The Plyvine team have had a busy few weeks with last week in particular being a busy one. On Friday we had a corporate lunch for 900 guests which consisted of a Local Worcestershire Asparagus starter followed by a stuffed saddle of lamb main course and then strawberries with Chantilly cream. To finish the meal there was a selection of English cheeses and freshly brewed Coffee.
On Saturday for a Rugby club ball for 550 guests, we had melon with parma ham and a spiced port and orange coulis which was followed by a slow roasted leg of spring lamb with a shallot and mint sauce for main course. For dessert we served a lemon meringue roulade with raspberry coulis and then regional cheeses to follow.
With such numbers the logistics are key and we had three of our mobile kitchens in operation as well as two 7.5 ton refrigerated trucks. If you are planning a large event then do get in touch we have a wealth of experience in catering for such events.