Classical dessert presentation used to be quite simple, dainty and inspired by traditional French patisserie. But as the fine dining scene has rapidly grown in the UK, so too have the appearance of sweet dishes. ‘There are so many ways to present desserts today, especially with the invention of all the silicone moulds that can make any ingredient into any shape you want,’ explains Daniel. ‘Fifteen years ago when I started out, there was nothing like the amount of choice we have now; pastry was a lot more classical and a chocolate mousse could either be set in a ring or cut into a bar shape. These days you can have it in the shape of a rose, for example. Social media is also a huge help, as it allows chefs to share new techniques and styles with each other. The possibilities are endless.’

The gadgetry Daniel has access to in a professional kitchen also helps him remain consistent. ‘A Kitchenaid is always handy for mousses, meringues and anything that needs a good mix,’ he says. ‘Pacojets are also incredibly useful, as they allow you to churn ice creams and sorbets to order for the very best texture and freshness. Different moulds allow lots of creativity, and squeeze bottles are good for when you want to dress plates with precision.’ While some of the bigger pieces of equipment are more of an investment, picking up a few squeeze bottles or some specially-shaped moulds could make all the difference to your plating.

There are a few other tips Daniel has for the home cook looking to wow friends with their presentation technique. ‘Make sure you choose a suitable plate – not too large or small. Try to make the presentation as clean as possible, and use an ice cream scoop or good spoon to shape ice cream or sorbet. And don’t be afraid to take risks; be adventurous in your plating, let your creative side out and have fun with what you’re doing. A happy chef equals happy food!’