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Duck liver pate crostini with plum chutney

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Croquettas with serrano ham and manchego cheese

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Bocconcini with fresh basil and cherry tomato skewers (v)

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Goat’s cheesecake with red onion marmalade (v) 

 

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

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Wild mushroom & parmesan filo parcel (v)

 

Avocado & crayfish bites

 

Horseradish blinis with beetroot and mackerel

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Slow cooked duck spring onion rolls with hoisin

 

Mini toad in the hole with onion chutney

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Coconut breaded chicken strips with honey and mango dip

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

 

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

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Balsamic fig & cashew crostini (v)

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Warm chicken skewers with satay sauce

 

Caramelised belly pork square with braised apple & chestnut stuffing 

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Fresh crab cakes with a red pepper aioli

 

Cheddar rarebit gougères

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Chorizo scotch quails egg

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Buckwheat blini’s with smoked salmon & lemon crème fraiche 

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Cocktail sausage with maple & mustard glaze 

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Spinach and feta filo fingers (v)            

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