Christmas is a time to celebrate traditions and bask in the comfort of the familiar. However, old favourites don’t have to be old fashioned. The best bits of Christmas can be bought bang up to date with a few luxurious additions.

Seasonal classics such as prawn cocktail, beef wellington, roast goose and even trifle, feature in our Christmas canapé menus. Each bite is designed to take guests on a journey back in time whilst also satisfying and exciting the most discerning of palates.

One of the most controversial elements of the Christmas menu is the figgy pudding – love it or hate it, nothing says ‘Christmas’ more than this sticky, boozy concoction.   We give it a contemporary twist and meld it into a fudge with Baileys and encase it in a delicate macaroon.

Here are Payne and Gunter’s top ten canapés for Christmas 2014:


“Prawn cocktail” Dublin Bay Prawn Cocktail bloody Mary jel (served in the pincers)

“Beef Wellington” Red wine Poached Dexter beef, sautéed girroles shallot tart fine

“Veggie roast” roulade of Savoy cabbage and truffle glazed carrot mousse


“Roast Goose” Sage infused Norfolk goose , smoked bacon ballantine, goose fat potato

“Christmas Salmon” Mulled cider Glazed English salmon confit, apple jel and rye shards

“Christmas veg” Celeriac and sauteed sprout smoked mustard potato mousse


“Satsuma Trifle” orange wafer of Satsuma compote, sweetened cream, sherry gel candied orange

“Christmas log” Kirsch cherry sable, single origin Colombian 85% chocolate log vanilla soil

“Chestnuts” Roasted chestnut encrusted bread pudding orange foam

“Figgy Pudding and baileys” Baileys and Christmas pudding fudge macaroon

This blog was uploaded by Emma Greenfield on Thursday 10th July 2014.



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