• Parmesan Shortbread with Goats Cheese and Onion Marmalade
  • Swiss Cheese and Chive Soufflee Tartlets
  • Butternut Squash Risotto with Creamy Gorgonzola
  • Corn and Chive Fritter with Mango and Cucumber Salsa
  • Asparagus and Quail Egg Tart drizzled with Hollandaise Sauce
  • Warm Bruschetta topped with Tarragon Scented Mushrooms
  • Walnut Croute topped with Blue Cheese and Fig
  • Spinach Roulade with Rocket and Black Pepper Ricotta
  • Shots of Courgette and Boursin Soup
  • Pepperdew Scones with a Roasted Sweet Peppers