Do office events have to be dull with dreary drop off catering? Culinary concept creator Charlotte Penniceard from PenniBlack says “Absolutely not!” and shares how she elevates them to something rather spectacular:
It’s important to note that as humans we ‘eat’ with our eyes first. Let’s think about that, it might sound mad but if you see something that looks unappealing, your brain and your gut are probably going to advise you not to put it in your mouth. It’s our instinct kicking in to save us from potential harm.
Presentation and styling are so important when serving food. I believe colours should pop out and complement one another to excite guests so they look forward to having a great experience when they eat. There’s nothing more bland and un-exciting than seeing a tray of brown indifferent food come out with nothing to elevate it. It really lessens the eating experience; food to get by on, not for enjoyment. I strongly feel that it should be about both.
Recently we catered for leading multidisciplinary professional service consultancy WSP’s office re-opening in Chancery Lane, following a building renovation. With sustainability being an important part of the firm’s ethos, as it is at PenniBlack, all the dishes we proposed were seasonal from sustainable sources.
WSP wanted to welcome 175 employees, partners and clients and give them a tour of their new state of the art offices. PenniBlack created a WSP cocktail on arrival with branded cocktail toppers and an aroma bubble, along with Whisky Sours and mocktails. Canapés included colourful Vietnamese summer rolls, beetroot, feta and coriander burgers in colourful buns and shredded butter chicken in cucumber cups with candied chilli.
After speeches, the Street Food stations opened serving sustainable seafood paella with seasonal vegetables and gazpacho sips, home-made tortellini with wild mushrooms and wild garlic, lamb tagine with apricots and toasted almonds with flatbreads and various dips and chickpea and wild garlic falafel with houmous and salad. Plus, there were various sides including a Spanish veggie tapas platter, Jewelled couscous and spring garden salad pots adorned with fresh flowers. All beautifully colourful and smelling delicious!
We styled the dishes on different heights with backgrounds in hues of olive green and terracotta creating drama and a visual impact. Pots of herbs and wildflowers were interspersed throughout enhancing the freshness of the food. A variety of crockery and glassware were used for the salads and individual dishes giving an inviting feeling of abundance, beckoning for everything to be tasted.
Finally, tiny toffee apples and rhubarb pots with Chantilly cream and crushed meringue were offered following the office tours after which guests left to go home.
We had a great review afterwards proving office events and food don’t have to be bland! Making the extra bit of effort really does enhance everyone’s enjoyment from start to finish and guests leave satiated having had a great experience.
www.penniblack.co.uk PenniBlack is a corporate and private event caterer based in Southwest London. Culinary concept creator Charlotte Penniceard trained at Leith’s School of Food and Wine and has over 20 years’ experience catering for all kinds of events.
