Anchovy & chickpea crostini

Baked quails egg croustades with hollandaise, cayenne & chives (v)

Beetroot cured salmon with beetroot dressing & horseradish cream on pumpernickle

Boquerrones, caperberry, parsley & jalapeno

Ceviche on chicory

Cheese straws (v)

Chickpeas, chard & chilli crostini (v)

Thai crab cakes with sweet chilli dipping sauce

Gin & juniper cured salmon with apple & fennel cream on pumpernickel

Grilled chicory with thyme, sherry vinegar & jamon

Lamb cutlets scottadito, griddled and drizzled with lemon & parsley

Manchego con membrillo (v)

Marinated skirt steak with a ginger & spring onion dipping sauce

Marinated tuna tartare with chillies, lime & crème fraiche amuse 

Minted courgette crostini (v)

Orange marinated salt cod salad with kalamata olives, red onion & marjoram amuse bouche


King prawns with garlic, coriander, chilli and poppy seeds 

Roast aubergine, red pepper & yoghurt salad on crispbread (v)

Roast red & yellow pepper & anchovy crostini

Roasted tomato, olives, chilli & basil croustades (v)

Spanish tortilla squares (v)

Spicy sausage rolls

Sticky sausages

Stuffed squid 

Watercress soup shot (v)

Bridget Simcock