portobello Burger is a perfect example to show that sustainable can be very tasty!