Vegetarian
- Oxford blue & pear on sour dough crispbread
- Parmesan shortbread with roast tomato basil & Mascarpone
- Griddled aubergine in a mint and parsley dressing on a garlic bruschetta (ve)
- Pea & broad bean purée on parmesan shortbrea
- Classic Bruschetta – tomato, basil & olive oil (ve)
- Black olive tapenade on bruschetta (v)
- Mini cheese and potato frittatas
- Herb artichoke and parmesan filo rolls
- Caramelised red onion and Capricorn Somerset goats’ cheese tart
- Mini jacket potatoes topped with sour cream and chives
- Sautéed wild mushrooms with thyme, wood sorrel & wild chevril
- Roasted root vegetable rolls
Meat
- Beef carpaccio with parmesan and rocket
- Asparagus tips wrapped in Parma ham
- Ginger & lime chicken skewers
- Chicken tikka skewers
- Crispy duck and cucumber with hoisin sauce in filo case
- Shepherd pies with root vegetable mash
- Sage & apple sausage rolls
- Scotched quails’ eggs
- Honey roast pork skewers
- Mini chilli cheese beef burger in a sesame seed bun
- Yorkshire puddings with British roast beef & horseradish
- Slow roast pulled pork with apple & sage in a sesame seed bun
Fish
- Salmon & pickled ginger with on cucumber
- Smoked trout, horseradish & dill crostini
- Hot roast salmon on sour dough crispbread
- Tuna Carpaccio with capers & shallots on crostini
- Scallop tartare in baby gem leaves
- Classic prawn cocktail in baby gem leaves
- Oysters served raw with shallot and red wine vinaigrette
- Salmon & dill cake with crème fraiche tartare
- Mini jacket potato with smoked trout
Sweet
- Fruit tartlets
- Rich dark chocolate brownies
- Bakewell tarts
- Victoria sponge cakes