Plate of shucked oysters with pickled ginger and seaweed.

Tiger prawns wrapped in filo, chilli and coriander with a saffron aioli.

A place setting for a summer wedding in Kent.

English asparagus risotto, shaved parmesan and truffle oil.

Asian aromatic fish cakes with chilli jam, coriander and spring onions.

The day-after-the-wedding BBQ for 180 guests.

Dark chocolate nemesis with creme fraiche and chocolate and armagnac.

Vanilla pannacotta with fresh raspberries and summer berry coulis.

Lobster and samphire salad, shaved parmesan and saffron dressing.

Traditional paella with chorizo, tiger prawns, mussels and chicken.

Home cured salmon gravalax with local figs, rocket, marinated fennel and honey and mustard dressing.