Hot Canapes

Filo basket with slow roasted pork shoulder and green apple chutney

Quails eggs Benedict

Tortilla basket with chilli, sour cream and guacamole

Wild mushroom Filo parcels

Mini vegetable samosas with coconut and mint chutney

Mini fish pie with mustard mash top

Mini steak and chips in a cone

Mini fish and chips in a cone

Mini toad in the hole with onion chutney

Baby jacket potatoes filled with smoked cheese and onion relish

Smoked trout on a potato rostti with cream cheese

Welsh rarebit on a crisp crostini

Sweetcorn fritter topped with guacamole and crispy chorizo

Arancini risotto balls served with smoked paprika and red pepper coulis

Bangers and mash with onion confit

Char grilled scallops with pea puree and micro herb

Thai fish cakes with sweet chilli jam

Smoked salmon arancini with tomato and herb dip

Slow cooked belly pork cubes with apple and vanilla puree

Mini braised Spring Lamb, black sheep Ale and Rosemary Pies

Mini Yorkshire Puddings with Rare Roast Beef, Watercress Sprigs and Horseradish

Quails Egg Scotch Eggs with Lemon Thyme and Golden Linseed Crumbs

Oakham Chicken and Leek ‘Sausage Rolls’ brushed with Sage Jelly

Mini Pork belly, BLT

Tiny Mackerel Fishcakes topped with and wild fennel and Tartare Sauce

Cold canapés

Duck pancakes filled with spring onion and cucumber

Beetroot cured gravadlax on a rye crostini with dill and mustard sauce

Roasted peppers and goats cheese on walnut crostini

Beetroot blini with smoked trout and horseradish cream cheese

Lime and chilli king prawns served on a crisp tortilla

Mini smoked chicken Caesar salad on parmesan croute

Mini tartlets with rare beef rocket and Roquefort puree and caramelized apple

Brioche toasts with fois grais pate and red onion chutney

Seared sushmi tuna on jasmine rice cake with wasabi

Chicken nam frick served in a crisp filo basket

Slow roasted tomato with goat’s cheese, baby basil on an olive shortbread

Smoked trout with apple and fennel salad on a focaccia croute

Carpaccio of beef with salsa verdi and parmesan on china spoon

Smoked mozzarella with avocado relish in a filo cup

Pressed Ham Hock Terrine with Cider Jelly, Chicory and Jubberwacky Mustard

Black Pepper and Rocket Shortbreads with smoked Chicken Liver Pate and Caramelised Onions

Norfolk Crab Tartlets topped with dill and mustard

Smoked Salmon wrapped Quails Eggs drizzled with ‘Scarlet and Mustard’ Tarragon Dressing

Braised Chicory and Norfolk Goats Cheese Tartlets sprinkled with Pumpkin Seeds

New Potato, Sprouting Broccoli and Spring Onion Duck Egg frittata

Roast Carrot and Wensleydale Scones spread with Salted English Butter and filled with Rocket

Sweet selection

Sticky toffee pudding cake pops with salt caramel dipping sauce

Dark chocolate cup with baileys mousse

Mini raspberry tart with vanilla mascarpone

Mini chocolate truffles

Mini lemon meringue pies

Baby treacle tarts with clotted cream and dehydrated raspberry

Dark chocolate mousse on china spoon with caramel crisp

Chocolate filled strawberries

Mojito gel with caramelized blueberries on mini spoons

Baby mascarpone tart with white balsamic strawberries and mint

Deep fried white chocolate ice cream bon bons

Blueberry cheese cake cones