Hello!

Let me introduce myself and Wheat Fork. I’m Lucas, and along with my wife we run a small catering business in Basingstoke, Hampshire, successfully operating for 7 years. Over the last 7 years we earned a 5/5 rating on Google.

I spent 13 years working as a chef, in AA & Michelin‑level kitchens.For 4 years I worked at Heckfield Place, a luxury five‑star hotel in Hampshire, where the idea of “from farm to fork” truly shaped me. I was inspired by chef Skye Gyngell, who deeply influenced my cooking. Since 2023 I have been making pizzas for the weddings at Heckfield Place.

I love tomatoes, and for the last 3 years I have been caring for them on the hotel’s own farm . Under biodynamic expert Jane Scotter. Last year alone we grew more than 700 plants and harvested over 2 tons of organic tomatoes.

Pizza is my greatest passion.

For the past 5 years I have devoted myself fully to pizza. I spent several months in Naples and the Campania region, completed professional pizza courses, and volunteered for a month at chef Guglielmo Gargiulo’s farm in Massa Lubrense, where I learned about local ingredients, olive oil, handmade charcuterie and fresh mozzarella. Every day we milked cows at dawn and in the afternoon to make hand made mozzarrella the next day . At Wheat Fork we use olive oil made only from Minucciola olives from the Sorrento Peninsula. Last year I helped harvest the olives and watched the whole process from tree to bottle.

Our aim is to make your special day even more special, taking care of you and your guests so you can relax and enjoy your wedding.