Paul Quagliana is one of those great British photographers whose involvement with the field shows in his work, brings it alive, makes it important and relevant. He knows what he is doing, and cares deeply.

So when Paul stopped at the Game Fair press tent for a few minutes break, we had the chance for a chat. Paul wasn't born with a camera in his hands (he now carries two), but more likely, with a pen, since his University degree is in English Lit. It was his mother who lit the flame, when she saw an advert in the paper for the National Geographic, and suggested Paul might like to do something with photography. He has - like working for Shooting Times for the past seventeen years. His work has taken him to many places, Texas, Alaska, France, Germany, Austria, and many others, to name just a few. He has stayed in marvellous hotels, and in those at the other end.

Once, on a marsh with a group of wildfowlers, he slept on rocks, with just his coat to keep him warm, needing to be prepared for any ducks that might be on an early morning fly-past. He has covered lamping and ferreting, but hasn't as yet got around to punt gunning, which is still practiced by a few old traditionalists. That he loves his work is apparent, that he would hate a-nine-to-five job is obvious.

Regarding animal subjects, Paul said, “Some animals like having their pictures taken, and some don't.” The ones who do, probably like the attention. The ones who don't, might see the camera as a missile, potentially capable of hurting them.

Paul's father was a shooting and fishing man, so it was easy for Paul to do life with rod and gun, starting at an early age. In the clay pigeon domain, he won both the English and British Open, in his (youth) category.

Paul said, “I tend to hunt for food now.” He agreed that if you kill it, you eat it. “If I shoot something, I want to take it home – it's mine. The same with fishing.”

Cooking is his hobby. “I'll cook a whole meal for myself.” It's all the same if it's rabbit or venison – it's food meant to be consumed. There's kebabs and curries, and Moroccan dishes. For fish, mostly from the sea, Paul dips it in eggs, then in breadcrumbs, with rosemary, salt and pepper.

He would like to go big game fishing. His ambition is to catch a marlin. And no doubt, some day he will.

© Sidney Du Broff 2011