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Canapés

50 - 100 people £14.50 A guide to prices are below, but will vary due to choices selected. This will give you an insight before you book your function.

* 30 and under guests £17.00

30 - 50 people £16.00

100 + people £14.50

Bowl Food averages around the £3.00 mark, but you will be able to reduce the Canapé selection

NB - All the Canapés listed can be made into bowl food for a more substantial meal.

You may want to combine Canapes with Bowl Food to really impress your guests.

*A minimum order of £275.00 applies to all deliveries and functions.

Delivery charges may apply.

We also offer a self-serve Canapés option. We will deliver at a time to suit you.

We are happy to supply ovens, hot cupboards, glassware, china or microwaves for any `venue.

In Dinner at Yours and David Cole Events experience 8 - Canapés per person will generally be sufficient for a drinks party for two hours or so.

Each party has a formal quotation, due to staffing levels, beverage service, travel, equipment hire and bar licensing and chef requirements on the night.

Cold Carnivorous

  • Crispy Duck Pancakes with Chinese Barbeque Sauce
  • Chicken Liver and Brandy Parfait on Toasted Flutes with Cranberry and Onion Jam
  • Grass Fed Rare Roast Beef on Yorkshire Pudding with Watercress and Horseradish Crème Fraiche
  • Sesame Beef Skewers
  • Chicken Tikka Skewers with Raitha Dip
  • Antipasto Skewers
  • (Italian Salami, Black Olive, Bocconcini, Semi Dried Tomato)
  • Creamy Fennel and Proscuitto on Bruschetta
  • Grilled Asparagus Rolled with Parma Ham

Hot Carnivorous

  • Cajun Beef Skewers with Sour Cream and Green Onion Shot
  • Roast Pork and Apple with Crackling
  • Miniature Lamb Picks with Quince
  • Fried Serrano Ham and Gorgonzola Risotto Balls
  • Ballotine of Foie Gras on Crispy Gingerbread with Mango
  • Black Pudding with Fried Egg, Bacon and Plum Tomato Spoon
  • Mini Bangers and Double Butter Mash, Crispy Leek Spoons
  • Garlic Loin of Lamb Skewers with Mushy Peas and Mint Crème Fraiche
  • Breaded Goujons of Chicken with Aioli and Lemon
  • Mini Toad in the Hole with Fried Onions and Mustard
  • Peppered Beef Skewers with Sour Cream and Chives
  • Mini Lamb Kofta with Tzatziki
  • Cumberland Sausages with Honey and Sesame Seeds
  • Chicken Sate Sticks with Peanut and Chilli Dip
  • Pumpkin and Feta Picks with Chestnut Pesto
  • Focaccia Toasts with Tapenade, Artichoke, Plum Tomato and Red Onion
  • Goats Cheese Curd, Heritage Beetroot and Basil on Rosemary and Aged Parmesan Thins
  • Ginger and Coriander Roast Vegetables in Chinese Pancakes with Hoisin
  • Crostini with Artichoke, Semi Dried Tomato, Grilled Aubergine and Roast Garlic Aioli
  • Gruyere Cheese and Caramelised Red Onion Tartlets
  • Vegetarian Nicoise Spoons with Quail Eggs and French Dressing
  • Ajo Blanco Shots
  • Goats Curd with Fig Paste on Walnut Biscuit
  • Watercress, White Bean and Leek Soup Shots with Tarragon Chantilly
  • Vegetarian Haggis with Bashed Neeps and Tatties on Spoons
  • Wild Mushroom Croustades
  • Silver Beet and Red Lentil Patties with Membrillo
  • Spinach and Mushroom Pies with Sweet Potato Mash
  • Herbed Goats Cheese and Membrillo on Croutons
  • Spinach and Feta Filo Triangles
  • Mini Vegetable Samosa with Raitha
  • Feta and Grilled Artichoke on Crostini with Chilli Pepper Salsa
  • Wild Mushroom Brioche with Truffle Oil
  • Gruyere and Caramelized Red Onion Tartlets
  • Caramelized Pear and Stilton Galettes

Cold Pescatarian

  • Grilled Tiger Prawns with Chilli, Lime and Garlic and Served with Spiked Harissa Yoghurt
  • Poached Salmon with Quails Egg Hollandaise in Tiny Filo Cup
  • Thai Flaked Snapper Spoons with Lime Leaf and Crispy Shallots
  • Blinis with Gravadlax, Sour Cream and Dill
  • Filo Cup with Radish and Fennel Salad, Wasabi and Smoked Eel
  • Thai Coconut Tiger Prawns with Ginger, Chilli Cucumber Dipping Sauce
  • Smoked Trout, Horseradish Cream and Watercress on Chive Scones
  • New York Blue Swimmer Crab Salad Spoons
  • Sushi Rolls with Prawn, Wasabi and Cucumber
  • Mini Smoked Haddock and Rocket Quiche
  • Miniature Tartlets with Crayfish Tails and Devon Crab, Bound in Brandy and Cream Sauce with Tomato
  • Salmon and Spinach Quiche
  • Grilled Tiger Prawns with Chilli, Lime and Garlic and Served with Spiked Harissa Yoghurt
  • Gravadlax on Potato Pancakes with Rocket and Sweet Mustard

Hot Pescatarian

  • Salt Pollack Cakes with Lemon, Aioli, and Dill
  • Smoked Haddock Rarebit with Quail Egg and Chives
  • Caviar and Chips with Sour Cream and Chives
  • Mini Plaice and Chip Cones with Tartar Sauce
  • Tartlets of Salmon Mint and Broad Beans
  • Ginger Tiger Prawns with Chilli and Cucumber Dip
  • Steamed Prawn Shoamai Baskets with Aromatic Dipping Sauce
  • Salt Peterhead Cod Fritters with Aioli
  • Mini Scampi and Chips with Tartar Sauce
  • Tempura Prawns with Japanese Soy Dressing
  • South American Crab Cakes and Caper Chill Salsa
  • Sesame Seared Tuna Picks with Sweet Cucumber Dressing

Dessert Canapés

  • The Best Chocolate Brownies with Raspberries
  • Miniature Silver Pot Banoffee Pie
  • Blackberry Mess Spoons
  • Deconstructed Snickers
  • Forced Rhubarb and Vanilla Shortbread
  • Miniature Iced Fairy Cakes
  • Mini Chocolate Log
  • Luxury Mincemeat Filo Crackers
  • Cinnamon and Apple Cheesecake Pots
  • Rhubarb Fool Case with Rhubarb Shard
  • White Chocolate and Chilli Brownies
  • Sour Cherry and Cream Pancake
  • Pear and Almond Tarts
  • Miniature Walnut Brownies
  • Tira Misu Chocolate Cups with Shaved White Chocolate

Old Favourites & Retro Canapés

  • Chicken Sate with Spicy Peanut and Coconut Dipping Sauce
  • Yellow Lentil and Spinach Disks with Tomato Relish
  • Spinach and Feta Filo Triangles
  • Mini Vegetable Samosa with Cucumber and Mint
  • Feta and Grilled Artichoke on Crostini with Chilli Pepper Salsa
  • Stilton and Walnut Cups
  • Parmesan Shortbreads with Goats Cheese, Blush Tomato and Basil Drizzle
  • Prawn Cocktail Filo Cups
  • Lamb Kofta Skewers with Tzatziki
  • Peking Duck Pancakes
  • Prawn Shaomai
  • Smoked Salmon on Blinis with Sour Cream and Chives
  • Marinated Prawns in Lemon and Garlic
  • Mini Shepherds Pies
  • Pheasant and Chestnut Pie
  • Cocktail Sausages with Honey and Sesame Seeds
  • Sesame Beef Skewers with Teriyaki Dip
  • Feta and Grilled Artichoke on Crostini with Chilli Pepper Salsa
  • Wild Mushroom Brioche with Truffle Oil
  • Gruyere and Caramelized Red Onion Tartlets
  • Caramelized Pear and Stilton Galettes
  • Chestnut and Butternut Squash Pies
  • Thyme Infused Raspberry Jellies
  • Strawberries on Custard Shortbread with Pastry Cream
  • Baked Lemon and Fig Tartlets
  • Orange and Lemon Posset Shots
  • Carrot Cakes with Walnut Icing
  • Banoffee Cheesecake
  • Eton Mess Spoons with Pistachio
  • Tartlets Baked with White Chocolate Cream and Raspberry
  • Raspberry and Highland Whisky Cranachan Spoons
  • Chocolate Tart with Glazed Pear
  • Triple Chocolate Choux Buns
  • Chocolate Dipped Strawberries
  • Miniature Key Lime Pie Spoons

Bowl Food Cold

(Mini Meals)

  • Poached Salmon and Watercress Salad
  • Seared Tuna Nicoise
  • Coronation Chicken
  • Heritage Beetroot and Goats Curd with Rocket and Walnut Dressing
  • Antipasto Plate
  • Smoked Chicken, Horseradish and Apple Salad with Dressed Mixed Leaves
  • Brandy and Chicken Liver Parfait with Belgian Endive and Onion Confit
  • Seabass Ceviche
  • Smoked Mackerel Mousse with Wasabi, Pickled Vegetables and Rocket

Bowls Hot

(Mini Meals)

  • Butter Chicken with Pilau Rice and Mini Poppadum
  • Thai Prawn Curry with Pea Aubergine
  • Thai Fishcakes with Coriander and Sweet Chilli Sauce
  • Cheese Tortellini with Pea Tomatoes, Parmesan and Basil
  • Lamb Tagine with Preserved Lemons and Pistachio Nuts
  • Braised Beef in Borolo with Roast Garlic Mash
  • Poached Salmon with Cider Butter and Capers
  • Wild Mushroom Risotto with Aged Parmesan
  • Grilled Smoked Salmon with Samphire, Purple Potato and Leek
  • Mini Victorian Pork and Bacon Hash Cakes with Beetroot Chutney
  • Lamb Kebabs with Peppered Rice and Harissa Dipping Yoghurt

Contact Form

Complete the form below and your details are sent securely to us. We will take a look and get back to you as soon as we can. Any problems, give us a call on +44 (0) 7956 403033.