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DUK10100665_017
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Chocolate, passion fruit, winter savoury at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
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DUK10100665_013
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Chocolate, passion fruit, winter savoury at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_012
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Chocolate, passion fruit, winter savoury at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_005
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Presa, salted carrots at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_007
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Presa, salted carrots at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_004
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Presa, salted carrots at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_020
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Presa, salted carrots at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_008
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Presa, salted carrots at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_010
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Pigís tails, manhattan at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_002
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Pigís tails, manhattan at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_026
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Pigís tails, manhattan at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_027
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Pigís tails, manhattan at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_025
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Squid, jowl, girolles at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_023
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
Squid, jowl, girolles at Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
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DUK10100665_006
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_019
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_024
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_021
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_015
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
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DUK10100665_018
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_016
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_011
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_003
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_014
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_009
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_001
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUK10100665_022
STUDIO - Restaurant Gazelle in London - Chef Rob Roy Cameron
A general view of Gazelle in central London. Chef Rob Roy Cameron was born not in Bonny Scotland as you might suppose but in Botswana, where gazelles are presumably a familiar presence. He honed his kitchen craft with brothers Ferran and Albert Adrià in Spain, opening the latter’s 41 Degrees in Barcelona and two years later leading the brigade at Mexican-inspired Hoja Santa. In London he has teamed up with cocktail maestro Tony Conigliaro. At Untitled, in Kingsland Road, E8, in surroundings referencing Billy Name’s design for Andy Warhol’s Factory, the à la carte menu reveals a well-defined Japanese influence and the offer of all 10 savoury courses served for £26.25 (£52.50 for two strongly recommended) is, to my mind, one of London’s bounties. A gazelle is fleet of foot and moves swiftly. The leap from Dalston to deepest Mayfair should be smooth but the stated aim “to put guests in control of how they dine” results in a kind of formlessness that afflicts a lot of modern dining, arguably never more so than here. We get off to a static start. The private lift installed to give customers the sensation of accessing a private club whether at first-floor restaurant level or second-floor bar is out of order on both visits. But the welcome is warm and walking up the stairs no hardship.
© Daniel Hambury/ Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Sonderkonditionen! -
DUKAS_123877414_RHA
Grant's Gazelle (Gazella granti) buck, Ngorongoro Conservation Area, Tanzania
Grant's Gazelle (Gazella granti) buck, Ngorongoro Conservation Area, Tanzania, East Africa, Africa
James Hager -
DUK10057848_010
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160f)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_011
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160e)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_003
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160d)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_001
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160c)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_004
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160b)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_022
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160a)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_012
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160l)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_008
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160k)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_024
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160j)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_023
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160i)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_009
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160h)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10057848_025
FEATURE - Leopard auf der Jagd in der Masai Mara
MANDATORY CREDIT: George Turner/REX Shutterstock
Editorial use only. No stock, merchandising, advertising or books without photographer's permission
Mandatory Credit: Photo by George Turner/REX/Shutterstock (8410160g)
Leopard with Thomson's Gazelle kill
Leopards, Masai Mara, Kenya, Africa - Jan 2017
*Full story: https://www.rexfeatures.com/nanolink/t8tw
A photographer captured the circle of life on camera in all its bloody glory as he followed leopards on the hunt in the Masa Mara. George Turner spent three days tracking the elusive animals as they went about the tough business of surviving on the African plains. He comments: "Leopards are the favourite animal of all guides and it quickly became clear why. Ghost-like, they can appear from nowhere and of course, disappear just as quickly". Despite this George was able to not only photograph the shy creatures but also document some of their most intimate behaviour. "I photographed leopards from sunrise to sunset to really understand their behaviours and movements. On my final day I witnessed a young male stalk (and then kill) an adult Thomson's gazelle, which is no mean feat.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10006673_001
FEATURE: Tiere in der Wüste werden vom Regen überrascht
MANDATORY CREDIT: Paul Goldstein/Exodus/REX Shutterstock. Please mention Paul's Endangered Royal Institution lecture on the 11 November. No books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Paul Goldstein/REX Shutterstock (5334439g)
A gazelle on the flooded Masai Mara
Animals in drought-breaking rain storms, Masai Mara, Kenya - 26 Oct 2015
FULL COPY: http://www.rexfeatures.com/nanolink/rf29
These stunning images taken last week show the biblical conditions as drought turned to flood on the Masai Mara.
Wildlife photographer and guide Paul Goldstein captured extraordinary pictures of lone animals picking their way between 'islands' on the deluged plains.
One image shows a lioness keeping her paws dry while teetering on a small mound of earth. Another shows a forlorn gazelle hunched and exposed to the heavy rains.
Wimbledon-based Paul explains: "Last week the drought in Kenya's Masai Mara was broken. Violently.
"This was the most intense rain I have ever experienced in 25 years of guiding here."
Paul's charity lecture 'Endangered' is at the Royal Institution in Mayfair on 11th November: http://www.exodus.co.uk/endangered15
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10038476_010
FEATURE - Vögel und andere Wildtiere in Südafrika
MANDATORY CREDIT: Davide Gaglio/Rex Shutterstock. Only for use in this story. Editorial Use Only. No stock, books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Davide Gaglio/REX/Shutterstock (5887113m)
A gazelle runs in soft focus
Birds and other wildlife, South Africa
The colours of nature are captured with love in this beautiful series of South African wildlife.
Davide Gaglio is an Italian photographer whose strong passion for nature is no secret. He began taking photos about 15 years ago, using an old analogue camera.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10001563_004
FEATURE: Perfektion: Wilde Tiere vor Sonnenuntergang
MANDATORY CREDIT: Arturo De Frias/REX Shutterstock. Only for use in this story. Editorial Use Only. No stock, books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Arturo De Frias/REX Shutterstock (5011712e)
Gazelle silhouetted against the first rays of the sun. Photo taken in Masai Mara, Kenya
Capturing Animals At Sunset - 28 Aug 2015
FULL BODY: http://www.rexfeatures.com/nanolink/qwxf
A photographer has captured a selection of animals in front of a sun set.
Arturo De Frias, an amateur photographer from London has had an irresistible passion for nature photography for over 15 years. Photographing animals in Africa, India, Indonesia, Antarctica and the Himalayas among other places, he says that photography makes him live a more intense lifestyle.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10001563_003
FEATURE: Perfektion: Wilde Tiere vor Sonnenuntergang
MANDATORY CREDIT: Arturo De Frias/REX Shutterstock. Only for use in this story. Editorial Use Only. No stock, books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Arturo De Frias/REX Shutterstock (5011712c)
A male Thomson's Gazelle with a broken horn, just before sunrise. Taken in Masai Mara, Kenya
Capturing Animals At Sunset - 28 Aug 2015
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A photographer has captured a selection of animals in front of a sun set.
Arturo De Frias, an amateur photographer from London has had an irresistible passion for nature photography for over 15 years. Photographing animals in Africa, India, Indonesia, Antarctica and the Himalayas among other places, he says that photography makes him live a more intense lifestyle.
(FOTO:DUKAS/REX)
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Cheetah cub fails to catch bird, Masai Mara, Kenya - 10 Jan 2015
MANDATORY CREDIT: Paul Goldstein/Exodus/Rex Features. No advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Paul Goldstein/Exodus/REX (4384064s)
(Pic 10) Paul says: "Later on they caught a new born gazelle fawn which, lacking wings, was easier to bring down."
Cheetah cub fails to catch bird, Masai Mara, Kenya - 10 Jan 2015
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I thought I saw a pussy cat...
This cheeky bird seemed happy to test its luck when it repeatedly landed near a hungry cheetah cub - and flew off.
Photographer, guide and presenter Paul Goldstein has spent a lot of time with these cheetah cubs over the last six months in Kenya's Masai Mara.
The wimbledon-based Exodus guide explains: "This cub approached the hammerkop wading bird several times, I have never seen this behaviour before, it was extraordinary. Three times the bird landed in the danger zone before flying off with what can only be described as brinkmanship."
(FOTO:DUKAS/REX)
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Smithsonian breeds endangered species
July 24, 2014 - Front Royal, Virginia, United States: Cheetahs feed at the Cheetah Science Facility at the Smithsonian Conservation Biology Institute. A high priority is maintaining and increasing genetic diversity in small populations to avoid inbreeding, which causes poor fertility and increased disease susceptibility. Scientists work closely with zoos worldwide to develop assisted reproduction techniques, including artificial insemination, in vitro fertilization, embryo transfer and cryopreservation (freezing) of sperm and embryos. (Evelyn Hockstein/Polaris) (FOTO:DUKAS/POLARIS)
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Smithsonian breeds endangered species
July 24, 2014 - Front Royal, Virginia, United States: Casey Bata puts out a tray of meat to feed the cheetahs at the Cheetah Science Facility at the Smithsonian Conservation Biology Institute. A high priority is maintaining and increasing genetic diversity in small populations to avoid inbreeding, which causes poor fertility and increased disease susceptibility. Scientists work closely with zoos worldwide to develop assisted reproduction techniques, including artificial insemination, in vitro fertilization, embryo transfer and cryopreservation (freezing) of sperm and embryos. (Evelyn Hockstein/Polaris) (FOTO:DUKAS/POLARIS)
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Smithsonian breeds endangered species
July 24, 2014 - Front Royal, Virginia, United States: Dr. Adrienne Croiser, a cheetah biologist, at the Cheetah Science Facility at the Smithsonian Conservation Biology Institute in Front Royal, Virginia, prepares to deliver food to the cheetahs. A high priority is maintaining and increasing genetic diversity in small populations to avoid inbreeding, which causes poor fertility and increased disease susceptibility. Scientists work closely with zoos worldwide to develop assisted reproduction techniques, including artificial insemination, in vitro fertilization, embryo transfer and cryopreservation (freezing) of sperm and embryos. (Evelyn Hockstein/Polaris) (FOTO:DUKAS/POLARIS)
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Smithsonian breeds endangered species
July 24, 2014 - Front Royal, Virginia, United States: Dr. Adrienne Croiser, a cheetah biologist, at the Cheetah Science Facility at the Smithsonian Conservation Biology Institute. A high priority is maintaining and increasing genetic diversity in small populations to avoid inbreeding, which causes poor fertility and increased disease susceptibility. Scientists work closely with zoos worldwide to develop assisted reproduction techniques, including artificial insemination, in vitro fertilization, embryo transfer and cryopreservation (freezing) of sperm and embryos. (Evelyn Hockstein/Polaris) (FOTO:DUKAS/POLARIS)
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Smithsonian breeds endangered species
July 24, 2014 - Front Royal, Virginia, United States: Casey Bata puts out a tray of meat to feed the cheetahs at the Cheetah Science Facility at the Smithsonian Conservation Biology Institute. A high priority is maintaining and increasing genetic diversity in small populations to avoid inbreeding, which causes poor fertility and increased disease susceptibility. Scientists work closely with zoos worldwide to develop assisted reproduction techniques, including artificial insemination, in vitro fertilization, embryo transfer and cryopreservation (freezing) of sperm and embryos. (Evelyn Hockstein/Polaris) (FOTO:DUKAS/POLARIS)
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