Canapés

Vegetarian

• Pea & broad bean purée on parmesan shortbread
• Sautéed wild mushrooms with thyme, wood sorrel & wild chevril
• Parmesan shortbread with roast tomato basil & Mascarpone
• Mini jacket potatoes topped with sour cream and chives
• Griddled aubergine in a mint and parsley dressing on a garlic bruschetta (ve)
• Classic Bruschetta – tomato, basil & olive oil (ve)
• Black olive tapenade on bruschetta (v)
• Mini cheese and potato frittatas
• Oxford blue & pear on sour dough crispbread
• Caramelised red onion and Capricorn Somerset goats’ cheese tart
• Roasted root vegetable rolls
• Herb artichoke and parmesan filo rolls

Meat

• Yorkshire puddings with British roast beef & horseradish
• Asparagus tips wrapped in Parma ham
• Chicken tikka skewers
• Crispy duck and cucumber with hoisin sauce in filo case
• Shepherd pies with root vegetable mash
• Ginger & lime chicken skewers
• Beef carpaccio with parmesan and rocket
• Sage & apple sausage rolls
• Slow roast pulled pork with apple & sage in a sesame seed bun
• Scotched quails’ eggs
• Honey roast pork skewers
• Mini chilli cheese beef burger in a sesame seed bun

Fish

• Smoked trout, horseradish & dill crostini
• Classic prawn cocktail in baby gem leaves
• Oysters served raw with shallot and red wine vinaigrette
• Hot roast salmon on sour dough crispbread
• Salmon & dill cake with crème fraiche tartare
• Scallop tartare in baby gem leaves
• Tuna Carpaccio with capers & shallots on crostini
• Salmon & pickled ginger with on cucumber
• Mini jacket potato with smoked trout

Sweet

• Victoria sponge cakes
• Fruit tartlets
• Bakewell tarts
• Rich dark chocolate brownies