This is a dish I learned from Shannon Bennett, a good mate of mine. This is one of the canapés he prepared with me on the night of his first book launch. It was perfect and I have served it to tens of thousands of guests over the years.
Caprese Pops - Hors d'oeuvres on a stick. Scoop out the center of the cherry tomato. Scoop tiny mozzarella balls and stuff inside the tomato. Drizzle with extra virgin olive oil, sprinkle with basil and lemon zest.
Brie Tartlets with Caramelized Balsamic Onion Marmalade
A very British cocktail recipe. This is a twist on the classic spritz, typically a bitter spirit such as Campari or Aperol topped with prosecco. Jason Atherton's version uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.