Forkful Food

Forkful Food Great food and catering for South West London

In-person cookery lessons in Wandsworth
👩‍🍳 Led by Leith’s trained chef Ruth Weighill
🎁 Gift vouchers available

👉 Book here: https://forkfulfood.com/cookery-lessons/

Bespoke neighbourhood catering also available in and around SW London.

This is the bread recipe for people who think they can’t make bread.No kneading, no stress, no special equipment. You mi...
19/06/2026

This is the bread recipe for people who think they can’t make bread.
No kneading, no stress, no special equipment. You mix it, put it in the fridge overnight, and it does all the work while you sleep. The next day you have a focaccia that looks like it came from a good Italian bakery.

350g strong white bread flour, 150g Tipo 00 flour, 5g fine salt, 500ml tepid water, 5g caster sugar, 45ml extra virgin olive oil plus extra to drizzle. For the salamoia: 30ml olive oil, 30ml water, 3 sprigs fresh rosemary,leaves picked, Maldon sea salt flakes.

Swipe through for the full recipe and save it for the weekend. And if you want to cook like this in person, come and join me this summer. Link in bio.

At Forkful Food, we've been feeding celebrations for 15 years and summer is honestly our favourite season to cater. From...
12/06/2026

At Forkful Food, we've been feeding celebrations for 15 years and summer is honestly our favourite season to cater. From elegant canapés for a drinks party to help-yourself buffets, sharing platters, and afternoon teas, we've got every kind of gathering covered.
All our food is freshly made and genuinely delicious, we've had guests texting hosts the morning after to ask who did the catering. That never gets old.
We also offer drop-off party food: beautifully presented, delivered fresh and ready to serve.
If you're celebrating this summer and want food that people will actually talk about, we'd love to chat.
Get in touch: https://forkfulfood.com/contact/

I'm Ruth, and I'm so glad you're here. Food has been at the heart of my life for as long as I can remember. Growing up, ...
05/06/2026

I'm Ruth, and I'm so glad you're here.
Food has been at the heart of my life for as long as I can remember. Growing up, my family moved around a lot, and it was mealtimes, more than any place we lived, that made wherever we were feel like home. My mum was a wonderful cook, and that love of feeding people stayed with me.
In 2009 I took the leap and enrolled at Leiths School of Food and Wine, graduating with distinction. Since then, Forkful Food has grown into something I'm really proud of: 15 years of professional cooking and catering, built almost entirely on word of mouth.
And now, the next chapter: small group cookery classes. Maximum 6 people. Relaxed, sociable, and packed with the tips and techniques I've picked up along the way.
If you love food and want to cook with more confidence, I'd love to have you. Link in the comment to find out more.

05/06/2026

Summer in a bowl. This green gazpacho is everything I want to be eating right now: fresh, vibrant, and ready in minutes. No cooking required (yes, really).

One of my golden rules when it comes to entertaining is that everything should be able to be made in advance and simply put together at the last minute. It makes hosting so much more enjoyable and so much less stressful. This gazpacho is a perfect example.

Dishes like this are exactly what we make in class: food that’s simple, seasonal, genuinely delicious, and designed to make your life easier. If you’ve ever wanted to cook with more confidence and less stress, come and join me.

Classes are small (max 6), informal, and honestly? A lot of fun. Link in bio to book.

26/05/2026

As the family and I melted together over the weekend, we were all hungry-but-not-hungry, if you know what I mean. So what do you eat when the mercury in London hits 34C? Our friends on the continent needless to say have the answer to hot weather eating. Ice cold gazpacho, cool and refreshing melon and grapes, salty cheeses and hams. Perfect!

Tomorrow’s canapé job is coming along nicely. Making all the many elements today so I can build the canapés tomorrow, re...
20/05/2026

Tomorrow’s canapé job is coming along nicely. Making all the many elements today so I can build the canapés tomorrow, ready for a drop-off delivery. They’ll be ready plated on lovely platters, ready for my client to serve 😊

I really love coming up with new canapé ideas. I recently went through all my canapé recipes and realised that over the...
20/04/2026

I really love coming up with new canapé ideas. I recently went through all my canapé recipes and realised that over the years I have amassed over 500!

When I’m putting together menus or creating new canapés, I tend to start with the base, and build from there. Bases need to hold well - both in terms of not going soggy, and also not collapsing in an eater’s hand!

Over time, many of my clients have asked me to put on canapé lessons, and as part of my new Forkful Food Cookery Classes, I have done so! At my Canapé Masterclass, I will teach you how to make 9 different canapé bases. Once you’ve got these under your belt, you can let your imagination go wild coming up with your own creations!

My next class is on Wednesday, 22nd April and I still have a couple of spaces left, so come along, I’d love to see you! Class and booking details are in my linktr.ee.

15/04/2026

Hooray - it’s asparagus season!

13/04/2026

My recent trip to Georgia 🇬🇪 took us on a day trip to the Kakheti wine region where we were shown traditional bread making. Another great example of the many culinary influences in Georgia, the tone oven originated from India’s better known tandoor.
Thanks to and our excellent guide Anna.

I’m just back from a fabulous few days in Tbilisi, Georgia 🇬🇪. Every meal was a feast, and I couldn’t get enough of tast...
12/04/2026

I’m just back from a fabulous few days in Tbilisi, Georgia 🇬🇪. Every meal was a feast, and I couldn’t get enough of tasting everything Georgia’s famous cuisine had to offer. Situated in the Caucusus at the crossroads between the East and West on the Silk Road trading route, Georgia’s food is a fascinating fusion of culinary influences. A perfect example of this cross-pollination are khinkali, one of Georgia’s most popular dishes. Delicious dumplings filled with anything from meat, cheese, potatoes, mushrooms. The most famous (and yummy) are the soup dumplings filled with spiced meat and broth. Although much bigger than Chinese soup dumplings, the influence is clear. But which came first? 🐓 or 🥚? Khinkali or xiao long bao? Who cares. Both are delicious! We ate at Cafe Daphna and it was fab!

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Burntwood Close
London
SW183JU

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