• Food For Forks

    Bespoke. Delicious. Innovative.

    ALWAYS FRESH

    Locally Sourced

    Simply Good

    The Forks are in Tunbridge Wells

  • From Farm to Food For Forks

    Tunbridge wells Local. Sustainable. Seasonal.

     All our ingredients are locally source from Royal Tunbridge wells where possible, so that we can provide our clients with the freshest quality produce.

  • Expertly tailored menus and

    flawless catering service

    Fine Dining. Weddings. Canapés. Bowl Food. Sweet Canapés.

    Buffet Menu. BBQs & Hog Roast. Corporate Event Catering. Vegan. Vegetarian. Gluten free

     Over the last few years we have built an impeccable reputation for creating and delivering exceptional catered events.

    Whether it's an intimate dinner party in your own home, a corporate event, wedding or birthday party we treat each and every event uniquely.

    We bring an imaginative and personal approach to each event.

    We pay great attention to detail.

    We work with you to create a personalized menu and setting that reflect your tastes.

    We see to every detail so that you are free to relax and enjoy your guests.

  • Food For Thought

    @Food For Forks

    Our personalised menus, exquisite presentation and service create memorable experiences for you and your guests

    Private Parties

    We will delight your guests with innovative and creative food and exquisite service

    Our Wedding Events

    Are Infused with love

    Corporate Events

    Drink & canapé receptions. Business formal luncheons. Buffets. Annual dinners. Charity fundraisers.

    Anniversaries, Birthday Parties, Christenings

    We make your events extra special

    Private Chef

    in the comfort of your own home, using your kitchen to cater for your special occasion

     

    Balls, Proms, Stag & Hen Nights

    We provide all types of catering with a range of menus to suit young tastes and all budgets

  • Sample Menus

    Canapés or Manapés

     

    *

    Smoked salmon & cream cheese cake stacks

    *

    Cucumber crowns with salmon tartar & dill

    *

    Mediterranean vegetable brochette

    *

    Rare roast beef mini in yorkshire puddings

    *

    Baby gem lettuce, cold water prawns & lemon, wasabi mayo

    *

    Wild mushroom tartlet, white truffle foam

    *

    White truffle honey & mustard cocktail sausages & mash

    *

    Cornets of salami with mozzarella & sun blush tomato

    &

    Éclairs stuffed with smashed avocado, chili & paprika

    *

    Profiteroles, smoked salmon, lemon cream cheese & caviar

    *

    Mini Beef Burgers with Mustard, lettuce, gherkin & ketchup

    *

    Vietnamese Grilled Chicken in lettuce Parcels

    *

    Spinach, Red Peppers, Corteges, on fruit & nut toast

    *

    Quail Eggs With Celery Salt & Maldon salt

    *

    smoked Mackerel & beetroot puree

    *

    Sun Blushed Tomato, Parma Ham, Olives, Basile on Italian Crostini

    *

    smashed bean beans on Focaccia

    *

    Thai fish cakes, lime & chili mayonnaise

    *

    Mini Quails egg Benedict

    *

    Chicken, parma Ham, sage, apricot, roulade

    *

    Fish & Chips on sticks or in Cones / sliders plates

    *

    Shots of Gazpacho with frozen Basil ice

    *

    Black pudding, creamy mash & crispy pancetta

    *

    Mini chicken caesar wraps or lettace cups

    *

    Spoons of wild mushroom risotto topped with crispy onions

    Wedding menu

     

     

    Starters:

    *

    Warm tart of buffalo mozzarella, sun blushed tomatoes & pesto, rocket, & aged balsamic glaze

    *

    Smoked salmon, king prawns, pickled leeks and avocado

    *

    Celeriac veloute, and truffle foam, bread roll

    *

    Duck rillette, red onion chutney, radish, cornichons, walnut and raisin toast

    *

    Walter melon, sweet cherry tomatoes, olive caramel, and mozzarella

    *

     

    Main course:

    *

    Confit duck leg, lyonnaise potatoes, broccoli spears & spiced jus

    *

    local free-range corn fed chicken supreme lightly roasted with chump mash, french beans & tarragon jus

    *

    Brasied Ox cheeks with creamy truffle mash potato, glazed rainbow carrots and Madeira jus

    *

    Lamb rump, neck bon bon, dauphinoise potatoes, green bean parcel and redcurrent jelly jus

     

    Vegetarian option:

     

    Roasted butternut squash and dolcelatte risotto with grilled plumb tomatoes, pumpkin puree, pesto oil, pumpkin crisps

    *

    Stuffed red pepper, ratatouille topped with grilled halloumi cheese, rocket and balsamic glaze

    *

     

    Dessert

    *

    Raspberry panna cotta, honey comb, berry's, sorbet

    *

    Trio of dessert: Chocolate brownie, Lemon Tart, Eton mess fizz

    *

    British Bread and butter pudding with apricots, crème anglaise

    *

    Chocolate fudge brownie, raspberry's, orange crème anglaise

    *

    Food For Forks Cheese Board (Centrepiece)

    *

    Tea & Coffee

    Buffet & Salads

     

     

    Salads

    *
    Peppered smoked mackerel, raspberries, toasted pine nuts, baby spinach, rocket, honey & mustard dressing

    *

    Roasted beetroot, watercress, pine nuts, French mustard dressing

    *

    Butternut squash, radish, pickled apple, chicory, blue cheese dressing

    *

    Super salad, kale, sweet potato, pumpkin seeds, quinoa, cherry dressing

    *

    Mixed fresh bean salad, Fresh chocolate mint dressing

    *

    Orzo pasta, courgette, eggplant, ceps, cherry tomatoes, pesto dressing

    *

    Buckwheat, golden beetroot, grilled halloumi, house dressing

    *

    Chickpea, raisins, carrot, feta, cucumber, baby gem, Moroccan spice dressing

    *

    Chunky Greek salad with large olives

    *

    Wild rice, Queen scallops, crevetts, squid & cockles chilli & coriander butter Dressing

    *

    Sliced fennel, orange segments, chilli, toasted almonds

     

     

    Buffet

    *

    Thai Marinaded Salmon with Avocado salsa, Water Cress & cashew nuts

    *

    Honey Roasted smoked studded gammon – Carved in front of guests

    *

    Roasted sirloin of Beef with a horseradish & herb crust or Mustard Crust – Served with a Red Wine jus

    *

    Whole Leg of Lamb Marinade for 2 days, served with minted redcurrant jus

    *

    Stuffed filled mushroom with mixed smashed beans, crispy cheese nut topping

    *

    Large focaccia pizza style

    *

    Chef’s special Mixed Fish platter with Two Whole Lobsters...

    *

    Chicken breasts stuffed with wild mushrooms, wrapped in pancetta, saffron cream sacue

    *

    Fine Dining

     

    Chefs - Amuse Bouche

    ***

    Starter:

    *

    Grilled courgette, aubergines, red chilies, polenta, glazed apple slices, White Truffle Sauce

    ***

    Game terrine, whole grain mustard sauce, pickled sliced carrots, cornichons, radish, pea Shoots, fruit toast

    ***

    Cured salmon on a bed of ‘Slaw’ crispy noodles, champaign jelly, quails eggs, black olive caramel, wasabi foam

    ***

    Intermediate - Chefs Sorbet

     

    Mains:

    *

    Fillet of medallion, Smoked garlic Mousseline Potato, Ceps, shallots, Rainbow Carrots, peppered Jus

    ***

    whisky smoked, pigeon breast, crispy panchetta, beetroot puree, parsnip crisp, jus

    ***

    Grilled sea bass, risotto, wild mushrooms, italian chorizo, beans, crispy fried onions, saffron bur blanc, salty fingers

     

    Dessert:

     

    A Trio of Desserts: Warm chocolate brownie, Lemon & Passion Fruit tart, Eton Mess with a fizz

    ***

    Poached pears, orange panna cotta, mixed berries, cocoanut, white truffle honey

    ***

    fig fritters, meringue, honey comb, vanilla ice cream, caramel nest

     

    ***

    Chefs – Petit Fours

    Tea or Coffee

    BBQ Menu

     

    *

    Food For Forks beef burgers

    *

    Home made venison burgers

    *

    Fresh mint lamb burger

    *

    Apple & mustard pork burgers

    *

    Vietnamese chicken burger

    *

    (Choice of Baps: Floured White bap, Brown Bap, & Brioche bun)

    ***

    Sirloin steak - marinated in our special soya sauce recipe

    *

    Lemon and herb chicken kebab

    *

    A.Fullers Butchers Sausages

    *

    Sweet Chilli Or Thai King Prawns on Skewers

    *

    Tuna Steak, tomato onion pickled salsa

    *

    Grilled mackerel with coriander and chilli dressing

    *

    Jack Daniels BBQ sauce spare ribs

    *

    Apple cider marinated belly of pork

    *

    Gilled corn on the cob

    *

    Vegetarian Option:

    *

    Vegetable Kebabs with halloumi cheese

    *

    Stuffed peppers with smoked apple wood cheddar

    *

    Grilled herb Orange polenta cake

    *

    Aubergine parcels, with mozrella and beef tomatoes

    *

    Stuffed ratatouille courgette

    *

     

  • The People Behind The Forks

  • Haydn Ringer, Founder

    Haydn’s love for cooking started when he was a child. At age 6, he was already helping his grandmother in the kitchen where she taught him to bake cakes.

    He decided early on that his life goal was to own and run an events catering company that showcased his talent and his passion for food.

     

    He went to catering college and completed an intensive Professional catering courses. He completed his final year at Westminster, Kings Way College in London.

     

    Food For Forks, is Haydn’s brainchild. Born from his passion for food and his love of events, Haydn founded Food For Forks to address the market need for food that is always fresh, sourced locally, delicious, bold, and affordable…. regardless of whether its traditional, vegan, vegetarian or gluten free.

     

    In 5 short years, Food For Forks has established a solid client base and a strong reputation as an event catering company with a difference.

     

    Some clients like Bose Limited ask Food For Forks to cater their big annual 5 day event every year

     

    Haydn believes that “….food is our power to explore and create something unique, simply by combining ingredients and using your imagination.”

  • Contact Us

  • Connect With Us

    Let's Create Something Incredible!

    We'd be happy to help you with any event enquirers, discuss your menu requirements and provide you with a no-obligation quotation.

    so please email, call or connect with us on social media.

    Mobile: 07717358943

    Email

    Instagram

    Twitter

    Facebook

  • Join The Team

    We are always looking for new staff so if you feel that you would like to apply, then please email your CV to
    info@foodforforks.co.uk.