John Penman
Chef/Owner
John started his culinary training working in classic fine dining at formerly 3AA Rosette Rushton Hall & Hotel, before travelling to Melbourne where he landed at Pickett’s Deli, a hatted rotisserie café.
There he started his love affair with modern charcuterie and delicatessen cuisine, which had a big influence on the playful style of food he enjoys cooking. Incorporating classic French cooking technique with modern and street food influences.
He has since worked at 1 michelin* Chez Bruce, Ms Vy’s market restauraunt in Vietnam, as a baker in Flour to the People as well as leading the takeaway operation of The Sun Inn gastro pub during the lockdown of COVID 19.
He resides with his partner in London where the business is based and covers events nationwide and across France through his alternate business Penman Chef Privé.
Rhys, Private Dining Guest
“A fantastic culinary service for all occasions. Catering to all tastes, John and his team provided a fine dining experience that really made our weekend whole. I would highly recommend John for all events and shall be booking him again shortly.”
Jack James - Director, Wild Bones
“I couldn't recommend John highly enough. He became an integral part to the running of our production and we will without a doubt look to use his services again at the first given opportunity. John is a person you can rely on to produce the very best food and drinks service, and to be able to please and converse with a wide range of different people from different backgrounds with ease and grace”
James - Event Organiser
“From the moment Chef John and his waiter arrived they were professional, courteous and most importantly delivered. Each of the meals, and each of the courses, we’re exceptionally well presented with the taste to match. The pair balanced being available without being intrusive, perfectly. I will be partnering with Penman Catering again and can’t recommend them highly enough to colleagues and friends. 5/5 stars.”