Local Reviews
In April 2014, Sue W said about Certax Accounting Birmingham South
I have known and worked with Kathryn over the past few months. I have found her to be extremely efficient and thorough and has already saved me a large amount of hard-earned cash. Kathryn explains things in 'laymans' terms to the likes of myself and I would have no hesitation whatsoever in recommending her to any business organisation.
Source: thebestof.co.uk
In April 2014, Maureen G said about Certax Accounting Birmingham South
I was very lucky to find Kathryn earlier this year when I urgently needed an accountant to compile and submit my Company's first set of accounts. After having initial discussions and quotes from a number of other sources, I was so relieved to find someone who was extremely professional, very easy to deal with and who wasn't going to charge me the earth. I have been very impressed at the conscientious and yet friendly way Kathryn has worked with me as a client, I have no hesitation in recommending Kathryn as a real professional, who gets the job done and who is a pleasure to work with.
Source: thebestof.co.uk
In April 2014, Les H said about Certax Accounting Birmingham South
Thank you for your swift efficient response and accurate compilation of my end of year books, and on time delivery to HMRC.
The level of service that was given to me was top class, nothing seemed too much effort and you ensured even the smallest of details covered.
I will be recommending your services to friends and clients.
The level of service that was given to me was top class, nothing seemed too much effort and you ensured even the smallest of details covered.
I will be recommending your services to friends and clients.
Source: thebestof.co.uk
In April 2014, Anne A said about Certax Accounting Birmingham South
I asked Kathryn to prepare a data analysis report on a private company and also to give me professional advice on the share capital structure of a business. This Kathryn did to my entire satisfaction giving me a number of angles which have enabled me to make key decisions going forward.
Kathryn is not only a pleasure to work with but has a high level of intellect and intelligence. She instinctively works with you, grasping quickly the salient points of strategy and working closely with your personal objectives.
I would not hesitate to recommend Kathryn's superb accounting services which go outside the required parameters of her profession
Kathryn is not only a pleasure to work with but has a high level of intellect and intelligence. She instinctively works with you, grasping quickly the salient points of strategy and working closely with your personal objectives.
I would not hesitate to recommend Kathryn's superb accounting services which go outside the required parameters of her profession
Source: thebestof.co.uk
In February 2014, Christopher H said about The Delhi Restaurant
A prerequisite for being brummie is a healthy love of curry. Indian cookery books are often impenetrable, and however many jars or spices I try, producing the authentic tasting home cooked curry remains an elusive goal. Enter the Delhi restaurant in Solihull and its Indian cookery course. The course is usually run at the popular Delhi restaurant in Solihull, however our course was held at its sister restaurant Panchuli on Solihull High Street. We were greeted on the doorstep by proprietor Maz, a cheerful cross between Yoda and Vin Diesel, who gave us a brief introduction to his business and the wider context of British Indian cookery. Maz’s chat was always knowledgeable and danced effortlessly from personal remembrances to wider cultural observations or explanations of food history. It is obvious that this is a man who cares about his food, his business, high standards and authenticity. Maz quickly assessed our cooking experience level and agreed the dishes we were going to cook, as a result the course felt very personalised and unrehearsed. At this point it is worth noting the cleanliness of the restaurant and also the intriguing layout and decoration. More important is the sheer joy of the experience of the professional kitchen. Learning a little of what happens behind the scenes when you order in an Indian, or other, restaurant is a little like peeking behind the curtain in the Wizard of Oz, but without the disappointment of finding a Kansas conman on the other side. From the Land of the Giants size spice jars and the raging heat of the industrial hobs, to the mystery of the Tandor in the corner of the kitchen, the experience is both magical and joyful. I found myself laughing constantly and mouthing “this is so good” to my girlfriend every time Maz’s back was turned. From basic tips about pans and the best way to chop an onion to detailed explanations about the best way to cook, and when to add, spices this is a purposeful but always relaxed session. The experience is a real version of the friendly artifice of the tv cookery show. The biggest cliché of the TV chef is “if only there was such a thing as smellivision…” Well today on ‘Curry With Maz’, smellivision was all too real, and it was intoxicating. Maz instructed us to build lovely tasting basic stews, and then curries before letting us in on the secrets of transforming them into the household names like Jalfrezi, Rogan Josh or Balti. Using widely available ingredients and minimal use of oil this is accessible, authentic and dare I say… healthy. Whatever you produce, Maz’s careful instruction opens the door to the possibilities of a much wider repertoire of Indian food, always with the encouragement to try and adapt outside the rules to suit personal tastes. The course is about guidance not instruction, liberation into the Indian cookery mind set, not the restriction of immoveable dos and don’ts. This is very much the ethos of ‘giving a man a fishing rod’. With the right amount of help from Indian Cuisine’s answer to Mr Miyagi we produced a Chicken Tikka starter, Raita, A Lamb Korai, Chicken and Mushroom Balti and two rices. Tasting and trying along the way had no effect on our appetites. The end product was a beautiful meal, all the more satisfying for the knowledge that we had cooked it. After posing for photographs around the kitchen Maz joined us for the meal and continued to give us tips, test our knowledge and share more family stories and words of wisdom from his deceased, and obviously much missed, father. This was an intimate, profound and personal experience, it was a privilege to be allowed into Maz’s world and I am certain that a return visit to the restaurant and a second go at the course are on the cards. I cannot recommend this enough, it is less a course and more a food experience, a red letter day for those who prefer spicy kicks to a lap around Brands Hatch. In a world of cut throat profit margins, and increasingly impersonal experiences (unexpected item in the bagging area) this is a chance to meet someone who genuinely cares about his business, his industry and more importantly his clientele. Forget about Ben, Uncle Maz is the new guiding light in Asian cuisine.
Source: thebestof.co.uk
In February 2014, Reagan C said about The Delhi Restaurant
Always amazing food here and the service was great would recommend to anyone .
Source: thebestof.co.uk
In February 2014, Steve P said about The Delhi Restaurant
It was lovely ! The best curry I have ever had and the staff are really fabulous.
Source: thebestof.co.uk
In February 2014, Carol T said about The Delhi Restaurant
We have been coming here for many years , The food is always excellent as is the service the staff are always helpful and attentive . Definitely best Indian in Solihull.
Source: thebestof.co.uk
In February 2014, Phil T said about The Delhi Restaurant
Food was superb ,bringing out the subtle flavours of indian food.
The staff were very attentive and happy to advise on dishes to suit your palate. A first class restaurant.
The staff were very attentive and happy to advise on dishes to suit your palate. A first class restaurant.
Source: thebestof.co.uk
In February 2014, Josh M said about The Delhi Restaurant
Good service,nice feel and vibe through out the restaurant. Not to mention the food to a very high quality.
Source: thebestof.co.uk