The Tarantulas featured in this project were brought from Cambridge University - thankfully deceased - and cooked according to an 'authentic' tarantula BBQ recipe. As hairs on a tarantula are deadly toxic, John had to wear full-blown head-to-toe-PPE throughout the shoot and, as an extra precaution, he blowtorched the tarantulas' hairs to a crisp before cooking them!"

Land Rover

Chilly’s Bottles

Nutritional Ingredients

McDonalds Breakfast

Oatley x Guardian

Food Journey

Grand Gousier

Goldstein Salmon

Carnation Easter

Lucky and Joy

Bad Apples

Staying In

Cecconi

Good One

Wowza

McDonalds Christmas

Showreel

Salt and Time

Schwepps

Sequin Season

Rangemaster

Tesco Christmas 

HIDE Restaurant 

Vitamalt

Johnnie Walker

Fibre One

My/Mochi

FT Weekend

Unwined

Bourgogne Wine Cooking

Fruity Fondant Fancies

The Perfect Match 

Pasta Evangelists

Home and Garden Magazine

Cereal Magazine

Layla Bakery

A Feast for the Eyes

Only Jerkin

Kerrygold Butter

Costa Spring

Eating* (*ASMR)

Accidental Mackerel 

The Sunday Times Food 

Leon

FT Weekend Magazine

Tarla

PAN-TECHNIC’ON

Diageo 

Fabulous Magazine

J&B Whisky

Norway

Le Monde

Coca Cola

KFC 

Tatler x William Morris

Monoprix

Häagen-Dazs 

Just Eat

Samsung

Harrods Christmas

Innocent 

Zacapa Rum

Sainsbury's Modern Bakes

New Masters

Kahlua

Weezy

Whole Vegetable

Fitter. Calmer. Stronger.

Orange & Green

The Perfect Pour

Nespresso

Westfield

Kettle One Vodka

Carnivor Wines

Zelens

Gala 

Soho House

Hackney Gelato

Bowmore Whiskey

Veuve Clicquot

Costa x Marks & Spencer

Olive Magazine

Gyotaku

Korean Food

Philadelphia

Summer Feasting

Deli Society

Mr Kipling

Olive Magazine May

Billingtons

William Scott Studies

John Lewis ‘At Home’ Magazine

Roquefort

From Beder's Kitchen

Telegraph Magazine

Yolk

Seggiano

Waitrose

Latest Work John Bentham

New Masters

Philadelphia

Mr Kipling

Tesco