Canapé Catering Services -  Faversham and Canterbury, Kent


Canapés should be perfect little enticing morsels, each one a tiny, beautiful meal in itself.  They are the perfect accompaniment for a drinks party: guests have a drink in one hand and aren’t able to hold a plate of food and negotiate cutlery as well, but if presented with a plate of canapés, how easy to take one and eat it.  Minimum fuss, maximum enjoyment.  They also make great starters too, because of their sociable nature.

Here is a selection of the canapés I offer. Typically, I would suggest 3 per person as a starter, 5 to 6 per person for an early evening or lunch event and 6 to 8 per person for a longer evening event. Prices start at £1.40 per canapé.

Cold canapés

Mini Yorkshire puddings with rare roast fillet of beef and creamy horseradish mustard sauce/seared local venison, crème fraiche and Cumberland sauce (and fresh redcurrants if available)

Cucumber slices topped with shredded Peking-style duck, hoisin sauce and spring onions

Sushi rolls of seasoned sushi rice, smoked salmon and avocado rolled in seaweed with a sweet chilli dipping sauce

Mini potato farls topped with cream cheese, smoked salmon and chives

Mini beef Wellingtons – vol au vent cases filled with mushroom duxelles and topped with a slice of rare beef fillet

Blinis topped with a fresh and smoked salmon tartare and topped with fresh dill sprigs/flaked hot-smoked salmon and dill mustard sauce

Quails’ eggs with three dipping bowls of celery salt, salt and pepper and nigella seeds

Crostini topped with basil pesto and mixed chargrilled peppers or sun-dried tomato pesto and buffalo mozzarella

Crispy pancetta discs topped with goats cheese and fig chutney

Walnut shortbreads topped with roasted squash, feta cheese, toasted pine nuts and a drizzle of honey

Mini naan breads topped with tandoori-style chicken breast, minted cucumber raita, mango chutney and nigella seeds

Sun-dried tomato or classic pesto palmiers (can be vegan)

Creamy mushroom and thyme vol-au-vents (can be vegan)

Walnut and date scone halves topped with fig chutney and stilton

Mini oatcake squares topped with smoked salmon paté/smoked mackerel paté and lemon zest

Hot canapés

Local chipolata sausages in a sticky honey and wholegrain mustard glaze

Medjool dates filled with a herby pecan stuffing topped with a sage leaf (vegan)

Buttery mushroom and thyme tartlets (can be vegan)

Chicken satay skewers

Breaded chicken goujons with a katsu dipping sauce

Mini jacket potatoes with salt and pepper, soured cream and snipped chives

Filled jacketed potato skins – bacon and cheese or sweetcorn, spring onion and cheese

Croque Monsieur bites – croutons topped with béchamel sauce, gruyère cheese and smoked ham

Lamb koftas glazed with pomegranate molasses and served with a minted yoghurt dip

Smoked haddock and prawn vol-au-vents

Triple cheese rarebit toasts (Cheddar, Stilton and Double Gloucester)

Vegetable samosas with mango chutney dip

Sweet canapés

Mini florentines

Mini meringues filled with raspberries and whipped cream

Baileys truffles coated in milk and white chocolate

Profiteroles filled with sweetened whipped cream and drizzled with chocolate

New York cheesecakes with raspberry coulis

Panforte tartlets (dried fruits, nuts and spice) topped with Marsala cream

Brandy snaps filled with sweetened mascarpone and berry coulis


White and dark chocolate-dipped strawberries

Mini mince pies

Chocolate brownie bites

Canapés Gallery