A potted history!
A short intro to GJ.
We’re a boutique catering company based in London, and now with a base in Yorkshire, with a focus on great flavour and an eye for food design. We grew up in event management, so we know the ropes of the complete event picture. Now we specialise in amazing food to give your event that extra edge.
We want to show you how we can bring an extra edge to your events through beautiful, on-trend, full-to-the-brim-with-flavour food.
Ginger Jar Food was started by Jenny McNeill in the summer of 2009, after qualifying from Leiths School of Food & Wine.
Jenny has spent time working as a private chef in Alpine Chalets, as a restaurant chef in places such as the Fat Duck and Tate Modern, and now has twelve years experience as head chef of Ginger Jar, overseeing 100’s of events from canapé parties to weddings, PR launches and office inaugurations.
Our philosophy is simple. We offer bespoke, high quality catering to individuals and companies, large and small.
First and foremost, we’re professional, nice AND good fun to work with, taking the stress out of event planning and turning it all into the most enjoyable of experiences.
Who we work with.
From seated banquets for weddings or corporate hospitality to product launches, food development projects or social influencer events, we’ve done it all. Ginger Jar has worked for a number of celebrity clients, from Pelé’s birthday party to a dinner at home with Wyclef Jean. We’re unfazed by high pressure situations, tight timescales and short turn-arounds.
Some of our clients.
Havas / Cake Group
Cirque Le Soir
English National Ballet
Foundations. How we operate.
Almost all Ginger Jar’s chefs have come through the Leiths School of Food & Wine, where chefs are not only taught how to cook extremely well (!) but also how to work cleaning, efficiently and tidily. Due to the diverse nature of our menus, we are constantly learning and adapting to new food trends and international cuisines.
Food hygiene & risk assessment. All chefs have up to date food hygiene certification and are aware of Ginger Jar’s risk assessment standards, both for working back at GJHQ and when out on site. If we should be lucky enough to work on events with you, we’re happy to perform a risk assessment of food transferal to the venue and working within the venue with its on site facilities.
GJHQ. The Ginger Jar commercial kitchen is cleaned daily by the chefs and weekly by a professional cleaning service. We have full monitoring of fridge and freezer temperatures, plus rotas of cleaning tasks. We have temperature probes for ensuring food safety standards are regulated and adhered to both at our base and when out on site.
Get in touch.
Call. 07795 462689