This is a sample of our canapés. We take great pride in our menus, continually updating them with the best of the season’s ingredients. If you don’t see what you’re looking for, let us know and we will create a delicious menu for you.

Autumn / Winter

Hot Canapés

Sweet potato, chestnut and cranberry falafel with herby yogurt (V)

Wild mushroom and truffle croquetas with truffle mayo (V)

Baked goat cheese and honey brick pastry crackers (V)

Seared beef fillet skewers with chimichurri

Turkey mini slider with mayo sprouts and cranberry sauce

Curried chicken skewer with mango mayonnaise

Pheasant, cranberry and pine nuts meatballs, molasses glace and wild cranberry sauce

Butter poached lobster and tarragon mayo on toasted mini brioche

Grilled scallops with ponzu mayo

Sole goujons with tartare sauce

Prawn tempura with ginger mayo


Room Temperature Canapés

Traditional Spanish tortilla with romesco sauce (v)

Moscatel and tarragon marinated beetroot, goat cheese on pumpernickel (V)

Wild mushroom and tarragon tartlets (V)

Venison tartare and horseradish shavings on charcoal crispbread

Mini Yorkshire puddings, roast beef and horseradish

Duck confit, dice cucumber and star anise and orange filo cups

Foie gras, apple and goat’s cheese mille-feuille

Tuna tataki on shiso leaves

Smoked mackerel pate, apple and pickled fennel on rye crispbread

Salt roasted baby new potatoes with smoked salmon mousse and salmon roe Soft quails egg,

smoked salmon, caviar and horseradish cream croustades


Sweet Canapés

Pink champagne mini trifle

Apple and calvados crumble mini choux buns

Frangelico truffles

Espresso and amaretti cheesecake bites

Toffee apple and grilled marshmallow skewer

Spring / Summer

Hot Canapés

Spiced cauliflower fritters with mint chutney (V)

Miso glazed aubergine skewers (V)

Iberico ham croquettes with lemon aioli

Lamb and pine nut koftas with minty yoghurt

Thai marinated chicken skewers with peanut dipping sauce

Lamb fillet skewers with salsa verde and crispy capers

Seared beef fillet skewer with chimichurri

Grilled scallops, pea puree and chorizo crumbs on queen scallops shells

Sole goujons with tartare sauce

Prawn on sweetcorn fritters with mango and jalapeno salsa


Room Temperature Canapés

Quail egg, harissa mayo and dukkah croustades (V)

Broad bean, pea, parmesan and mint crostini (V)

Sweetcorn fritters with avocado salsa (V)

Chilled salmorejo shot, iberico ham crumbs and marcona almonds

Seared beef, pickled carrot and apple and ginger dressing on gem leaves

Mu-shu pork on little gem leaves

Ham hock and pistachio terrine, pickled carrot on melba toast

Butter poached lobster and tarragon mayo spoons

Spicy tuna tartare with wasabi mayo on mini sesame cones

Sea bass, fennel and grapefruit ceviche spoons

Crab, lime and chilli filo tarts

Crayfish with mango and chilli salsa on crispy wonton cups


Sweet Canapés

Mini ice cream cones with almond praline

Raspberry, pistachio and coffee macarons

Peach and PX cream mini pavlovas

Mini buttermilk vanilla panna cotta with rhubarb jelly and rhubarb compote