Canape Reception — McCrimmon and Reid

Baby Beef Satay with Roasted Peanut and Sesame

Yorkshire Pudding with Roast Beef and Horseradish

Honey Sausages served with Seeded Mustard

Prawns in Filo Pastry with a Sweet Chilli and Molasses Dip

Seared Scallops with Rosemary and Green Apple

Mini Crab Cakes with Thai Basil and Lime

Smoked Haddock Scotch Egg

Crispy Squid with Kiwi and Coriander

Roast Quail Ballantine with Apricot and Pistachio

Soup Shots: Jerusalem Artichoke Veloute, Crab Bisque, Lobster Consommé

Lobster Tempura with Wasabi Mayonnaise

Wild Mushroom and Quail Egg Tartlet (V)

Mini Tomato and Basil Tart with Local Goat’s Cheese (V)

Soup Shots: Tomato and Basil (V)

Aubergine Tempura with Wasabi (VG)

Char-grilled Aubergine Carpaccio with Sweet Onion Dressing (VG)

Smoked Chicken with Sesame, Soya and Yuzu

Beetroot and Vodka Cured Salmon

Crispy Quail Eggs served with Iberian Ham and Foaming Hollandaise

Scallop Ceviche with Pink Grapefruit and Watercress

Local Smoked Trout Blinis

Mini Thai Chicken Salad

Parma Ham and Roasted Fig with Rosemary

Smoked Beef Carpaccio with Pine Oil

Confit Duck Wraps with Hoisin Sauce

Mini Poppadoms with Saffron Chicken, Mango and Lime

Gazpacho Soup Shot (V)

Chilled Tomato, Mozzarella and Basil Kebabs (V)

Roasted Pepper, Goat’s Cheese and Mint Wraps (V)

Sundried Tomato and Pesto Palmiers (V)

Cherry Tomatoes injected with Vodka and Tabasco, served with Horseradish Foam (VG)

Pickled Cucumber Blini with Green Apple and Horseradish (VG)

Baby Buffalo Burgers with Chipotle Mayonnaise and Dill Pickles

Warm Lobster Roll with Wasabi and Miso

Crispy Jerk Chicken Burger with Scotch Bonnet Jam

Halloumi Burger with Harissa and Aioli (V)