I often work with my husband, Chef Paul Collins on shoots where recipe development and food styling is required. A professional chef of over 25 years, Paul has an encyclopaedic knowledge of food and is very experienced on working with photographers and clients. Here he is pictured being presented with the Sustainable Restaurant Associations Award for the Canteen at Yeo Valley (2019) by chef Raymond Blanc.

CFC Consultancy
Paul's consultancy business specialises in organic and sustainable practises to the hotel and restaurant industry. He assists in all aspects of the business from hotel, restaurant, pub and cafe setups to menu creation.

Chef Paul Collins - Private Dining In The Luxury of Your Home
Paul also offers private dining in peoples homes (see his website for menu suggestions and contact details). He was until recently the Executive Chef at Yeo Valley for 7 years, handling all their food demos to the public which numbered thousands over his time, Executive Chef at Daylesford Organic Farmshop for 8 years overseeing all sites and setting up global franchises, Exec Chef at The Grove Hotel, Watford where he managed a team of 80 chefs, Head Chef at Lucknam Park Hotel, Cliveden, Gavroche, The Dorchester.. sort of representing the best of the culinary world! His private dining offers the best of this culinary experience at the highest level.

for further information about Paul please visit his website