Open Sandwiches of Norfolk Crab Mayonnaise, Radish and Chervil

Smoked Mackerel Fishcakes coated with Oatmeal and topped with Gooseberry Compote

Layered Prawn Cocktail Cups

Smoked Salmon wrapped Asparagus Spears with Lemon and Chives

Oysters with Granny Smith Apple and Shallot Vinegar

Norfolk Crab Cakes topped with Chilli, Cucumber and Rocket Tartare Sauce

Mini Salmon Quiche topped with Pea Crush and Watercress Sprigs

Kedgeree Skewers – Madras Spiced Haddock, Quails Egg and Parsley drizzled with Spiced Lemon Cream

Smoked Haddock and Parsley Sauce Fish Pies topped with Fennel and Potato Crush

Courgette Pancakes topped with Smoked Salmon, Creme Fraiche, Salmon Roe and Dill

F I S H

Chicken and Tarragon Terrine with Creme Fraiche, Raspberries and Tarragon Vinegar

Quails Egg Scotch Egg with Chilli, Chives and Norfolk Dapple Crumbs

Peppered Steak ‘Kebabs’ with Cherry Tomatoes, Caramelised Red Onion Drizzle and Chives

Tiny Potato Cakes topped with Torn Ham Hock, Roast Butternut Squash Puree and a Marmalade Glaze

Lincolnshire Sausage, Roast Fennel and Apple Sausage Rolls

Skewers of Coronation Chicken, Cucumber Ribbons and Mint

Mini Yorkshire Puddings with Roast Beef, Beetroot and Horseradish

Tiny Honey and Mustard Roast Chicken Quiche with Heritage Tomatoes and Parsley

Pigs in Gilets – A Summery Twist! Pork Chipolatas wrapped in Marsh Pig Garlic and Black Pepper Salami. Brushed with

Pork Chipolatas wrapped in Marsh Pig Garlic and Black Pepper Salami. Brushed with Sticky Rosemary Barbeque Sauce

English Breakfast Shortcrust Pastry Pies

M E A T

All allergens can be outlined on enquiry.

We hand make all of our canapés so can alter recipes to suit your requirements.

At events, allergens are always highlighted on our menus and labelling.

Pigs in Gilets – A Summery Twist!

Tiny Pea and Mint Patties with Spring Onion Creme Fraiche and Pea Shoots

Cucumber Sandwich – Soft Granary Bread, Watercress Butter and Delicate Cucumber

Asparagus and St Swithins Cheese Quiche topped with Asparagus Mousse and Parsley Cress

Carrot and Onion Bhajis topped with a Coronation Carrot and Radish Salad, Coriander Cress and Crispy Peas

Jacket New Potatoes stuffed with Cote Hill Reserve Cheese and Summer Vegetable Slaw

Roast Tomato, Caramelised Red Onion and Lancashire Cheese Bread and Butter Puddings

Blanched Asparagus Spears with Garden Herb Laden Rapeseed Oil Mayonnaise

Woody Mushroom and Fennel Pies topped with Sticky Roasted Seeds

A feast of Heritage Tomatoes – Roast, Fresh and as a Relish in a Tartlet topped with Micro Basil

Vibrant Roast Pepper and Chilli Scones filled with Butternut Squash and Norfolk Mardler Goats Cheese Pate

Dainty Beetroot, Butternut Squash and Radish ‘Kebabs’ with a Salad Cream Drizzle and Chives

Courgette Pancakes topped with Cauliflower and Broccoli Cheese and Toasted Walnuts

Dark Chocolate and Cherry Scones with Fresh Cherries and Creme Fraiche

Strawberry and Vanilla Creme Fraiche Tartlets

Elderflower Possets with Whitecurrants and Hazelnut Shortbread Fingers

Blackberry Pimms Jelly with Fresh Blackberries and Mint

Gooseberry Shortbread Crumble Tartlets with Clotted Cream

Blackcurrant Eton Mess Sponge Cakes with Lightly Whipped Cream and Blackcurrant Curd

Raspberry Jelly and Custard Cups with Raspberry Brittle

Coffee and Walnut Victoria Sponge Cakes

Classic English Scones with Lightly Whipped Cream and Plum Jam

Blueberry Bakewell Tartlets with Toasted Almonds and Lavender Sugar

Tiny Strawberries and Raspberries dipped in Assorted Chocolates and sprinkled with Edible Glitter

Tiny Lemon Meringue Pies

V E G E T A R I A N

S W E E T S

K E Y

All of our sweet canapés are suitable for vegetarians.