Canapes and hors d’oeuvres are reception food – one or two bite-sized, designed literally as an appetiser “before the main object or work”.

Usually served ‘butler style’, staff circulate amongst guests with a selection of cold or hot canapés (pending facilities) served on platters.

The quantity of canapés provided depends on the length and time of day of the function. For receptions of 1-2 hours preceded by a dinner, allow 3-5 canapes per person. When the reception is after office hours, with no dinner provided, anything from 8-12 per person may be sufficient.