What's hot: Mini bar

Dish head chef Tom Gore has come up with the concept of the Canape Bar, which means guests don't have to chase the waiter or waitress as a tray goes whizzing by.

Delicacies include shucked oysters, lobster bisque and mini lemon and passion fruit pavlovas. The bar is underlit and can be set up as a centrepiece or as a dessert canape table at the end of an event. Prices start from £26 per head.

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