CANAPÉS & BOWLS
As a guide 8 Canapés per person is generally sufficient for a drinks party lasting two hours. You may want to combine Canapes with Bowl Food to really impress your guests, 4 Canapés and 2 bowls will suffice for a two hour party and offer great variety.
Prices vary depending on food selection and guest numbers, however on average prices range from £16 - £20 per person. Bowls will incur further costs.
Options are not limited to the list below. All the Canapés can be made into bowl food for more substantial meals.
​
Please contact us to discuss your event options further.
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
OLD FAVOURITES & RETRO
Chicken Sate with Spicy Peanut and Coconut Dipping Sauce
Lamb Kofta Skewers with Tzatziki
Peking Duck Pancakes
Mini Shepherds Pies
Pheasant and Chestnut Pie
Cocktail Sausages with Honey and Sesame Seeds
Sesame Beef Skewers with Teriyaki Dip
​
Prawn Cocktail Filo Cups
Prawn Shaomai
Smoked Salmon on Blinis with Sour Cream and Chives
Marinated Prawns in Lemon and Garlic
​
Yellow Lentil and Spinach Disks with Tomato Relish (v)
Spinach and Feta Filo Triangles (v)
Mini Vegetable Samosa with Cucumber and Mint (v)
Feta and Grilled Artichoke on Crostini with Chilli Pepper Salsa (v)
Stilton and Walnut Cups (v)
Parmesan Shortbreads with Goats (v)
Cheese, Blush Tomato and Basil Drizzle (v)
Feta and Grilled Artichoke on Crostini with Chilli Pepper Salsa (v)
Wild Mushroom Brioche with Truffle Oil
Gruyere and Caramelized Red Onion Tartlets (v)
Caramelized Pear and Stilton Galettes (v)
Chestnut and Butternut Squash Pies (v)
​
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
DESSERT
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
COLD BOWLS
Coronation Chicken
Antipasto Plate
Smoked Chicken, Horseradish and Apple Salad with Dressed Mixed Leaves
Brandy and Chicken Liver Parfait with Belgian Endive and Onion Confit
Poached Salmon and Watercress Salad
Seared Tuna Nicoise
Heritage Beetroot and Goats Curd with Rocket and Walnut Dressing
Seabass Ceviche
Smoked Mackerel Mousse with Wasabi, Pickled Vegetables and Rocket (v)
HOT BOWLS
Butter Chicken with Pilau Rice and Mini Poppadum
Lamb Tagine with Preserved Lemons and Pistachio Nuts
Braised Beef in Borolo with Roast Garlic Mash
Mini Victorian Pork and Bacon Hash Cakes with Beetroot Chutney
Lamb Kebabs with Peppered Rice and Harissa Dipping Yoghurt
Thai Prawn Curry with Pea Aubergine
Thai Fishcakes with Coriander and Sweet Chilli Sauce
Poached Salmon with Cider Butter and Capers
Grilled Smoked Salmon with Samphire, Purple Potato and Leek
Cheese Tortellini with Pea Tomatoes, Parmesan and Basil (v)
Wild Mushroom Risotto with Aged Parmesan (v)