About.
From an intimate dinner for two, to estate weddings for 300, event catering and curation with Henri & State is guaranteed to deliver a sumptuous dining experience with discrete yet attentive service to match.
A passion for Exceptional Food
Henri & State began quietly in 2023 when Chris catered an 80th birthday celebration. Word spread, and private dinners followed - an under-the-counter secret shared between those in the know. In January 2026, Jens joined the venture, and what was once whispered about is now ready to be discovered.
Both alumni of the renowned stable of Ottolenghi delis and restaurants, we bring a distinctive approach to food that celebrates bold flavours, beautiful presentation, and impeccable service. Our firm belief is that food should be a feast for all the senses. Every dish we create draws inspiration from Mediterranean traditions while embracing seasonal British produce from local suppliers across Hampshire and Berkshire.
Chris
With 25 years in the hospitality industry, Chris brings unparalleled expertise to Henri & State. From running kitchens to leading culinary operations for other event caterers, and heading operations for group of hotels and independent restaurants, his journey has been defined by a commitment to excellence.
Chris has also launched sushi concepts for operators across the UK, expertise that now fuels our premium sushi platter offerings. Outside of Henri & State, he works in elite sports for international teams and world-leading individual athletes. A Level 4 certificate in food hygiene means clients are always in the safest hands.
Jens
Jens began his journey in the Black Forest, Germany, working weekends in a local bakery from age 14. After completing his apprenticeship at Cafe Decker, one of the region's finest patisseries, he moved to London, developing his craft at Konditor & Cook, Flourish Craft Bakery, Fabrique Bakery and Ottolenghi
At Ottolenghi, Jens spent nearly a decade heading multiple pastry sections, training staff for new restaurant openings, and leading pastry development in the famous test kitchen, the OTK. His final role saw him heading up production quality and efficiency in their wholesale bakery
His favourite ingredient? Cardamom - for its beautiful warmth and complexity that can surprise people in desserts.
The team
Chris and Jens are ably assisted by dedicated local team members who undergo individual training to ensure service excellence. Our approach is attentive yet relaxed - creating an atmosphere where guests feel genuinely looked after without any sense of formality.
