Meat

• Mini Yorkshire puddings with rare beef and horseradish

• Hot glazed cocktail sausages baked in honey and sesame seeds (df)

• Crispy duck pancakes with hoisin sauce, spring onions and cucumber (df)

• Mini naan breads with chicken tikka, mango chutney and fresh coriander

• Chicken teriyaki kebabs with ginger and soy dipping sauce (df)

• Beef fillet crostini with béarnaise sauce (df)

• Warmed mini traditional smoked ham and gruyère cheese tartlets

  Fish

• Hot Thai fishcakes with sweet chilli dipping sauce (gf, df)

• Dill blinis with smoked salmon, cream cheese and mustard dill sauce

• Hot Caribbean salt cod fritters (df)

• Fresh salmon teriyaki kebabs with pickled ginger and wasabi (df)

• Sesame seared tuna with pickled cucumber and miso aioli (gf, df)

• Hot tempura prawns served with mint, coriander and chilli dipping sauce (df)

• Hot-smoked salmon with dill crème fraiche and asparagus in porcelain spoons (gf)

  Vegetarian

• Sweet potato scones with brie and caramelised onion marmalade (v)

• Mini roast Mediterranean vegetable and mozzarella kebabs (v, gf)

• Hot courgette, feta and mint croquettes served with Greek yoghurt (v)

• Warmed caramelised onion and gruyère cheese tartlets (v)

• Shortbread with creamy goat’s cheese, roasted butternut squash, pine nuts and honey drizzle (v)

• Watermelon, mint and feta brochettes (v, gf)

  Vegan

• Carrot and chickpea cakes topped with hummus and micro herbs (vegan, df)

• Hot vegetable pakoras served with sweet chilli dipping sauce (vegan, df)

• Fresh mango, chilli, lime and cashew nuts served in porcelain spoons (vegan, gf, df)

• Roast butternut squash soup shots (vegan, gf, df)

• Spiced cauliflower, mint and dill fritters served with sweet chilli dipping sauce (vegan, df)

• Crostini with avocado, sun-blushed tomatoes and roasted pumpkin seeds (vegan, df)

  Dessert

• Warm chocolate fudge brownies

  Mini pavlovas with mango and passion fruit (gf)

• Fresh fruit kebabs (vegan, gf, df)

• Chocolate dipped strawberries (gf)