Enas Nashif - Photographer

Residents tell their Stories… From Le Marché to the Gallery Wall.


“My time at Relais de Camont was such a beautiful, inspiring experience.
There is something very special about the place Kate Hill has created: quiet, surrounded by nature, and full of space for creativity, conversations, and simply being. I loved the slow mornings, watching the sunrise, walking through the countryside, and sometimes taking the car to little villages, stopping along the way to photograph something or simply take it in.

Going to the local market was another favourite part. Kate seemed to know almost everyone and make conversation with everyone. After shopping, we would have a coffee and a little pastry. I also loved listening to her stories about French food and traditions, her life, and how she discovered this place and slowly created it.

The residency brought together artists, photographers, writers, and researchers from different parts of the world. There was so much sharing of ideas, stories, food, conversations, and different ways of seeing.”

Enas Nashif

Current limited editions prints available from Enas Nashif’s recent show at Among the Pines Gallery, Bath UK.

“This series grows from my relationship with food and family, rooted in the kitchen my mother holds. These everyday ingredients carry memories of care, routine, and togetherness.

I photographed them slowly, paying attention to light, texture, and the quiet moments before change. Each image holds a sense of comfort and familiarity, inviting the viewer into an intimate domestic space.

Through this work, I reflect on presence and connection, exploring how simple objects can carry emotional weight. The photographs speak softly about home, touch, and time, about the small rituals that shape us. This series is both personal and shared, offering a gentle pause to notice what is often overlooked.”

Kate Hill

Kate Hill, a published author and professional cook of 30 years, founded Camp Charcuterie as a global educational event company following the success at Camont in France.  Kate is willingly mentor, coach and teacher. Her programs have grown from her relationships with Gascony’s thriving food community - particularly its butchers and charcutiers. This teaching has placed Kate at the forefront of the global nose-to-tail butchery movement.  Former head of Butchery & Charcuterie at the British School of Artisan Food she designed a field to table, 10-month diploma course, and offers international workshops with French farmer/butcher Dominique Chapolard. Kate Is also founder and CEO of the International Grrls Meat Camp. Kate also teaches and consults with professionals like Michael Ruhlman for Conde Nast Traveler, and the BBC’s French Odyssey series. Her work has been featured in Food & Wine, Conde Nast Traveler, Bon Appétit, Dish, Appellation and Maison Sud Ouest magazines, as well as the New York Times, the LA Times, London Times and the Boston Globe.

http://relaisdecamont.com
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Culinary Arts Program: 4 New Retreats & Residencies-April/May 2027