Jodi Hinds Food Photographer

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  • The National Gallery Dining room is an iconic space and guests are welcomed to brunch and lunches - here's some blueberry pancakes.
    170308_NationalGallery_ButtermilkPan...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
  • The Elephant Restaurant in Torquay
    180830_TheElephant_Crab_19.jpg
  • 200208_Bocuse_TrueFoods_TS_Rabbit_06.jpg
  • cherry sauce, soured cherries, caramel, spun sugar, meringue, floating islands
    190806_LukeSelby_MortimerHouse_Float...jpg
  • Chocolate ganache cake taken for Lakeland Anniversary cook book
    L17_R b.jpg
  • fresh orchard plums
    190925_Bocuse_Pensons_Produce_12.jpg
  • 181130_SpecialEventTable_Langoustine...jpg
  • Cod, Oyster, Dill
    190925_Bocuse_Pensons_CodOysterDill_...jpg
  • Simpsons Cod.jpg
  • Taken for Telegraph Food with Lello Favuzzi at L'Anima
    PannaCotta_030.jpg
  • 181130_SpecialEventTable_Scallop_16.jpg
  • pigs cheek_21.tif
  • 170405_Corrigans_Langoustine_08 copy.jpg
  • Apple layered tart by Roux Scholar and Bocuse d'Or former candidate, André Garrett
    L22.jpg
  • Salmon_038.jpg
  • Shot at the Montagu Arms Hotel with Matt Whitfield
    190805_MontaguArms_BerryTart_029.jpg
  • shot with food stylist Ugo, fresh rhubarb at The Cross at Kenilworth Restaurant with chef Adam Bennett, Bocuse d'Or UK candidate
    L06.jpg
  • FlatThreeCelery_17 copy.jpg
  • tartlet
    200228_TrueFoods_AW_01_CodTartFennel...jpg
  • Zuaya Restaurant for Roche Communications
    180629_Zuaya_MoussedeGuava_69.jpg
  • Home House Chelsea Flower Show 2018
    180514_HomeHouse_HHLollies_027.jpg
  • Shot for Salvo italian food distribution company
    191111_SalvoIceCream_CherryMeringue_...jpg
  • Asparagus dish created by André Garrett at The Corinthia
    Corinthia_Asparagus_18.jpg
  • Simon Hulstone's restaurant, The Elephant in Torquat
    180830_TheElephant_Scallops_06.jpg
  • 180618_Outlaws_Hake_03.jpg
  • Rhubarb and Custard dessert with dry ice taken for the Bocuse d'Or fundraising dinner
    200208_Bocuse_TrueFoods_TS_RhubarbCu...jpg
  • HomeHouse private members club squid tagliatelle
    170307_Homehouse_SquidTagliatelle_08...jpg
  • 191217_TheMandrake_516.jpg
  • 190617_MRestaurant_IbericoPork_12.jpg
  • truffle tartlet
    190318_RoganicBocuse_TomPhillips_Tru...jpg
  • Kaffir limes used by Kristian Curtis
    181127_TheTable_Ingredient_22.jpg
  • 190318_RoganicBocuse_SimonRogan_Beef...jpg
  • Home House Chelsea Flower Show 2018
    180514_HomeHouse_HHLollies_067.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
  • Shot at Hilton Park Lane with Anthony Marshall
    180727_RoyalCrownDerby_WOW_E_02.jpg
  • 181130_SpecialEventTable_Beetroot_53.jpg
  • Mackerel Tartare_17.jpg
  • Mike Reid Chef
    170404_MRestaurant_Kingfish_Sashimi_...jpg
  • Starter_Gazpacho_17.jpg
  • Chewton Glen Anniversary Book
    16-ChewtonFood-286 1.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
  • 180830_TheElephant_Samosas_18.jpg
  • 190225_MontaguArms_Canapes_51.jpg
  • 200208_Bocuse_TrueFoods_TS_CodViolet...jpg
  • RackLamb_020.jpg
  • Corinthia Hotel London
    L22.jpg
  • damsons grown in the orchard
    190925_Bocuse_Pensons_Produce_58 1.jpg
  • Raspberry dessert by Michelin starred chef Adam Bennett at  The Cross, kenilworth with Andreas Antona
    TheCross_Raspberry_05.jpg
  • Apricot dessert served three ways by Bocuse d'Or UK candidate Simon Hulstone
    180830_TheElephant_Apricot_10.jpg
  • 190225_MontaguArms_Turbot_25.jpg
  • 200208_Bocuse_TrueFoods_TS_Langousti...jpg
  • 200208_Bocuse_TrueFoods_TS_DuckBeetr...jpg
  • Pistachio ice-cream distributed by Salvo 1968
    191111_SalvoIceCream_Pistachio_002.jpg
  • 171118_BocuseNationalSelection_5_Tom...jpg
  • Chef Mike Reid developed a version of snickers dessert at Martin Williams' M Restaurant.
    181030_MRestaurants_Snickers_016.jpg
  • venison tartare
    Corinthia_VenisonTartare_37.jpg
  • Shot for Seasoned by Chef Magazine with pastry chef Andy Blass and his chocolate making. Chocolate popsicles with fudge and dried raspberry
    L29.jpg
  • 200208_Bocuse_TrueFoods_TS_PeaTart_0...jpg
  • egg with truffle toast
    EggTruffleToast_17.jpg
  • Salmontartare_022.jpg
  • 190925_Bocuse_Pensons_PoachedCod_20.jpg
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