Jodi Hinds Food Photographer

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  • Raspberry dessert by Michelin starred chef Adam Bennett at  The Cross, kenilworth with Andreas Antona
    TheCross_Raspberry_05.jpg
  • Chef Mike Reid developed a version of snickers dessert at Martin Williams' M Restaurant.
    181030_MRestaurants_Snickers_016.jpg
  • Banana Tatin dessert at Notting Hill's restaurant by Emily Roux
    190328_Caractere_Banana_Tatin_19.jpg
  • 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
    TheCross_Fig_15 copy.jpg
  • Apricot dessert served three ways by Bocuse d'Or UK candidate Simon Hulstone
    180830_TheElephant_Apricot_10.jpg
  • Simpson's Restaurant created a Rum Baba with team Luke Tipping and owner Andreas Antona
    190409_Simpsons_RumBaba_012.jpg
  • Sticky toffee pudding
    170307_Homehouse_StickyToffee_05.jpg
  • Chocolate torte with caramelised hazelnut and fondant at Corrigan's Restaurant, Mayfair London
    Chocolate_08.jpg
  • Montagu Arms Chef Matt Whitfield created malt beer ice-cream with caramelised pecan.
    190225_MontaguArms_Malt_24.jpg
  • Rhubarb and Custard dessert with dry ice taken for the Bocuse d'Or fundraising dinner
    200208_Bocuse_TrueFoods_TS_RhubarbCu...jpg
  • Caractère by Emily Roux and Diego Ferrari rhubarb dessert
    Rhubarb by Emily Roux
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