5 Minutes with...Anton Rodriguez

Our guest: Anton Rodriguez

Role: London-Based Photographer - for too many brands/chefs/actors to list.

Find our friend: @antonrodriguez or www.antonrodriguez.co.uk

 Shot for the Sociovino Summer campaign

We've been lucky enough to work with Anton on our Sociovino photoshoots. Why do we feel so lucky? Well, you only need to take a look at his portfolio of previous work to see why we feel a little humbled...Anton regularly shoots for London's best restaurants, including Lyle's, Flor, Manteca and more; Chefs, such as Jeremy Lee; and brands including Soho House, Folk, Cereal and Open House magazine, among many more. We like to think, when working with us, he arrives for the shoot - and stays for the wine that we couldn't possibly let go to waste...

Quickfire Questions:

1.      Aperitivo or pint? Aperitivo

2.      Eating out or cooking in? Cooking in

3.      Pasta or pastry? Pasta

4.      Sparkling or still? Still

5.      Sweet or savoury? Savoury

6.      Lunch or dinner? Dinner

7.      Mars or Snickers? Snickers

5 Minutes with Anton:

1.What's your favourite thing about working in hospitality and wine?

Working in food and wine photography is a never ending joy, constantly getting to try new dishes, meeting chefs and tasting new wines tops it off.

I've became close friends with many people in hospitality, this has helped to widen my knowledge and understanding of not just food but also wine.

2. Is there someone you admire in the world of wine/food?

I'm always in admiration of the many sommeliers with  an amazing palate, picking up on subtle notes and complex flavours. In the same sense I admire many of the chefs who dedicate so much time and effort to perfecting a dish, not just in taste but also in plating.

 Fedbygeorge's saffron risotto, shot for the Autumn Seasonal Subscription box

3. Where is somewhere you've eaten or drunk recently that blew your mind - what did you have?

Food: Manteca, nose to tail Italian restaurant in Soho. Great use of offal and a regularly changing menu making full use of the animal.

Wine: Bunch Wine in Liverpool. It's a great little wine bar serving an amazing selection of natural wines and small plates. It reminds me of being in Paris...but in Liverpool! 

4. We love wines that come with stories - of their producers, yes, but also in terms of when and where you enjoyed them. Tell us one of your favourite wine memories and why it's stuck with you

About 5 years ago, I was in Austria and visited Weingut Werlitsch, Ewald Tscheppe's Winery, he's an amazing winemaker and such a humble person. I'd never tasted wines like his before.

5. Do you have a guilty pleasure when it comes to food and wine?

Food: Pizza. I'm lactose intolerant and should really stay away...but I can't help it. Lately my go to is an Nduja and Honey Sourdough Pizza.

Drink: On a hot, sunny day, an ice cold beer - ideally a Presidente. It's a Pilsner beer from Dominican Republic. 

Make sure you check out Anton's Instagram for some guaranteed food and wine envy - and great tips for where to eat.