With Penni Black we like to think differently. Through our creative catering flair we have created bowl food, a substantial and stylish alternative to canapés. Small but perfectly formed, bowl food dishes are a perfect middle way between canapés and a full formal dinner. Bowl food is served in ceramic bowls and designed to eat standing up, perfectly suited to winter product launches, exhibitions and conferences to warm your guests.

As with our canapés the bowl food menu can be designed and served in keeping with the branding and décor of your event theme. We can even supply serving staff to take the hassle out of hosting and allow you to mingle with your guests.

If you're unsure the quantities of bowl food required for your function then why not try our cost calculator? The catering calculator allows you to select the style of event you require, your number of guests and the planned duration and our calculator will generate an estimate.

If you would like something a little different or you have particular event requirements call us today on 0800 389 6107 to discuss the occasion with professional caterers.

• Wild Boar Sausages, Dijon Mash and a Port and Redcurrant Jus
• Spiced Apricot Lamb Tagine with Root Vegetables
• Cous Cous and topped with Greek Yoghurt and Coriander
• Caribbean Chicken Curry and Peas and Rice topped with Crispy Plantain
• Fillet of Beef Strips, Chunky Olive Oil Chips and Béarnaise Sauce
• Boeuf Bourguignonne with Potato Dauphinoise
• Penne with Porcini Mushrooms, Shaved White Truffle, Pancetta and Shaved Parmesan
• Luxury Fish Pie with Prawns, Cheesy Mash and Crispy Topping
• Pan Fried Scallops with chilli jam, and roasted peppers, caviar and chives on a bed of Rice
• Char Grilled Swordfish, with Mango, Avocado, Tomato and Coriander
• Deep Fried Sesame Salmon Goujons, Sweet Potato Chips and Aioli
• Fillet of Halibut with Bashed New Potatoes, Capers, Sunblushed Tomatoes and Coriander
• Chick Pea and Root Vegetable Tagine with Cous Cous, topped with Greek Yoghurt and Coriander
• Potato and Celeriac Rosti Cake, topped with Wild Mushrooms, White Truffle Oil, and Chives, with a Reduced Port Drizzle
• Bamboo Steamer with Assorted Thai Canapés

• Roasted Butternut squash, red pepper, goats cheese, pine nut and rocket with balsamic glaze
• Chicory, Celeriac remoulade, walnut and blue cheese
• Seared Duck, Watermelon and Watercress salad with an Oriental dressing
• Chilli prawns and roasted peppers and ramin noodle salad
• Seared Tuna Nicoise Salad

• Passion Fruit Crème Brulee, with Caramel Tuilles
• Chocolate Tiramisu
• Apricot Bread and Butter Pudding and Custard
• Wild Berry and Apple Crumble and Cream