Cold Canapés – Perfect catering for conferences, galleries and launches


Cold Canapés – Winter and Spring 2017

Fish and Shellfish

Golden Corn Caketopped with Tuna Tartare marinated in Soy and Mirin with Wasabi Mayonnaise and Ginger Wafer
Horseradish and Potato Cakewith Smoked Trout Mousse, Sour Cream and Dill
White China Spoon of Sticky Glazed Salmonwith Crispy Noodles and Ginger Crème Fraiche
Sea Bass CevicheCrispy Sesame Sushi Rice Cake with Red Pepper Puree and Pickled Ginger Salad
Summer Pea and Mint Muffinwith Grilled Mackerel, Crème Fraiche and Crispy Apple Slaw
Treacle Cured Salmonwith Pickled Cucumber and Lemon Relish on Olive Oil Crostini

Lamb and Beef

Japanese Sticky Beef Rollswith Sweet Soy Glaze
Sumac Dusted Loin of Lambwith a Giant Couscous Salad and Smokey Aubergine Sauce served in a Brik Pastry Cup
Za’atar and Parmesan Biscuitswith Seared Fillet of Lamb, Beetroot Hummus and Pomegranate Molasses
Croustadefilled with Celeriac Remoulade, Seared Beef and Truffle Rocket Salad

Chicken and Duck

Toasted Briochetopped with Potted Duck and Caramelised Beetroot Relish
Bubble and Squeak Cakesmade with Sweet Potato and Spring Onion with Sour Cream and Crispy Duck
Roasted Duck Filletwith Coconut, Pineapple and Chilli Relish in a Brik Pastry Cup


Olive Oil CrostiniWhipped Goats Cheese and Caramelized Fig
Wood Roasted Pepper Tatinwith Creamed Pecorino and Red Onion Jam
Crispy Wonton Cupfilled with Vietnamese Vegetable Salad
Fennel and Pistachio BiscottiSummer Squash Tapenade and Wood Roast Artichoke
Parmesan Sabletopped with Soft Goats Cheese and a Sweet Roasted Cherry Tomato
Skewerwith Watermelon, Feta, Basil and Balsamic
Walnut Crostiniwith Gorgonzola Mousse, Grape Chutney and Caramelised Cashew Nut
Crispy Flatbreadwith Marinated Feta, Lemon Olive Oil, Barberries and Sprinkled with Sumac

If you are in need of assistance when planning your event,  see if our event planner can help at all!

Old Favourites

Fish and Shellfish

Sushi canapes

Buckwheat Bliniswith Scottish Smoked Salmon, Crème Fraiche and Lemon and Dill Mustard
Smoked Troutwith Wafers of Cucumber in a Filo Cup topped with Dill
Sushiwith Tuna, Cucumber, Avocado and Wasabi
Tiger Prawnsfilled with Atlantic Prawns, Aioli, and Smoked Paprika
Crisp Filo Cupswith Grilled Mackerel, Crème Fraiche and Crispy Apple Slaw
Mini Bagelsfilled with Smoked Salmon and Dill Cream Cheese
Crispy Filo Cupsfilled with Prawn Cocktail

Chicken and Duck

Paper Thin Chinese Pancakeswith Shredded Duck, Cucumber, Spring Onion and Hoi Sin Sauce
Roasted Confit of Duckwith White Bean Pesto on a Garlic Crouton with Shallot Jam
Skewers of ChickenMarinated in Sage, Honey and Lemon, Wrapped in Sage and Parma Ham
Bang Bang Chicken Filo Cupswith Cucumber and Spring Onions, topped with Peanut Sauce
Tiny Tartsfilled with Tarragon Scented Chicken and Hollandaise

Beef and Lamb

Baby Yorkshire Puddingsfilled with Rare Roast Beef and Horseradish Cream
Honey Spiced Lambwith Coriander and Mint Yogurt in a Markouk Cup
Crostinitopped with Carpaccio, Rocket and Caper Berry Hollandaise
Filo Cupsfilled with Hot and Sticky Thai Beef Salad
Bruschettatopped with Roasted Beef Rocket Salad and Parmesan Aioli


Parmesan, Pine Nut and Basil Sconeswith Balsamic Butter, Prosciutto and Cherry Tomatoes
Bruschettatopped with Parma Ham, Asparagus and Parmesan Shavings
Fig SkewersWrapped in Prosciutto
Asparagus Bundleswrapped in Parma Ham with Lemon Hollandaise Dip


Fresh Asparagus Tipsdipped in a Lemon and Basil Hollandaise wrapped in a Basil Pancake
Crostiniwith Char-Grilled Aubergine, Roasted Red and Yellow Pepper, Basil and Sun Dried Tomato
Vegetable Cruditéswith Quails Eggs, Marinated Olives, Guacamole and Tomato Salsa
Goats Cheese Tartswith Caramelised Red Onion Marmalade
Tomato and Basil Concasséwith Avocados and Mozzarella in a Crisp Filo Cup

If any of these menus tingle your tastebuds, call us on 01428 682212 and we can deliver your menu of choice! Alternatively, you can email us at or fill out our online enquiry form.

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