SIMON HOLLING AT H & H CATERING

LETTER OF THANKS FROM RMR MERSEYSIDE

2010-01-06T09:04:00.000-08:00

RE – DINE OUT OF COLONEL SIR DAVID TRIPPIER. RD. JP. DL

Dear Simon

Just a short note to express our thanks for Saturday night. Sir David’s Dine Out as you are aware was a major function for our Unit with numerous VIP and prestigious guests and as such it was vitally important that we got it right on the night.
As ever Simon you delivered the goods! – The food was sublime and just as important for us the quality of service, professionalism and politeness of your staff were exemplary.
I know Sir David thanked you formally on the evening however on a more personal note I just wanted to say that your assistance throughout the planning of the event and on the day itself removed a considerable burden from my shoulders allowing me to get on with the job in hand.
Over the last five years you have catered for us on numerous occasions from the small and intimate dinners to the Grand Functions, it is refreshing in this day and age to know no matter what our requirements are we can call on you without hesitation in the knowledge we will receive exactly what we want – the best food, the best service and all at a reasonable price.
Once again my sincerest thanks and I look forward to our next function.

Warmest Regards

M D Gibson
Major RM
Unit 2IC

NEW YEARS EVE PRIVATE DINNER PARTY

2010-01-06T08:39:00.000-08:00

The Menu :

Seared Jersey Scallops with Black Pudding and a Minted Pea Puree with a Balsamic dressing

Fillet of Beef Wellington with a Chicken and Woodland Mushroom Mousse served with Dauphinoise Potatoes and Red Wine Jus

Baked Dark Chocolate Fondant with Vanilla Ice Cream

WIGAN RUGBY UNION CANDLELIT DINNER 11TH DECEMBER

2009-12-13T12:59:00.000-08:00

To Start - Choice of Tomato Soup with Sweet Basil or Seasonal Melon with Parma Ham or Natural Smoked Haddock, Salmon and Coriander Fish Cakes
Mains - Choice of Rib-Eye Steak with Green Peppercorn Sauce or Roast Turkey with Seasonal Trimmings or Poached Sole Fillets with Tarragon and Tomato Cream
Desserts - Christmas Pudding with Brandy Sauce or Eton Mess or Hand-made Profiteroles with Chocolate Sauce
Regional Farmhouse Cheese and Biscuits
Coffee and Chocolates

SATURDAY 5TH DECEMBER RMR DINNER FOR COLONEL SIR DAVID TRIPPIER

2009-12-07T12:45:00.000-08:00

Dinner at Royal Marines HQ,Liverpool for 74 covers.
To Start - Lightly Creamed Winter Vegetable Soup with Garden Herbs

Followed by - Natural Smoked Haddock and Salmon Fishcakes with Sweet Chilli Dressing
Main - Pan Roasted Rib Eye Steak with Herby Wild Mushrooms, Garlic Mash and Red Wine Jus
To End - Individual Baked Vanilla Cheesecake with Compote of Fruit
Cheese & Biscuits
Coffee & Chocolates

SUNDAY 29TH NOVEMBER -PRIVATE DINNER PARTY

2009-12-04T13:19:00.000-08:00

Held a private dinner party for 10 at lunchtime for a customers 40th birthday. 4 courses as follows;

To start - Field Mushroom Soup with a Tarragon Scented Mascarpone

Followed by - Pan Roasted Fillet Steak with Celeriac Puree and Rich Red Wine Jus

The Finale - Raspberry Mille Feuille and Cheese & Biscuits

All went smashingly well and fantastic feedback!