Caroline and Nickys' Wedding @ Porchester Hall, London - 28th June 2009

The initial brief from Caroline, Nicky and their families was that there was to be lots and lots of very good food and that it had to be served to within a packed schedule which included dancing and speeches before during and after the meal.  Through tastings and detailed planning from all parties involved the schedule was literally kept to the minute and an array of fantastic food enjoyed throughout. 

“Not surprisingly we had a great time and can only thank you and Penni Black for  a fantastic job well done.  Going around the tables we saw empty plates being cleared which is a great compliment to your chef and the quality of food you served.  Friends have told us that the starter was the best  “function food” starter they have ever had.  The synchronized service was impeccable and impressive and we found all your staff to be both professional and friendly”
David Laitner, father of the bride.

• Mini fish and chips in a wooden cone with tartare sauce
• Yorkshire pudding with wild mushrooms and tarragon
• Butternut squash and sweet potato risotto cake on a spoon with créme fraiche and chives

• Watermelon gazpacho with midori jelly
• Beetroot cured salmon blinis with quails egg
• Tuna wasabi seaweed rice roll
• Vichyssoise with white truffle froth
• Bruschetta with pesto and roasted peppers

• Fan of Seared Tuna on a noodle salad with asparagus, peppers, nuts and sprouting beans and a ginger, sesame, soy dressing
• Fillet of halibut, bashed new potatoes, capers, sun blushed tomatoes and coriander
• Individual apple tart with marscapone and mint
• Filter coffee, tea and fresh mint tea

• Spoons of créme brulee
• Mini Chocolate Martinis with bitter dark and milk chocolate
• Fresh fruit tarts
• Various petits fours: layered sponges, macaroons etc