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"Since a child I have always been fascinated by still life
paintings. Little windows of quiet observation that through
their arrangement of colour and form can depict an individual
comment on the transience of life and the march of time. I
really enjoy going to the market and being excited by what food
or flowers they have in or what might be in season...
Like many of the greatest artists before him, Williams-Bulkeley is self-taught. After a brief stint in fine art insurance at Lloyd’s and antiquarian book and print dealing at Henry Sotheran’s, he established his reputation in London at the Royal Society of Portrait Painters, the Royal Institute of Oil Painters, the New English Art Club and the Threadneedle Prize. David has recently moved back to the UK from the US and is now based in Oxfordshire. Whilst living in the US he was elected a member of the Guild of Boston Artists and had several solo shows on
Nantucket.
"Since a child I have always been fascinated by still life
paintings. Little windows of quiet observation that through
their arrangement of colour and form can depict an individual
comment on the transience of life and the march of time. I
really enjoy going to the market and being excited by what food
or flowers they have in or what might be in season.
Tulips in spring, strawberries in summer or apples in autumn, there is
always something to look forward to. I like the objects to have
their own voice through the way the light touches them. I think
one diamond looks better than many. After many hours of
observation I delude myself that I have caught the moment and
stopped the clock!" David Williams-Bulkeley, 2022
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Flowers and Food – New Works by David Williams-Bulkeley is a celebration of food and art, a subject that has fascinated artists and aesthetes for generations. This is the first solo show of work by Williams-Bulkeley since his return from America to reside in the UK. The artist was based in the USA where he regularly showed with the Guild of Boston Artists. There is a strong history in art of still-life painting. Connoisseurship and ‘taste’ underpins both the worlds of art and cooking. Williams-Bulkeley has an incredible knowledge of both areas and these are fused intimately in his work. WB acknowledges the influence of his artistic forefathers such as Manet and Nicholson.
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Works in the exhibition
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David Williams-Bulkeley, Sorrento Lemons, 2022 -
David Williams-Bulkeley, Three Conference Pears, 2022
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David Williams-Bulkeley, Chicory, 2022
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David Williams-Bulkeley, Sourdough Loaf, 2022
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David Williams-Bulkeley, Three Fish, April, 2022
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David Williams-Bulkeley, Three and a Half Figs, 2022
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David Williams-Bulkeley, Two Apples, 2022
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David Williams-Bulkeley, Ranunculus and Lemon, 2022
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David Williams-Bulkeley, White Asparagus and Magnolia, 2022
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David Williams-Bulkeley, Cherry Blossom, 2022
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David Williams-Bulkeley, Parrot Tulips, 2022
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David Williams-Bulkeley, Primula, 2022
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David Williams-Bulkeley, Duck Eggs, 2022
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David Williams-Bulkeley, Hen’s Eggs, 2022
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David Williams-Bulkeley, Eggs with Vase, 2022
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David Williams-Bulkeley, Two Parrot Tulips, 2022
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David Williams-Bulkeley, Citrus Lima Rossa, 2022
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David Williams-Bulkeley, Baba Ganoush
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Comment by Paul Levy FRSL
who has worked as an art and food critic“His loaf of bread is so skilfully rendered that you can tell on inspection that it is sourdough; and it is immediately evident that the lemons are from Sorrento. His red chicory, like his several depictions of eggs and eggshells, balance on enigmatic reflective surfaces, lending the pictures an air of mystery.” Paul Levy, 2022.
Sourdough Loaf, 2022signed with initialsoil on linen27.9 x 35.6 cm
11 x 14 in£650 + VAT -
Catalogue
Flowers and Food – New Works by David Williams-Bulkeley
Please do get in touch at info@zuleikagallery.com if you want a physical copy of the catalogue of the exhibition.
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Recipes
Find below the the recipes for Pashka, a slavic dessert, whipped butter, and Baba Ganoush.
Pashka Recipe• 3 egg yolks, beaten• 240ml of whipping cream• 120g of caster sugar• 60ml of honey• 1 tsp vanilla extract• 1 tbsp of brandy• 900g of curd cheese, cottage or cream cheese, strained• 60g of unsalted butter• 100g of mixed dried fruits• 50g of pistachios• 50g of dried apricots1. To begin, mix the eggs yolks and whipping cream together in a medium saucepan, then stir in the sugar and honey2. Heat the mixture over a low heat until the mixture just coats the back of a spoon – be careful that you do not curdle the eggs3. Add the vanilla extract and brandy and stir well. Place the custard in a cool place until it is cold4. Place the cheese into a blender with the butter and blend until smooth5. Stir the cheese mixture into the cold custard and mix gently until smooth6. Add the dried fruit, mix well and then spoon into a Pashka mould or similar shaped vessel (I used a vase !)7. Refrigerate for 24 hours before serving, draining off any excess liquid before unmoulding onto a serving platter. Once turned out, decorate the top with the pistachios and the bottom with a single line of chopped apricots. If not using a Pashka mould, you can draw an XB (cyrillic for Christ is Risen) on one side and a cross on the other.Whipped Butter Recipepreferably a good quality salted butter whipped at room temperature with buttermilk (ratio 4:1) and can be combined with honey and spread on toast or mixed with garlic and anchovies for a crudite dip.Baba GanoushDrizzle some sliced aubergine/eggplant with olive oil and roast in the oven. Scoop out the flesh and add to pureed garlic, tahini, oil, cumin, paprika and lemon juice. Serve with a roti, naan or pitta.
Flowers and Food: New Works by David Williams-Bulkeley
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