Canape Ingredients

Our tart shells are ready-to-use and fill with delicious fillings! Get creative with your canapes, without the stress of having to make each tart shell individually. The large size cases are perfect to make into canape sized quiches or tarts, or alternatively fill with you homemade fillings, such as...

Our tart shells are ready-to-use and fill with delicious fillings! Get creative with your canapes, without the stress of having to make each tart shell individually. Store in a cool dry place.

Blinis make a versatile base with all kinds of toppings, but a dab of sour cream and a spoonful of caviar makes the classic luxury canape.

These sweet circular shaped tartlet cases are the fabulous outer layer for a variety of dessert fillings, from custards and creams to chocolate and fruit. Serve these versatile pastry cases on a silver platter for the ultimate dinner party dessert tart.  

These sweet circular shaped tartlet cases are the fabulous outer layer for a variety of dessert fillings, from custards and creams to chocolate and fruit. Serve these versatile pastry cases on a silver platter for the ultimate dinner party dessert canapes.   

Perfect for filling with mousses, creams or fruit, these dinky little chocolate coated and nut sprinkled dipped cones are ideal for dinner party dessert or canapes! Deliciously sweet with a crunch, they are sure to satisfy anyone’s post dinner chocolate cravings.. Try using our 32 hole c...

These chocolate circular shaped tartlet cases are the fabulous outer layer for a variety of dessert fillings, from custards and creams to chocolate ganaches and fruit. Serve these versatile pastry cases on a silver platter for the ultimate dinner party dessert canapes. 

These attractive pastel coloured brioche buns, including four different flavours of: Green Polenta, Red Sesame, Orange Poppy Seed and Yellow Poppy Seed are perfect to use at your dinner parties and events. Using natural colouring agents, this traditional French recipe has been made for your convenie...

These dinky cornets are all ready to be prettied up with your favourite savoury fillings, whether that's mousse, cream cheese, smoked salmon, caviar or olive. In fact, the more creative you get the better! Making canapés couldn't be easier...

Our Fennel Pollen grows wild just south of Yosemite National Park in California. It is picked and harvested in July. The pollen is collected by hand from wild fennel flowers in a similar way to Saffron. It is then sun dried on large tarps, and is screen filtered resulting in a very high quality fenn...

Soft shells crabs are an incredible delicacy as the entire crab is edible. The crabs are caught just after they shed their hard-shell, then they are cleaned and prepped, ready for you to cook with. These soft shells crabs are packed full of intense flavour and are a gourmet delight. Try coating them...

Fresh figs are available all year round, but a much heavier and sweeter crop appear in late summer and Autumn so enjoy them at their best from June to October. Figs make an excellent addition to meat and cheese platters. Cut a cross on the top of the fresh figs and stuff with full flavoured cheese ...

This is simply the best of the best in the charcuterie world. Juan Pedro Domecq use wholly traditional artisan methods to rear and cure the lampiño Iberico pigs. They roam free in the Dehesa, or acorn woods, and enjoy four months of an acorn-rich diet during the Montanera, or acorn season. Th...

Oscietra is a delightful caviar with a rich, creamy taste and a firm texture. This variety of sturgeon produces eggs of a medium size and may vary in colour from grey to light brown. We select the finest eggs we select the finest eggs from the Acipenser Baerii sturgeon and pack our tins with the bes...

Sevruga caviar eggs have a delicious buttery flavour with a saltier, and more intense taste than Beluga. Royal Sevruga Caviar also typically has smaller roe than other caviars, this is because the female sturgeon takes only around six years to mature. The eggs offer a unique depth of flavour, and th...

Imperial caviar was so called because traditionally it was the very best eggs of the catch, often only legally available to the Tsars. Our Imperial caviar is no different - we look for both colour and size when grading the caviar. The size of Imperial will always be good, the texture of the egg alwa...

Almas is the most sought after caviar due to it's extreme rarity. This caviar is produced by Albino sturgeon (Acipenser Ruthenus) and only one in 6000 carry these small grain eggs. The size of the eggs varies from 1.5mm to 2mm, and the caviar is golden yellow in colour and is smooth in texture. Hig...

The term malossol does not refer to the breed of sturgeon, but rather the method of preserving the caviar roe. Malossol means 'lightly salted' in Russian; it is a unique method which allows the refined natural flavour of the caviar to flourish as there is less salt - making it a great choice for ca...

Salmon caviar or salmon roe is the most sought after alternative caviar for its rich, salty taste and juicy texture. The roe is bright orange and is typically about the size of a pea, and the sensation of it bursting in the mouth is always a delight! Salmon caviar is great paired with sushi and sash...

Lighter than cream cheese and not as dense as goat's cheese, goat's curd is a lovely versatile product. Curds form in the process of making cheese when the milk separates into curds and whey. The texture is soft and creamy with a complex, tangy flavour. Ideal for stirring through pasta, suffing cour...