Cooking over fire generates an extensive range of flavours for small mouthfuls and starts any event vivaciously.  Charing can bring a sublime bitterness, the natural sugars in vegetables caramelise like a michelin star dessert and smoking…. Well, where do you start!  

Designing canapés around your feast is one of the most exciting parts of our day. There is a certain expectance of being a bit more exuberant. Small mouthfuls. Big flavours!

• Crushed pea, broad bean, nduja, feta, pea shoot 
• Cheddar and gruyere toastie, tomato and onion seed chutney, pickled spring veg 
• Baba ganoush, flatbread, pomegranate, mint, feta, dukkah 
• Prawn taco, mango salsa, guacamole, coriander, sesame 
• Lyme bay crab mayo, dill, charred fennel, cucumber salsa 
• Wild mushrooms, pumpkin, gorgonzola, toasted seeds 
• Whipped goats cheese, glazed beets, smoked hazelnuts 
• Hot smoked salmon, beetroot and horseradish salsa, dill 
• Asian pork belly cubes, sesame seeds and wasabi 
• Smoked mackerel pate, pickled cucumber, dill and lemon 
• caramelised pear, Dorset blue, pickled radish, crushed hazelnuts, chicory 
• Whipped peas and ricotta, ham hock, pickled melon 
• Celeriac remoulade, chorizo and confit fennel 
• Pickled mussels/cockles, sorrel cream, basil oil, chilli 
• Naan bread, charred mango salsa, saag aloo, mint dressing 
• Bloody mary shots – smoked bacon, celery salt 
• Smoked chicken Caesar, garlic coutons, parmesan crisp, romain 

Here are just some of the options from an ever developing range, 

We suggest a selection of 4 canapes for most events and will happily tailor these to your taste