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The 30-second window.Finished, untouched, and seconds away from leaving the kitchen.Most of the food I photograph exists...
18/09/2026

The 30-second window.

Finished, untouched, and seconds away from leaving the kitchen.

Most of the food I photograph exists in that tiny gap before service takes over.

Creamy rice built around the best carabineros, finished with homemade aioli.
16/09/2026

Creamy rice built around the best carabineros, finished with homemade aioli.

A few favourites from the grill this summer 🔥
14/09/2026

A few favourites from the grill this summer 🔥

One last strawberry tart before summer disappears ✨
12/09/2026

One last strawberry tart before summer disappears ✨

1,841 jars later.A slightly different job in the English countryside, preserving a client’s seasonal harvest.Strawberrie...
25/08/2026

1,841 jars later.

A slightly different job in the English countryside, preserving a client’s seasonal harvest.

Strawberries, raspberries, peaches, oranges and honey. 3 days, a sous chef, a KP and a loooot of jars.

Not every day in a private kitchen ends with a plated dish.

Provenance d’hiver 🧣🍊🐿️🌳
02/02/2026

Provenance d’hiver 🧣🍊🐿️🌳

Private dinner 19/12/25
21/12/2025

Private dinner 19/12/25

A Sunday pavlova, finished with seasonal berries and a touch of gold. Fresh, elegant and always a crowd favourite ✨
07/12/2025

A Sunday pavlova, finished with seasonal berries and a touch of gold. Fresh, elegant and always a crowd favourite ✨

Catching up with a few dishes I never posted.This was a summer artichoke starter, well out of season now, but still wort...
03/12/2025

Catching up with a few dishes I never posted.
This was a summer artichoke starter, well out of season now, but still worth sharing.

Thanksgiving was a busy one this year, ten savoury courses and four desserts across a long service.Not many photos when ...
30/11/2025

Thanksgiving was a busy one this year, ten savoury courses and four desserts across a long service.
Not many photos when you’re busy, but here’s a small glimpse of the day.

A full table, a happy crowd and a menu I loved cooking.
A pleasure working with you both, and ✨🍽️🦃

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