Stylish, creative events and delicious food
At PenniBlack we work closely with our clients to ensure that their events are the best they can be, with delicious gastronomy, beautifully styled and great service.
Our ethos is very much with the planet at heart, serving seasonal menus, locally sourced within a 30-mile radius. All our meat comes from trusted farms in Surrey, guaranteeing both quality and sustainability. Our vegetables are sourced from dedicated suppliers in Kent, bringing the freshest flavours to your table. Our fish and shellfish, sourced from Billingsgate Market, are landed in the pristine waters off Littlehampton, while our oysters come from the famed beds of Maldon in Essex.
We love being creative, discovering beautiful elements in nature and transforming them into unique serving and styling pieces that you won’t find at any other party.
Sustainability at PenniBlack
PenniBlack is committed to take the green approach with every event. Find out how we ensure sustainability throughout our business.
The PenniBlack Team
Our creatives are handpicked for their unique qualities and experience. Meet the team behind the scenes at PenniBlack.
Executive Chef
Max Robinson is PenniBlack's Head Chef, known for bold, precise and highly creative cooking. His menus are built around each client's brief, with carefully balanced flavours and thoughtful touches that elevate the experience without overpowering it. Presentation is impeccable, with every dish considered in terms of flavour, texture and colour.
Having worked around the world, Max brings global influences into his cooking in a controlled and purposeful way. These elements add depth and originality while keeping each menu cohesive and refined.
His approach is grounded in seasonal, sustainably sourced British produce, combining responsible sourcing with modern technique. The result is confident, contemporary food that is distinctive, refined and carefully tailored to each client's vision.