Lucy King Illustrator
Today I have the absolute pleasure of introducing you to Illustrator Lucy King. Lucy is the Illustrator who designed and drew my new header and all the smaller motifs throughout my blog. I’ve loved Lucy’s illustrations since I discovered them in Real Living Magazine back in 2012 and did a blog post about them. It was a coincidence when Stephanie my blog designer suggested Lucy to illustrate. I felt Lucy just ‘got’ me right from the start and I’m so happy with her beautiful art, she is extremely talented and a bit of a foodie like me. I wanted to learn more about Lucy’s background so following are a few questions she kindly answered along with two delicious recipes her family (and now mine) love.
What is your background? Where did you study illustrating?
I grew up in England in a creative family, my father is an artist and designer so I was always surrounded by books on art and design, and regularly visited exhibitions with him in London.
I’ve always loved painting, drawing and creating my own illustrations, but rather than study Illustration at university I completed a degree in Textile Design at Derby University, followed by a Master’s Degree in Ceramic Design (specialising in surface pattern design) at the heart of the pottery industry in Stoke-on-Trent.
I’ve been lucky enough to combine all my skills by working as a Designer and Illustrator across various product platforms such as textiles, ceramics, interior furnishings, bed linen, children’s designs and illustration commissions for various clients.
Why did you move to Australia?
I moved to Australia in 2002 as my partner always wanted to live in Australia. He’d travelled around Australia before going to university (where we met) and set his heart on moving out here. I never imagined I’d even get the chance to holiday in Australia – let alone to end up living here for the last 13 years!
What are your influences?
I’m always influenced by people who create their own painted or drawn illustrations, as so much of today’s images are CAD generated. I particularly love vintage and retro designs and patterns (especially on old ceramic tableware, or illustrations in old children’s books) and whilst my work isn’t necessarily influenced by vintage designs or styles, I’m always very inspired by them. I love the work of British designer Suzie Cooper who was designing ceramics during the 1930’s, 40’s, 50’s and 60’s, of British artist David Gentleman for his fabulous hand-painted illustrations, and Brian Wildsmith for his vibrant and flamboyant children’s illustrations.
Which illustrations have you enjoyed doing the most?
Oooh, this is a tricky question! One of the nice things about my job is that each client and brief is different, so I really enjoy working on various projects with different design styles and illustrations. Probably one of my particular favourites however was creating the illustrations for the front and back cover of the Kitchen Table Memoirs book. The illustrations consisted of vintage-style kitchen related items such as teapots, kettles, old radio’s, salt and pepper pots and even an old sewing machine, all painted in watercolours. I also enjoyed drawing Charlie for your website as I rarely get to draw animals – and he was very cute!
Is there a favourite family recipe you could share with everybody?
This is a favourite recipe as its super quick and easy – but very delicious. It’s perfect for mid-week dinners or an easy lunch to share with friends. The linguine is based on a Jamie Oliver recipe, but I added the toasted pine nuts to it (sorry Jamie!)
Thank you so much Lucy for taking the time to share with my readers. If you’re looking for an Illustrator Lucy can be found at Lucy King Design or her beautiful Blog The Bowerbird. Lucy also designs jewellery from vintage china plates which can be found at her etsy store Me Old China.
These recipes Lucy gave me are completely delicious, I’m going to be making them again and again, my family and I loved them. Photograph of Lucy supplied by her, all other photographs were taken by me.
Lemon Linguine (serves 6)
500g dried linguine pasta
Juice of 3 lemons (I prefer un-waxed) and zest of 1 lemon
6 tablespoons extra virgin olive oil (plus more if needed)
125g parmesan cheese, grated with a fine grater
Sea salt and freshly ground black pepper
1 large bunch fresh basil, leaves picked and chopped
Large handful or two of rocket
Generous handful pine nuts
Lightly toast the pine nuts by dry-frying in a small frying pan.
Beat the lemon juice and zest with the olive oil, then stir in the parmesan – it will go thick and creamy. Season and add more lemon juice / olive oil if needed.
Cook the linguine in a generous amount of boiling, salted water for approx 12 minutes or until cooked. Drain thoroughly and return to the saucepan. Add the lemon juice mixture to the pan and shake to coat each strand of linguine with the sauce (the parmesan will melt when mixed with the pasta)
Stir through the rocket until lightly wilted.
Finish by stirring in the chopped basil and toasted pine nuts.
I also like to drizzle some lemon-infused olive oil over the pasta before serving.
Serve with Haloumi and Broccolini salad.
Haloumi and Broccolini salad (serves 6)
3 bunches of broccolini, trimmed
500g haloumi, sliced into 1cm thick pieces
Juice and rind of 1 lemon
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Chopped walnuts to serve (optional)
Combine the lemon rind, oil and lemon juice in a bowl. Add the haloumi and toss to gently coat. Season with salt and pepper. Leave to marinade for approx 15 mins
Heat a large non-stick frying pan over a medium-high heat. Cook the haloumi slices for 2-3 minutes on each side or until nice and golden, reserving the oil and lemon juice mixture.
Meanwhile blanch the broccolini in boiling water for 3 minutes and drain well.
To serve lay the broccolini and haloumi together on a platter, and drizzle with the reserved oil and lemon juice mixture. Add additional olive oil if necessary (again I like to use a lemon-infused olive oil)
Scatter over the chopped walnuts if using.
Serve whilst the haloumi is still hot.