I’m Henry — a chef working across private dining, long-stay placements and food-led projects in the UK and abroad.

I started out opening wellness-focused restaurants with Eliane and Neptune’s The Provenist, where I spent several years designing menus, developing recipes and learning how food actually fits into people’s lives — not just how it looks on a plate.

Alongside my private work, I’m Executive Director of the Eliane restaurant group, overseeing concept development, menus and brand direction across its restaurants. I also co-wrote a cookbook during that time, which quietly reshaped how I think about seasonal cooking at scale without losing intimacy.

Since then, I’ve worked everywhere from London townhouses to French châteaux, cooking for private clients, families, retreats and the occasional elopement!

Alongside client work, I collaborate with brands on menu concepts, recipe development and food direction for digital platforms — usually the kind of projects where taste, atmosphere and restraint matter more than trends.

My cooking is seasonal, ingredient-led and quietly confident. I’ve trained in Ayurvedic cooking and nutrition, which influences how I think about balance and energy, but I’m not evangelical about it. I’m just as happy cooking slow Mediterranean food, proper British comfort dishes, or something lighter and more plant-forward, depending on the moment.

I care about flavour, obviously — but I care just as much about how food makes people feel: relaxed, looked after, slightly spoiled. The goal is never to impress, only to get it right.