Canapes or tasty little bites are ideal for; cocktail parties, weddings (in the interlude between service and the main event), networking or corporate events, or anywhere where guests are stood around to socialise & chat. Canapes can be either prepared ahead and served as a lay & leave service, this service is with chilled canapes. Or with a mixture of hot & chilled canapes with a chef and waiting service, (depending on the facilities available).

Portioning for canapes really depends on what sort of event you are planning, if you using the canapes as a nice little appertiser before a larger meal within an hour or so  or have recently eaten, then aim for around 4 per per person. If however the canapes are the only food you are providing and do not expect your guests to go onto another meal, then aim for around 8 to 12 per person.

Canapes should always be a bit of fun as well as tasty, choices are limited only by imagination & creativity, below are a few suggestions that work well, just to give you an idea of some popular menus, rather than a prescriptive approach  



chilled canapes
Medium rare fillet steak on an olive crostini with bearnaise cress & cherry tomato
Lemon infused goat's cheese & pesto tortellini skewers with bocconcini sundried tomato & a basil leaf (v)
Shredded duck spring rolls with 5 spice hoisin spring onion & cucumber
Olive & rosemary mascarpone tartlets (v)
Choux puffs with prawn & avocado cocktail
Thyme roasted chicken skewers wrapped in Parma ham with a brioche crouton
Mini tartlets with poached dessert pear puree with a walnut & dolcelatte (v)
Filo cups with nutty bang bang chicken coriander & satay coconut sauce garnished with a chilli
mini ploughmans tartlets with pickle cheddar & roasted cherry tomato (v)
Rosemary fig & dolcelatte polenta bites (v)
Thai style lobster & mango gazpacho shots
Wild mushroom medley with tarragon thyme mascarpone quenelle & cherry tomato bouchees (v)
mini crepes filled with smoked ham & tarragon cream
Spring onion & potato cakes topped with beetroot infused smoked salmon creme fraiche & dill
Mini chicken Caesar salad cups with a salt & pepper crouton
Hot & chilled canape menu with a chef & waiting service
Seared scallop with mint pea puree & chorizo - served on a spoon
Halloumi filo rolls with mint lemon & parsley (v) served with lemon aioli
Devils & cherubs on horseback
Thyme roasted chicken skewers wrapped in Parma ham with a brioche crouton
Baby jacket potatoes with sour cream & chives (v)
Griddled fillet of beef with salsa verde on croustades
Thai style fishcake skewers with sweet Thai chilli sauce
King prawn & chorizo skewers with chimichurri
Yakitori chicken & spring onion skewers
Mini Croque Monsieur
Mini Croque Madam (v)
Sweet canapes
Mini Black forest cherry brownies
Mini pistachio & strawberry pavlovas
Citrus & ginger cream tartlets
Summer berry tartlets
Chocolate cups with white chocolate mousse & strawberry
mini cardamon & raspberry cream eclairs
mini layered chocolate mousse - served in a champagne flute