Loading...

Testimonials

Testament to the quality service we offer are many letters of thanks and recommendation we receive.

Read More

 Show & Event Catering

outside show and event caterers

Plyvine are specialists in all types of event catering and bars, with 35 years experience in providing a professional and quality service.

Read More

Wedding Catering

Whatever the size and location of your wedding we offer a first class service to suit all tastes and budgets.

Read More

What our Customers are saying about us…..

Plyvine Catering come highly recommended from satisfied clients. We have received many positive comments.

Learn More
…”a particular thanks to the catering staff who really laid on an exceptionally good lunch, served impeccably”…
Tim Hitchens, Assistant Private Secretary Buckingham Palace
…”I have never had such a wonderful meal, let alone considering this was mass catering, we could have not asked for better”…
Mrs A Sutch, Mother of The Bride
…”The lunch yesterday was of a very high standard,professionally produced,it was delicious and plentiful. Thank god for the internet and my decision to contact Plyvine.”…
Tracey Haynes, Schneider
…”Thank you for catering for the event over the weekend, as usual it was all to a very high standard and the delegates were complimentary of the food”…
Dene Hazelwood, DRP Group
…”I have been asked to thank you very much for providing such a wonderful meal and excellent service at the Charity Ball”…
Susan Siddall, PA to the Mayor

Caterers in Birmingham and the West Midlands

 

Welcome to Plyvine Catering we are specialists in all types of event catering and bars, with 35 years experience in providing a professional and quality service.

From catering for small intimate functions and buffets to catering at a large Outdoor event or agricultural shows you can be sure of a personal service and the best of attention at all times. The team at Plyvine are committed to ensuring your event is a success whether it’s a banquet for 1500 people or a wedding for 50 guests.

Plyvine Catering is based in the West Midlands, but our services are available on a national basis for larger events. We can supply catering in Birmingham, Wolverhampton, Solihull, Worcestershire,Staffordshire, Shropshire , Warwickshire and throughout the West Midlands.

Our excellent reputation is built on ensuring all aspects of our catering services are a success for both you and your guests. We receive many recommendations, so please have a look at the testimonials and case studies, which we hope will give you an indication of the type of service you will receive.

Catering Glossary

A helpful list of the most common terms you will come across when searching for a catering company.

À La Minute. A specific form of cooking which revolves around preparing an item (or accompanying condiments, such as sauce) are made to order rather than in advance.

Additive Labeling. The required labeling of any ingredient that could be seen as an additive.

Additive Regulations. Regulations put in place to help make sure that additives are clearly managed and clearly labeled.

Additive. A form of item or substance added to an item to help either improve it or make sure that it lasts long.

Adi. Acceptable daily intake; the amount of a particular item such as an additive that we could take in on a daily basis without harm.

Alcohol. A flammable liquid that is created by fermenting sugars, and can be used as a beverage or even as a fuel.

Allergen. A reactive substance that can cause someone with allergies or reactions to suffer detrimentally from its consumption.

Allergen Labeling. The need to provide information about potential irritation of allergens in a product.

Antioxidant. A particular form of substance which helps to reduce oxidization, reducing deterioration through air.

Apéritif. A form of alcohol drink that is taken before a meal to help awaken the appetite.

Arena Catering. Catering for a large venue, usually in some form of hospitality event or sporting event.

Average Transaction. The average cost that is paid per customer or user of a particular service or system.

Bacillus Cereus. A form of bacteria that is often found in food and in soil.

Bacteria. A large group of micro-organisms which lack any organization or form despite having cellular walls.

Barista. Someone who works in a coffee shop and professionally serves warm beverages such as coffee.

Best Before Date. The date at which a particular item or product will go beyond the point of optimal, or safe, consumption.

Bmi. Someone’ weight in kilograms divided by their height in meters squared.

Buffet. A large set of food put out in a particular theme or spread to be served to a large group of people on demand.

Bulk Portioning. Large-scale production from a central point and then disturbed out to any particular locations or service points.

Cafeteria. A location where someone can be served food and beverage for a cost.

Caffeine. A substance that helps to inhibit the minds ability to feel tired, making us feel more alert.

Calibration. Ensuring that there is pinpoint accuracy in how something moving something gradually to hone ideal performance.

Calories. A unit of energy, most commonly associated with food.

Campylobacter. A form of bacteria that cause food poisoning in people.  

Canapé. A unique form of bread often served with a savory finish alongside a drink, often at formal events and gatherings.

Carbohydrates. A form of organic compound that occurs in items like starch and sugar. Made from hydrogen and oxygen and can be broken down to provide energy.

Care Catering. A form of catering usually delivered in senior assisted living and care homes.

Caterer Of The Year. An award provided to a caterer who has done a stellar job over the year.

Catering. The art of cooking for a large group and serving specific meals as per a set menu.

Ccp Critical Control. A key solution used to help manage, maintain and better look after food safety and reduce the chance of food safety failure.

Celiac Disease. A form of disease in which the small intestine becomes sensitive to gluten, making it hard to digest many foods

Central Production. Where a large group of items are produced in a particular location, then shipped out to the right locations afterward.

Children Nutrition. The recommended needs of nutrition for a child through various stages of their development.

Chilled Food. Food which has been cooled and is usually safe to eat hot or cold.

Cholesterol. A sterol compound found in body tissue; high cholesterol counts can be related to issues such as heart disease.

Cip Continuous. The improvement of perpetual change and improvement with a bid to help make a breakthrough in the long-term rather than at once.

Clostridium Botulinum. A serious condition which is caused by bacterial toxins, usually thriving in minimal oxygen environments.

Coffee To Go. Coffee which is usually served in a plastic container or cup that you can drink with you as you go.

Cold Pressed Oils. Oils which have undergone a form of cold pressing, maintaining major flavors and nutritional qualities afterward.

Coloring. The art of artificially changing the color of a particular food or liquid substance.

Combi Steamer. Professional cooking equipment used to release steam into the air when cooking.

Complaint Management. The art of dealing with a complaint in a manner that appeases all parties.

Conference Service. A service provided for food and beverages to be provided at a conference.

Convection Oven. An oven that uses a fan to circulate hot air through the oven cavity, heating the food up by blowing hot air onto the food to speed up the heating process.

Convenience Products. A product that requires little thought and is very easy to appeal to a larger market than normal products.

Cook & Chill. Food is cooked and then refrigerated to be re-heated by the consumer upon purchase.

Cook & Freeze. Food that is cooked and then frozen, to be cooked again by the customer.

Cook & Hold. The concept of cooking a food before holding a lower temperature to keep the food ready for consumption.

Cook & Serve. Standard food production; cook the food and service it once it is ready for immediate consumption.

Core Temperature. The temperature at the most internal environment of a particular body – usually includes major organs or the inside of a piece of food.

Cp Control Points. A point used within food flow whereby any kind of potential hazard can be contained; usually used to help control the issue rather than limit it to acceptable levels.

D-A-Ch Reference Values. The daily accepted intake for particular nutrients and vitamins.

Deep Frying. Frying a particular food in a large amount of fat/oil that allows for total coverage.

Dehoga. The German Hotel and Restaurant Association.

Diabetes Mellitus. A form of condition that stops the body from responding to insulin production, leading to high glucose levels in the blood.

Dietary Fiber. The roughage found on plant-based produce that is used to help cleanse the colon and keep regular bowel function.

Dietician. An expert who helps people to change their eating habits to improve health and lifestyle.

Digestion. The act of our food being absorbed by our bodies and breaking it down to be removed as a bowel movement.

Diner. A location where you can eat food, order beverages and sit-in to enjoy your meal.

Diner Surveys. Provided usually in a bid to help improve customer service in exchange for a discount/voucher.

Dry Waste. Dry waste includes items like metal, glass and wood, segregating from ‘damp’ waste to help avoid challenges in environmental management.

Dysphagia. Someone who finds it hard to swallow or feels physical pain when they swallow.

E Numbers. An EU directive concept, E numbers are a code umber that showcases certain food additives.

Ecotrophologist. A form of scientist who helps people to improve their everyday nutritional intake and improve human knowledge of nutrition.

Eggs, Regulations. The specific regulations put on the trade, management and care of eggs when they are being sold.

Electrolyte. A form of ionized constituent within a living cell or any other form of living matter.

Energy-Defined Nutrition. The kind of energy that our bodies can receive from certain forms of nutrition. (? Not sure about this one, hard to find a specific definition.)

Escherichia Coli. An organism that is found in the human intestine, and can cause major food poisoning in worst-case scenarios.

Ethnic Food. Food that comes from a specific culture, country or ethnicity.

Event Catering. The act of creating specific set-menu foods to fit with the agreed upon menu at an event.

Event Management. Control of food, entertainment and various other factor including set-up, arranging speakers, inviting guests etc.

Exchange System. Swapping out a particular item on a set menu list for something else on the same list, in a bid to help people find preferred meals with the same nutritional value.

F&B Manager. A food and beverage manner; someone who is behind the management of stock in a hospitality venue.

Fat. An oily substance that is found in organic bodies mostly under the skin and around certain organs.

Fat Metabolic Dysfunction. A physical disorder that makes it hard for your body to burn fat due to an issue with your metabolism, making weight loss extremely challenging.

Fairtrade. An agreed upon trade between two companies from a developed and developing nation, where fair prices are offered to the developing producer.

Finger Food. Small slithers of food usually left on plates for fast and simple eating, mostly found at buffets and served by waiting staff at events.

Flavor Enhancer. A specific additive used to help intensity and improve the flavoring of a specific food.

Floor Service. Someone working in amongst the guest at an event to make sure that everyone is catered for and looked after.

Flying Buffet. Guests are served with a specific portion of food and then left for easy access to the buffet without any kind of queues.

Food Borne Infection. A form of infection most commonly caused by ingesting food with a particular pathogen within. Most common in meat poultry and eggs.

Food Chain. A specific brand of food venue that runs with the same menus, themes and policies in every venue.

Food Hygiene Regulations. Specific food regulations which pay attention to commercial hygiene in the food industry, making sure that requirements are met for safe delivery of food.

Food Intolerance. A reaction to food that is caused by someone having an intolerance of the ingredients, likely causing negative reactions in the immune system which could be serious.

Food Labeling. The importance of delivering a clear label for all packaged foods, including ingredient lists, best before dates, manufacturer details and also the batch number for easy reference.

Food Pyramid. A visual design that places food on top of each other, showing an easy visual guide as to what, when and how much food of a particular should be consumed.

Food Sample Storage. The regulations needed to help store food samples in a safe manner that keeps them safe and hospitable for eating.

Free-Flow Service. A particular form of catering service that is used to help manage specific dishes to help diners move from unit to unit and get the meal items they wish to enjoy.

Fresh Production. A system put in place that ensures all foods are prepared entirely fresh, and then portioned before consumption in a short period of time.

Frozen Food. The art of freezing food to help preserve its date for longer and to ensure that it does not go foul in the same length of time as it would usually.

Fbd Full Board Day. A catering term that Is used to help describe the individual requirements for one person. Used to help deliver an average of how many meals per day will be delivered in care.

Garnish. An edible décor used to help improve the aesthetic appeal of a particular piece of food.

Gastroenterology. A medical specialist who deals with handling gastrointestinal issues mainly alongside liver and pancreas function.

Genetically Engineered. Food which has been created from non-organic purposes and means.

Gluten. A form of protein which is a vital part of maintaining the elastic nature of some foods, and is commonly used in other foods including meats and even desserts.

Glycemic Index. A particular index used to help determine how effective a food will be on the blood sugar levels within the body, dependent on carbohydrate counts.

Gourmet Service. A high quality service, this is used to help deliver optional first-class menu means to those in care and in medical treatment to different menus.

Grease Trap. A tool used to help remove excess fat and oil from water prior to it reaching waste water to help avoid build-up of grease in water.

Ground Meat Regulations. The specific requirements for ground meat to ensure that it can avoid microbial growth and risking the health of those who eat it.

Haccp. The Hazard Analysis Critical Control Point is a vital system used to help ensure optimal hygiene for all food production processes to help provide optimal benefits for the consumer.

Halal. A form of religious conformity whereby there is a total change to how food is prepared to allow for it to be delivered in a way suitable to those of faith.

Hazard Analysis. A particular form of regulation that looks to help find out what critical control point are needed to help maximize production quality and avoid physical, chemical and/or biological risks.

High-Calcium Diet. A diet which looks to boost calcium intake in a bid to help strengthen muscle, nerve and bone function used to help improve someone with calcium deficiency and for osteoporosis sufferers.

High-Fiber Diet. A diet that looks to help improve the dietary fiber intake of someone who may have problems with their intestines, and is also useful for healthy weight management.

Hors D´Oeuvre. Pretty and aesthetically pleasing appetizers usually served prior to the main course.

Hostess Service. A service that looks to help provide guests at services and events with help with everything from providing information to helping them find snacks and drinks to enjoy.

Hygiene Din 10514. A major training program that helps on the part of food hygiene regulations, with all food production groups expected to meet high standards.

Induction Technology. This form of technology is commonly used in heating, using induction to heat metal, passing through the glass to heat up the base.

Investment. The needed costs to make a particular business or idea take-off, giving it the financial backing needed to get started.

Ifsg. A particular form of law that is used to help protect and prevent the development and onset of infectious illness.

Joule. A particular energy unit that is used to help determine the energy content of a particular piece of food.

Kitchen Equipment. Tools used in the preparation, creation and cooking of foods.

Kosher. A term in Jewish dietary definition that means a specific food may be permitted to be eaten. Requires very strict and specific preparation of said foods.

Lmhv. The German food regulation standards which have become a major part of how the German food market operates and regulates itself.

Main Component. The critical component needed to help make the rest of the supporting structures of anything work.

Malnutrition. The impact on the body of a lack of nutrition, usually leading to various health problems and needing a boost in nutrition to help solve this issue.

Meals On Wheels. A delivery service that looks to bring the food needed to someone who may lack the ability to get food independently.

Meals Outside The Home. The concept of eating a meal outside of your home; one in six meals, on average, are consumed outside of your home and usually includes commercial food purchased outside.

Mediterranean Cuisine. Food that is specifically built around the long-standing diet of those who live on the Mediterranean.

Microorganisms. Tiny organisms that come to life and can only be seen with the help of a high-powered telescope. Usually includes bacteria, yeast and mould.

Microwave Processing. A form of cooking that looks to help process foods using steam and pressure without the use of liquid to process the food.

Minerals. Tiny nutrients found within the body that cannot be produced organically and must be taken into the system via a source of food.

Mise En Place. The preparation style used for specific ingredients prior to cooking starts; used in just about any commercial cooking venue or kitchen.

Nutrients. A fine mix of different substances needed for safe and happy function of the body. Includes vitamins, minerals, trace elements, proteins, fats and carbohydrates.

Nutrition. The use of nutrients within the body to help protect, strengthen and improve the quality of life that we can enjoy. An essential part of long-term body maintenance and well-being.

Nutrition Physiology. A form of medical discipline that looks to help promote the importance of healthy food intake and the function of each nutrient within the body.

Nutritional Plan. A plan devised to help someone with poor nutritional standards to up their intake and improve the quality of their body.

Nutritional Value. The overall health value of a particular piece of food or liquid; what does it provide for the body in terms of nutritional growth?

Nutritionally Related. A condition related to nutritional deficiency, with poor nutrition often leading to many different health issues over time, including metabolic dysfunction and even cardiovascular disease.

Obesity. The term used when someone’ BMI goes over 30, and is usually the point where health risks become a major problem including reduced life expectancy.

Ordering Systems. Used in hospitals and similar, they are used to help improve knowledge of meal choice for a patient to help make sure patients get balanced meals they can enjoy.

Organic Foods. Food produced in organic origin without any use of man-made or artificial extras. It can only be developed using organic ingredients and without use of additives or flavoring.

Organic Certification. The certification approved to a particular form of food when it is found to have met the requirements needed to be seen as a safe and organic food.

Organic Agriculture. A natural form of farming that looks to make sure that production is maintained in an entirely natural way that and that the use of genetic engineering or pesticide use is banned.

Organoleptic Inspection. A sensory inspection that takes place to determine the general quality level of specific foods.

Outsourcing. The concept of bringing in a third-party employee on an as-needed basis without them being in full employ of the business.

Pan-Asian Cuisine. The kind of foods mostly eaten by those from Pan American cultures and states.

Pasteurization. Used to help improve the longevity of foods which will sit on shelves for a period of time. Heated to a specific temperature to kill off some microorganisms.

Pathogen. A particular form of agent that can form to create illness and disease, usually relate to mold, bacteria as well as viral infections.

Patient Catering. The art of caring for a patient in a medical facility with the needed meals during the day to help improve their rate of recovery.

Payment System. The type of payment program used in a particular facility, subject to set-up and agreement for both customer and store.

Pen Pad. This small computer comes with a touch-screen design and can be used with the input of a specific pen. Very useful for specific ordering in a menu or in hospitality-related venues.

Phosphorus. A unique mineral which is stored in the body as a phosphate, and helps to build up our teeth, bone and maintain our energy metabolism on a day-to-day basis.

Plated Service. A service program which is going to allow you to portion out food onto the plate prior to service, ensuring that everyone gets the same dish size in a short space of time.

Product Development. The creation of a particular product in a bid to make sure that it fits and conforms with specific needs and wishes.

Production Kitchen. A kitchen which looks to use pre-prepared foods to a particular point, usually to regeneration kitchens to speed up the job.

Promotion Weeks. Weeklong programs which are put in place to push a certain promotion to fit in with a particular event taking place.

Protein. A vital nutrient for improved quality of life and is a major part of making sure that our bodies can recover and store cells. Protein is a vital part of regeneration as the body cannot produce itself.

Protein-Defined Nutrition. A pre-prepared nutritional plan that shows you the specific amount of protein intake which is going to be needed within the plan itself.

Purchasing Management. A particular platform used to help make sure that goods and produce are purchased to the right level, always looking for the best price and the highest quality.

Purine Reduced Diet. A diet which looks to vastly cut down on the amount of Purine in a particular person’ diet to help reduce problems such as gout, digestive issues and even kidney stones.

Quality Inspection. A test taken to make sure that facilities and venues are as safe as they possibly can be, and that they meet all regulatory and professional standards of excellence.

Quality Assurance. The promise of high quality products that will meet a certain standard of production quality. Vital for ensuring environmentally-specific and health-specific safety and acceptance.

Ral Quality Certification. A specific form of certification that is provided in the catering industry, usually aimed at showing competence in production and freshness in production.

Recall. An EU legislation that makes sure that any food which does not meet standards is recalled to stop any potential spreads of ill-health.

Regeneration. Upping the temperature on a pre-prepared food to make sure that it is safe to eat at a healthy heat.

Regeneration Trolley. A trolley of foods which are slowly regenerated to help keep them portioned and ready to eat on arrival via convection.

Service Temperature. The expected temperature of food to be served, per HACCP guidelines – must not be below 65 degrees Celsius if hot, not above 7 degrees Celsius if chilled.

Show Cooking. When food is prepared directly in front of the diner, usually for entertainment purposes.

Site Manager. The person who watches over a venue or particular part of a venue as a professional.

Sous Vide. A form of cooking that looks to use vacuum-packed plastic bags, cooked in a steam or water bath at the agreed temperature, usually in the 50-60 degrees Celsius range.

Spices. A substance used to help add a particular flavor or taste to a particular dish. Usually short-span in terms of their life, the majority of spices come fully dried.

Staff Catering. Staff who work together under the employ of a particular catering company; one of the most common staff groups used for meal management and preparation.

Staff Training. The art of helping to improve a particular staff member, ensuring that they can meet regulation and standards.

Standard Nutrition. A diet which looks to provide the human body with all of the nutrition that it needs on a daily basis at the right level.

Sugar. A carbohydrate that is usually made from sucrose, and is produced via sugar cane or sugar beet via processing.

Sweeteners, Artificial. A lab made sweetener that is used to help produce sweetness in a product without the use of sugar. Controversial due to their calorie reduction and can be linked to increased appetites.

Sweeteners, Natural. Sweet carbohydrates taken from a particular product, normally fruit and vegetables.

Sulfite. A compound that is used to help preserve dry fruits.

Suppliers. Someone who delivers a large quantity or collection of items to/from a local supplier.

System Catering. Co-ordinated professional catering that allows for easy duplication of the same process and system. Commonly used in chain restaurants and fast food venues.

Traceability. An EU regulation that looks to follow food production and distribution, and is required to be met by all food manufacturing firms to help show the tracking of products from start to finish.

Tray System. A tray system is a form of food distribution commonly used in care homes and medical venues. Delivered pre-portioned to the recipient on a tray.

Umami. The Japanese term for savory, and is closely associated with the amino acid glutamate.

Use By Date. The date that a product should be used by or otherwise disposed of due to risks of contamination.

Vacuum Packaging. The art of packing into something into an oxygen-free vacuum bag, removing the chance of oxidization.

Vegan. Someone who only eats food that comes from a plant origin, removing all animal origin foods including honey, eggs and dairy.

Vegetarian. An individual who will not eat meat, but may eat some animal-based goods such as honey and dairy products in moderate levels.

Vending Services. Vending machines are locations where food and drink is kept in a secured solution and, when the right monetary value is inserted, allows the person in question to buy.

Virgin Oils. Virgin oils are produced without any chemical add-ons, and cannot be treated using external heat treatments prior to extraction.

Vitamins. A positive source of organic compound that is vital to help keep our bodies operational. Most must be taken in via dietary changes as most of the 13 vitamins cannot be naturally produced.

Wet Waste. Wastage such as fruit and veg peels, bones and food leftovers from the produce being developed.

Whole Foods. Food that has gone through no form of processing or refinement, or to the most minimal extent possible.

Whole Grain. A cereal-style product that has all parts of the grain used, including both bran and germ.

Wok. An Asian-style round-bottom frying pan that is very deep and can take very high central temperatures for rapid frying, allowing food to be cooked in the middle and kept warm on the sides without excessive cooking temperatures.

Xanthan. A food substance used to help thicken up food, and is typically used as an additive.

Xylitol. Xylitol is a natural form of sugar substitute that is a natural sugar alcohol in many forms of fruit and vegetables.

Yersiniosis. A form of illness that is caused due to bacterial infection. Can usually be caused by contaminated meats or raw milk.

Yopis. Young, Old, Pregnant and Immuno-suppressed; the most likely affected risk groups for illness and nutrition.

Zinc. A vital essential mineral for the body, zinc is found in nearly every cell within the body. Vital for healthy immune systems, healing from wounds and improving our senses of both taste and smell.