Freelance Journalist

Happy Burns Night…

I ended up at Boisdale in Belgravia with Nick Wyke from the Times’ Food and Drink section for Burns night talking about how haggis is being made. Click through the image to reach the video.

I’ve never really ‘got’ haggis, but I must say Andy Rose the head chef managed to bring me round to the idea by the time he’d plied me with about a litre of single malt.

The video sound has been badly crushed by the compression on the Time’s website, but I used a Rode Video mic attached to a spare light stand to record the chef’s commentary on his Scottish treat and the results were good. I always carry something like this in my bag for these sorts of occasions and it seemed like a good solution when coupled with my the magic lantern firmware with such short time.

A lav mic would have probably have been better sound quality with the background noise, but I was worried about rustle as Andy moved around and picked through his Haggis. I only had one camera with me and a large reflector to bounce some light, with only about 20 minutes to shoot the film.