Minimum order of 20 people.
We feel that all our canapés are best made to order just before they’re ready to be served. We can send one of our highly trained chefs to your event, armed with all the ingredients needed to put together each canapé as they go out to your guests. Or if you’d rather have everything ready prepared, we’ll happily bring it all right to your door.
Where most of our canapés work equally well hot or cold, there are a couple of the list below that can only be served hot to order. For this we’ll need to join you on site with an oven – please get in touch for more info.
gf = gluten free
gf* = gluten free by request
Full allergens are available, please give us a call or an email for more info.
Beef Carpaccio on a Parmesan Crisp with Truffle Oil (gf)
Thinly sliced English beef fillet, served on a Parmesan crisp with a drizzle of truffle oil and a micro leaf garnish.
Mini Reuben Sandwich
Deluxe mini sandwich of pastrami, Thousand Island dressing, sauerkraut and Swiss cheese on sourdough, pan-fried in butter (only available hot).
Chimmichurri Beef Skewer (gf)
Grilled in an Argentinean marinade with a punchy dip.
Smoked Duck Savoury Doughnut with Hoisin Sauce (gf*)
Thinly sliced smoked duck breast with shredded cucumber, spring onion and hoisin, wrapped in a savoury doughnut.
Moroccan Chicken Cigar with Honey, Almonds and Cinnamon
Deep fried pastry cigars of shredded chicken, onions, spices, honey and almonds.
Roasted Pork Belly and Queen Scallop Skewer (gf)
Cube of slow-roasted pork belly glazed with a reduced Worcestershire sauce, skewered with a lightly smoked queen scallop.
Mini Yorkshire Pudding and Roast Beef
Thinly sliced roast beef, cooked medium rare and served in a Yorkshire pudding with watercress and horseradish cream.
Popcorn Chicken with Chilli Mayonnaise (gf*)
Bite-sized pieces of chicken, fried in a cornmeal batter and served in a cone with a dollop of chilli mayonnaise.
Saffron Arancini with Bolognese (gf*)
Saffron flavoured risotto rice balls stuffed with a core of beef Bolognese and grated pecorino, coated in flour, egg and breadcrumbs and deep fried.
Lobster Tempura on Seaweed
Pieces of freshly cooked lobster in a crisp tempura batter, presented on a bed of mixed Japanese seaweeds.
Crab and Avocado Savoury Doughnut
Dressed picked white crabmeat with crushed avocado and chopped parsley, served in the centre of a mini savoury doughnut then garnished with micro chives.
Tuna and Avocado Sushi Rolls with Wasabi and Pickled Ginger (gf)
Hand-rolled nigiri rolls filled with Bluefin tuna and avocado, served with wasabi mayonnaise and pickled ginger.
Mini Potato Skins with Salt Cod Brandade, Quail’s Egg and Smoked Paprika (gf)
Crisp baby potato skins dusted in smoked paprika, filled with poached salt cod fillet whipped with creamy mash potato and herbs, then topped with half a quail’s egg.
Hot Smoked Salmon with Artichoke Pesto and Shaved Marinated Fennel
Flakes of hot smoked salmon served on homemade soda bread toast, with thinly sliced, lightly pickled fennel and an artichoke pesto.
Lobster Bisque Shot with a Cheese Straw
Flavoursome, velvety lobster broth infused with spices, served in a shot glass then topped with a cheese straw.
Smoked Salmon Blini with Shredded Beetroot
Buckwheat pancake topped with a roll of Scottish smoked salmon, garnished with shredded beetroot and a dollop of sour cream.
Prawn Hush Puppies (gf*)
Lightly spiced puffs of cornmeal and buttermilk batter combined with chopped tomato, pepper and spring onion, served with a lime and chilli mayonnaise dip.
Smoked Trout Flatbread
Toasted flatbread topped with mini smoked trout fillets, horseradish, caviar and chives.
Smoked Haddock and Leek Tartlets
Mini quiche with flakes of poached Finan haddock, diced leek and chives.
Sea Bass Ceviche (gf)
Thinly sliced sea bass fillet marinated in lime juice, orange juice, chilli and coriander, served on a crisp piece of tortilla with fennel and avocado salsa.
Mini Mushroom Scotch Egg
Vegetarian take on a classic: soft-boiled quail’s eggs wrapped in a coarse wild mushroom puree, moulded and coated in flour, egg and breadcrumbs and served with garlic mayonnaise dip.
Italian-style risotto rice balls, coated in flour, egg and breadcrumbs and filled with a choice of:
– Butternut squash and sage, amaretti crust
– Beetroot and goat’s cheese
– Red wine and parmesan
Gougere with a Fricassee of Wild Mushroom
Light, savoury mini choux pastries with a creamy filling of wild mushrooms, thyme and garlic.
Buttermilk Fried Goat’s Cheese with Lavender Honey and Black Pepper (gf)
Goat’s cheese pieces marinated in spiced buttermilk, tossed in cornflour and chickpea flour and fried until golden, served with a lavender-infused honey drizzle and grated black pepper.
Quail’s Egg on Smashed Avocado with Hollandaise (gf*)
Served on a mini toasted muffin.
Goat’s Cheesecake with Red Onion Marmalade and Microsorrel (gf*)
Sweet/savoury mix of goat’s cheese and cream cheese, baked on a base of digestive biscuits blended with thyme and sea salt and served with a garnish of red onion marmalade and microsorrel.
Stilton Scones, Fig Chutney and Pickled Celery
Savoury Stilton mini scones, baked and filled with batons of lightly pickled celery, fig jam and nuggets of crumbled Stilton.
Dauphine Potatoes with Black Truffle and Sour Cream (gf)
Light pastry puffs made with a blend of choux pastry, mashed potato, chopped black truffle and herbs, deep fried and topped with sour cream, shaved black truffle and chives.
Artichoke Crisps with Truffled Brie (gf)
Brie with a luxurious filling of mascarpone, chopped black truffle and truffle oil, allowed to infuse then served between two pieces of thinly sliced fried Jerusalem artichoke.
Mini Cucumber Round stuffed with Houmous, Smoked Piquillo Peppers and Coriander (gf)
Pillars of baby cucumber, cored and filled with houmous then topped with lightly smoked slivers of piquillo pepper and microcoriander leaf.
Baby Gem Lettuce stuffed with Avocado and Black Beans (gf)
Baby gem boats filled with an avocado, black bean and smoked paprika salsa.
Courgette Rolls with Saffron Chickpeas and Rosemary (gf)
Strips of courgette, grilled then lightly coated in saffron and chickpea hummous, rolled into a roulade, chilled, sliced and served on a spinach leaf.
Turmeric Roasted Cauliflower Floret (gf)
Cauliflower roasted in turmeric, olive oil and sea salt until al dente, served with a mint and lemon coconut yoghurt dip.
Beetroot, Carrot and Kale Fritter with Coconut Yoghurt and Mint (gf)
Herbed hash brown-style mix, bound in chickpea flour and deep fried, topped with coconut yoghurt and mint.
Flatbread with Black Garlic Houmous and Tomato Relish
Toasted mini flatbread topped with spiced tomato relish, black garlic houmous and a sprig of micro coriander.
Vegan Sushi Roll (gf)
Ngiri sushi roll filled with strips of red pepper, avocado and cucumber, served with a vegan wasabi mayonnaise dip.
Fish and Chips served with tartare sauce in a wooden wafer cone (only available hot) – £3.50
Lobster Roll – poached lobster diced and tossed in a dill and horseradish mayonnaise, served in a Viennoise hotdog roll with micro celery leaf – £4.50
Rockefeller Oyster (gf, only available hot) – £4.50
Beef Tagine with Artichokes and Preserves Lemon on a bed of Couscous and Dates (gf, only available hot)
Falafel with Grilled Vegetables and Houmous (gf)
Slow Roasted Shoulder of Lamb on a Sweet Potato and Goats Cheese Gratin (gf, only available hot)
Vegetable Thai Green Curry on Coconut Rice with Edamame and Mint Salsa (gf, only available hot)
Crispy Skinned Sea Bass with Fennel and Pink Grapefruit Salad (gf, only available hot)
Strips of Beef Fillet on Potato Dauphinoise (gf, only available hot)
Hawaiian Beetroot and Avocado Rice Bowls with Cucumber and Sesame (gf)
Grilled Asparagus and Spinach Salad (gf)
Spiralised Butternut Squash with Carrots, Pickled Ginger, Coriander and Black Sesame Seeds (gf)
Allergens: some items will contain nuts or other allergens not mentioned here. Get in touch for more information.
£10 for 5, £14 for 7 or £20 for 10.