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ContentsIntroduction 1Venues 7Menus 20
IntroductionEstablished in 2005, The Wild Fork was created to provide quintessentially British country food for parties.
My passion for cooking, using local produce and the British countryside is ref lected in every project my team and I take on.
Over the years we have catered for every possible event, from intimate gatherings to corporate events, all provided with the highest catering standards and tailor made menus.
Our experience also means we can offer outside catering, party planning and event management.
I look forward to helping you create that special event your guests will remember.
Oliver Shute, Director and Co-founder
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The TeamOliver Shute – Company Director, Co-owner, Chef Patron
I have worked in the catering industry for fifteen years building up experience as a chef, Front of House manager and events organiser in Scotland, France and London. I set up The Wild Fork in 2005 as a small catering and events team of two. We now host over one hundred events a year. I also co-own The Game & Wild Food Cookery School in Yattendon with Mike Robinson. What has been your most memorable event so far? My favourite has to be hosting a lunch at RAF Benson for 700 service men and women who had just returned from a tour in Afghanistan. We oversaw the entire event from the very early planning stages through to the actual day. It took place in one of the aircraft hangers (including the kitchen) so it was a huge challenge but I was immensely proud of my team and it was undoubtedly one of our most rewarding achievements.
Bevan Pritchard – Head Chef
I grew up and trained in Southern Africa but moved to England to fulfill my career ambitions. Over the last six years, I have worked in several of the leading hotels and restaurants in Oxfordshire and Berkshire including Danesfield House and The Olde Bell in Hurley. I took on the role as Head Chef at The Wild Fork in July 2013. My new and innovative menus will incorporate my passion for local, English and most importantly wild produce. What would be your last supper? Tough question! To start, foraged wild mushrooms on a chunk of chargrilled homemade bread followed by a 12oz T-bone steak with hand cut chips and béarnaise. Treacle tart with clotted cream for dessert followed by an English cheese board with quince jelly.
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Mark Butler – Chef
I have worked in a kitchen since I was 13 years old. My real passion is the idea of living off the land and using traditional, local ingredients such as pheasant and venison. I have travelled extensively to experience other cultures and cuisines and joined The Wild Fork in 2010. Describe the atmosphere in The Wild Fork kitchen Calm and focused with a sense of humour maintained at all times, even under pressure!
Chris Williams – Events Director
I have spent my working life working in restaurants and running chalets in France. Following a period at The Landmark Hotel under John Burton Race, I was firmly hooked on hospitality. I have worked for The Wild Fork from the very beginning and it has been exciting to see the company grow and grow. My enthusiasm for party planning knows no bounds!Describe your favourite part of an event? I love the buzz and atmosphere when the guests are arriving. Drinks are f lowing, canapés circulating and there’s that electricity in the air and anticipation of what is to come.
Ed Oliver – Events Manager
I studied Business Management at Manchester University and my first full time job was working at a restaurant. I instantly knew that the hospitality industry was where I wanted to be. Outside of work I enjoy skiing, football, spending time with friends and family and a good party!What aspect of your job do you enjoy the most? Being involved in so many different types of events. I love chatting to clients, sharing ideas and surpassing their expectations on the day. I am always working on something different and meeting new people. I’m definitely kept on my toes!
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Marie Rudd – Head of Administration
I started working for The Wild Fork in 2007. I look after the office administration and finances for the company as well as managing The Game and Wild Food Cookery School.What do you admire about your colleagues? Their endless enthusiasm.
Victoria Shute – Head of Communications and Brand
I am married to Oliver and followed him to Berkshire in 2008 after 5 years of London life. In London I worked as Head of Events for an Arts PR Company called Bolton & Quinn. I organized small and large scale events in the art world for clients including the Tate, Whitechapel Art Gallery, Somerset House, The Royal Academy and the Department of Media, Art and Culture. What makes a Wild Fork event stand out? Attention to detail
Venues
A selection of venues who enjoy ourcompanyUfton Court (2008 - present)
The Wild Fork is one of the approved caterers for all events at Ufton Court. The venue is located between Newbury and Reading and is the only venue in Berkshire to be nominated as a Regional Finalist for the 2014 Wedding Industry Awards. The Grade I Tudor Manor House and Tithe Barn accommodate intimate gatherings of 20 people, drink receptions for 200 or weddings for 150 guests. Ufton Court is a popular venue for all cultures so we often cater for special dietary requirements such as Halal meat or Kosher foods. Over the years we have established a very close working relationship with the Event Coordinators and continue to enjoy hosting the majority of the weddings held there.
“The Wild Fork are a team of young, creative caterers with a country vibe. The quality of food is excellent and all cultures and dietary requirements are accommodated for with imaginative menu options. Their attention to detail and well-presented staff always go the extra mile to ensure our bridal parties at Ufton Court have the day they envisaged.”
Julia Price, Ufton Court, Head of Events
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The Royal Berkshire Shooting School (2006 - present)
As sole caterer for the Royal Berkshire Shooting School, The Wild Fork provides day-to-day catering for small groups as well as large charity events for up to 200 throughout the year. Since 1991, The RBSS has managed to raise over £16 million for charities including The Prince’s Trust, Help for Heroes, Peter Jones Foundation and Great Ormond Street Hospital.
“The Royal Berkshire Shooting School has been delighted to have The Wild Fork as their official caterers for the last 8 years. Given the high profile nature of our events and clients the team has always ensured catering of the highest calibre presented in a professional and relaxed manner. I cannot recommend them highly enough.”
Dylan Williams, Royal Berkshire Shooting School, Co-founder and Managing Director
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Bosmore Park Estate (2010 - present)
Throughout the winter, The Wild Fork provides the catering for a shooting party at a family estate in Henley-Upon-Thames. The catering, for about 20 guests, consists of a hot cooked breakfast, gun’s break, bar set up, canapés, 2 course lunch, cheese and biscuits, afternoon tea and beater’s food. We were also asked to host a society canapé party for one hundred guests to celebrate the family’s acquisition of a sculpture.
“The Wild Fork has been providing us with all the catering for our shoot lunches since 2010. The service they provide is always excellent and nothing is too much trouble. Our shoots are intimate and privately owned so extremely high standards and good attention to detail are an absolute must. The Wild Fork staff are friendly, reliable, they never disappoint and have a sense of calmness and professionalism at all times. In addition, the food is consistently excellent, winning rave reviews from all our Shoot guests. I very much hope to retain the support of The Wild Fork Team for many Shoot seasons to come!”
Liz Kempster, Bosmore Park Estate and family personal assistant
Englefield Estate (2009-present)
We are often asked to cater for various events at Englefield Estate ranging from Christmas canapé parties to formal receptions with bowl food for 200 guests.
Combe Manor (2009 - present)
Combe Manor is a country house wedding venue based near Hungerford. With two barns forming to make an “L” shaped venue, it is one of our more unusual and historical venues, with valuable tapestries draped on the walls.
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Wasing Walled Garden and Woodlands (2010 – present)
Wasing Park is a private estate situated in Aldermaston, near Reading. The venue is surrounded by 18th century parkland and here The Wild Fork offers unique outdoor weddings in either the secret Walled Garden or the Woodlands. The Walled Garden is a secluded setting with a restored Victorian greenhouse whilst the Woodlands offer an almost fairytale setting with natural wooden benches and chairs carved from fallen trees. We work closely with the very best marquee companies in the area such as Ten by Fifteen Structures and The Stunning Tent Company and are quite unphased by bad weather!
Templars Barn (2007 - present)
Templars Barn, built in the Georgian period, is situated near Hungerford in Berkshire. The venue can accommodate up to 150 people and despite the very small kitchen The Wild Fork has hosted everything and anything here from Hog Roast Buffets, Afternoon Tea Parties to formal three course sit down meals.
North Hidden Barn (2011 - present)
North Hidden Barn is a Grade II listed building in Hungerford with a capacity for up to 200 people. The Wild Fork has worked closely with the owners to establish this relatively new venue as a popular wedding spot.
The Great Long Barn Barn (2011 - present)
The Great Long Barn is situated in Ipsden. This huge, historical barn is a great setting for any event looking for a wow factor. Our most memorable event here was “The Big Hunt Ball” – a canapé reception followed by a 3 course meal for 450 country enthusiasts
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A selection of companieswho enjoy ourservicesRoyal Berkshire Shooting School RAF Benson Aston MartinGreat Ormond Street Hospital Red CrossSunseekerLand RoverGame & Wildlife Conservation Trust Santander Lloyds
BarclaysWilhelmsen LinesYamaha LinklatersErnst & Young Combat Stress WaterAidReally Wild Clothing Company9th and 12th Lancers Association Party Pieces
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“We have just held our 16th annual charity clay shoot at the Royal Berkshire Shooting School and yet again it was a resounding fundraising success. Year on year our marquee grows bigger as more people join us and The Wild Fork can be relied upon to serve delicious food with creativity and attention to detail.”
Annabel Bromilow, The Bishopsgate/GOSH Charity Clay Shoot Administration Office
Menus
Our menus
∙ Mini Jacket Potato, Sour Cream (v)
∙ Baby Yorkshire Pudding, Rare Roast Beef, Horseradish
∙ Smoked Haddock Hash Brown, Herb Crème Fraîche
∙ Honey and Mustard Glazed Cocktail Sausages
∙ Devils on Horseback
∙ Truffled Potato Croquettes (v)
∙ Smocked Mackerel Pâté, Rye Bread
∙ Rare Roast Beef, Pomme Paille, Bernaise Sauce
∙ Cured Salmon Tartar, Cucumber
∙ Red Pepper Pipperade, Crisp Filo (v)
∙ Goats Cheese, Spinach Flat Bread (v)
∙ Potted Venison, Melba Toast
∙ Crisp Whitebait, Tartar Sauce
∙ Devilled Crab, Chicory
∙ Marinated Boccacini, Basil Pesto, Red Chilli (v)
∙ Chicken Liver Parfait Choux Buns
∙ Smoked Salmon Parfait, Caviar
∙ Pressed Fois Gras, Toasted Brioche, Sauternes Jelly
∙ Salt Cod Brandade, Chargrilled Crostini
∙ Quail Scotch Eggs, Apple Chutney
∙ Smoked Venison, Green Beans, Horseradish
∙ Courgette, Feta, Basil Beignets (v)
∙ Sweet Potato Fritter, Sweet Peas, Black Pudding
Canapés
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∙ Smoked Haddock Fishcake, Sauce Gribiche, Gremolata
∙ Foie Gras and Chicken Liver Parfait, Sauternes Jelly, Toasted Brioche
∙ Roasted Butternut Squash Soup, Mascarpone, Sage Beurre Noisette (v)
∙ Game Terrine, Piccalilli, Watercress
∙ Salt Baked Beets, Goat’s Cheese Mousse, Pickled Beetroot Dressing (v)
∙ Roasted Pigeon Breast, Frisée Salad, Celeriac, Pickled Girroles
∙ Assiette of Salmon (Gravlax, Hot Smoked and Fishcake), Pickled Cucumber, Sauce Gribiche, Sweet Mustard Dressing
∙ Chicken and Leek Terrine, Onion Marmalade, Herb Salad Beetroot Cured
∙ Salmon, Chargrilled Fennel Salad, Caper Berries, Sweet Mustard Dressing (v)
∙ Antipasti, Flat Breads (to share)
Starters &Sharing Platters
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∙ Melon and Mint Sorbet
∙ Lemon and Lime Sorbet
∙ Gin and Tonic Sorbet
∙ Pimm’s and Strawberry Sorbet
∙ Cucumber and Mint Sorbet
∙ Tomato and Basil Soup
∙ Beet and Horseradish Soup
∙ Pumpkin, Carrot and Coriander Soup
∙ Wild Mushroom Velouté
∙ Game and Juniper Consommé
∙ Chicken, Lemon and Thyme Consommé
∙ Quail Scotch Egg (£1 supplement)
∙ Carpaccio of Venison, Pear Purée, Chicory, Blue Cheese
∙ Chicken Liver Parfait, Quince
∙ Ballotine of Pork Belly, Parma Ham, Apple Purée
Amuse Bouche & Sorbets
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∙ Haunch Of Venison, Pomme Sarladaises, Garlic Purée, Wilted Greens, Red Wine Jus Rack of Lamb, Basil
Crushed Potatoes, Green Beans, Jus Provencal (£2.50 supplement)
∙ Corn Fed Chicken Breast, Boulangère Potatoes, Wild Mushrooms, Creamed Spinach, Red Wine Jus
∙ 7 hour Slow Braised Shoulder of Berkshire Downs Lamb, Dauphinoise Potatoes, Seasonal Greens (to share)
∙ Roasted Pork Belly, Crushed Celeriac, Fondant Apple, Green Beans, Madeira Jus
∙ Slow Cooked Brisket, Mashed Potatoes, Roasted Root Vegetable, Braising Liquor
∙ Chargrilled Vegetable Ratatouille, Basil Pesto, Corn Bread (v)
∙ Roasted Butternut Squash, Confit Shallots, Pecorino Cottage Pie (v)
Main Courses
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∙ Seasonal Greens
∙ Braised Red Cabbage
∙ Carrot and Swede Mash
∙ Buttered New Potatoes
∙ Cauliflower Cheese
∙ Green Leaf Salad
Starter ∙ Wild Mushrooms, Garlic, Parsley Bruschetta
∙ Beetroot, Cherry Tomatoes, Fine Beans, Rocket,
Lemon, Olive Oil
Main Course ∙ Pea, Broad Bean and Mint Risotto, Parsley and Pine
Nut Dressing
∙ Spiced Flageolet Bean Stew, Grilled Vegetable Couscous
Dessert
∙ Lemon Scented Poached Pear, Lemon Drizzle
∙ Compote of Summer Berries, Sweet Raisin and
Walnut Toast
Optional Side Orders
Vegan Menu
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∙ Coq Au Vin, Olive Oil Mashed Potatoes, Seasonal Greens
∙ Venison and Horseradish Cobbler, Roasted Root Vegetables
∙ Chargrilled Ratatouille, Corn Bread (v)
∙ Pheasant Stroganoff, Chestnut Mushrooms, Basmati Rice
∙ Thai King Prawn Curry, Coconut Rice, Coriander
∙ Guinea Fowl Supreme, Puy Lentils, Red Wine Jus
∙ Chicken Supreme, Sautéed Potatoes, Wilted Spinach
∙ Fisherman’s Pie
∙ Tartiflette
∙ Parmesan Gnocchi, Roasted Butternut Squash, Pine Nuts (v)
∙ Battered Cod, Chunky Chips, Mushy Peas
∙ Cumberland Sausage, Creamed Potatoes, Caramalised Onions, Red wine Jus
∙ Sri Lankan Sweet Potato, Cashew Nut Curry, Pilaf Rice (v)
∙ Boozy Chocolate Truffles
∙ Profiteroles
∙ Lemon Posset, Shortbread
∙ Bitter Chocolate Mousse, Chocolate Chip Cookie
Bowl Food
∙ Glazed Lemon Tart
∙ Apple Tart Fine
∙ Chocolate and Pistachio Nut Brownie, Chocolate Glaze
∙ Pecan Nut Pie, Clotted Cream
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Barbecue
(Please choose 4)
∙ Spatchcock Chicken (Lemon & Herb, Cajun or Piri Piri)
∙ Spicy Spanish Chorizo
∙ Selection of Sausages
∙ Homemade 8oz Beef Burgers
∙ Butterflied legs of Lamb
(Garlic & Rosemary, Mint & Yoghurt or Moroccan dry rub)
∙ Honey and Mustard Pork Ribs
∙ Chilli and Lime King Prawns (shell-on)
∙ Sage and Mustard Pork Belly Steaks
∙ Whole Roasted Sea Bream (£1.50 supplement per person)
∙ Thyme and Garlic Marinated Rump Steaks
∙ Marinated Lamb Neck Skewers
∙ Teriyaki Salmon
∙ Portugese Sardines
Salads & Sides
(Please choose 5)
∙ Basil Pesto, Pine Nut Pasta Salad
∙ Waldorf Salad
∙ Bitter Chicory, Walnut, Sweet Mustard Dressing
∙ Roasted Garlic New Potatoes
∙ Grilled Corn on the Cob
∙ Grilled and Marinated Mediterranean Vegetables
∙ Shaved Courgette, Green Olive, Sugar Snap Peas
∙ Sundried Tomato, Basil, Black Olive Pasta Salad
∙ Garden Salad
∙ Pea, Mint, Feta, Red Chilli Salad
∙ Traditional Coleslaw
∙ New Potatoes, Wholegrain Mustard, Herb Salad
Additional items may be added to your selection at an additional supplement (price on application)
Barbecue / Hog Roast & Salad Menus
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Sharing Boards
All served with homemade ‘tear and share’ bread
∙ British – Meat Terrine, Pork Pie, Smoked Haddock Scotch Eggs, Pickled Onions, Mature Cheddar, Honey Roast Ham,
Spiced Apple Chutney, Smoked Venison, Pear, Celery and Radishes
∙ Tapas - Crispy Chorizo, Tortilla Española, Jamón Serrano, Spinach Empanadillas, Patatas Bravas, Manchego
Cheese, Toasted Salted Almonds, Ham and Cheese Croquettes and Marinated Olives
∙ Mezze - Hummus, Baba Ghanoush, Taramasalata, Falafels, Marinated Artichokes, Stuffed Vine Leaves, Marinated
Olives and Feta Filled Baby Peppers
∙ Antipasti - Salami, Pastrami, Parma Ham, Marinated Olives, Piccolo Peppers and Mozzarella
Hot &Cold Buffets
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Buffet
∙ Selection of Cold Quiches: Broccoli and Stilton, Chorizo and Spinach
∙ Meat Platter: Coarse Hampshire Wild Boar and Gresingham Duck Pâté
∙ Corn fed Coronation Chicken with Apricots and Almonds; Honey Roast Ham; Rabbit Rillette with Capers
and Parsley
∙ Fish Platter: Mackerel and Apple Pâté, Flaked Hot Smoked Trout
∙ Selection of Salads: Potato Salad with Parsley, Mint, Chervil, Spring Onion and Homemade Mayonnaise; Tomato,
Cucumber, Red Onion and Ruby Red Chard; Beetroot, Fine Beans, Sesame and Sunflower Seeds, Honey and
Coriander
∙ Cheese Board with Crackers, Fruit and Chutney
∙ Dark Chocolate Brownies
∙ Miniature Vanilla and Lemon Posset
∙ Miniature Strawberry Eton Mess
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The Cream Tea Your favourite loose leaf tea served with a choice of plain or baked apple and raisin scones, strawberry conserve and
Cornish clotted cream.
The Full Afternoon Tea
Your favourite loose leaf tea served with a selection of delicate finger sandwiches, scones with strawberry conserve
and Cornish clotted cream, homemade sweet pastries and traditional English cakes.
The Ultimate Afternoon Tea The ultimate afternoon tea, served with a Glass of Pol Roger Champagne, Bucks Fizz or Champagne Cocktail.
Loose Leaf Tea(Please choose 2)
∙ Afternoon Darjeeling
∙ Earl Grey
∙ Lady Grey
∙ English Breakfast
∙ Lapsang Souchong
∙ Ntingwe Zulu
∙ Pure Assam
∙ Pure Ceylon
∙ Scottish Breakfast
∙ Green Tea
∙ Green Jasmine
Afternoon Tea
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∙ Pear and Almond Tart, Crème Anglaise, Candied Almonds
∙ Lemon Posset, Shortbread
∙ Bitter Chocolate Pots, Chocolate Chip Cookie
∙ Treacle Tart, Vanilla Clotted Cream
∙ Raspberry Crème Brûlée, Lemon Madeleine
∙ Apple Tart Fine, Vanilla Doughnut
∙ Sticky Date Pudding, Caramel Sauce, Chantilly Cream
∙ Baked Chocolate Mousse, Beetroot Sorbet
∙ Vanilla Panna Cotta, Strawberry Compote, White Chocolate Sable
∙ Steamed Treacle Sponge, Crème Anglaise
∙ Caramelised Pineapple, Vanilla Sponge, Chantilly Cream
Desserts
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∙ Smoky, Salty Bacon Bap
∙ Sliced Sausage in a Roll
∙ Sausage Rolls, Scotch Eggs, Pork Pie Platter
∙ Cheese Board, Chutney, Biscuits
∙ Cold Meat Platter
∙ Grilled Vegetable Platter
∙ Smoked Fish Board, Sauce Gribiche
∙ Bread Board, Dipping Oils, Salted Butter
∙ Selection of Finger Sandwiches, Wraps, Pitta Pockets
∙ Cheese Tower/Cake (supplement)
∙ Croquembouche (supplement)
Evening Food
The above menus are subject to the availability of fresh and seasonal produce. The Wild Fork reserves the right to
provide a reasonable alternative in consultation with the client. Alternatives available for specific dietary
requirments, cultural practices and religious beliefs.
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