Canapés     Canapés  –  Served Cold     Fish   Caesar salad topped with white anchovies served in a tiny croustade   Crab, baby corn and ginger served in a phyllo cup   Hot cured salmon topped with cucumber ribbons on focaccia   Green lipped mussels served in their shell with a spring onion and ginger dressing presented on a base of sea salt   Smoked mackerel with a potato and horseradish salad served in a tiny croustade   Focaccia topped with a smoked trout mousse   Smoked trout on toasted walnut bread with a parsley and caper berry salsa   Smoked salmon and cream cheese bagel, in miniature   Phyllo cup filled with a julienne of leek in a cider vinegar dressing and topped with seared cured salmon   Tiny smoked salmon sandwiches presented in a “treasure chest”   Phyllo cup filled with smoked haddock, horseradish and dill pickle   Seared smoked salmon with a lemon salsa and chopped chives   Endive spears with herb cheese and Icelandic prawns          Meat   Smoked chicken, bacon and roasted tomato bound with mayonnaise presented in a phyllo cup   Oriental fillet of beef served in a phyllo cup   Focaccia topped with bresola, shavings of pecorino and a basil oil   Curried chicken and mango plantain “sandwiches”   Pastrami and cream cheese bagel with watercress, made in miniature   Carpaccio of beef on a garlic croute topped with parmesan shavings and basil oil   Duck pancakes with a julienne of scallions and cucumber in a hoisin sauce   Garlic crostini with York ham and roquette topped with parmesan shavings   Mini Yorkshires filled with rare roast beef, horseradish and watercress   Phyllo cup filled with smoked chicken in an avocado and lime mayonnaise   Seared duck served with a tomato and sesame chutney presented in a phyllo cup             Canapés  –  Served Cold     Vegetarian     Cashel blue on a chicory spear with alpha alpha   Parmesan shortbreads topped with pesto, buffalo mozzarella and a red cherry tomato   Focaccia topped with char grilled peppers and basil   Parmesan shortbreads topped with an aubergine pesto, roasted cherry tomato and rosemary   Basket of quail eggs with a roasted sesame salt   Roasted vegetables on a garlic bread topped with deep fried basil leaves   Pear and beenleigh cheese on a rosemary shortbread   Selection of sushi served with wasabi, pickled ginger and soya sauce   Tiny chive scone topped with goat’s cheese, shallot marmalade and a pecan nut   Avocado-goat’s cheese crostini with roasted cherry tomato               Canapés  –  Served Hot     Fish   Cod with a beer batter and served with homemade tartare sauce   Crispy deep fried prawns and okra with a mango salsa   Queen scallops wrapped in smoked bacon and roasted   Bread crumbed, butterfly prawns served with a saffron cream   Individual smoked fish pie   Salt cod beignet served with a lightly curried cream dip   Thai fishcakes with a cucumber dipping sauce   Fresh and smoked salmon fishcakes with a tomato and horseradish cream   King prawns encased in phyllo pastry with a sweet chilli jam     Meat   Cocktail sausages rolled in honey and mint   Tangine of lamb with apricot, mint and pine kernels in a phyllo cup   Individual shepherds pie   Skewers of chicken satay with a peanut dipping sauce   Piglets in blankets, the sophisticated sausage roll   Apricots stuffed with an almond and wrapped in bacon   Haggis and “neeps” in a tiny tartlet   Cocktail “bangers” with a spring onion mash   Asparagus wrapped in Parma ham and oven roasted                       Canapés  –  Served Hot     Vegetarian     Polenta topped with gorgonzola   Thai vegetable spring rolls with sweet chilli sauce   Mushroom compôte topped with a chive hollandaise served in a tiny tartlet   Traditional “bubble and squeak” with a Cumberland sauce   Phyllo money bags filled with boursin and a grape   Cheese beignet, rolled in parmesan with a rhubarb compôte   Spinach and feta in phyllo pastry   Carolina fries with sour cream and chives   Handmade bouchées with a mushroom and lemon cream    Spiced corn cakes with avocado-lime salsa   Baked goat’s cheese with spring onion in a tiny tartlet                           Sweet Canapés   Chocolate Tiffin   Dainty cup cakes with a frosted topping   Miniature trifles   Tiramisu served in its own chocolate cup   Tiny brioche filled with a vanilla cream and blueberries   Strawberries on a fork with a warm chocolate fondue   Baby meringues with a cointreau cream   Chocolate cup filled with a vanilla cream and topped with a raspberry   Individual shots of fruits smoothies   Tiny lemon tarts   Toasted marshmallows, skewered and served with a warm chocolate dip   Vanilla shortbreads topped with crème fraiche and lemon curd                               Breakfast Canapés     Served Cold   Scrambled egg and smoked salmon pastry   Baby bagels filled with smoked salmon and cream cheese   Phyllo cups filled with scrambled egg and chervil   Tiny sandwiches filled with crispy bacon and egg mayonnaise   Julienne of smoked salmon with a dilled dressing presented in a phyllo cup     Served Hot   BLT on a mini bagel topped with a hollandaise   Eggs Benedict on a toasted brioche   Toasted brioche topped with chorizo and a poached quail egg   Baby bouchées filled with smoked haddock in a creamy sauce   Miniature croissants filled with yarlsberg and ham   Tiny Cumberland wrapped in smoked bacon and roasted   Compôte of mushroom topped with a chive hollandaise served in a tiny tartlet     Sweetnesses   Tiny pain au chocolate and Danish pastries   Baby brioche filled with raspberries and cream   Crêpes filled with cinnamon pears and dusted with icing sugar   Fruit skewers with a Greek yoghurt and honey dip   Waffles with maple syrup   Banana and yoghurt smoothies served in shot glasses             We hope you enjoy looking at our new ideas. These are only a selection of what we can do and we are more than happy to incorporate your ideas to make your event as individual and memorable as you would wish.   Our menus reflect the seasons and wherever possible we source our produce from within Britain.       Selection of  3 canapes starts from £2.25 per person

To maintain the highest quality standards for our products. To provide the best customer service possible. To  make your event inforgetable