Forage

Rustic table surrounded with casual diners enjoying a selection of freshly prepared cuisine

Ethos behind Forage

Our forests and fields are packed full of flavour and edible delights. We welcome you to share and to enjoy finding what’s at our finger tips.

Ethos

A handful of fresh tiger prawns grabbed from a fishmonger's freezer, surrounded by crabs, lobster and small fish

Sourced Locally

I hand pick local suppliers who have a great deal of experience from field to fork from boat to shore. Collaborating so we can serve our guests the freshest finest ingredients with minimal impact.

Suppliers

Freshly foraged garlic on a bed of leaves in a wicker basket

Forage with Aneke

Stroll with us and immerse yourself in what nature at its finest has to offer. With our experienced guides who love to share their wisdom. Then a short walk back to the paddock to create a lunch with foraged flavours that you will want to explore more.

The Experience

High High High High Praise Praise Praise Praise

“Aneke and her team have been providing all of our corporate catering for the last 3 years. Her food is always amazing and she and her team are a pleasure to deal with. She also catered for my recent 50th birthday celebration for 150 people and without doubt, the highlight of the event was the food.“

A G, Corporate Client, Surrey

“I cannot recommend Aneke highly enough. Her food is always delicious and beautifully presented, and her team are always impeccable. I have been regularly using Aneke for 4 years now and cannot envisage using anyone else.“

B+P R-D, Sunningdale

“Flawless food and service. We have used Aneke and her team for several events now and no-one else comes close.“

C+G W, Woking

“Planning a wedding is always stressful, but Aneke and the team made everything seem effortless. She took all of the worry out of the event and needless to say we were delighted. I can't recommend her highly enough.“

Mr + Mrs S, Reigate

Delicious creme caramel decorated with sugar snap and presented on black slate

Beautifully presented uncooked rump steak with a sprig of thyme and covered with sea salt resting on a wooden chopping board

Parma ham, rocket and scallop skewers presented on a rustic sawn tree stump

Reservations

Next pop-up Date TBA

Please contact us should you have any queries.

Hand holding a freshly foraged mushroom with a basket of more mushrooms in the background

How about something new... Keen to forage, cook and dine?

Experience Forage with Aneke

Pop-upExperience

Ethos behind Forage

Sourced Locally

Forage with Aneke

Reservations

Next pop-up Date TBA