A starting point….
Before we get into recipes and behind-the-scenes glimpses, it felt right to start at the beginning.
How It All Started
Henri & State didn't begin with a business plan or a grand launch. It started with an 80th birthday celebration in 2023. Chris was matched with the family via online platform, Bark. It was a relatively simple affair on paper, but the kind of occasion where every detail matters. The menu needed to feel personal, the presentation had to be beautiful, and the food had to be genuinely memorable.
It was.
Word spread quietly. Private dinners followed, then small gatherings, then slightly larger ones. For a while, Henri & State existed as something of an under-the-counter secret, shared between friends and trusted recommendations, never advertised, never pushed.
Two Paths Converge
Chris brings over 25 years in the hospitality industry to Henri & State. From running kitchens for other caterers, heading operations for boutique hotel groups, and cooking for elite sports teams and world-leading athletes, his career has been defined by a relentless pursuit of quality and a deep understanding of what makes an event truly exceptional.
Jens's journey started rather differently, in a Black Forest bakery at the age of fourteen. An apprenticeship at Cafe Decker, one of Germany's finest patisseries, laid the foundations. London came next: Konditor & Cook, Flourish Craft Bakery, Fabrique. Then nearly a decade at Ottolenghi, where he headed multiple pastry sections, trained staff for new restaurant openings, and led development in the famous Ottolenghi Test Kitchen. His expertise in pastry and patisserie brings a dimension to Henri & State that few private caterers can offer.
When Jens joined the venture in January 2026, the ambition became clear: to take what had been a well-kept secret and share it more widely, without ever losing the intimacy and care that made it special in the first place.
What We Believe In
Both of us are alumni of the Ottolenghi world, and that influence runs deep in everything we create. Our food draws from Mediterranean tradition with bold flavours, vibrant colours and unexpected combinations, whilst grounding itself in the best seasonal produce from local suppliers across Hampshire and Berkshire. We believe food should be a feast for every sense: the aroma that greets you as you arrive, the colours on the table, the textures and layers in every mouthful.
But great catering is about more than great food. It's about understanding that every event carries its own emotion. A wedding reception demands something different from an intimate dinner party. A corporate gathering has different rhythms to a family celebration. A wake calls for sensitivity and warmth that no template menu can provide.
We approach every event individually, designing bespoke menus that feel genuinely personal rather than pulled from a catalogue.
Why Kitchen Notes?
We started this journal because we wanted a space to share what goes on behind the scenes. In the months ahead, you can expect seasonal recipe inspiration, stories from events we've catered, insights into how we source our ingredients, and the occasional deep dive into techniques and traditions that inform our cooking.
We'll introduce you to our local suppliers, the people who grow, rear, and produce the ingredients we build our menus around. We'll share what excites us each season and how that translates to what arrives on your plate. And we'll be honest about the craft behind event catering: the planning, the early mornings, the moments of improvisation, and the satisfaction of watching a room full of guests enjoy something we've poured ourselves into.
What's Next
If you're considering private dining in Hampshire, planning a wedding reception, or simply curious about what a bespoke catering experience looks like, we'd love to hear from you. Every conversation starts with listening, understanding your occasion, your tastes, and what would make your event feel truly yours.
In the meantime, keep an eye on this space. There's plenty more to come…..