We are proud to use local or fully traceable meats and most are organic. Our vegetables are wherever possible grown locally or if this is not possible, then organic. Our bread is made by our local baker using organic flour.

Please choose from the following to create your own menu at £1 per finger food item per person.

We recommend you choose 4-6 items for a drinks reception or 8-12 pieces for a more substantial meal.

Each dish is displayed on a garnished black lidded platter and we provide a complimentary seasonal floral centre piece.

Meat

• Mini Yorkshire puddings with “Well hung” rare roast beef and horseradish
• Smoked Goose breast with spiced apple canapé
• Miniature Burgundy beef pies
• Chicken sate skewers
• Brioche with mascarpone, Parma ham and fig.
• Dates stuffed with cream cheese and an almond wrapped in smoked free range bacon
• Handmade chipolatas with honey and sesame glaze
• Moroccan Lamb filo parcels
• Duck with hoisin sauce, cucumber and spring onion in a Chinese pancake roll.
• Marinated Ginger Beef steak skewer.
• Miniature toad in the hole made with handmade pork and apple sausages.
• Chicken, red pepper, spinach and Parma ham roule.
• Christmas dinner skewer- turkey, cocktail sausage wrapped in bacon, butternut squash, chestnut and baby roast new potato on a skewer.

Seafood

• Polenta muffins topped with dill mayonnaise and a king prawn
• Bilinis with smoked salmon and horseradish cream topped with caviar
• Herbed pancakes with avocado butter topped with a prawn.
• Smoked Salmon sushi nori rolls
• Honey and rosemary roast salmon tartlets
• Choux bun filled with crab, lime, and dill and crème fraiche.
• Homemade Thai fishcakes with sweet chilli sauce.
• Sweet chilli prawn filo parcels.

Vegetarian

• Butternut squash, chestnut, crumbed risotto balls.
• Moroccan Vegetable filo parcel.
• Goats cheese with caramelised onion tartlets
• Bruchetta chequer board topped with tomato, red onion and basil, and homemade pesto.
• Cave aged gruyere and roasted vegetable miniature quiche.
• Masala mixed mushroom and cream filo parcels.
• Canapé with buffalo mozzarella and sunblush tomato and a basil leaf.
• Canapé with goat’s cheese and roasted red pepper.
• Herbed pancakes with avocado butter topped with crème fraiche and a caper.
• Spicy Pepperdew peppers stuffed with feta cheese.