Appetisers can be used as a complete finger buffet served with drinks for a reception or at the beginning of a meal to excite your guest’s taste buds. We suggest that menus with a starter 3-4 varieties and menus without a starter and cocktail parties 6-8 varieties.
Vegetarian
- Ratatouille bruschetta
- Somerset brie & cranberry Toast
- Fruit Skewer
- Quails egg, cress and mayonnaise tartlet
- Humus and pimento wrap
- Creamed asparagus on toasted brioche
- Cheese and paprika straws
- Gazpacho in a shot glass with a mini bread stick
- Bloody Mary shot with a celery stick
Meat and Fish
- Smoked salmon, dill and cream cheese blinnis
- Prawn and lumpfish caviar blinnis
- Duck pâté and black olive bruschetta
- Crab and coriander tartlet
- Brown shrimp croustade
- Local smoked trout served on a cheese scone with watercress pesto
- Smoked duck and apple chutney served on a herb biscuit
- Tuna Niçoise skewer
Vegetarian
- Roasted red pepper bruschetta
- Mini pancake rolls
- Mini samosas
- Caramelised red onion & Rosary goats cheese puff pastry tart
- Tomato & buffalo mozzarella ciabatta
- Peppered melon, mango & pineapple skewers
- Mature cheddar cheese on toast
- Bubble and squeak cake
- Mushroom and Dorset Blue Vinny tartlet
- Spinach and welsh rarebit croute
- Your favourite soup in a shot glass
- Meat and Fish
- Butterfly prawns with sweet chill or tartare sauce dip
- Mini Yorkshires with roast beef & horseradish
- Devils on horseback
- Prawn and sesame toast
- Duck pancake rolls
- Mini fillet steak on a mustard croute
- Salmon and dill fish cakes
- Chorizos pinchos
- Bubble and squeak cake with black pudding
- Tiny Toad in the Hole
- Bangers and mash
- Mini beef burgers
Of course you can mix and match hot and cold and choose as many or as few varieties as you wish.