the chefs table
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