Meat
Homemade pork and mushroom chipolata sausages, served warm with a creamy garlic mash dip
Mini spiced chicken breast skewers accompanied with a light coronation and coriander sauce
Brioche toast topped with chicken liver parfait, onion relish and baby cresses
Mini Yorkshire pudding filled with Butcombe Ale soaked beef and finished with horseradish cream and rocket leaves
Soft tortilla wrap bites rolled with turkey breast, cranberry sauce, herb mayonnaise and seasonal leaves
Thai beef pan fried and rolled in pancake with roasted red pepper, garlic chives and purple cress
Inpidual spoon of saffron chicken finished with a fine mango and herb salsa
Mini tartlet of Devon blue, smoked bacon and spinach – or as vegetarian option
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Fish
Tortilla cup filled with seasonal leaves, chilled poached Chew Valley trout and watercress dressing
Mini tartlet of prawns with lemon dressing and smoked paprika
Sun blush tomato, anchovy and herb pastry whirl
King Prawn skewers with a sweet chilli dip
Soft tortilla wrap filled with smoked salmon, dill and cream cheese
Salmon fillet topped with soft ricotta and wrapped in char grilled courgette
*
Vegetarian
Roasted onion and Maryland cheddar cocktail tartlet
Inpidual blini topped with avocado and a lime and coriander salsa
Mini skewer of boccacini mozzarella rolled in basil and sun blush tomato
Tangy parmesan cheese and chilli straws
Crème fraiche and spring onion biscuit topped with chick pea humus and roasted vegetables
Goats cheese blended with fresh herbs and rolled in roasted nuts