Canapés

Rare roast beef in Yorkshires with red wine jus and a horseradish emulsion (h)

Crisp roasted pork belly on apple, potato rosti with a pear & ginger glaze (h)

Filo tartlets with roast chicken, cos lettuce, parmesan dressing & garlic croutons (c)

Soup of pea, tortellini of ham hock on a spoon (h)

Thai chilli beef salad, toasted sesame seeds on oriental spoons (c)

Black forest ham & asparagus rolls with peppered cream cheese (c)

Duck liver parfait with elderberry gel served on a thin thyme pastry crisp (c)

Bull shot- beef consommé with vodka and marmite palters ( h)

Seared lamb on black current gel and walnut bread (h)

Beef capaccio on foccacia toasts with a parmesan dressing (c)

Inside out fish n chips with pea puree, sauce tartar and batter pearls (h)

Tempura battered Thai fish cake hot pop sticks with chilli peanut sauce (h)

Aniseed’s Salmon Gravadlax blinis with sour cream & chives (c)

Salt cod croquettes with saffron alioli (h)

Smoked Mackerel pate with horseradish butter on a granary crouton (c)

Seared tuna nicoise croutes ©

Filo cups with a crab, lime & ginger salad with avocado puree (c)

Pickled salmon sushi rolls with a light Japanese soy, ginger dipping sauce (c)

Bloody Mary shots with black sesame tempura battered tiger prawn (c)

Scottish smoked salmon on rye bread with stem ginger & lemon butter (c)

Caramelized lemon tartlets with vanilla crème fraiche

Devonshire cream tea scones with raspberry jam

Short breads with cream and strawberries

Passion fruit truffles

Dark chocolate cups with raspberry mousse

Cones of sea salt and caramel popcorn

Rhubarb and custard lolly pops

Churros with cinnamon sugar and chocolate sauce

Vanilla yoghurt panna cotta with strawberry mousse and strawberry glee

White chocolate, raspberry cheese cakes

Coconut mousse, mango coulis and mango gelee

Caramel apple trifle with a vanilla foam

Chocolate and honey comb mousse

Raspberry jelly with strawberry spheres and a raspberry foam