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Vegetarian

Swiss chard fritters with lemon mayonnaise

Roasted aubergine with rosemary and labneh

Buffalo mozzarella with broad beans and lemon oil

Beetroot patties with spiced yoghurt 

Crostini with beetroot puree, mascarpone and hazelnuts

Roasted carrot with Urfa chilli and feta in a filo cup

Fish

Home-smoked salmon with parsley, preserved lemon and walnut salsa 

Haddock fritters with wilted spinach

White fish, crab and coriander cakes with avocado oil

Cured mackerel, kohlrabi and fennel with crème fraiche

Smoked haddock and spinach frittata with aioli 

Meat

Crispy ginger chicken with yuzu dip or tomato and cumin relish 

Lamb Kofta with mint and almond dip

Carpaccio of beef with celeriac and mustard remoulade 

Pork patties with spinach and mustard sauce

Mezze

3 dips served with homemade buckwheat and quinoa crackers:

Spiced cannellini / pea, sumac and mint / carrot miso and coconut 

Dessert

Almond and lemon cake with sour cherry relish and crème fraiche

Chocolate and polenta torte with miso sauce 

Eton mess made with pomegranate molasses meringue and seasonal fruit

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