• 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

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• 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