Pink Fork

20/10/2023

Hi everyone, here's a shout out to invite anyone who may be interested in all things awesome about supercars!
Yiannimize car event at The Heights business park on the Sunday 29th October.
To attend you only need to book a parking ticket on the link: https://www.eventbrite.com/e/ ylannimize-live-the-heights-tickets-713126459437?aff=erelexpmlt
There will be food and drinks available to purchase alongside viewing supercars, vintage cars and modified cars. You might even find me there cooking too!

17/11/2022

A huge thank you to our lovely client for allowing us to be a part of their Birthday celebrations over the weekend! We created for them a traditional Sunday lunch… freshly baked seeded sourdough bread rolls. Roast sirloin of beef, beef dripping roast potatoes, root veg puree, honey glazed carrots, rainbow chard and, of course, Yorkshire puddings! And to finish, Sticky toffee pudding, mulled poached pear, and salted caramel ice cream 🤤

11/10/2022

If you know Pink Fork and our creative style, you’ll know I love working with the seasons… here’s a great example of a late summer/early autumn dessert.
Blackberry jam filled doughnut, blackberry curd, apple sponge and gel, finished with blackberry sea salt flakes 🍎🍁🍂

04/10/2022

The best way to start an evenings entertainment, a few of the canapé reception before the main event.

15/09/2022

When you get asked to cook for a hundred hungry guests a vegetable and a seafood free paella… job done ✅.

08/05/2022

Behind the scenes shots of one of our most popular canapés being put together! You can’t beat locally sourced fillet of beef, a triple cooked chip and tarragon mayonnaise all in one bite! 👌🏼🥩

02/05/2022

Thank you so much for the new cocktail kit! Looking forward to a cheeky mojito later tonight 😉

22/04/2022

Love a Sunday roast! Here’s our roast leg and shoulder of lamb for one of our clients, we loved doing it and they really enjoyed their day without any hassles or washing up!

#

08/02/2022

How about a little canapés ‘Steak and Chips’ tarragon dripping mayonnaise to get your taste buds going! They could be one of many as part of a canapé party for you and your guests or, maybe just one of a few as part of your drinks reception before you sit down to the real deal. ……………………………………….………

02/02/2022

How was your Burns night? It’s the season to get into game! Loved this venison dish we created for one of our clients… Locally sourced roe and fallow loin, pickled red cabbage, roasted celeriac, kale, and a port jus 👌🏼

28/01/2022

Lobster tortelloni, seared scallops, cauliflower and bisque sauce.
This is proving to be one of our most popular starters.

25/12/2021

31/10/2021

Happy Halloween from all of us at Pink Fork! Hoping you all had a wonderfully spooky weekend! 👺👻

01/10/2021

When it’s time to wrap up your evenings entertainment… these perfectly seasonal blackberry curd meringues do the trick for a sweet treat.

27/09/2021

A couple more snaps of our Forking Fabulous canapés from last week. Parmesan shortbread, goats cheese, and beetroot chutney and smoked mackerel pâté, pickled cucumber, horseradish cream on sourdough toast 👌🏼

24/09/2021

Here’s a little insight into some of the ‘Forking Fabulous Food’ served at last night’s Canapé Reception 👌🏼

27/08/2021

Here’s a sample of our little bowls from around the world 🌍 We suggest 5 would be enough for a party but feel free to go mad and have more if you’d like to hit more spots on your travels!
Get in touch for prices and availability. Oh! And of course we will try our best to tailor your menu around dietary requirements and any personal touches you’d like.

27/08/2021

Here’s a sample of our little bowls from around the world 🌍 We suggest 5 would be enough for a party but feel free to go mad and have more if you’d like to hit more spots on your travels!
Get in touch for prices and availability. Oh! And of course we will try our best to tailor your menu around dietary requirements and any personal touches you’d like.

27/08/2021

Everything’s a working progress to achieve perfection. Nothing starts perfect you must work at it constantly… so here is the working progress… Still working with the blackberry theme of yesterday, fresh blackberries drained by my myself. I know blackberries normally go with venison but their sharpness really cut well with the likes of a fattier cut like a rump of lamb. Lamb rump, potato terrine, charred sweet corn, courgette ribbons and blackberry jus. #

22/08/2021

The team hard at work today at the … Happy Sunday everyone! 🫖

21/08/2021

Look at these little beauties! Girolle mushrooms 🍄, my favourite. They might take a little time to prepare, but it’s well worth the effort!

14/08/2021

Think this one might be a bit too special to use!

13/08/2021

End of an era! I’d like to say a massive thank you to all the team past and present at that I have had the pleasure to work with for the past 11 years but, now the time has come to move on with a new adventure of my own. If you haven’t already heard I’m starting my own catering business 🙌🏼

13/08/2021

End of an era! I’d like to say a massive thank you to all the team past and present at that I have had the pleasure to work with for the past 11 years but, now the time has come to move on with a new adventure of my own. If you haven’t already heard I’m starting my own catering business 🙌🏼