We are a friendly, family based, professional caterers, (est 1996) with a wealth of experience in high quality catering for a wide range of events, including, Weddings, Marqee Weddings, Christenings, BBQ's, Garden Parties, Dinner Parties, Funerals, Birthdays, Canapes & Bruschetta receptions, Hen Parties, Product Launches, Corporate Catering, etc.
We are Kirklees approved caterers, catering at; Huddersfield Town Hall, Oakwell Hall, Clay House, Huddersfield Ukranian Club and a host of private and coporate venues. We can also arrange Marqee hire, Chocolate Fountain hire, and even an original Bretton van serving fresh crepes. Please look through our sample menus, which provide an insight into some of our most popular choices.
We are Kirklees approved caterers, catering at; Huddersfield Town Hall, Oakwell Hall, Clay House, Huddersfield Ukranian Club and a host of private and coporate venues. We can also arrange Marqee hire, Chocolate Fountain hire, and even an original Bretton van serving fresh crepes. Please look through our sample menus, which provide an insight into some of our most popular choices.
Services
Hilary's Quality Cuisine was established in 1996. We provide quality catering with the freshest ingredients, tailored menus, attention to detail and customer advice and support. Hilary's Quality Cuisine has provided high quality catering and support services at hundreds of different venues throughout the North of England for a range of various events including, corporate, private and commercial, of between 10 to >500 guests.
Last week I went into the local greengrocers, and what stood in front of me, a huge tray of deep purple ripe fresh figs. What are we having for supper tonight? Put the figs into an oven proof dish. Drizzle with the balsamic vinegar oil and honey and bake in a medium oven for 5 to10 mins depending on size.
Just a brief note to say thank you for supplying such an excellent brunch yesterday morning. The food and service provided was appreciated by all present and up to your usual very high standard. Thank you once again. I was extremely impressed by both the provision of catering and also the level of service provided.
Take a potato peeler and slice the top of the cucumber lengthways - see photo opposite, continue to slice the cucumber into ribbons until you get to the centre where it is soft and seedy. When you have all your ribbons, take some kitchen roll and put the cucumber on this and squeeze the water out. Stir the ribbons into the vinegar and put into the fridge to marinate for at least 1 hour.
First discovered by Elizabeth David born 1913, and published in her book ITALIAN FOOD. The Italian chef Franco Taruschio put it on his menu. Simon Hopkins went to theWalnut Tree Inn near Abergavenny and had this dish. He then put it on his menu at the famous London restaurant Bibendum, where Delia Smith ate it and put it in her book Delia's Summer Collection.
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