I produce and serve beautiful platters of canapes for your home, office, or wedding venue, indoor or outdoors, for:
My canapé menu is further down this page.
Weddings Canapés and Champagne
Many people choose a less formal wedding, at the unlikeliest of venues. As guests arrive from the ceremony, and the bride and groom are still tied up having their photos taken, it is nice to serve canapés and champagne to keep your guests happy. This is where I come in. Whatever your choice of venue, I can produce platters of canapés, and serve your champagne, helped by my experienced and reliable staff. I have served canapés in barns, gardens, ancient halls, under a railway arch, and even outdoors on the shores of a lake!
I can supply chilled champagne, glasses and waitresses for your function, alongside your canapés - or you can provide your own and we will serve it.
A selection of canapés adds a real touch of class to your party! I will assemble, plate up and lay out platters, producing more platters of freshly prepared and cooked canapés throughout the evening.
I also offer waitress service of canapés and drinks at additional cost.
I provide platters of canapés for corporate functions, open days, trade shows, etc. at your office, home or other venue. Cold, or hot/cold, depending on facilities available.
Platters can be laid out "help yourself", or I can supply waiting staff to serve canapés and drinks at extra cost.
I need a bit of space to assemble the canapés on site, as I always make them up fresh for you.
Guidelines on choosing your canapés are at the foot of this page.
Choose from the range below, or let me know your own requirements:
Courgette Candles (GF, NF) (cold) roasted artichoke, cream cheese and sun-dried tomato puree wrapped in strips of courgette
Fig, Fennel Seed & Red Onion Chutney (NF) (cold) with Gorgonzola and Fried Sage Leaf, on Crostini
Roasted Squash with Spiced Honey, Ricotta and Pine Nuts (cold) served on a puff pastry disk, basil garnish Japanese Goats Curd (GF) (cold) Quenelle of goat curd with pickled ginger, pickled plum and cucumber, on a rice cracker
Mozzerella, Basil, Tomato & Crouton Skewers (cold) with a home-made pesto dip
Mushroom and Tarragon Paté with Roasted Pepper on Crostini (NF) (cold)
Mushroom, Gorgonzola & Spinach Scotch Egg (NF) (warm) quail egg wrapped in a rich mixture seasoned with Tarragon
Spinach, Ricotta & Feta Filo Parcels (NF) (warm/hot) mini 'samosas' seasoned with nutmeg and mace Green Pea & Sweetcorn Spiced Filo Parcels (NF) (warm/hot) mini 'samosas' made with puréed peas and sweetcorn, with ginger, chilli and garam masala
Balsamic Tomato and Pesto Puffs (VV) (warm) Balsamic roasted tomatoes and home-made pesto on a pastry circle
Fish & Seafood Canapés
Smoked Salmon Blini (NF) (cold) smoked salmon, horseradish cream, quail egg on a mini chive pancake
Prawn Pastries with White Bean & Yellow Pepper Purée (NF) (cold)
Japanese Style Seared Tuna (GF, NF) (cold) rolled in sesame seeds, skewered with wasabi, pickled ginger, radish and cucumber
Moroccan Spiced Swordfish Brochettes (GF, NF) (hot or cold) swordfish steak marinated in a purée of roasted pepper, chilli and mild spices
White Crab with Lemon & Dill Mayonnaise (NF) (cold) served on a charcoal square
Smoky Tuna on Cucumber (NF) (cold) tuna blended with spices and smoked paprika, on a cucumber round
Nicoise Toasts (NF) (hot) Anchovies, garlic, tomatoes, capers and olive on crostini topped with Parmesan and basil
Spiced Thai Fish Balls (NF) (hot) cod with Thai herbs and spices served with sweet chilli dip
Smoked Haddock Scotch Eggs (NF) (hot) quail eggs bound in smoked haddock roux and crispy breadcrumbs
Cajun Tiger Prawns (hot) tiger prawn skewers marinated in Cajun herbs and spices, griddled then finished with a drizzle of fresh herb butter
Crab and Cheese Tartlets (NF) (warm) in a light pastry, topped with fried breadcrumbs and parsley
Prosciutto, Pear & Rocket Rolls (GF, NF) (cold)
Tandoori Chicken with Mint & Yoghurt dip (GF, NF) (cold or hot)
Mini Smoked Pancetta & Pea Muffins (NF) (cold)
Mini Prosciutto Cups with Peas & Parmesan (NF) (cold or warm)
Beef Sirloin, Roasted Pepper & Red Onion Marmalade Crostini (NF) (cold or hot)
Tuscan Chicken Livers & Fried Sage Leaf on Crostini (NF) (cold) a rich mixture of diced chicken livers, macedoine vegetables, marsala & sherry Miso Caramel Chicken Lollipops (GF) (cold or hot) strips of chicken breast coated in sticky miso caramel with a miso peanut dip [contain sesame seeds]
Mini Duck Parcels (NF) (hot) confit duck with hoisin sauce, wrapped in filo, topped with pickled cucumber and sweet pepper
Pinchitos Morunos (GF, NF) (hot) tender marinated Spanish spiced pork loin skewers served with spicy Mojo Picon dip
Spanish Skewers (GF, NF) (hot) chorizo, roasted potato and pepper skewers served with garlic dip
Mini Lamb Kofta with Mint & Yoghurt Raita (GF, NF) (hot)
Seekh Kebab Wrap with Mango Chutney (GF, NF) (hot)
Mini Yorkshire Puddings, with Roast Sirloin & Mustard Mayonnaise (hot)
Mini Scotch Eggs (NF) (hot) quail eggs wrapped in your choice of: - black pudding & pork with herbs and nutmeg - wild boar - Lincolnshire sausage all covered in crispy breadcrumbs
Dessert Canapés (all cold)
Lime Curd Tartlets with Mango & Raspberry (NF)
Medjool Dates (GF) (cold) with Cream Cheese, Orange Blossom Water, and Toasted Almonds
Fig, Orange and Fennel Scones topped with Brie (warm, NF)
Black Forest Fudge Balls chocolate fudge, with sour cherries marinated in Kirsch
Strawberries Dipped in White & Milk Chocolate (GF, NF)
Chocolate Beetroot Brownie Squares (GF)
Mini Choc Chip Cookies (GF available)
GF = Gluten Free NF = Nut Free VV = Vegan Sugar Free options available for some desserts - please ask
Some selections have seasonal restrictions - I will advise.
If you prefer, a range of other dessert options are available - please ask.
Guidelines and Notes
My canapés are more generous than most!
For a cocktail party where no other food is being served, I would recommend around 8-10 pieces per person.
For a wedding reception or party where food is to be served later, or for a business event, I would recommend 4-6 pieces per person.
choose a mixture of canapés: vegetarian, fish and meat; hot and cold; spicy and traditional. Don't worry, I will help you do this!
it is usual (but not essential) to select 2 pieces of a particular type per person
6 different types is the norm - more than that and there will be an additional charge
think about the dietary requirements of your guests
decide whether you want the canapés serving, or just laying out
think about what time you would like them serving, and over what period. If you are having a party people never arrive at the time on the invite! Leave at least 30 minutes between finishing canapé service and your main meal
Some canapés require assembly at the venue. I will discuss the facilities available and make sure you choose appropriately. I will also discuss dietary requirements, logistics, timescale for service and everything else that needs to be taken into account to make sure the food is freshly served, looks and tastes great, and everything runs smoothly.
I can cook hot items at your venue in many cases. Don't worry if you don't have cooking facilities, as long as you have an electric socket and some space where I can work I can cope! An indication is given above as to whether the canapés should be served hot, cold, or warm.
I am based in the village of Colne near St Ives, Cambridgeshire, and so am well placed also for Huntingdon, Peterborough, Cambridge, Ely, Bedford, and holiday cottages in Norfolk. See my prices page for more details.
The price is determined by your selection of canapés, as well as order quantity. Typically an order works out at around 85p per piece for 300 or more items, which includes cooking, assembly and plating up of the canapés at your venue. The price varies dependent on number of items, the number of different selections, and your specific selections.
I can supply waiter/waitress service at extra cost - see my prices page.
A mileage charge may be applicable.
Contact me to discuss your requirements, and get your wedding, party or business event off to a great start.
Moroccan Spiced Swordfish Brochettes
Mini Duck Parcels with Pickled Cucumber
Mozzarella, Basil and Tomato Skewers for Pembroke College May Ball 2013
Roasted Squash with Spiced Honey, Ricotta and Pine Nuts
White Crab with Lemon and Dill
Seared Tuna rolled in Sesame Seeds, with Wasabi, Pickled Ginger, Radish and Cucumber
Prawn Pastries with White Bean and Yellow Pepper Purée