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Beauty and taste. Our nifty nibbles and classy canapés will be guaranteed to get your party started in no time. Whether we are handing out Mini Yorkshires or giving your guests some sexy sushi, everyone will sure to feel thoroughly spoilt and impressed by our magnificent morsels. Canapés are also often the showcase for a really good caterer where more than ever the taste and skills of the chef meet the flare of the designer and push the boundaries of their imagination to new limits. The options are endless and you will almost certainly want some fish, some meat, some vegetarian, not to forget the permutations of some being hot and cold. And don’t forget about sweet canapés too. Imagine the delight of your guests as one of stylish staff sweep effortlessly across the floor with a tray packed with shot glasses full of mini trifles, crème brûlée and mousses or some delicious little brownies dusted with gold glitter.

Apple Sausage Pigs in a Blanket

Sweetcorn pancake with avocado salsa

Rolled smoked salmon crepe with dill and cream cheese

Filo pastry baskets with sesame chicken and satay

Gingered chicken cakes with lime and mango mayonnaise

Thai fishcakes

Tiny parmesan and rosemary shortbreads with roast cherry tomato and feta cheese

Pea and mint volute shots

Bombay potato filo triangles

Mini Yorkshire Puddings with Roast Beef & Horseradish

Beef Carpaccio Wraps

Chinese Chicken with Soy & Chilli Dipping Sauce

Cinnamon Duck & Mango Chutney on a Prawn Cracker

Pork Satay on Sticks wrapped in Lettuce Leaves

Mini Tarte with Goats Cheese & Caramelised Onions

Vegetable Spring Rolls with a Soy Dip

Crab and Sweet Chili Canapé served in a Shot Glass

Crostini of Mozzarella and Sweet Chilli Sauce

Tuna Bites Seared with Sesame

Pissaladiére (Provencal Onion Tart)

Vegetable Crudities with Aioli

Bruschetta with Roasted Peppers and Fresh Herbs

Spicy meatballs with paprika tomato sauce

Chicken Skewers Marinated in Lime and Coconut

Crispy Duck with Spring onion and Pancakes

Salmon and Dill Mini Fish Cakes

Pork or Chicken Satay with Peanut Dipping Sauce

King Prawns in Breadcrumbs with Sweet Chilli Sauce

Goujons of Sole with Lemon Sauce

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Set  the scene for a great lunch or dinner with one of our spectacular and stylish starters or Hors d’œuvres. The word Hors d’œuvres is French and literally means “apart from the main work” even though we obviously put as much love and attention into creating your your first plate as we do the last. We love starters ourselves and when eating out we often decide to share a few of these rather than opting for a big main course. Below are just a few ideas ranging from the great British classics through to new favourites like the freshest of Scallops on a beautiful bed of the brightest green Pea Purée. Please remember though that food is a huge ranging subject and that we can almost definitely prepare just about anything you fancy eating.

Red Mullet on a bed of Ratatouille

Scallops with Mint and Pea Purée

Iced Plum Tomato Soup with Baby Mozzarella and Basil

Horseradish Marinated Salmon

Soft Boiled Eggs with Fois Gras Soldiers

Carpaccio of Beef with Rocket and Parmesan

Risotto of Wild Mushrooms

Salmon marinated in horseradish and herbs with a balsamic reduction

Seared Beef Salad with Sweet Mustard Dressing

Salmon fishcake with cucumber and dill sauce

Tiger Prawn Salad with Mango and Avocado

Carpaccio of tuna with ginger, soy and lime juice

Traditional Prawn cocktail

Feta and Mint Filo cigars with a courgette ribbon and chilli salad

Smoked mackerel pate with beetroot and horseradish salad

Red Radish’s Steak Tartar

Cod and mussel chowder

 

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Whilst healthy eating and vegetarian food (which we love) might be all the rage these days we also realise that there is nothing like a great roasted or grilled cut of beef, pork or lamb. Maybe you fancy an authentic Italian parmesan schnitzel of veal, that delicious flattened piece of tender meat with a variety of different names such as escalope of Milanaise. Or perhaps a delicious roulade (taken from the French ‘rouler’ meaning quite literally ‘to roll.) of beef. We can always spice up your event with one of our wonderful curries or red-hot chilli dishes. We have got marinated kebabs and meat, homemade pies like granny used to make, seasoned and stuffed cuts, through to gourmet sausages and a whole lot more. Red Radish are confident that we can satisfy even the most avid carnivores out there.

Breast of Chicken Stuffed with Pesto with Cherry Tomatoes and Basil

Butterfly of Lamb served with Mint and Herb Stuffing

Filet of Beef with Mushroom and Parmesan Crust

Leg of Lamb stuffed with Olives, Pine nuts and Herbs

Provencal Daube and Taglietelli

Loin of Pork with Caramelised Apples and Cider

Magret de Canard with Honey and Figs

Slow Braised Duck leg

Filet of Beef topped with a Gratin of Wild Mushrooms

Coq au Vin

Slow roasted pork belly with cracklin’

Gnocchi with wilted spinach roasted cherry tomatoes and Roquefort cheese

Veal roulade with a lemon, parsley and butter sauce

Steak and Guiness Pie

Creamy Chicken and Leek Pie

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Lucy has always been involved in the fish business with her family being one of the most successful high quality fish merchants in the UK. Supplying most of London’s top restaurants has meant her quest for the freshest catch has lead her far and wide entertaining and being entertained by some of the Britain’s best chefs.  Ten years in France has also meant that she has perfectly mastered the art of cooking Provençal classics like Bouillabaisse, a classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the very same day it left the sea. We also absolutely love Shellfish and can think of nothing better than spending a few lazy hours sharing the delights of a wonderful Fruits de Mer and a nice crisp bottle of Sancerre.

Swordfish Provencal with Mango Salsa

Seared Tuna Steak with Chilli Butter and Capers

Baked rolled sole with white wine and dill sauce

Monkfish wrapped in Parma ham and sage

Roast cod with a parsley crust

Seared Tuna with Soy and ginger dressing

Sea bream baked in a salt crust

Marinated Scallop and prawn skewers

Salt crusted Sea Bass

Fruits de Mer

Garlic Prawns

The Ultimate Fish Cakes

Linguine Vongole

Paella

Bouillabaisse

Grilled Lobster with hand made chips

Lobster Thermador

Roasted sea bass stew with saffron potatoes

Salmon wrapped in puff pastry with a basil and parmesan stuffing

Blackened swordfish with mango and lime salsa

Luxury creamy fish pie with spinach and prawns

King prawns in a garlic and parley butter

Scallops with bacon on cauliflower puree

Roasted Sea Bass with a Pea and Broadbean Stew

Langoustine Risotto

Skate Wings and Capers in Black Butter

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One thing we should point out from the start is that we are not vegetarian and will pretty much eat anything put in front of us! We do however cook and eat veggie food all the time are very much into the idea of eating a very healthy balanced diet with lots and lots of nutritious fayre, fresh out of the ground. From a mouth-watering squash and coconut curry through to a delicious grilled Portobello burger we can create the perfect vegetarian menu with our appetising, meat-free starters, main courses and dessert ideas. There are even a few vegan ideas too.

One of the main pleasures of summer is eating outside and we can think of nothing nicer than tucking into a great salad full of the freshest and healthiest ingredients. Salads can be healthy, filling meals on their own or make perfect accompaniments to main dishes, barbecues and buffets. We have got everything from classics like the Caesar salad which was born at Caesar’s Place in Tijuana, Mexico, on July 4, 1924 when owner Caesar Cardini ran short on ingredients and improvised with what was left in the fridge: romaine leaves, Parmesan cheese, olive oil, lemon juice, a raw egg, Worcestershire sauce and croutons making the world famous dish so popular today, through to our own creations using the most unusual ingredients. Whatever sort of salad you’re after, we’ve got a wondeful selection of salad ideas guaranteed to tickle every taste bud.
 

Traditional Niçoise

Potato Salad with bacon & eggs

Crunchy Coleslaw

Grilled Chicken Ceaser

Waldorf

Roasted Balsamic Tomato and Olive

Beetroot, Red Apple and Watercress

Grilled Fig, Prosciutto, and Chèvre

Refreshing Carrot, Sprout & Sesame

Sweet Pea and Pecorino

Prawn and Avocado Cocktail

Moroccan Tabbouleh Salad

Roasted Red Onion, Rocket and Parmesan

Sautéed Chicken Liver Salad with a Raspberry Vinaigrette

Marinated Tomato & Shallots

Warm Halloumi and Quinoa

Balsamic Roasted Vegetables & Barley

Insalata Caprese

Slightly Spiced Chickpea & Capsicum

Greek Salad with Feta Cheese and Black Olives

 

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