Jodi Hinds Food Photographer

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  • The joy of the raclette - melted cheese scraped onto garlic potatoes served on a mountainside. Chefs at the Double Tree by Hilton, Savage Garden
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  • A conversation with former head chef of Le Gavroche, Steven Doherty with founder Albert Roux, OBE
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  • Bocuse d'Or UK candidates Chef Tom Phillips, and commis Chef Nathan Lane
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  • Roux Scholar award winning Chef, Luke Selby at Restaurant Hide
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  • Chef Simon Rogan, celebrating his arrival as Bocuse d'Or President.
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  • Chef Simon Rogan prepping food in his experimental kitchen Aulis in L'Enclume
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  • Shot for Seasoned by Chef Magazine with pastry chef Andy Blass and his chocolate making. Chocolate popsicles with fudge and dried raspberry
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  • Outside his restaurant, Kanishka in Mayfair this is Chef Atul Kotchhar,
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  • Roux Scholar award winning Chef, Luke Selby at Restaurant Hide
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  • Chef Simon Rogan prepping food in his experimental kitchen Aulis in L'Enclume
    200228_SimonRoganBocuse_Fullers_247.jpg
  • Nestle Chef Professional
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  • Bocuse d'Or Fundraising dinner, chef Alexandra grates truffles over Simon Rogan's bread tart starter
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  • Londrino chef making bread
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  • Chef frying prawns on a hot teppanyaki grill in the heart of Mayfair
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  • Mike Reid Chef preparing steak
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  • M Restaurant
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  • Ready Steady Cook presenter Mike Reid behind the scenes at M Restaurant
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  • Roux Scholarship moment of Sat Bains with Brian Turner
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  • Emily Roux, daughter of Michel Roux Jnr, cooking in her own kitchen at Caractere
    SeasonedbyChefs_EmilyRoux_096 1.jpg
  • Luke Selby's winning dish on Great British Menu, roasted native lobster, fennel and smoked butter sauce with tempura claw and ponzu awarded 10/10 by Angela Hartnett
    190806_LukeSelby_MortimerHouse_Lobst...jpg
  • 181122_Londrino_MylorPrawns_057.jpg
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  • Shot at JJ Goodman's latest cocktail bar Covent Garden Social Club
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  • Two cocktails called Flaming Ogil and Heavy Artiller shot in the bar at Jeff Wayne's The War of the Worlds Experience
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  • Michel Roux Jr outside his restaurant - 2 Michelin starred Le Gavroche
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  • Michel Roux Jr
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  • chef Rob Kirby of Lexington catering created a beautiful cookbook Delicious Gifts.  These are boaster stack cookies with caramelised hazelnut cookes
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  • The Cross at Kenilworth - gained a Michelin star in the first 6 months under chef Andreas Antona and Chef Adam Bennett. This is a dessert of fig and honey
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  • Chef Mike Reid developed a version of snickers dessert at Martin Williams' M Restaurant.
    181030_MRestaurants_Snickers_016.jpg
  • shot with food stylist Ugo, fresh rhubarb at The Cross at Kenilworth Restaurant with chef Adam Bennett, Bocuse d'Or UK candidate
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  • Delicious Gifts book with Bloomsbury Publishing and chef Rob Kirby. Popcorn cookies.
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  • Montagu Arms Chef Matt Whitfield created malt beer ice-cream with caramelised pecan.
    190225_MontaguArms_Malt_24.jpg
  • Raspberry dessert by Michelin starred chef Adam Bennett at  The Cross, kenilworth with Andreas Antona
    TheCross_Raspberry_05.jpg
  • Taken at Caractere restaurant in Notting Hill London by Chef Emily Roux
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  • cherry sauce, soured cherries, caramel, spun sugar, meringue, floating islands
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  • Simpson's Restaurant created a Rum Baba with team Luke Tipping and owner Andreas Antona
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  • Shot at the Montagu Arms Hotel with Matt Whitfield
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  • Home House Chelsea Flower Show 2018
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  • Chewton Glen Anniversary Book
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  • Apricot dessert served three ways by Bocuse d'Or UK candidate Simon Hulstone
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  • Taken for Telegraph Food with Lello Favuzzi at L'Anima
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  • Apple layered tart by Roux Scholar and Bocuse d'Or former candidate, André Garrett
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  • Home House Chelsea Flower Show 2018
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  • Chocolate torte with caramelised hazelnut and fondant at Corrigan's Restaurant, Mayfair London
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  • Rhubarb and Custard dessert with dry ice taken for the Bocuse d'Or fundraising dinner
    200208_Bocuse_TrueFoods_TS_RhubarbCu...jpg
  • Kaffir limes used by Kristian Curtis
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  • Shot at Hilton Park Lane with Anthony Marshall
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  • Caractère by Emily Roux and Diego Ferrari rhubarb dessert
    Rhubarb by Emily Roux
  • Andy Blas
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  • Made by chef Mike Reid
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  • Mike Reid Chef
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  • Created by Chef Matt Whitfield of the Montagu Arms Hotel
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