- Sun dried tomato and mature cheddar tarts, cheese and chive wafer.
- Walnut and goats cheese spinach roulade.
- Parmesan and black pepper biscuits, sage cream cheese and yellow cherry tomatoes.
- Beetroot and goat’s cheese on thyme and sea salt savoury shortbread.
- Mushroom and walnut balsamic pate set on seeded toast.
- Pan-fried polenta cake topped with garlic roast mushroom, courgette and tomato.
- Flat mushroom, pink fir apple potato, cornish cheddar and duck egg frittata.
- Feta and spinach filo wrap with red pepper dip.
Canapés are catered at between two and three pieces of each selected item per person.