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Duck liver pate crostini with plum chutney

Croquettas with serrano ham and manchego cheese

Bocconcini with fresh basil and cherry tomato skewers (v)

Goat’s cheesecake with red onion marmalade (v) 


King prawn in a lime, chilli & mango salsa served on forks 

Wild mushroom & parmesan filo parcel (v)


Avocado & crayfish bites


Horseradish blinis with beetroot and mackerel

Slow cooked duck spring onion rolls with hoisin


Mini toad in the hole with onion chutney

Coconut breaded chicken strips with honey and mango dip

Lamb skewer in ras el hanout & honey with minted yogurt dip


Mini herb scones with English brie & cranberry chutney (v)

Balsamic fig & cashew crostini (v)

Warm chicken skewers with satay sauce


Caramelised belly pork square with braised apple & chestnut stuffing 

Fresh crab cakes with a red pepper aioli


Cheddar rarebit gougères

Chorizo scotch quails egg

Buckwheat blini’s with smoked salmon & lemon crème fraiche 

Cocktail sausage with maple & mustard glaze 

Spinach and feta filo fingers (v)            





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