Forkful Food

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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.

18/09/2026

Most people chop the same way they were never taught to.

The right grip and the right motion make every prep job faster and safer, and it's one of the first things I cover in Boss the Basics.

In this video I show you 5 essential cuts every home cook should know: onion, carrot, celery, courgette, mushroom.

Save it for your next prep session, or come learn it properly with me.

Want to know more about Boss the Basics or my other courses? Get in touch I'd love to have you in the kitchen.

04/09/2026

If you've ever loved food but felt completely out of your depth trying to actually cook it, this one's for you.

I see it all the time: people who genuinely enjoy eating well but freeze up in the kitchen, not because they lack taste or interest, but because nobody ever taught them the basics properly. That's exactly why I created Boss the Basics.

It's five lessons over five weeks, each one building real techniques you'll use again and again, not just for one recipe, but for pretty much anything you cook afterwards. In this video, I've just made a white sauce, one of those simple techniques that quietly forms the foundation for so many other dishes. Every week adds another building block, until eventually you can read a recipe and just know how it'll taste, look, and feel before you've even started. A bit like a musician reading sheet music and hearing the music in their head.

By the end, you won't just have five new recipes. You'll have the confidence to walk into any kitchen and actually boss it.

Starting in September. Spaces are limited, get in touch if you'd like to join.

https://forkfulfood.com/cookery-lessons/ -class

28/08/2026

Postcards from our summer holidays in France 🇫🇷

In case you are wondering, our favourites were:
Brillat Savarin
St Felicien
Epoisses
Chaource
Livarot

Dijon, night one: Sarti Spritz on Place de la Libération, feeling very pleased with ourselves. Then the sky had other ideas. Swipe to see what happened next…

Nobody warns you about this bit of a canicule

The Luberon’s lavender fields, muted by the sun but smelling as incredible as ever 💜

The mustard drought is over: Dijon’s boutiques are bursting with jars from basil and tarragon to blackcurrant and gingerbread

21/08/2026

Salt doesn't make food taste salty. Used properly, it's the thing that makes everything else taste like itself, it's a flavour enhancer, not a flavour of its own.

Add too much and you'll know it, everything just tastes salty. That's you knowing you've gone too far. Too little, though, and the dish falls flat without you quite knowing why, which is often the trickier mistake to catch.

If you want to actually feel the difference, try this: make a plain white sauce and add salt slowly, tasting as you go. There's a specific moment it stops tasting like flour and milk and starts tasting like actual food. Once you can recognise that moment, you start seasoning everything differently.

This is exactly the kind of thing we work on in my cookery classes, the small habits that quietly make you a better cook.

https://forkfulfood.com/cookery-lessons/ -class

06/08/2026

Seared tuna and salsa verde salad. Thirty seconds on a hot pan, a handful of good leaves, and a spoonful of something green and sharp to bring it all together. It looks like something off a restaurant menu, but it comes together faster than boiling a pan of pasta, and it's exactly the kind of dish I love showing people how to make.

If you'd like to learn how to pull off dishes like this yourself, come along to one of my cookery classes. Small groups, hands-on demonstrations, and you'll walk away with recipes you can actually repeat at home.
https://forkfulfood.com/

31/07/2026

"Your canapés were again a star attraction" is one of my favourite kinds of reviews to get, because canapés genuinely are one of the most fun ways to entertain.
There's a real skill to getting them right though. Small enough to keep people mingling and not sat down for a three course meal, but properly filling and flavourful enough that no one's sneaking off to raid the fridge later. We've spent a long time developing recipes that hit that balance, and it's consistently the thing we get the most compliments on.
If you're planning a party and want canapés your guests are still talking about on Monday, get in touch.

28/07/2026

If you're planning a garden party, a birthday or a drinks evening this summer, this is what good catering can look like.If you're planning a garden party, a birthday or a drinks evening this summer, this is what good catering can look like. Careful presentation, properly made food, and the kind of canapés that get people talking before the main event has even started.
Ruth has been cooking professionally for 15 years, and that experience shows in the small details: timing, balance, the things that make a spread feel effortless even when it isn't. Whatever you're planning, summer is the right moment to start the conversation.
If you've got something on the horizon, get in touch and we'll talk through what would work best.
https://forkfulfood.com/catering/

23/07/2026

Knowing that people were still talking about the food days later, and that friends of friends were hearing about it too, means more to me than any star rating. That's the whole point of good catering, it should stay with people a bit.
Massive thank you to Liz for taking the time to write this, and to Jess and the whole team who make every event run properly behind the scenes. None of this happens without them.
If you're planning something and want food your guests are still talking about afterwards, get in touch.

22/07/2026

I've just got back from a few days in Cornwall and I'm still thinking about the fish and chips I had at The Beach Hut in Watergate Bay. Honestly, possibly the best I've ever had. The batter was incredibly crisp, the fish so fresh it barely needed anything doing to it. Had a Pentire spritz alongside and ended up staying a good hour longer than I'd planned.
Later in the week we were down in Porthallow on the Lizard Peninsula, a proper working fishing village. I loved watching the trawlers being hauled in and out on cables, no harbour wall, just cable, winch and generations of knowing exactly what you're doing. It's the kind of thing you don't think about when a piece of fish turns up on your plate at home.
It's exactly why I bang on about knowing where your food comes from. You can taste a morning's catch. There's no faking that kind of freshness.
If any of you have been to Watergate Bay or down that way on the Lizard, I'd love to hear where you ate.

Address

Burntwood Close
London
SW183JU

Website

http://www.forkfulfood.com/

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