The art of plating

Before anyone picks up a fork, the plate has already said what kind of dinner this is. Here is how I think about it.

Colour and contrast

Start with colour. A plate of beige can taste wonderful and still look tired. Put a bright element against a darker one: green herb oil beside seared sea bass, a few red radish slices on white burrata.

Four principles

1. 1
   Odd numbersThree or five pieces look more natural than two or four.
2. 2
   HeightBuild up, not only across. A little height gives the eye somewhere to go.
3. 3
   Empty spaceLeave part of the plate bare. Crowding makes even good food look careless.
4. 4
   Sauce with intentA squeeze bottle or the back of a spoon gives you control: a clean swipe, a few dots, a pool under the protein.

Modern touches

Deconstruction only when taking a classic apart helps you taste each part. Texture contrast: something crisp next to something soft. Garden elements (edible flowers, young herbs) used sparingly.

When the plate arrives looking cared for, guests slow down. That first bite is where a dinner really starts.