Mash Media is the leading publisher of magazines and directories for the exhibition, event and conference industry news. Their EN Awards is where they celebrate the industry’s achievers; to cater for the awards ceremony amongst the movers and shakers in the corporate hospitality industry is an honor, an opportunity Penni Black could not miss.

Penni Black pulled out all the stops with our first class menus and polite, courteous staff. The night was fantastic; the 500 guests arrived to a champagne reception with our tasty canapés and bowl food going down a treat. The whole night was buzzing and a good time was had by all.

"The Mash team would like to say thank you for the superb effort you put into the Awards. There were many comments during the night on the fantastic food, and the efficient staffing.

I know that behind the scenes so much hard work had gone into everything. Please pass on our thanks to Geoff and his team of chefs, all the waiting/bar staff. You took a great weight off our shoulders on the night. Particular thanks to Gavin, Dirk and Donovan at Esprit, who were "smooth operators"!

I look forward to a continuing relationship, and I couldn't have found a better caterer."

• Yorkshire puddings with rare roast beef and horseradish cream
• Brioche toasts with Duck Pate and Red Onion Marmalade
• Corn and chive fritters topped with crab, ginger, coriander and mango
• Beetroot cured salmon blinis with crème fraiche and chives
• Sun blushed tomato filo tartlets with feta and basil
• Cherry tomato and dolcellate shortbreads

• Lamb Kofta skewers in a shot glass with a pea, coriander and mint dip
• Mini Fish and Chips in a wooden cone with tarter sauce
• Butternut Squash & sweet potato risotto cake on a spoon with crème fraiche and chives
• Walnut Bruchetta with wild mushrooms, blue cheese and rocket
• Caramelised Onion and Goats Cheese Tartlets

• Mini Raspberry Brulee served on a spoon
• Double Chocolate Mousse in a shot glass with honeycomb topping
• Exotic Fruit Tartlets

• Wild Boar Sausages, Apple Mash, Glazed Red Cabbage and a Port and Redcurrant Jus
• Spiced Apricot Lamb Tagine with Root Vegetables, Cous Cous and topped with Greek Yoghurt and Coriander
• Vegetable Tagine with chick peas, root vegetables and cous cous
• Mini Bamboo Steamer with a selection of Oriental canapés
• Luxury Fish Pie