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The Pink Fork Story
At Pink Fork, we seamlessly blend culinary excellence with a passion for precision. Backed by over 25 years of expertise in both catering and hospitality, our focus over the past decade has been dedicated to event catering, specialising in the areas we love most – bespoke, personal catering designed specifically for you, but served with a side of our signature pink flair.
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Your Event, Your Menu, Our Flair!
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Steven Rubie
Executive Chef
I’m Stevie Rubie, Founder and Head Chef of Pink Fork, and this is my story of where Pink Fork and our ‘Forking Fabulous Food’ all began…
My catering journey started when I was just 16 years old, waitering after school and helping in the kitchen during the holidays. I was always creative at school, and it was then that I realised the artistic edge I had didn’t need to be limited to just paper… it could also be transferred to a plate. I became obsessed with how dishes were plated and created, and what ingredients paired best with others. It wasn’t long before I was given my first proper opportunity working as a Commis Chef for a Masonic Hall.
My idea was to try and build as much catering experience as I could within a variety of different areas, hopefully giving me a broad understanding of how all areas of the industry worked. This was the only way I felt I could be the best Chef that I could be.
Over the last 25 years, I have been involved in many different areas of catering. I have worked in pubs, golf clubs, AA Rosette hotels, fine dining restaurants, and have had the honour of learning from and working alongside some amazing Rosetted and Michelin-starred Chefs.
For the last 11 years, 5 of those as head chef, I decided to put my passion and focus into event catering and began working for an event catering company in Surrey. We catered bespoke events for people within their own homes, events for the government including Downing Street and Lancaster house, and for many celebrities. The events could range anywhere from an intimate dinner party of just 6 guests to corporate summer parties feeding 7000!
It was during this time that I realised this is my favourite part of catering. Using my own unique flair, passion, artistic edge, and drive to create personal experiences and unforgettable memories for people.
And so Pink Fork was created!
I thought it might be a little bit of fun to add a couple of recipes here now and again.
These might be recipes you might like to try at home for yourself or a rather ‘cheffy’ recipes that you have just wondered ‘how did they make that?’ and without the waffle that these other sites love to add for no reason!
I will try to change the recipes regularly, so keep checking back for updates!
‘Tis the season, so thought what better way to start than..
Blinis
Who doesn’t love smoked salmon on a nice fluffy blini, the problem is the ones you buy in the supermarket are pale and bland! These are brilliant, versatile and tasty, you can make any size you like (canapé or starter) and they freeze well too, so you can take them out the freezer, pop them in the oven to freshen up and away you go!
Mix the yeast with the warm milk and leave to awaken the yeast for 5 mins.
Then whisk the yeast/milk mixture to the plain flour, clingfilm and leave in a warm place for about 30 mins.
Whisk in the yolks then add the buckwheat flour (buckwheat flour adds an amazing elasticity and flavour), seson, then clingfilm and leave in a warm place for another 45 mins.
Lastly whisk the egg whites until fluffy and fold into the mix.
Warm a frying pan over a low/medium heat. Grease the bottom of the pan with a small amount of butter (just to stop them sticking, we’re not deep frying here!) and add desired amount, let them colour and set before flipping over and repeating the process, they should be just dry to the touch and a nice golden colour.
(cheffy tip – I add the mix to either a disposable piping bag so I can decide how large the opening is or, add to a squeezy bottle which gives you much more control and a better more consistent shape)
Proper Mince Pies!!
Ok, so they are a bit of effort but you can make these days in advance and they are well worth it, they will blow the water out of any and all the supermarket mediocre ones!
You will need to buy some individual foil tart cases, deeper ones are better, who doesn’t prefer a deep filled mince pie!
Mincemeat for the filling, roughly talking about 40g per person. You can make it if you want to start in June or you can just personalise a bought one with an extra splash of Brandy/Calvados/Whisky, satsuma, diced apple, zest of lemon . Your call.
Cream the butter, sugar and vanilla in a mixer, add the flour, add the egg, mix until combined.
Remove from mixer, cling film and chill in the fridge for at least half an hour or until needed.
(A nice tip to speed the next process up a bit is to make the chilling pastry into a flattish disk rather than a ball as it will soften quicker and will be easier to roll out saving your wrists!)
Next
this is the game changer! It’s a very light almond sponge that will top the mincemeat filling.
Cream the butter and sugar in a mixer, add the ground almonds, add the plain flour, add the egg, add the splash of Amaretto.
Remove from the mixer, transfer to a container or ideally a piping bag (again, for speed later) and store in the fridge until needed.
Now, just to build them.
Roll out the pastry to about 5mm thick, it’s best to grease the moulds before pressing the pastry into them (I use a bake release spray but melted butter works fine too), cut out disks with a cutter and line all the moulds.
Next, take a spoonful of mincemeat, fill each mould till about ½ / ¾ full.Then finish off with the frangipane. Done.
Now it’s up to you, you could top with a pastry star/Christmas tree, some flaked almonds or leave them as they are and give them a simple shaking of icing sugar when they come out the oven.
Ready to bake at 180c for about 20/25 mins.
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Our Feedback
Happy Customer
” Thanks a lot. Both you, Ella and the food was brilliant. We all had a wonderful evening and everyone thought your food and service was supreme.
If you need any of the pictures I took, please let me know and I can send them to you e.g on WhatsApp. Thanks from both of us” – Line
“Many thanks for catering for us on this special evening. Really a big success!
I’ve added a tip for you to distribute. Ella was really good. Do please bring her along again for our next bash!
Thanks again for your efforts and wish you a Happy New Year!” -Claus
“Fabulous food last night — many thanks!” – Tom Lamb
