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Defining the recipe for creative catering
When Hilary Harris established en croute catering in 1993, little did she know that over the next decade her company would become one of the most sought-after event caterers in Scotland. From their base in Glasgow, en croute has steadily grown into a thriving business that caters for blue-chip clients on a regular basis, as well as weddings, parties, product-launches, corporate dinners and a host of other events in some of the most prestigious venues all over Scotland.
Catering in Scotland lifts the lid on what's cooking at en croute…
"The most frequently asked question in our kitchen throughout the working day is: 'Would you want to eat that?' At all times the answer must be 'Wow, yes I would!'"
Such enthusiasm is typical of Hilary and her team, but maintaining such an ethos in en croute's kitchens is a relatively simple task, as she explains:
"I am a food-designer. I'm passionate about finding the best local products to suit the latest trend and seasonal tastes, especially recognisable dishes which we serve up with an innovative twist."
en croute's work is a varied mix of intimate dinners, corporate hospitality and canapé nights, and clients are encouraged to be different or left-field with their requirements:
"We work with the best seasonal ingredients to produce imaginative, creative and delicious menus to satisfy all the senses, and to ensure that the food always tastes as good as it looks."
As well as catering at international sporting events, for royalty and private clients, the company also has an ongoing contract at Partick Thistle Football Club, and provides hospitality for around 180 corporate covers on a fortnightly basis.
"We serve many of the same corporate guests each week and I love the challenge of coming up with 26 different menus throughout the season. I never underestimate the quality of product, presentation and service they are entitled to receive."
It is perhaps unsurprising that en croute enjoy an enviable record of recommendations and referrals from high-calibre clients, including Greater Glasgow Health Board, the BBC, Rolls Royce, Bank of Scotland and PriceWaterhouseCoopers.
However, as the 2007 Independent Event Caterer of the Year Award-winner, en croute are only just beginning to rewrite the rulebook, and Hilary is well-aware of the challenges the next 12 months will bring: 'Receiving the CIS Excellence recognition was a fantastic way to reward everyone for their skills in a way that bonuses, promotions and kind words could never have done. Getting the award has been instrumental in raising our profile and we are coping creatively with the increase in business.
"However, retaining and improving the standards is the biggest challenge we face. Having raised the bar, the expectation is there from our clients and our peers to continue the upward trend, and we are now obliged to meet those expectations. We're not in any way complacent but it's an exciting challenge - there is already a buzz about taking on the award entry for 2008. It's talked about all the time and is constantly in our sights."
This article has been edited from its original version. For the complete feature and to view pictures, please see Catering in Scotland magazine July/August 2007.
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