Imagine yourself at your reception; amidst the grandeur of a mansion, the rustic charm of a barn, or on the croquet lawn next to your marquee on a sunny summer’s afternoon, put a glass of Champagne in your hand and imagine what you would like to eat and be served to your guests.

There are then many ways to give your canapés some consistency, make them cool, and make them unique to you. Below are a few ideas to inspire you and help you theme by ingredient – shellfish, country/national style, miniatures of specific menu styles, etc:

Take a canapé menu of shellfish and develop the theme by sticking to Great British favourites; Scottish scallops, Devonshire crab, Whitstable oysters with British hedgerow herbs and leaves to contrast and enhance the flavours – borage, parsley, watercress, and sage. You won’t have to do anything but serve the canapés for the appreciative crowd to realise there’s more going on than something to keep them going until the wedding breakfast.

Minis of popular menus remain an enduring favourite but don’t stop at a few tiny burgers and hot dogs. Run through the whole diner menu with a range of corn fritters with bbq pulled pork, chilli dogs, baby fried chicken, mini cones of sweet potato fries, and some mini malted shakes. Fun and crowd-pleasing, just don’t serve too much, you don’t want to spoil the main event!