Sarum College is an ecumenical study and research centre with an international reputation for excellence in theological education and spiritual reflection.
Sarum College offers a distinguished location for meetings, conferences, events and functions with full catering services.
Sarum College Bookshop is Salisbury's most established independent Christian and theological bookshop.
The Sarum College Library has an outstanding academic theological collection of more than 40,000 books covering all denominations.
Our talented chefs can produce a range of canapés for all occasions. Contact us to find out more.
- Mini puff pastry boucheés with Mediterranean vegetables and feta cheese
- Savoury biscuits topped with dolce latte and walnuts
- Bruschetta with broad bean puree, mint and goat cheese
- Mini Cornish pasties with rump steak
- Greek salad kebabs – grilled hallumi cheese, cherry tomato, minted cucumber and black olives
- Stuffed button mushrooms with pine nuts and bacon
- Sundried tomato and fennel seed palmiers in puff pastry
- Black cherry tomatoes stuffed with a duxelle of wild mushrooms and chives
- Japanese styled tiger prawns spiced with saki, lime and chilli, served with a dipping sauce
- Cucumber wheels with a ricotta, basil, olive oil and black olives
- Bacon, brie and barbecue sauce turnovers
- Bruscetta with pesto, camembert and trio of peppers
- Skewer of garlic roasted courgette, red pepper and honey glazed ham
- Cracked black pepper spiced profiteroles with a guacamole mousse
- Bruschetta with chicken liver and brandy pâté, sun-dried tomato and fresh sage
- Mini Thai fish cakes with a sesame seed crust, served with a dipping sauce
- Lemon infused asparagus spears wrapped in speck
- Marinated goujon of chicken with lemon and smoked paprika
- Duck breast bruschetta glazed with a sweet plum sauce
- Cucumber pin wheels with smoked trout mousse and red onion crisp
- Deep fried polenta balls with a mozzarella and basil filling
- King prawn, grilled red pepper and baby corn skewer
- Blinis with brandade, green olive and dill
- Dark rye bread with cream cheese and smoked salmon
- Hot tempura prawns with a hot and sour sauce
- Mini garlic mushrooms stuffed with Gorgonzola
- Roasted ratatouille skewers
- Melon ball and parma ham sticks
- Hot glazed sausages with honey and wholegrain mustard
- Mini chocolate donuts dusted with cinnamon sugar
- Vanilla profiterols with a pistachio cream filling
- Sweet vol-au-vents with a lemon pastry cream and kiwi
Contact Richard Amey, Catering Manager for all enquiries
ramey@sarum.ac.uk | 01722 424800
