Plate Catering Company

Plate Catering Company PLATE catering company offers bespoke menu design to suit all budgets and individual specifications for all events.. Why Plate Catering?

Plate is a new and fast growing catering company. Led by internationally experienced Silwood accredited Dayne Pigors, who spent 5 years in Cape Town working in many of the top restaurants, hotels, and the private catering industry,
with 2 years of experience in our local Vitoria falls hospitality industry and 3 years of international experience in Europe, South East Asia and Australia,

Together

with his team, Menus can be tailor made under the guidance of Dayne who has over 10 years’ experience cooking for corporate & hospitality events, private parties and weddings of all sizes Dayne has worked in some of the world’s finest establishments, hotels and restaurants,

Our aim is to maintain a great reputation built on repeatedly delivering innovative menus using the best quality ingredients and providing attentive friendly and professional customer service. Whether you are planning a formal or informal dinner or wedding breakfast, a casual BBQ or succulent spit roast, private party, corporate event or a small private dining experience in your own home or a venue deep in the bush we offer bespoke menu design to suit all budgets and individual specifications – without ever compromising quality. Plate catering can become as involved in your event as you would like us to be, whether you require a drop off buffet service to your chosen event location, or you need our experienced management and staffing team to help coordinate the day. Our food,

Our sample menus are created by Dayne and together with you, we will design specific menus to suit your taste, budget and any specific dietary requirements Our suppliers who like ourselves only believe in quality,

We prefer to use local businesses wherever possible this allows for trace ability and the highest quality of produce used. This attention to detail allows the quality of our menus and food to stand out. Personal relationships with high quality, local suppliers. Bespoke menu design to suit all individual budgets and tastes. Clear and upfront costs with all quotations. Family run close- knit staffing team. Full range of menus for any type of event, using the best ingredients

Up to date with industry trends

No compromise in quality in any aspect of your event

Flexibility in our approach… leaving our clients free from worry.

Fine Dine at Roosters on Sunday the 22nd of December.
17/12/2024

Fine Dine at Roosters on Sunday the 22nd of December.

2nd year training course at Bubye Vally conservancy, an extension of the first years 14 day, onto a lot more specialized...
15/03/2024

2nd year training course at Bubye Vally conservancy, an extension of the first years 14 day, onto a lot more specialized topics, theories of cookery and many new skills.

Fantastic to see these guys grow from just 1 year and on to the 2nd,

Great Initiative from management to continuously and consistently invest in their staff and training, hospitality, food and service continues to evolve fast and these guys are definitely keeping up,

Gosh, they even built a training facility for this and future development in many many areas.

We have just completed a pre season training out at Sango in the Save Vally wildlife conservancy, with a brand new 10 da...
29/01/2024

We have just completed a pre season training out at Sango in the Save Vally wildlife conservancy, with a brand new 10 day menu plan, chefs learnt some great new dishes, updated preparation knowledge and presentation skills and some intensive waiter and service training.

this camp specifically requested Buffet format for meals, which turns a standard buffet into a beautiful spread of food. With some plated starters and plated desserts.

Accommodated and made very welcomed at this camp, looking forward to be working with them again down the line, as well as working with the talented, very aspiring Shelby Schoultz,,,sugar Shelby🤣 keep that fire burning Shelbs,, you are made for this.

Plate Catering wedding special package, for 2024All ingredients and drinks supplied, staff, crockery, cutlery cocktail b...
29/01/2024

Plate Catering wedding special package, for 2024
All ingredients and drinks supplied, staff, crockery, cutlery cocktail bar Setup, with snacks, main course and desserts, spit braais, in and around Bulawayo. Contact for more information come down and see our showroom.

Dayne +263 771908352

This is probably one of my favorites, private cheffing for Mvimi safaris, scorching heats, long hours, lots of banter an...
21/01/2024

This is probably one of my favorites, private cheffing for Mvimi safaris, scorching heats, long hours, lots of banter and some great company along the way, not just maintaining a standard but pushing the boundaries to be one of the best, specially designed menu to suit each guest and the activity of the camp, love this camp, hope you enjoy this past seasons food.

Part 4 of 4Between all the long hours of training, teaching and cooking through all its camps came the reason why it’s a...
22/12/2023

Part 4 of 4

Between all the long hours of training, teaching and cooking through all its camps came the reason why it’s all here, the incredible place and country of Zimbabwe that boasts and has so much to offer.

Being lucky enough to be brought up in a home of hospitality and tourism as a young lad, traveling to camps, hotels and lodges with my parents long before my training,

I have great memories of busy tourism in Zimbabwe and of high standards and service, it always intrigued me and I loved the dynamics of how an establishment ran and the way it made me feel from a whole experience,

from arrival to departure, the service, the food, the smiles of staff, the effort put into delivering an experience for people,

(clients, guests) they would probably never see again and it was something I always wanted to be apart of and deliver.

BVC and the operations team and staff there, really refreshed this feeling for me, the efforts and time put in to wanting to enhance every client experience and deliver the best possible experience, made it very easy to put the extra mile and effort,

their love and ambitions for their staff to grow with them, to me is the foundation of success.

My personal goal,,since bringing my trade and skills back home to Zimbabwe was to improve the standards of food and service in any way shape or form,,,to the industry and place that lit that fire for me and to be able to do it through the training of others and passing on the knowledge and experience Iv gained, is probably the most rewarding part of my career so far.

The BVC is definitely on a path to push up the standards and deliver the full experience.

always taught that, to talk of 5 star,,,,you only talk of it as, being delivered as a whole, delivered in all departments from start to end.

to get everything right in all departments, all the time, takes a strong bunch of team players with some serious input, time, effort, dedication and maintenance.

I am very excited to be on that path with BVC and hope to see it progress into further development all round.

With a whole bunch of friends made along the way,,😊😊😊

Part 3 of 4 With an assessment of what level a chef or a cook is at,, through a step by step process they can start to g...
01/11/2023

Part 3 of 4

With an assessment of what level a chef or a cook is at,, through a step by step process they can start to gain the correct knowledge and understanding of food preparation,

I found a lot of cooks know how but don’t know why,, if they have been parrot taught,,or demonstration shown, with a method or recipes, with out the theory behind those recipes, that’s as far as it can go.

After a good amount of theory and explanations of why we do certain things to food,,,I started to notice these chefs putting things together, working it out and trying many different and new things above what was being taught,

creativity started to flow and they slowly started to gain more confidence, confidence not only to prepare and present their food but confidence in trying new things and being ok with it not working out and using it purely to understand more.

My personal training was very much based on mistakes, left to make the mistakes and see how you recovered from it,, it got you more of a score than a perfectly executed dish.

once you know why it can go wrong only then do you know how to make it right and comfortably do it with the confidence that, if It does go wrong, I can quickly and easily fix it with more understanding of it as a whole.

Iv never met a chef or a cook who has tried to send out a bad meal but it does happen and it’s heartbreaking, sometimes it’s forgiving but most of the time at this level, it’s not.

My approach to these guys, was to make as many mistakes as you possibly can and we will learn how to fix it,,,I found my presence was a cushion for these guys to try things out their comfort zone and with that came some beautifully presented and prepared food.

Pictures of lunches and dinners.

Part 2 of 4Cooking and cookery has levels as it’s something everyone does and has to do on a daily basis. Being able to ...
29/10/2023

Part 2 of 4

Cooking and cookery has levels as it’s something everyone does and has to do on a daily basis. Being able to do it professionally needs a certain confidence and to have the confidence to do it, you need the knowledge to do it.

Iv never believed in a cooking course and you on your way. Certainly not at a professional level. Training is something that takes a life time in the kitchen and is forever ongoing, there is always new things to learn, levels and standards are being raised on a daily basis across the world in the food and service industry.

Food is a trend and to be successful you need to keep up with the standards and the trends of it.

Iv worked in a few 6 star establishments and it was at these establishments that you see the most training being done. All staff Constantly attending compulsory training courses, 3 times a week, all departments on all levels and it’s never ending. Iv worked at 2 star establishments and not a training course in sight but the difference is constant training to maintain that level, some get it and some don’t.

Bubye Valley Conservancy and the powers within totally understand and understood this, knowing that good food and service doesn’t happen overnight or in a 14 day training course. They invested in the time of it and the gradual step by step process of it.

And in 9 months of that, the bar has been significantly raised and the possibilities of what can come are mind blowing.

I discovered so much hidden talent at some of these camps. Such passion and drive to be better chefs and with a bit of confidence and knowledge, they flourished. And of course, some faster than others but all with the same eagerness to learn more.

When you understand that there is no such thing as perfect food, just the idea of it, the task becomes easy and all you have to do is make people happy.

Pictures of starters and desserts

(Part 1 of 4)I haven’t been very active on socials this year so here is a drop of what a piece of this year has been ab...
29/10/2023

(Part 1 of 4)

I haven’t been very active on socials this year so here is a drop of what a piece of this year has been about

after being approached by Bubye Vally Conservancy to do a change of menu and chef training course in January for their operations of 10 active camps.

Teamed up with Lynn Pretorious and spearheaded by Howard Hunter. 2 very dynamic and progressive influences who understand the importance of not just training but consistently training.

After an initial site visit of camps and chefs and an understanding what level of food and service was being done.

A training course program of 32 staff was put together, a new improved menu specially designed for the chefs to successfully achieve based on their prior level. As well as to satisfy and feed the clientele and activities of these camps.

With an understanding that non of these chefs have ever had any form of professional training and the structure of the conservancy that staff are brought up on a performance promotion system from fence checkers to gardeners to bedroom hands all the way up to a chef. It has taken years for some of these guys to get up to that kitchen and very quickly did I notice how proud they are of it.

I had my work cut out for me but strongly believe with the correct attitude, style of food, knowledge and guidance it would be achievable.

Lynn and Howard took a leap of faith in myself and their staff and with them implemented a program of consistent training and throughout 9 months went from camp to camp, Chef to Chef and invested as much time as possible in training. From group training to one on one.

The results speak for themselves here. These photos and pictures of the food are cooked and prepared under the guidance of myself, menu designed by myself. This is my food but not my food and to see the benefits, the time, the effort and hard work of all to come to fruition has made me very proud and passionate to continue this line of work.

I have personally got to know each and every camp staff member at Bubye Vally conservancy and management who has welcomed me and taken great care of me. Shown me the best hospitality as well as put together a platform to be successful.

With the time there, it has felt like my home away from home which Iv missed dearly. They have become my family, my friends, my laughs, my good times and long long hour’s together of 2023.

These pictures are not of 1 camp but a mix from all the camps and all the chefs

Let’s start with snacks

Address

13 Whitman Road
Bulawayo

Opening Hours

Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 18:00
Saturday 09:00 - 12:00

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