Canapés

Hot

  • Baby jacket potatoes with Chorizo and aioli
  • Mini potato rosti with rare beef
  • Yorkshire pudding with roast beef and horseradish
  • Baby Cornish pasty
  • Honey sausages served with seeded mustard
  • Homemade Sausage rolls with cracked szechuan
  • Tiger prawns with Parma ham and tapenade.
  • Prawns in filo pastry with a sweet chilli and molasses dip
  • Seared scallops with rosemary and char grilled lemon
  • Mini crab cakes with Thai basil and lime.
  • Mini shepherd’s pie
  • Thai fish cakes served with a mango salsa.
  • Local black pudding and apple croquettes
  • Mini tomato and basil tart with local goats cheese
  • Smoked haddock scotch egg
  • Crispy pigs trotter with liquorice ash
  • Pork scratching toffee apple
  • Hot smoked salmon with Jasmin and Szechuan
  • Crispy squid with kiwi and coriander
  • Stilton and sage polenta fries
  • Wild mushroom and quail egg tartlet
  • Roast quail Ballantine
  • Smoked eel beignet with pickled cucumber and wasabi
  • Smoked mackerel and orange rillettes on toasted sourdough
  • Cheese straws (hot or cold)
  • Soup shots: Curried cauliflower and cumin, Tomato and basil, Jerusalem artichoke veloute
  • Crab bisque, lobster consommé, wild mushroom and tarragon

Cold

  • Chilled tomato, mozzarella and basil kebabs
  • Roasted pepper, goats cheese and mint wraps
  • Vine tomato and basil crostini.
  • Smoked chicken with sesame, soya and yuzu
  • Beetroot and vodka cured salmon
  • Sea trout gravlax with Szechuan and dill
  • Wild rice and spring onion pancakes with avocado lime salsa.
  • Sundried tomato and pesto palmiers.
  • Cherry tomatoes injected with vodka and Tabasco, served with horseradish foam
  • Crispy quail eggs served with Iberian ham and foaming hollandaise
  • Choux pastry balls filled with wild mushroom and tarragon duxelle
  • Choux pastry balls filled with minced prawn and ginger
  • Fresh marinated olives
  • Scallop ceviche with pink grapefruit and watercress
  • Local smoked trout bilinis.
  • Asparagus spears wrapped in Parma ham and aioli( subject to seasonal availability)
  • Parma ham and roast fig with rosemary
  • Smoked beef carpaccio with pine oil
  • Confit duck wraps with hoisin sauce
  • Green tea smoked duck crostini, red onion jam
  • Cured foie gras Ballantine, sauternes jelly
  • Mini poppadoms with saffron chicken, mango and lime
  • Smoked eel and apple salad with wasabi
  • Gazpacho soup shot

Sweet and fruity

  • Mini strawberry and raspberry tarts.
  • Mini Chocolate éclairs.
  • Homemade Florentines.
  • Mini chocolate tarts
  • Strawberries dipped in chocolate.
  • Mini fruit gallettes – seasonal fruits.
  • Almond cake topped with cream and fresh cherries.
  • Tropical fruit brochettes with passion fruit and mascarpone dip.
  • Shortbread topped with cream and strawberries.
  • Artisan macaroons
  • Lemon possets with shortbread