Known and Strange Things Pass Andy Sewell @sewelland Published by @skinnerboox The photographs in the book are taken on either side of the Atlantic in places where the Internet is concentrated. Where the fibres come together, and almost everything we do online passes down a few impossibly narrow tubes, stretching along the seabed, connecting one continent to another. Looking at these vast unknowable entities – the ocean and the Internet – we sense their strangeness. We can understand each conceptually but can only ever see or bump into small bits of them. They challenge our everyday assumptions and show us that the boundaries we put between things are more permeable than we might like to think. That the objects surrounding us daily, appearing so reliable and mundane, are actually parts of much larger, more complex, bodies extended across space and time. The work is structured through the push and pull of intermeshing sequences. Things, in different spatial and temporal phases, intertwine and coexist. As we look closer, worlds we think of as separate bleed into each other – the near and the distant, the ocean and the internet, the physical and the virtual, what we think of as natural with the cultural and technological. Available online 3ssstudios.com #knownandstrangethingspass #andysewell #skinnerboox #3ssbookselect #3standardstoppage #3ssstudios (at New York, New York) https://www.instagram.com/p/CRmpUs4FrfZ/?utm_medium=tumblr

Andy Sewell - Evening Standard Magazine

The Evening Standard Magazine’s special Food Issue was released last week and featured the meals that chefs themselves would eat on Christmas Day. The festive fare spanned the globe, but the ones featured above are Alexis Noble’s Pepperberry Pavlova with Cherries and Ginger and Ravinder Bhogal’s Spiced Ham with Pineapple. Many more delicious recipes are available to view over on the site.

#currentmood 🥚🥚🥚🍳🥚🥚🐓 📷: #andysewell #somethinglikeanest #foodphotography #breakfast (at Burberry At Old Sessions House)

The strength of vulnerability

Watching the Baftas on TV the other night one thing really struck a chord. It was when Ellar Coltrane, the remarkably mature teenage star of Richard Linklater’s ‘Boyhood’ talked about what he’d learnt during the 12 years it took to make it.

Coltrane said that making the film was an exercise in open, honest collaboration. And the key thing he’d learnt was that the best way to make a real connection with his co-stars was to show vulnerability.

Obviously, my first reaction to this was, like, whatever. How come Tom Cruise still looks 25?

But for some reason, those words stuck with me. And I started thinking about them in the most unlikely context of all. Havas People.

We all know that collaboration is essential for our success. But no one ever talks about vulnerability. Could this be vital too?

I can hear your bullsh*t detector going off. What? Is he seriously going to tell us that being vulnerable is good for business? Vulnerability is about showing weakness and that’s the last thing we need. If our competitors sense we’re weak they’ll steal our clients and then where will we be? On a personal level, my job is to deliver great client service. They would not appreciate me rocking up to meetings and being all ‘vulnerable’.                                              

Cool your boots my cynical friends. I’m not suggesting we turn Havas People into Woodstock here and take all our clothes off, dance round the printer, and confess our innermost fears. (For anyone under 30, Woodstock was a thing in the 60s. Google it.)

What I am suggesting is that a willingness to be vulnerable is critical to success.

Why?

Because vulnerability helps innovation.

It goes like this. You have an idea which you think might be good. But you’re not 100% sure. You um and ah about it, maybe share it with a friend, ponder it for few days. Then – if you’re willing to feel vulnerable – you put your idea out there. You tell your manager or whoever. And they say ‘brilliant’, ‘good but needs work’, or ‘bin it’. Whatever the result, you’ve given your idea a chance. And that’s all that matters.

However, if you’re not willing to take the risk – to be vulnerable – you never tell anyone what you’re thinking. Instead, you justify why this wouldn’t be the right thing to do. I’m an accountant. I do spreadsheets not ideas. We’re all way too busy today. I’ll tell someone tomorrow. This idea’s totally obvious. Everyone will laugh at me.

Don’t get me wrong. I’m not saying sharing ideas is easy. I’ve been a creative for 12 years. It’s my job to come up with and sell concepts. I’ve been a successful stand-up comedian. And I STILL feel nervous before I present ideas.

I’m even anxious about writing this blog cos’ it’s not what I usually do. Seriously, right now, I’m thinking what if people think I’m a rubbish writer? What if this is all totally obvious? What if it’s a bit too ‘Psychologies magazine’? But I’ve committed to it, so I’ll take the risk. What’s the worst that can happen?

The weird thing about making yourself vulnerable is that while you feel anxious inside, other people will probably respect and admire you for it.

So if you have an idea, step out into the arena and take a risk. It could do wonders for the business and your career.

If you’re interested in knowing more about the power of vulnerability, the best source is Brené Brown. And for those of who think this is all a bit touchy feely here’s a Call of Duty trailer.

Written by Andy Sewell,  Head of Copy.

Thom Atkinson and Andy Sewell

Both Thom and Andy have personal work in Hoxton Mini Press’ new publication, ‘Unseen London’. The book builds a new narrative of London through the eyes of 25 contemporary photographers and their viewpoints of London’s canals, housing estates and surreal set ups.

Thom and his sister Beth have captured the impact that the Blitz had on London with their Missing Buildings series, and Andy’s images explores the contradiction of the wilderness of the Heath in a controlled urban environment.

Read more about the book here. 

Andy Sewell - FT Magazine

Starting to feel a little festive in the Black Dog office, in part down to Andy Sewell’s recent Mince Pie shoot for the FT Magazine. The accompanying article is for you here, where you can find the recipe for Rowley Leigh’s homemade mince pies. 

Andy Sewell - HSBC

New work for HSBC, commissioned by Grey London. Shot on location up in Yorkshire on Mike’s wonderful farm, highlighting the value that HSBC’s Agricultural Consultants can bring. With special thanks to Mike and Gena for allowing us into your world!

Andy Sewell - James Wellbeloved

The aforementioned cats and kittens, shot for James Wellbeloved’s new website. With huge thanks once again to AMV BBDO for the commission, and to Locate Productions for all their feline assistance. 

Andy Sewell - James Wellbeloved

Shot late last year in a glorious woodland setting, Andy captured many a beautiful breed of dog for pet food company James Wellbeloved. Don’t worry, cats and kittens will shortly follow this post... 

James Wellbeloved’s new website is now live. 

With massive thanks to AMV BBDO for the commission, and to Locate Productions for all their help making this shoot into a reality. 

Andy Sewell - The Telegraph

Andy shot Anne-Sophie Pic at work in her restaurant within the hotel Maison Pic, in Valence, South East France. These pictures accompany an interview with Anne-Sophie, the only woman in France in the last 50 years to have held 3 Michelin stars, ahead of her new restaurant opening in London. To read the full interview, and see the spectrum of delicious images, head on over to the Telegraph site now. 

Andy Sewell - Deep South: New Southern Cooking

Andy travelled through America’s Deep South to document the people and the food for Brad McDonald’s new cookbook, ‘Deep South: New Southern Cooking’. The book focuses on the cuisine and the community of Brad’s home state of Mississippi, so expect a great mix of portraits alongside local watering holes, and of course sumptuous shots of gumbo, cornbread and grits. Out on the shelves now. 

Andy Sewell - Brew

Andy has been working with James Morton on his new book ‘Brew’. James has shifted focus from yeast in bread to yeast in beer and has created a handy guide to creating your own beer at home, with accompanying step by step image guides.

Out on the shelves today, the perfect book for any beer enthuasiast!

Andy Sewell for The Kitchen Shelf

A glorious riot of colour and a strong eye for graphic composition in Andy Sewell’s latest work for The Kitchen Shelf. Written by Eve O’Sullivan and Rosie Reynolds, The Kitchen Shelf explores how to make sumptuous meals with the staples in your cupboard, plus a few extras. 

Published by Phaidon, the book is out now!

Andy Sewell - Lidgate’s

The latest cookbook that Andy has shot for has just been released! Written by Danny Lidgate and Hattie Ellis, 'Lidgate's: The Meat Cookbook', is the new book from the prestigious London butchers. Taking stock of the years of experience from Lidgate's, the book is filled with delicious recipes and top tips regarding meat preparation. 

If that satisfies your inner carnivore, the book is available here!

Andy Sewell - The Financial Times Magazine

Some glorious images from Andy to accompany Rowley Leigh’s recipe for Vitello Tonnata for the FT Magazine.