Between us, over three decades, we’ve delivered literally thousands of weddings and events, big, small, formal, relaxed, and everything in between.
Led by head chef Andrew, our team aren’t “external caterers,” they’re the family that runs the Fold, and food here is shaped by the land around it. We’re a working homestead where growing, making and sourcing things properly is just part of everyday life.
Vegetables from the kitchen garden, fruit dried on site, honey from our own bees and seasonal produce that follows the seasons.
So, what kind of food?
Short answer: a lot.
Longer answer: food that fits your day.
We don’t work from a fixed menu. We build around ideas, themes, tastes and how you want people to eat and move through the day.
That might look like:
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Themed feasts inspired by places, cultures or memories
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Banquet-style sharing tables with generous boards and big flavours
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Beautiful sit-down meals (starter, main, dessert, cheese, done properly)
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Relaxed buffets with colour, texture and variety
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Afternoon teas with all the classics
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Late-night food (pizzas, burgers, baps, hot chocolate stations, crumble, the lot)
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Picnics in boxes or on boards
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Completely bespoke menus shaped from scratch
You can go refined or informal, traditional or left-field.
What matters is that it feels right for you, and runs smoothly for everyone else.
Veggie
Caprese skewers with tomato, mozzarella and fresh basil
Stilton and port pate on oat biscuit with fig relish
Whipped goats cheese with piquant pepper and balsamic glaze on charcoal biscuit
Mini flat breads and spiced chickpeas, flaked feta and pomegranate
Mixed roasted vegetable and parmesan shavings on bruschetta
Watermelon and mozzarella skewers with fresh mint
Oatcakes with stilton, fresh fig and a drizzle of local honey
Baked fresh focaccia with olive tapenade and pomegranate with micro rocket
Whipped beetroot & goats cheese pastry cup with flatbread shard
Watermelon, mint & feta skewer
Blue cheese, fresh pear & honey crostini
Wholegrain mustard mayo on baby roasted potato
Mini falafel and tzatziki
Mini vegetable spring roll with sweet chili
Mini pastry tarts with garlic mushrooms, fresh herbs and cream
Mini mac and cheese bites with tomato salsa
Mini goats cheese a caramelised onion tart
Fish
Smoked mackerel pate on rye with horseradish cream
King prawn and mange tout skewers with sweet chilli dip
Mini cod goujons with lemony tartare sauce
Mini prawn cocktail cups with lemon mayo
Cured salmon, fresh beetroot on blini
Sweet
Mini homemade scones with strawberry preserve and vanilla cream
Sticky brownie bites with chocolate ganache
Chocolate dipped shortbread with sprinkled dried raspberry
Mini fruit tartlets with crème pâtissier
Eaton mess spoons
Mini Victoria sandwich rounds
Dipped chocolate strawberry
Mini lemon posset pots
Meat
Chicken liver parfait with red currant jelly on brioche
Oven baked duck spring roll with hoisin sauce
Sticky chicken skewer with sesame & soy glaze
Mini Yorkshire pudding with roast beef and horseradish
Sticky honey mustard sausages
Oven roasted chorizo and honey bite
Cajun chicken & mango skewer
Rosemary minted lamb chunks with mint glaze
Chicken skewer with lime and coriander
Bruschetta with cream cheese, crispy bacon and fresh strawberry
Slice of cold roast chicken with tarragon mayo (on mini toast)
Dill, pickle & pastrami bite on rye
Medjool dates filled with stilton, oven baked and topped with crispy bacon
Canapés
You can keep it classic (beer, wine, fizz and a proper toast)…
or dial it up with:
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A Prosecco Wall
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A Pimp Your Drink station with syrups, fruit and edible glitter
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A cocktail hour with three hand-picked favourites
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Signature sips created just for you
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The Booze Bath (yes, really)
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Fold Tokens so guests can swap for their drink of choice
We’ve curated drinks packages to make it simple, and we’re always up for an upgrade if you want something a little extra. Champagne instead of Prosecco? Own-label wine with your venue on the bottle?
Let’s talk.
The Baa-Bar
(Because Food Needs a Co-Star)
From your first reception drink to the last dance refill, the bar flows naturally, whether that’s a simple, beautifully done Prosecco welcome or a full Champagne moment with strawberries.
How menus come together
You don’t need a fully formed brief, you can arrive with a vague idea, a favourite dish, a theme or a “this might sound mad but…”
We’ll help shape it into something that works for the space, the timing and your guest numbers.
Rooted in the land
(and the local area)
We’re not into food that’s travelled halfway across the country just to look impressive on a plate.
A lot of what ends up on your table starts right here or from people we actually know, local growers, butchers, bakers and suppliers who care about what they produce as much as we do.
Allergies or Dietary Requirements?
Not a problem!
All our key staff undergo yearly allergen awareness training.
We’ve executed many weddings with various dietary requirements, and we are fully focused on the quality of our offering.
Our team work with you every step of the way to ensure everybody
gets delicious food.