Canapés? It’s All About Ready, Set, Fill with Pidy

We discovered just how good the Pidy canapé range is at this year’s Game Fair where we hosted a party for TV’s Paul Whitehouse. Filled with smoked trout, sour cream, horseradish and watercress the Pidy canapé cone came into its own.

With the Pidy canapé range all you have to do is think about what fillings and toppings you want to present to your guests. The hard work of pastry has already been done. Whether you’re thinking vol au vent, tartlet, choux bun, savoury or sweet – Pidy has you covered.

And we’re not just talking about any pastry. This is Pidy pastry which has been delighting gourmets and gourmands for decades – since 1967, in fact.

Every piece of the canapé range is technically innovative, hugely creative and designed with the chef in mind. That means you can have confidence that whatever you serve will have that same luxurious richness for which Pidy is famous.

The Game Fair party in the Fishing Village was overseen by Michelin-starred chef Hywel Griffith from The Beach House in Oxwich alongside students from West London College. The Pidy cones were presented on special wooden boards from Richkins Woodcraft had special holes drilled in.

Catherine Farinha, Director of The Chefs’ Forum, said: “Working with the Pidy canapé range was a dream for us. The cones were simple to fill and tasted delicious. Served alongside a very good Cava Brut from Tanners Wine everyone enjoyed the party and the food.”