Our catering news section is where we store the latest news and catering articles about Penni Black and our team. Articles are available in PDF format or on external sources, click on the article link to read the full feature.
London Fashion Week | 17th - 22nd February 2012
Posted: 01/02/2012
London Fashion Week is almost upon us! For delicious food presented with flair; whatever your event we can create couture canapés or sumptuous sushi to help you celebrate your front row seat in style.
Fashionista's do eat ... we found out last year!
Wedding Showcase Open Day @ Grove House | Saturday 14th January 2012
Posted: 11/01/2012
We would like to invite you with your family and friends to attend the Wedding Showcase Open Day at Grove House on Saturday 14th January 2012. The event takes place from 11am to 3pm and alongside refreshments it provides the opportunity to view this spectacular venue and meet the Penni Black team.
If you would like a personal tour with one of the Grove House Events Managers please get in touch.
We look forward to seeing you.
The Penni Black Tagines Collection
Posted: 17/06/2011
Bring your party to life with some extra colour using the latest in our range of bespoke tagines which we found and had shipped over from a bustling souk in Morocco.
Contact the team at Penni Black for more information about our bespoke Moroccan experience.
New to Penni Black - Fruit Wines
Posted: 26/05/2011
Why not surprise your guests with something different? Our strawberry or elderflower bubbly is the perfect answer to your summer garden party - plus its British and totally organic - delicious.
Contact the team at Penni Black for more information or a tasting to go with your meal.
Molecular Mixology
Posted: 22/04/2011
Molecular Gastronomy is the practical application of science and physics in cooking to create new taste and sensory experiences (Think Heston Blumenthal). Molecular Mixology is born out of this by taking certain techniques and applying them behind the bar to make futuristic libations.
Molecular Mixology is the idea of applying the techniques of avant-garde cooking to our work behind the bar. Using food science principles and laboratory techniques we encourage you to re-think how tastes and textures, especially classic combinations, can work together.
Contact the team at Penni Black for more information or a bespoke quotation.
British Arrows 'Jelly' 2011
Posted: 06/04/2011
Penni Black was commissioned to make all sorts of jellies in every colour, shape and size for a short movie. Our chef, Andrew was like a little boy making jellies in old fashioned jelly moulds and even using children's beach buckets! See the movie in full on our facebook page.