• Gravadlax cured with beetroot and juniper on pumpernickel with crème fraiche and dill mousse
  • Caramelised onion and dorset blue vinney tartlets (V)
  • Crostini piped with goat’s cheese, homemade pesto and caramelised fig (V)
  • Griddled aubergine, cherry tomato and basil skewers (V)
  • Lamb koftas with a spiced tzatziki
  • Tartlets filled with smoked chicken, pesto and sunblush tomato
  • Lime marinated chicken skewers with avocado crema dip
  • Thai crab fishcakes with sweet chilli dipping sauce
  • Crispy pork belly with ginger, soy and sesame dipping sauce
  • Aromatic duck pancakes with hoi sin sauce
  • Tartlets filled with asparagus, parmesan and thyme (V)


  • Sirloin steak skewers served with salsa verde
  • Venison carpaccio on crostini with pickled beetroot and horseradish mousse
  • Homemade burgers topped with tomato chutney, mayonnaise and mini gherkins
  • Tempura prawns with spring onion, sesame and ginger dipping sauce
  • Scallop ceviche with grapefruit, chilli and lime
  • BBQ prawn skewers marinated in garlic and herb

More for your money:

  • Quail’s eggs scotch eggs (served in halves) with mustard mayonnaise dip
  • Mini quiches bacon/caramelised onion/cheddar & leek/goat’s cheese
  • Cheese sables with sesame seeds and poppy seeds – 2 per person
  • Honey and mustard cocktail sausages – 2 per person
  • Finger sandwiches
  • cucumber/cream cheese and dill /smoked salmon
  • Spinach roulade with locally smoked trout mousse and cream cheese (V) 2 per person
  • Spinach roulade with roasted red pepper and cream cheese (V) 2 per person