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Autumn/Winter Canapés 2015.

“...all the drama, colour and flavours of Blistering distilled into a mouthful...”


Confited goose leg, pancetta and cranberry beignets
with gruyere and chives.

Venison fillet, chanterelle and truffle pasties
with rhubarb and thyme dip.

Pork, apricot and Black Forest bacon sausage
with spiced red cabbage, pickled cherries and chives in mini ciabatta rolls.

Game Kofte skewers
with warm Moroccan spices, burned aubergine, mint and tahini sauce & chilli garlic confit.

Wild boar rillettes on sour dough crostini
with pickled cucumber and caramelised rosemary plums.

Bronze turkey, hay roast carrot, chervil and smoked paprika croquettes
with cranberry and orange dip.

Oak smoked and char-grilled beef fillet
sticky port jus, crushed parsnip and horseradish sauce.

Hickory smoked guinea fowl
with a salad of baby leafs, apricots, pecan nuts, grilled aubergine, yoghurt and sumac in filo baskets.


Beetroot gravadlax
on a crushed pea and mint fritter, beetroot confit and horseradish sour cream.

Hot tea smoked sea trout
on fennel and potato rosti, roast fennel, vanilla beurre blanc.

Smoked salmon, mascarpone, and rocket roll
with basil & rocket pesto and deep fried capers.

Dorset crab and roast salsify puff pastry tarts
with a rich cheese, cream and chervil sauce.

Deep fried mussels in beer batter
with horseradish and roast garlic aioli.

Seared tuna loin
with lime, chilli, tequila salsa on deep-fried plantain crisps with cucumber and spring onion.

Prawn and crayfish cocktail on a baby gem leaf
with classic Marie Rose sauce and smoked paprika.

Salt-baked cod fritters
with pistachio and tahini sauce.


Wild mushroom pate
red onion and sloe gin jam, melba toast and chervil.

Butternut squash and saffron risotto balls
with rocket and basil pesto.

Warm goats cheese salad
with pickled cherries and hazelnuts in a sour dough croustade case.

Deep fried camembert filo moneybags
with apple chilli jelly.

Smoked cauliflower, aubergine and tofu puff pastry empanadas
with confit garlic, mint, yoghurt dip.

Hay smoked roast baby carrots
with celery leaf sour cream, almonds, chives and poppy seeds.

Smoked leeks, kale and gorgonzola tarts
with pickled red chilli and sunflower seeds.

Roast red onion and artichoke tatins
with thyme, parmesan and balsamic glaze.


Cinnamon pavlovas
with vanilla mascarpone and roast plum in sloe vodka.

Salted caramel and Christmas pudding ice cream profiteroles.

White chocolate chai mousse
with lemongrass ginger biscuit and sour cherries. Served in a demitasse.

Brandy snaps filled
with coffee & Armagnac cream.

Ginger and macadamia nut caramel tarts
with vanilla brandy cream.

Poached peaches
with orange and pistachio biscotti & chilled ginger custard.

Cinnamon and coffee brûlée & hazelnut brittle.

Dark chocolate banana & coconut rum truffles.