One Dining Menus Canapés


Served Warm


“Duck pancake”
Hoisin, crispy leeks, wonton
Mini beef wellington
Horseradish crème fraîche
“Pulled pork” sausage roll
Spiced apricot relish, onion seeds
Beef and Yorkshire pudding
Oxtail, creamed celeriac and horseradish, HP gravy
Chicken and pancetta skewer
Spiced tomato, shallots and tarragon relish
Mini chorizo sausage
Cured, saffron aioli
Moroccan spiced “shepherd’s pie”
Pulled lamb, sweet potato, feta

Lobster arancini
Roast garlic, parsley and lemon mayo
Fish, chips and peas
Crisp battered cod, Desiree potato, fruity curry sauce
Grilled prawn skewer
Kimchi mayo
Indian spiced swordfish
Poppadom brittle, spiced mango, labneh
Smoked haddock
Bubble and squeak, chive hollandaise
Cornish crab profiteroles
Thermidor glaze, Berkswell cheese, tarragon

Wild mushroom wellington
Roast celeriac, truffled hollandaise
Swiss cheese fondue
Yorkshire pudding, heritage tomatoes, leeks
Roast squash and Dolcelatte arancini
Saffron and caper relish
Heritage tomato and Taleggio tartlet
Basil emulsion
Goat’s cheese soufflé
Beetroot jam
Spiced falafel (vegan)
Aubergine relish, cucumber yoghurt
Spiced caponata (vegan)
Charred polenta, salsa verde, vegan cheese

Served Cold


Peking duck rillettes
Sesame rice crackers, chilli and onion jam
Smoked harissa chicken
Crispy chicken skin, whipped avocado
Pulled pork pop
Whipped pea, caper relish, crackling
Steak tartare
Horseradish, quail egg, crispy onion seed
Spiced Coronation chicken cone
Curried coconut cream, black onion seeds
Duck Parfait
Charred peach, truffled honey
Old Spot Scotch eggs (maximum of 200 guests)
London black pudding, curried mayonnaise

Beetroot cured salmon lollipop
Herb crème fraiche, G&T salt
Cured sea trout
Samphire and yuzu
Cornish crab on toast
Whipped avocado, tomato relish
Monkfish taco
Ceviche, spiced mango, margarita salt
Prawn cocktail cone
Smoked salmon, avocado, lemon balm
Tataki tuna
Ponzu gel, wasabi tobikko
Oak smoked salmon
Cucumber, lemon and borage

Heritage tomato cone
Smoked goat’s curd, basil
“Egg and soldiers”
Marmite, celery salt
Compressed Sussex goat’s cheese
Truffled honey, fig jam
Beetroot mille-feuille
Whipped goats cheese, hazelnuts
Harissa broad bean houmous (vegan)
Pumpkin and chia seed wafer, bee pollen
Curried squash (vegan)
Poppadum, pomegranate, raita


Valrhona chocolate
Salt caramel cup, cinder toffee
Charred rose water marshmallow
Pomegranate and passionfruit cream
Mini treacle tart
Clotted cream, honey, bee pollen
Apple tart tatin
Star anise sugar
Lemon meringue cone
Citrus curd
Homemade churros
Please choose 2 dips:
Chilli chocolate
Spiced vanilla and blackberry compote
Dulce de leche
Lemon curd
Millionaire shortbread
Candied hibiscus
Crème brulee
Strawberry sugar
Mini macaroon selection
“Wagon Wheel”
Marshmallow, raspberry, chocolate
Chocolate éclair
Salt caramel
Homemade cake pops
Please choose 2 flavours:
Ginger and pistachio
Spiced carrot cake
Chocolate and Guinness
Orange and almond (GF)