Portfolio
Photographs taken in service — private residences, villa kitchens and yacht galleys between London, Provence and the Mediterranean.
Chapter I
Plates built on classical French foundations, finished with the restraint learned across Michelin-starred kitchens.
Butter-poached lobster tail with basil purée, a filo crisp and pearls of sauternes jelly.
A finely diced herb tartare ring-moulded over shaved radish, crowned with crème fraîche and dill, set in a chilled green velouté.
Thin slices of cured sea bass with garden peas, crisp shallot and borage.
Dressed white crab bound with dill, pressed between discs of pickled mooli.
Caramelised tart and spiced ice cream, served in sequence across the pass.
Chapter II
Menus written each morning around what the market, the sea and the season have offered.
Poached cod with garden peas, chive flowers and thin sheets of cured pork.
House-made foie gras terrine served with seasonal accompaniments, balancing rich, buttery flavour with acidity, texture and refined presentation. A classic French preparation showcasing precision, restraint and elegant plating.
Egg dough rested overnight, then rolled and cut on the bench before lunch.
Meringue roulade with grilled pineapple, raspberries and late-summer stone fruit.
Chapter III
Technique carried back from a year spent cooking in Asia — clarity, seasoning, and very little else.
Minced chicken fried hard with holy basil and chilli, a soft fried egg over rice.
Rock oysters dressed with sesame and cucumber, set on wakame with a spoon of caviar.
A set yuzu cream under a lacquered raspberry glaze, finished with shiso.
Chapter IV
The morning bake — long-fermented doughs, laminated by hand before service begins.
Enriched brioche plaited by hand and finished with pearl sugar, baked each morning.
Soft milk dough proved twice, glazed and seeded, straight from the tray.
Laminated dough turned three times, baked until the layers separate cleanly.
Almond sponge in two colours, brushed with apricot and wrapped in marzipan.
Chapter V
Classical pâtisserie held to the gram, balancing texture, acidity and sweetness.
Vanilla-flecked cream with poached rhubarb, blood orange and caramelised hazelnut.
Set custard and sorbet in a raspberry coulis, with a cream-dressed crisp across the rim.
Set rhubarb on a spiced sablé base, with sorbet and a caramel glass tile.
Layers of chocolate cream between thin pastry, cocoa nibs and cold crème.
A piped passion fruit spiral with blackberries and lemon verbena.
A contemporary layered French entremet featuring multiple complementary textures and flavours, finished with a flawless chocolate glaze. Precision, balance and clean execution are at the heart of this classic pâtisserie discipline.
A small pavlova built to order — soft meringue, cream, summer berries.
Chapter VI
Charter service at sea: a single galley, a quiet team, and the same standard every evening.
Dessert plated in sequence along the galley pass, moments before service.
Crisp craquelin choux pastry filled with a light vanilla crème diplomate and finished with delicate garnishes. A refined interpretation of a classic French pâtisserie, focusing on texture, balance and technical execution.