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Canape Menu


  • Rare roasted beef onglet crostini with Colston Bassett stilton, baby rocket and port infused red onion marmalade
  • Asian chicken skewers with Malaysian Spices
  • King prawn & chorizo skewer with a red wine & thyme glaze
  • Bubble & squeak rosti with quails egg, pancetta & fruity sauce
  • Chicken liver parfait on toasted brioche with rhubarb and date chutney
  • Chorizo and roasted red pepper empanaditas with avocado relish
  • Teriyaki fillet beef with stem ginger, sesame seeds and wasabi rice cracker
  • Mini Caesar salad en croustade with quails egg and dry-cured bacon
  • Thyme infused sweet potato, French black pudding and pea puree
  • Ham hock terrine crostini with a celeriac remoulade and piccalilli
  • Char sui barbecue pork with five spice and chilli in a wonton cup
  • Duck liver parfait in a filo cup with Cumberland jelly
  • Seared duck breast on brioche with port jelly and caramelised quince
  • Carpaccio of beef on polenta with rocket, parmesan and truffle oil
  • Classic Italian focaccia topped with balsamic onion confit, goat’s cheese and prosciutto
  • Glazed smoked duck breast on a potato rosti with elderberry jelly and crispy ginger


  • Seared tuna with classic Niçoise salad and dressing in a pastry box
  • Crab and avocado tart with rouille and a Nero tart case
  • North Yorkshire smoked salmon on a potato pancake with beetroot relish and set sour cream
  • Salted cod fish cakes with aioli
  • Anchovy crostini served with a classic Spanish frittado sauce
  • Portuguese prawn rissoles with homemade aioli
  • Thai tuna with soy ginger and lychee with a mango and chilli dip on a chilli spoon
  • Potted shrimp on toast
  • Peeled prawn skewers with chipotle chilli and a garlic and lime mayonnaise


  • Semi-dried tomato, bocconcini mozzarella and olive, drizzled with basil oil
  • Baby red pepper stuffed with cream cheese and chives
  • Classic Italian bruschetta with fresh herbs and olive oil
  • Asparagus with a sherry hollandaise in a pastry barquette (seasonal only)
  • Roasted cherry tomato on parmesan short bread with baked garlic confit
  • Beetroot and goats cheese mousseline on parmesan and poppy seed short bread
  • Goat’s cheese and shallot tarte tatin with homemade autumn tomato chutney
  • Filo tartlet filled with Lemon roasted fennel and Yorkshire blue
  • Char grilled courgette strips filled with ricotta and semi-dried tomato
  • Mini arancini risotto balls with goat’s cheese and chilli jam


  • Miniature Yorkshire puddings with roast beef, caramelised red onions and horseradish
  • Mini chorizo sausage ‘hot-dog’ with rocket and piquillo pepper
  • Chilli crab cakes with tomato remoulade
  • Stuffed mushrooms with Yorkshire blue and steamed spinach (v)
  • Miniature jacket potatoes with applewood smoked cheddar and fresh garden herbs (v)
  • Mini cheeseburgers with corn relish and house baked sesame seed buns (v option available)
  • Mini cottage pie with rich onion gravy and cheddar mash
  • Fillet of lamb marinated in Yorkshire heather honey and shallot, roasted pink and served on Rosemary skewers
  • Baby Jersey Royal potato filled with 7 hour outdoor reared pulled pork, spring onion and leeks
  • Mini quiche with smoked haddock and spinach


  • Miniature lemon meringue pies
  • Chocolate and raspberry eclairs
  • Mini chocolate and mango tarts
  • Mini peanut butter brownies
  • Maple and pecan tarts
  • White and dark Belgian chocolate-dipped strawberries
  • Miniature Italian baked lemon tart with glazed raspberries
  • Raspberry and vanilla cheesecake
  • Toffee and mascarpone tartlets
  • Banana and banoffi crumbles
  • Carrot and walnut cake
  • Bitter chocolate and orange mousse in a chocolate cup
  • Hazelnut chocolate brownie with strawberry and cream
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