Daniel C Films

Daniel C Films Photography, Short Films, Wedding Videos.

to a taste of Pitxó in Moixent, Valencia 🇪🇸We visited after a tour and tasting at nearby Celler del Roure, whose wines...
04/06/2026

to a taste of Pitxó in Moixent, Valencia 🇪🇸

We visited after a tour and tasting at nearby Celler del Roure, whose wines are closely connected to the restaurant through both family and the surrounding wine-growing region.

Set among vineyards and olive groves in Terres dels Alforins, the area is often referred to as the “Tuscany of Valencia” for its rolling landscape and long history of farming and winemaking.

The restaurant takes its name from the traditional clay pitxó vessels once used throughout the region and focuses on local food, regional wines and ingredients tied closely to the surrounding landscape. 🍷

A taste of La Sastrería in Valencia.24•4•26Located in the Cabanyal neighbourhood near the old fishing quarter, the resta...
02/06/2026

A taste of La Sastrería in Valencia.

24•4•26

Located in the Cabanyal neighbourhood near the old fishing quarter, the restaurant takes much of its influence from Valencia’s connection to the sea and Mediterranean cooking.

The building was once a tailor’s workshop, which is where the name La Sastrería comes from, and many of the original details have been kept as part of the space.

The menu focuses on seafood, rice dishes and seasonal produce, with a more modern approach to traditional Valencian flavours. 🐟

A taste of MasQi The Energy House, in the Sierra de Mariola mountains near Alicante, last month.Set in a restored 19th c...
31/05/2026

A taste of MasQi The Energy House, in the Sierra de Mariola mountains near Alicante, last month.

Set in a restored 19th century farmhouse, MasQi was created by Sonia Ferré as a space for hospitality, food and wellbeing.

The kitchen follows a macrobiotic and Mediterranean approach, using organic ingredients, seasonal vegetables and carefully sourced produce.

Food sits at the centre of the experience, alongside yoga, meditation and the surrounding landscape. 🌿

I’ve been working in bakeries since I was eleven years old 🌾 My second Substack is live — the story of how bread capture...
29/05/2026

I’ve been working in bakeries since I was eleven years old 🌾

My second Substack is live — the story of how bread captured me, and where it’s taken me since. From a seed tray propagator used as a proving box, to a fifth-generation French baker who once asked me why I kept saying I was unsalted, to the Ballymaloe Bread Shed from a shipping container.

Link in bio — or go to: open.substack.com/pub/danielcallen/p/twenty-years-of-bread

Café CeciliaCanal Place, 32 Andrews Road, Hackney, London E8 4FX16•4•26
27/05/2026

Café Cecilia
Canal Place, 32 Andrews Road, Hackney, London E8 4FX

16•4•26

26/05/2026

Cass and Nick from Lúnasa Farm and Butchery in Co. Clare 🐄🌿

We spoke about certified organic farming, full traceability from farm to butcher, and the challenge small producers face when it comes to abattoirs, certification and paperwork.

Their cattle are fully certified organic and grass-fed, with pasture-raised pork produced on the farm as well. As they explain, the cost and administration involved in certification can be difficult for small farms and local abattoirs, despite doing everything to the highest standards.

They also spoke about the support they’ve received through the OBLIGS scheme, helping cover certification costs for their butcher shop and the local abattoir 🧾

An important discussion about local food systems, transparency and supporting small-scale producers 🌱

A taste of TAQ in Notting Hill, London.21•3•26Originally opened as Taqueria in 2005, it began as a small Portobello Road...
24/05/2026

A taste of TAQ in Notting Hill, London.

21•3•26

Originally opened as Taqueria in 2005, it began as a small Portobello Road stall before moving to Westbourne Grove, becoming one of London’s early restaurants focused on regional Mexican cooking.

In March 2026, the restaurant reopened as TAQ, with Eduardo Yishima leading the kitchen and Jackson Boxer helping shape the relaunch and new direction.

The menu centres around tacos, tostadas and quesadillas, with an emphasis on tortillas, seasonal produce and traditional Mexican flavours. 🌮

My first Substack is live — and it felt like the right place to start. In April 2024, I photographed my first cookbook. ...
22/05/2026

My first Substack is live — and it felt like the right place to start.
 
In April 2024, I photographed my first cookbook. Recipes from a London Kitchen by Cathy Gayner is a beautiful collection of effortless dinner party recipes, self-published entirely in aid of charity. The books have raised over £100,000 so far and has just had a reprint.
 
I travelled up from Wiltshire once a week, and we’d shoot around ten dishes in a morning — then sit down and eat them together. It was one of the most enjoyable projects I’ve worked on, and I’m so glad to be able to share the story properly.
 
The link to read it is in my bio. And if you’d like a copy of the book, there’s a link in the Substack post too. 📖

A taste of the Tommi Miers pop-up lunch at Ballymaloe House, part of the Ballymaloe Festival of Food.🍸 Starting with a B...
18/05/2026

A taste of the Tommi Miers pop-up lunch at Ballymaloe House, part of the Ballymaloe Festival of Food.

🍸 Starting with a Blackcurrant Leaf & Beetroot Mezcalita and a rhubarb Paloma, before a delicious afternoon around the table.

🍽️ The menu included garden asparagus, beetroot tostada, John Dory aguachile, Ballycotton turbot, lamb barbacoa and new potatoes with watercress butter.

🌽 Tommi brought her generous, flavour-packed cooking to the House, with Mexican-inspired dishes woven together with beautiful Irish ingredients.

A special festival lunch and a lovely way to mark the final day of the weekend.

A taste of last night’s Homestead Cottage pop-up dinner in the Woodshed Kitchen at the Ballymaloe Festival of Food.🍽️ Ch...
17/05/2026

A taste of last night’s Homestead Cottage pop-up dinner in the Woodshed Kitchen at the Ballymaloe Festival of Food.

🍽️ Chef Robbie McCauley brought his thoughtful, seasonal cooking from Homestead Cottage in Doolin to Ballymaloe for a special evening.

Address

Great Somerford
Chippenham
SN155JB

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Telephone

+447456189466

Website

Alerts

Be the first to know and let us send you an email when Daniel C Films posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Daniel C Films:

Shortcuts

Share