Long oak table set outdoors in a walled garden, late-afternoon light catching glass jugs of elderflower cordial, serving boards overflowing with carved beef and Yorkshire puddings, guests mid-reach and mid-laugh

Fayre

Slow-roasted · Farm-sourced · Home Counties

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Our Origin

Food with a lineage

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Fayre grew from two kitchens — a grandmother's in Berkshire and an allotment in Oxfordshire. Every dish we send out carries that inheritance.

Grandmother's hands kneading bread dough on a floured wooden board in a warm farmhouse kitchen

Gran's kitchen, Berkshire, 1974

Gran's recipe, circa 1968

Victoria Sponge

—6oz self-raising flour
—6oz caster sugar
—6oz butter, softened
—3 free-range eggs
—A generous hand of vanilla
—Strawberry jam — the good kind
—Whipped cream, not from a tin

Always beat the butter until it's pale as winter light.

Allotment rows of potatoes and root vegetables in morning light with a wooden stake marker

Dad's allotment, Oxfordshire

years

of cooking for the occasions that matter

Slow-roasted lamb shoulder resting on a carved wooden board, surrounded by roasted root vegetables and fresh herbs

Slow-roasted lamb shoulder — our signature

7-hour shoulder

Slow-Roasted Lamb

—Whole shoulder, bone in
—Anchovy & rosemary paste
—White wine, a whole bottle
—Garlic — don't be shy
—Low and slow: 150°C, 7 hours
—Rest under foil for 30 minutes

The meat should fall away at a look.

Freshly baked bread loaves cooling on a wire rack in a bakery kitchen with flour dusted surfaces

Every morning, from scratch

"Food cooked with memory tastes different. It carries something extra — the weight of every Sunday that came before."

— Margaret Ashford, founder

Where it comes from

We know every farm by name

Provenance isn't a marketing word for us. It's the reason the lamb tastes the way it does.

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Rolling green Oxfordshire farmland at dawn with cattle grazing in morning mist

Hartley Farm, Oxfordshire

Beef, lamb & pork — 8 miles from our kitchen

Fresh fish and seafood arranged on ice at a fishmonger's counter with price tags

Whitstable Fishmonger

Potted shrimp, smoked salmon, dressed crab

92%

sourced within 50 miles

of our kitchen in Berkshire

Kitchen garden at dawn with rows of herbs and vegetables glistening with morning dew

Our Kitchen Garden

Herbs, edible flowers, seasonal salad leaves

Seasonal menus only

We write new menus every quarter. If it's not growing in the Home Counties right now, it won't be on your table.

Colourful fresh vegetables and fruits at a farmers market stall in the English countryside

Wallingford Market

Seasonal vegetables, heritage varieties

named farms

supplying our kitchen year-round

The Table

Every occasion, properly fed

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Elegant wedding breakfast table in a converted barn with wildflower centrepieces and linen napkins, guests seated for the meal

Weddings

The wedding breakfast your nan would approve of

From potted shrimp canapés to the slow-roasted centrepiece — built around your day.

Sticky Toffee Pudding

Made with Medjool dates, dark treacle, clotted cream from Dorset.

Summer garden party in the grounds of a country house with long trestle tables and guests in summer clothing

Corporate

Away-days that people actually remember

Country house gardens, boardroom lunches, summer parties for 20 to 200.

Autumn Menu

CanapésPotted shrimp in ramekins · Devilled kidneys on toast

StarterCeleriac soup · Brown butter · Chestnut crouton

MainSlow-roasted lamb shoulder · Dauphinoise · Tenderstem

PuddingSticky toffee pudding · Clotted cream · Praline

CheeseMontgomery Cheddar · Colston Bassett · Oatcakes

Menus tailored to your occasion & guest count

Village fete in a field with bunting, trestle tables of food, and families enjoying a summer celebration

Community

Feeding two hundred after the harvest festival

Village halls, christenings, parish suppers — no occasion too rooted.

Yorkshire Puddings

Still puffed at the table. Always.

340+

events catered

across the Home Counties

Beautifully styled tablescape with wildflowers, linen napkins, and seasonal dishes on a rustic wooden table

Private Parties

Your kitchen table, scaled up

Christenings, milestone birthdays, anniversary suppers.

Kind Words

Notes pinned to the kitchen board

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"The lamb was still warm when it hit the table. Two hundred guests, every plate clean. I've been to weddings where the food was an afterthought — this was the point."

Sophie Harrington

Bride

Wedding Breakfast·The Tithe Barn, Abingdon

14 September 2025

"We booked Fayre for our company away-day in the Chilterns. The potted shrimp at noon, the slow-roast by evening — people are still talking about it four months later."

James Okafor

Operations Director

Corporate Away-Day·Stonor Park, Henley

3 June 2025

"I was nervous about feeding a hundred and sixty after the harvest festival. Margaret rang three days before to talk through the menu changes. That kind of care shows in the food."

Rev. Patricia Whitmore

Parish Coordinator

Harvest Festival Supper·St Mary's Village Hall, Goring

12 October 2025

"The sticky toffee pudding. My nan would have wept. We've used Fayre three times now — the christening, my parents' anniversary, and a birthday for sixty. Same warmth every time."

Charlotte Webb

Private Client

Christening Lunch·Private Home, Marlow

8 March 2025

"They turned up with the most beautifully packed van I've ever seen. Every pot labelled, every board oiled. The professionalism matched the food."

Tom Blackwell

Estate Manager

Summer Garden Party·Mapledurham House, Oxfordshire

21 July 2025

"We asked for Yorkshire puddings that were still puffed at the table. They delivered. For ninety guests. I still don't know how."

Fiona Patel

Wedding Planner

Marquee Wedding·Private Estate, Berkshire

5 April 2025

5.0

"Consistently exceptional"

Across 340+ events — weddings, corporate, community

Ready to talk?

Let's build your menu together

Tell us your date, your guest count, and what matters most to you. We'll come back within 24 hours with a proposal and a first draft menu.