IAN SCOTT MASSIE: PAINTER AND PRINTMAKER
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Ian Scott Massie's Blog

Classic Travel Posters by Fred Taylor

8/29/2025

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I've been a fan of travel posters since I was a child in London travelling on the tube and absorbing the brilliant art around me.

British 20th century poster design was driven by transport companies, beginning with the 
work of London Underground’s Frank Pick. He saw the potential of posters to persuade passengers to venture beyond the confines of their daily commute. Pick used artists of the highest calibre and gave them a free hand to create images of a wide range of destinations.

When the London & North Eastern and the London Midland & Scottish railways were formed in 1923, and seeing the success of Pick’s strategy, an advertising race began between the two. During the 30s the images which dominated were the streamlined expresses racing for Scotland, created as both companies sought out the best artistic talent.

Two artists stand out: Norman Wilkinson for the LMS and Fred Taylor for the LNER. Fred
Taylor (1875-1963) studied at Goldsmith’s College where he won a gold medal for poster design. He worked for leading interior designers Waring & Gillow in the 30s before working on camouflage design during WW2. Alongside this, for many years he created posters for the LNER.

His style is easy to understand: he takes a key image - a castle, a cathedral, a landscape feature - and renders it fairly accurately in a limited palette. His skies are often dramatic, but it is in the foreground that he lets himself go: vivid colours, strong brushstrokes, trees and foliage in abstract shapes. Brilliantly attractive, yet far from photographic, he covered
many of the destinations on the LNER.

I have a Fred Taylor poster of Durham on my wall and I look at it every day.
(Text from The Romance of the Railway, Ian Scott Massie 2021)

Here's a few classic Fred Taylor posters:
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I've been Posterised!

8/20/2025

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For many years I've been a fan of travel posters. I can date this back to my childhood - I'm the son of a London Transport engineer - so I spent many happy hours trundling around on the District, Circle and Piccadilly lines. There were great poster designs everywhere.

Then, when I started screen printing I knew I wanted to capture the same feeling those poster designers went for. Fast forward to this year and I'm the image-creating part of Great British Travel Posters. There's already a good selection focusing on the North of England, Scotland and classic aeroplane designs and there's more to come.

I'm really enjoying seeing older work in a different setting and also creating new work with a poster design in mind. 

One of the best things. from the customer's point of view, is that the posters are available in a range of sizes and come either unframed or with frames.

You can see the current range here: GREAT BRITISH TRAVEL POSTERS
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June 29th, 2025

6/29/2025

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I love working on commissions. They take me to new places and give me the chance to create something I might never have thought of on my own. The joy is in the process.

It all begins with a conversation. We talk about the subject—how the commissioner sees it. Is it autumnal, summery, snowy? Is the scene distant or close-up? I try to imagine the picture they hold in their mind and reimagine it through my own painting style.

Once I’ve sketched out some ideas and considered how light and colour interact with the subject, we talk again—refining things, step by step, until we arrive at what the final painting will be.
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And then comes the day the finished work changes hands. It’s always a lovely moment. Together, we’ve created something unique.
If you're interested in commissioning a piece, you can find more details HERECommissions

Below: Rutland Landscape, watercolour (A 2024 commission)
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Watching Paint Dry

6/5/2025

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Remember the lock down? Remember how suddenly Zoom became a thing? Well it changed the way we do things. 

When we had the idea for a monthly online painting demonstration Josie Beszant came up with the brilliant title Watching Paint Dry. I would paint a picture, tell stories about the place I was painting and answer any questions that came up. Almost immediately we had followers from across the world - we were amazed. Since then, over three years ago, we've had visitors to Masham Gallery from Japan, the USA and Germany, purely from Watching Paint Dry.

You can get tickets through the Happy House Masham Calendar. Hope to see you soon!

Below are some of the paintings from the last 3 years of WPD

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Ribblehead Viaduct and me

6/2/2025

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It comes as a shock to see this strange and beautiful building as you travel through some of the wildest parts of the Yorkshire Dales. When I first it, nearly 50 years ago, it was threatened with demolition. I was delighted when it was saved.

Ribblehead intrigues me - there is a strange atmosphere about this place, which only intensifies when a steam train from another age passes over it.
Here are a few of the pictures it has inspired me to make.
Some have sold, but some of them are still available through Masham Gallery.
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Commissions

5/7/2025

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When someone approaches an artist to create a special piece of work a rather magical relationship begins. Though not always as turbulent as the interplay between Pope Julius II and Michelangelo over the Sistine Chapel ceiling, nor as politically charged as the Spanish government’s request to Picasso which resulted in the masterpiece Guernica, any commission involves patience and understanding.


The picture in the commissioner’s mind will be different to that in the artist’s head. Somehow the two will, miraculously, come together, usually through a discussion about seasons, time of day, colouring and viewpoint which become the basis of a group of studies.


Showing colour studies to a commissioner is where the project usually takes flight. Suddenly it becomes clear what will work and from that point the final destination is in sight.


It’s a process I love for a number of reasons. Firstly because I get to meet someone with a vision they want me to facilitate. Secondly a commission usually involves a place or viewpoint that is new to me. Thirdly because a successful commission gives everyone - commissioner and artist - such a buzz.


Below are a few commissions from the last few years. If you’d like to commission an Ian Scott Massie picture go to my Commissions page.

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Portsmouth, the island city
Oxford
​The Malvern Hills

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Dorset Apple Cake

10/28/2024

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Dorset Apple Cake

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Perfect for using up a glut of apples or just to make at any time - a really comforting cake, especially served warm.

Ingredients: 
4 medium apples - pick something with a bit of sharpness
Squeeze of lemon
225g wholemeal flour
2 tsp baking powder
Pinch of salt
1 tsp mixed spice
1 tsp cinnamon
175g light muscovado sugar
150g butter
2 large eggs
Demerara sugar to sprinkle on top
A generous handful of flaked almonds

Preparation:
Line a 20cm springform tin with baking paper.
Peel and core the apples, dice and then add a squeeze of lemon
Melt the butter
Beat the eggs in a jug

Heat the oven to 160C.

Method:

Put flour, baking powder, salt, spices and sugar in a large bowl and stir in the butter and eggs. Beat together for a minute or so until well combined by hand or with an electric mixer.

Stir in the apples until well distributed and then spoon the batter into the tin. Smooth the top and then sprinkle with the Demerara sugar. Bake for an hour, then add the almonds and bake for about 15-25 minutes more until the cake’s sides are coming away from the tin.

Allow to cool for 10 minutes in the tin then lift onto a rack to cool completely.
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Banana, Peanut Butter and Chocolate Cake

7/17/2024

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Ingredients

  • 2 large eggs
  • 140g self-raising flour
  • 140g caster sugar
  • 140g slightly soft butter
  • 1 tsp baking powder
  • 2 heaped tbsp peanut butter
  • 3 large bananas
  • Sprinkling of brown sugar
  • 50g small chopped dark chocolate pieces
  • 50g large chopped dark chocolate pieces
  • I tbsp Demerara sugar

Method

  • Preheat oven to 180c/170c fan
  • Line a large loaf tin with baking parchment
  • Break the eggs into a jug and whisk
  • In a stand mixer (or with a hand mixer) cream the sugar and butter together till pale and fluffy. With the motor running mix in the eggs gradually.
  • Add the flour a spoonful at a time and continue to mix.
  • In a separate bowl use a fork to mash two of the bananas, the peanut butter and the small chocolate pieces together.
  • Add this to the the batter and mix. Then add the baking powder and mix again.
  • Pour the batter into the loaf tin and add the large chocolate pieces on top, pushing then in just below the surface.
  • Chop the remaining banana into slices and lay on the cake mix. Sprinkle the Demerara sugar over the top of the cake
  • Bake for 25 minutes and check for burning. If the cake is starting to burn lay a piece of foil on top.
  • Bake for a further 15 minutes. Check with a cocktail stick to see if it’s done.
  • Rest for ten minutes and then remove from the tin. Leave to cool on a rack.
  • Cut a slice and enjoy!​
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A Poached Peach Treat - recipe

6/25/2024

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A luscious fruity summer dessert. 

Serves 6

Ingredients

3 Peaches (not too ripe - it needs to be slightly firm)

For the base:
55g butter
115g ginger biscuits

For the poaching syrup:
200ml water
100ml ginger cordial
80g sugar
Juice of 1 lemon

For the decoration:
100ml double cream
1 tsp caster sugar
About 24 strawberries


  1. To make the syrup add the water, sugar, lemon juice and ginger to a medium sized pan. Bring to the boil and then reduce to a low heat. After 10 mins or so it should be getting syruppy but still quite liquid.
  2. Meanwhile, pour boiling water over the peaches and leave for 2 mins. Then plunge them into ice water, and peel away the skins.
  3. Cut each peach in half, and then place in the pan with the syrup and cook for 10-15 mins until tender. Then set peaches aside to cool
  4. For the base melt the butter in a pan, crush the biscuits with a rolling pin or in a food processor and add the crumbs to the butter.
  5. Stir to coat the crumbs then divide then between the six wells of a silicone mould or greased muffin tin and press down well. Leave to cool.
  6. Whip the cream and sugar till thick enough to pipe. Fill a piping bag fitted with the nozzle of your choice.
  7. Assembly: place the biscuit base on a small plate. Top with the peach. Cut the strawberries into halves and encircle the peach. Finish by piping rosettes of whipped cream. Keep in the fridge till needed then wow your guests!
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Chocolate Biscuit Recipe

5/24/2024

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This is adapted from a recipe by Betty’s of Harrogate who run wonderful baking courses at their craft bakery. It's a good basic recipe which can be adapted for lots of different kinds of biscuits.

Makes 24-30 (depending on size)

INGREDIENTS
150g softened butter
150g caster sugar
1 large egg
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
300g chocolate pieces (dark, milk or white or a mixture of what you prefer) or a few hazelnuts if that’s your thing.

METHOD
  • Set oven to 175 degrees (fan)
  • Soften butter by microwaving for a few seconds (you want it soft but not runny)
  • Line two baking sheets with baking paper
  • Using a mixer combine the butter and sugar till pale and fluffy
  • Beat the egg and vanilla together in a jug and then add to the butter and sugar and mix.
  • Sift the flour and baking powder together in a bowl and mix with the other ingredients
  • Add the chocolate pieces and mix well
  • Empty the mixture onto a sheet of clingfilm and roll into a sausage shape before putting into the freezer for 15 minutes.
  • Take out of the freezer and make 24-30 balls of and place equally spaced on the baking trays.
  • Bake until golden brown (about 10 minutes in my oven)
  • Leave to cool and set and then enjoy!
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  • Home
  • Art
  • Books
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  • Contact
    • Contact
    • Where you can find me
    • Previous Exhibitions
    • Biography
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