I must admit, things are pretty amazing right now. I recently celebrated my birthday on the same day as the fourth birthday of The Boathouse here in Henley.

Spring is here and the ingredients we are currently working with are just beautiful.

Plus, for the first time at The Boathouse, I’m thrilled to say that I will get to work once more with a great friend of mine, chef Danny Gill, in an exclusive chef collaboration dinner.

Danny, a star of The Great British Menu, has agreed to come to work in our kitchen for an exclusive evening of fine dining on May 7, and as Le Manoir Aux Quat’ Saisons alumni we can’t wait to present Boathouse guests with what will hopefully be an innovative and unmissable menu.

Danny and I are very alike.

From a young age he was hooked on the buzz of the professional kitchen, and he successfully applied for a training position at the two Michelin star Le Manoir aux Quat’ Saisons, progressing to sous chef. I did exactly the same thing, and it was working at Le Manoir where I first met Danny. We spent three years together under the tutelage of Raymond Blanc, and we have remained close ever since.

When I hit New York to work at Per Se, Danny had a spell as head chef at the acclaimed Roussillin restaurant in London before moving to the stunning two Michelin star Midsummer House in Cambridge.

It was brilliant to see Danny on The Great British Menu last year, where he won the highly competitive central heats, and, like myself, he has achieved the dream of now owning his own restaurant – for him, the wonderful Browns in Lincolnshire.

Being a chef is a long, tiring and often antisocial lifestyle, but it creates a sense of friendship and togetherness that I think is unparalleled in any other industry, and forges bonds between chefs that are lasting – only a chef knows what other chefs truly go through to achieve their ambitions.

Danny and I met when we were young lads ready to take on the world. Now we are coming back together again for one night to showcase just how far we’ve come, via Raymond, London, New York and Michelin stars, to hopefully give our guests a stunning time by the Thames. I cannot wait as we each take on three courses to create a unique and inspiring menu that will be impossible to forget. If that doesn’t tickle your fancy, we are also brining back our pop-up, back by popular demand on board The New Orleans, a luxury Thames passenger vessel on Sunday April 30.

Enjoy a glass of sparkling wine while experiencing the best views Henley has to offer, then indulge in a delicious three course lunch prepared by me and my brigade in the galley.

After lunch, I will be hosting a cheese buffet, showcasing the finest local produce available. Perhaps you will also be tempted by a visit to our Port Bar? It is a Sunday after all!

* Booking is essential. Call 01491577937 or go to shaundickens.co.uk