As the sun sets on Summer, and our focus fully turns to Autumn/Winter, we asked our incredible Executive Head Chef, Jens Nisson, to share his highlights from our stylish new 2017 Autumn/Winter Canapes Collection.
“We’re now into the season of indulgence and fun, and this is reflected with some of our tongue-in-cheek canapes. We have been experimenting with marrying traditional global dishes/flavours with a surprising contemporary twist.
Meat, Poultry and Game
Take for instance ‘Pwiglets’ – Marmite and treacle glazed crispy Iberico pork sticks, our Korean chicken bao, kewpie and pickles, and Rabbit ‘bon bouche’ with tapioca and lovage emulsion.
Due to its huge popularity, we have kept ‘The peacock’ – game bird and orange blossom rillettes in a purple potato veil – on the menu and have added earthy ‘Cow bells’ – ox cheek and tail with smoked raisin glaze which delivers an incredible umami punch.
The demand for vegetarian, vegan and gluten-free menus continues to increase, which is reflected in the wide range of options we offer at Bubble, including our Autumn/Winter Canapes Collection.
Guests with special dietaries are never left out – we are hugely passionate about providing an amazing experience for all. We tend to use wheat-free and dairy-free alternatives such as tapioca flour, rice flour wafers, and dehydrated fruit bases replacing the heavy, bread-based canapes of yesteryear.
Our vegetarian offering this season includes a nostalgia trip with options such as Lancashire Bomber rarebit, grated truffle, featuring Lancashire Bomber cheese and Beavertown Gamma Ray Pale Ale.
‘Monster Munch’ is a cheesy beer pickled onion flavour infused into in a puffed fresh sweetcorn munch crust. Celebrating the Great British night out, our ‘Chips and curry sauce’ features micro aerated potatoes accompanied by a rich, fruity curry explosion.
Fish and Seafood
Our fish and seafood Autumn/Winter Canapes are unashamedly sprinkled with Asian influences, making for some dynamic flavour combinations.
Cobia tartare, sepia crisp, lemon puree is created with cobia fish, which are bred in their natural habitat, in deep pristine waters. Free of contaminants, hormones, colourants and pesticides, cobia is high in protein and very rich in Omega 3 (almost twice as high as farmed Atlantic salmon).
With a nod to Spain, our Rose shrimp cocktail, gochujang, avocado, showcases highly sought-after Carabineros, which hail from Spanish shores.
The luxurious XO calamari burger features the ‘creme de la creme’ of sauces from Hong Kong (the name references the supreme grade of cognac). A star of modern Cantonese cuisine, ‘XO’ is made from premium dried scallops, shrimp and chilli peppers.
Delicately balanced sweet Autumn/Winter canapes include Slaked apple with hibiscus ‘iced tea’ – a refreshing granita of hibiscus tea accompanied by a crunchy slice of slaked apple (a process which uses calcium hydroxide to produce an otherworldly level of crunch in fruit) and the cartoonish ‘Flowers’ – velvet-sprayed chocolate and lavender mousse.
Given the huge popularity of the Bubble Bake Off dessert, we created a canape version so that many more of our guests can try this fun experience – ‘Last lick of the bowl’ – cookie dough, macadamia, milk chocolate and cream.
Transforming an old favourite into a neat canape pop, we also have Banoffee chocolate lollipop – salted toffee caramel, which is proving to be a huge crowd-pleaser. As is our innovative Autumnal treat, Port gummi bears with Port spritz (pictured).
Client branding opportunities
We always ensure that we can offer creative menu items that can carry client branding. This provides a more holistic experience for guests and results in increased reach with guests sharing our creations on social media, thereby increasing return on investment.
Our ‘Peppa pig’ pizza delivery – spicy nduja mini pizza arrives in a branded laser-cut pizza box, and our ‘Monster Munch’ canape described above can be served upon branded beer cans.
Sweet options include Mini magnum ice – toffee, almond and chocolate pieces which can be presented in branded sleeves or with sticks carrying the client logo or message and our grown-up twist on childhood favourite, Sherbet dip dab – iced rum and coke, marshmallow lolly, which can be presented in branded bags.
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