Tim Green

Pea Panna Cotta dipped in Pea Juice, Compressed Peas in Wild Garlic Oil and garnished with Leek and Fennel Flowers. One of the amazing snacks presented by Adam Handling of The Frog Covent Garden London.

Whole Barbecued Scottish Scallop, Lovage and Pickled Cucumber, by Adam Handling at The Frog Covent Garden, this inventive Chef is always looking to combine the most amazing food with Theatre.

Salmon Tartare with Ponzu and Seaweed, one of the pre diner snacks served by the gastro pub The Greyhound Beaconsfield, the food and service overlooked by Daniel Crump the owner are second to none.

Alphonso Mango, Lemon, Thyme and Granola, a dessert by Restaurant 22 Cambridge, this small and welcoming restaurant is owned by chef Sam Carter and his partner Alex, the dishes they serve are stunning and they have to be on the Michelin radar.

Mackerel, Dill and Cucumber, a dish photographed for Adam Handling Chelsea, based in the beautiful Belmond Cadogan Hotel on Sloane Street London. The greens and the textures of the dish on a predominantly white background creates a beautiful frame.

Octopus, Tomato and Harissa, this was one of those dishes, that all the colours worked in harmony, photographed for Adam Handlings Chelsea London Restaurant, based in the exquisite Belmond Cadogan Hotel on Sloane Street