One of the first things I do when setting up a food shoot is assess the natural light available. The direction and quality of light can make or break a shot, so I always take a few moments to see how it’s falling across the scene. Windows are my best friend, and I always position my setup near a large window where the light is soft and diffused. North-facing windows in the Northern Hemisphere tend to offer the most consistent light throughout the day, which is perfect for keeping my shots even. 

If the sunlight is too harsh, I avoid direct exposure because it creates strong shadows and overexposed highlights. Instead, I soften the light using sheer curtains or even a simple white sheet. Surprisingly, cloudy days are a blessing in disguise. The overcast sky acts as a natural softbox, providing even, flattering light that makes everything look polished without needing extra adjustments.

The time of day plays a big role in how my food photography turns out, and I’ve learned to work with the changing light rather than against it. Morning light is soft and cool-toned, perfect for breakfast spreads, pastries, and anything that benefits from a light, airy feel. Midday light can be harsh, so if I’m shooting at this time, I make sure to diffuse it for a more balanced look. I particularly love golden hour in the late afternoon when the warm glow adds richness and depth to food, making it look indulgent and inviting. This is the best time for capturing warm-hued dishes, rich desserts, and cosy, comforting meals.

Once I’ve found the right light, I focus on positioning it for the best effect. Side lighting is my favourite setup because it highlights textures beautifully while creating natural shadows that add depth. It works brilliantly for everything from rustic loaves of bread to glossy cakes. Backlighting is another technique I love, especially for drinks or soups where a gentle glow enhances the details. When using backlighting, I often place a reflector in front of the dish to bounce light back and prevent it from looking too dark. One of my secret techniques is using an angled side-back light, where the light comes from a diagonal back-side position. This gives a mix of depth and highlight that makes food look three-dimensional and dynamic.

Shadows can add drama and depth to an image, but they need to be controlled. If I find that shadows are too harsh, I use a simple white foam board or even a napkin to reflect light back onto the food, softening any dark areas. On the other hand, if I want a bit more contrast and mood, I use a piece of black card to deepen shadows and create a richer, more dramatic look.

While I always prefer natural light, I don’t just rely on what’s available—I take control of it. That’s where light reflectors and black cards come in. These simple tools help me shape the light to get the exact look I want. Reflectors allow me to bounce light back onto my subject, filling in shadows and adding brightness, while black cards help me subtract light, deepening shadows and creating a more dramatic effect. Mastering both techniques has completely changed the way I shoot.

When I’m setting up for a shoot, one of the first things I do is assess the natural light source. If the light is coming from one side, the opposite side can often fall into shadow, making part of the dish look too dark. This is where I use a light reflector. A simple white foam board, a sheet of white paper, or even a piece of aluminium foil can work wonders for bouncing light back onto the subject. If I need a soft, even fill, I go for a matte white surface, which spreads the light gently without harsh reflections. For a stronger, more direct bounce, I use a silver reflector, which intensifies the light and creates crisp highlights—great for drinks, glossy desserts, and anything that needs a bit of extra shine.

Positioning the reflector is key. If I want a subtle lift in shadows, I place it opposite the light source, just outside the frame, to gently push light back onto the darker areas. If I want to brighten one side more dramatically, I angle the reflector slightly so that it catches more light. I always experiment, moving it closer or further away to control how much light is reflected. The beauty of this technique is that it’s entirely adjustable—sometimes even a slight tilt of the reflector can make a huge difference.

Not every dish needs soft, even lighting. Sometimes, I want a bit more depth and mood in my shots. That’s when I turn to subtracting light using black cards. These are simply pieces of black foam board, thick paper, or anything with a deep, non-reflective surface. Instead of bouncing light back onto the subject, they absorb it, creating stronger shadows and more contrast. This works beautifully for adding drama, defining shapes, and making textures pop.

If I want to deepen the shadows on one side of the dish, I place a black card opposite the light source. This blocks some of the reflected light, making the dark areas richer and more pronounced. It’s a great technique for dishes that have a lot of texture—think crusty bread, flaky pastries, or a bowl of pasta with intricate details. The deeper shadows make the highlights stand out even more, creating a natural three-dimensional effect.

Another way I use black cards is to block unwanted reflections. Sometimes, bright light can cause distracting highlights on plates, glasses, or shiny ingredients. Placing a small black card just outside the frame can absorb those unwanted glares, keeping the focus on the food. I also use this trick when shooting moody, rustic scenes where I want the lighting to feel more directional and atmospheric.

Balancing bounced and subtracted light is where the magic happens. Some shots benefit from both techniques working together—a reflector on one side to lift shadows and a black card on the other to create contrast. The interplay between light and shadow gives the image depth, making the food look more natural and inviting. I’m always adjusting, fine-tuning the setup to get just the right balance.

Even though these techniques are simple, they have a huge impact on the final image. By learning how to shape light with reflectors and black cards, I’ve been able to refine my food photography style, creating images that feel dynamic, rich, and full of character. Natural light is a powerful tool, but controlling it is what makes the real difference. Whether I’m brightening shadows to create a fresh, airy look or deepening them for a moody, artistic feel, it’s all about knowing how to bounce and subtract light effectively.