Cheese boards with assorted crackers and grapes – cheeses were: Marieke Gouda with Foenegreek; Hook’s Tilston Point (the most stinky); Cotswold with chives; a UW Creamery jack with chives; Morbier
Olives and peppadews and marinated mushrooms
Asparagus and cream cheese in puff pastry
Little bacon & cheese toasts on cocktail rye
Chocolate-dipped strawberries garnished with blackberries
Peanut dip with carrots, celery, snap peas, green beans and cherry tomatoes
Hummus and pita and Martha’s red pepper dip, which is a version of Muhammarra
A huge basket of tiny gingersnaps and chocolate chip cookies
