How to choose a photography studio with a kitchen in Lisbon

Producing food photography or video takes more than finding a visually appealing space. You need to cook, plate, build sets, control the lighting and coordinate different professionals.

In my experience, choosing a photography studio with a kitchen should take into account the functionality, the technical infrastructure and the capacity to meet the real needs of the production.

In this guide, I share the main things I consider before booking.

1. Define the type of production

Before comparing spaces, I think it is essential to understand exactly what is going to be produced.

Requirements vary between food packshots, food campaigns, recipe videos, social media content, workshops or productions with a chef.

A product shoot may mainly need a preparation area and a controlled set. A recipe video, on the other hand, calls for a functional kitchen, room to move around the worktop, conditions for recording sound and space for several camera angles.

I recommend preparing a brief with the objectives, the content to be produced, the size of the crew, the equipment and the estimated duration. That makes it easier to confirm whether the space is suitable and to obtain an accurate proposal.

2. Check that the kitchen really is functional

Not every studio kitchen was designed for cooking. Some work mainly as a set and may not offer the conditions needed to prepare recipes or store ingredients.

On a real food production, I think it is important to confirm:

• oven and hob;
• fridge and freezer;
• sink and hot water;
• preparation worktops;
• electrical sockets;
• ventilation or extraction;
• space for utensils and small appliances.

I also assess the usable size of the worktops. A kitchen that looks spacious can become cramped once it takes in ingredients, crockery, equipment and several members of the crew.

How easy it is to clean between recipes also matters. Keeping the work areas organised has a direct impact on how efficiently the production runs.

3. Assess the flow between kitchen and set

How close the kitchen is to the shooting area is one of the most important aspects of a food production.

Some foods change their appearance quickly. The more complicated the route to the set, the harder it becomes to capture them at the right moment.

I look for a simple flow between preparation, cooking, plating, styling and shooting. Ideally, there should be distinct areas for the kitchen, food styling, storage, technical equipment and photography or video.

This arrangement allows different professionals to work at the same time.

4. Make sure there is room for the crew and equipment

A food production rarely involves just the photographer and the product.

There may be a photographer, an assistant, a videographer, a chef, a food stylist, a producer and the client, along with lights, cameras, backdrops, props and kitchen equipment.

When assessing a studio, I try to establish:

• the area available around the set;
• the ceiling height and circulation areas;
• the space for lighting;
• the support and storage areas;
• whether several setups can be kept in place at once.

A space that feels large when empty can become tight during a full production. I recommend giving advance notice of the size of the crew and the equipment expected.

5. Look at the light, the video conditions and the technical infrastructure

Natural light can be an advantage, particularly when I am after an organic or editorial feel. That said, you need to be able to control it.

I look at which way the windows face, the quality of the light through the day, whether it can be blocked or diffused, and the space available for artificial lighting. On long productions, artificial light helps keep images consistent.

When the production includes video, I assess outside noise, ventilation, space for microphones, camera movement, overhead filming and the creation of both horizontal and vertical content.

I also confirm the electrical capacity, the distribution of sockets, the internet connection, the climate control and the safety conditions. Lighting, cameras, computers, ovens and other equipment may all be running at the same time.

A studio suited to photography is not always set up for video. This difference should be checked before booking.

6. Look for visual flexibility

I find a production is more efficient when it allows different images to be created in the same place.

Brands frequently need content for their website, social media, advertising, e-commerce and delivery platforms. That is why I value studios with varied surfaces, neutral backdrops, movable tables or worktops, lifestyle areas, furniture and the option to build small sets.

This flexibility helps make the most of the day and create varied content without changing location.

7. Consider access and studio support

Food productions involve ingredients, chilled products, crockery, cameras, lighting and set design. In Lisbon, where parking and access can be restricted, this logistics side needs planning.

I recommend confirming the conditions for loading and unloading, the distance between the vehicle and the entrance, whether there are stairs or a lift, nearby parking and the access hours.

The value of a studio does not lie in the physical space alone. An experienced team can anticipate needs and resolve logistical questions more quickly.

8. Arrange a technical visit

Photographs and floor plans help, but they do not always show every characteristic of the space.

For larger productions, I recommend a technical visit to confirm measurements, access, camera positions, sockets, noise, lighting conditions and support areas.

When visiting in person is not possible, I advise asking for up-to-date videos, floor plans, measurements and a list of the equipment available.

A studio equipped for food production in Lisbon

When I created Simon Says Studio, I set out to develop a space designed for productions that bring together food, photography and video.

Located in Lisbon, the studio has two equipped kitchens, different work areas and room to host production crews, brands, chefs, photographers and videographers.

Alongside studio hire, I develop food photography, product, video, recipe and workshop projects.

Every production has its own requirements. That is why, before confirming a booking, I try to understand the format of the project, the size of the crew and the technical requirements involved.

Conclusion

To my mind, choosing a photography studio with a kitchen is not simply a matter of finding a good-looking space.

The functionality of the kitchen, the workflow, the available area, the control of light, the conditions for video, the technical infrastructure and the logistics can all shape the entire process.

Before booking, I recommend preparing a brief, confirming the technical conditions and, wherever possible, visiting the studio.

To find out more about Simon Says Studio, check availability or arrange a technical visit, get in touch through the studio hire form.