Planning the menu and top tips
The most crucial part of good menu composition is to include a variety of tastes, textures, aromas and colours. Remember that canapés should be a small bite with a big flavour.
Examine the guest list for vegetarians and anyone with a special diet, whether religious or medical.
Provide something to please everybody. Be sure to consider your more and your less adventurous guests. Include old fashioned classics as well as some more unusual ones.
Aim for a varied mix of ingredients and try not to be drawn too much to your own personal favourite ingredients.
Include at least 2 hot canapés for parties in winter months.
Take stock of your serving trays before the day of the party. Make sure you have enough and/or make arrangements to buy/borrow/hire if necessary.
A range of factors plays a part in how much the guests will eat. Canapé consumption goes up and down in direct relation to when, where and who.
The time of year is also significant in that most of us are heartier eaters in the colder months.
Consider when your guests will have last had a full meal. Guests who have had to travel or have arrived straight from work to a party will eat more.
A crowded space makes serving difficult and as a result reduces the quantities consumed.
The nature of relationship between host and guests; friends and family will not be afraid to tuck in at a casual gathering whereas a formal occasion makes everyone more reserved and as a result they tend to eat less.
The following quantities are only a general guideline, but are a useful starting point.
For a stand up wedding reception allow 12 pieces per guest and choose 8-10 different savoury canapés and 2-4 different sweet canapés.
For canapés only party served in place of a meal allow 14 pieces per guest and choose 7 or 14 different canapés.
For a 2-3 hour drinks reception allow 6 pieces per guest for the first hour and 4 pieces per guest for each additional hour that the party continues, sweet canapés can be introduced.
Canapés must be tempting to the eye as well as pleasing to the palate. If food looks fabulous people will feel confident that it tastes fabulous too.
At this time we can only support business in Dublin city and North Kildare.
- Restaurant Quality foods
- Easy, quick, consistent, economical
- Less waste than cooking from raw, with reduced labour and energy costs
- Great value