Portfolio

The Work

25 years of craft distilled into a single gallery. Each dish is a conversation between technique, season, and instinct.

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starters

Silky foie gras mousse, pickled beet, micro herbs, brioche tuile.

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starters

Pressed foie gras terrine, pistachio crust, Sauternes gelée, toasted brioche.

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starters

Fresh Périgord truffle, hand-harvested, served whole as a course centrepiece.

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desserts

Seasonal berries, citrus curd, meringue, edible flowers.

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mains

Dungeness crab salad, saffron emulsion, cucumber, dill oil.

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artisan

Autumn menu prepared for The White House Mess with Chef Rich Hoffman, October 2024.

Interested in working together?

Available for consulting, pop-up events, and executive chef roles.