Owner & Founder
Jenny started Ginger Jar in 2009 with a dream of bringing a fresh approach to running a food business – no shouting in the kitchen in our gaff! As an entrepreneur Jenny has expanded Ginger Jar from a home kitchen business to an SME employing a full time team and a whole raft of freelancers each week. Jenny has also co-Founded Flavourology with the team at Gingerline – a company bringing immersive dining and food-based brand activations to the wider world.
Originally from the Basque country, Monica has lived and worked in the UK for the last 15 years, retraining as a chef five years ago. She worked alongside Ginger Jar for 18 months before taking over as General Manager in October 2018. Monica’s passion for food starts in Spain but then travels the world – her creativity boundless when it comes to designing dishes for all occasions.
New Business & Events Manager
After training to be a chef at Leith’s, Clare wanted to see where the world of food would take her. A brief stint as a pastry chef was followed by freelancing at Ginger Jar when the company was in it’s infancy. Clare then delved into the world of food manufacturing as a Food to Go product developer for Greencore and Sainsbury’s then as a development chef for a Waitrose ready meal supplier, and whilst still a fan of a good sandwich & fascinated by factories, she returned to GJ in 2014. Clare now enjoys working closely with clients to create show stopping events, finding exciting new venues to work in and helping GJ to grow along the way.
Stef, originally from Vancouver, has lived and worked in London for over 10 years. Her UK cheffing career has taken her to restaurants such as Scotts and Mark Hix before she moved into the catering world. Stef has worked for Ginger Jar for 18 months now and is our rock when it comes to ensuring our food leaves the kitchen to our exacting, high standards.
Events Co-ordinator & Sous Chef
Sophie is the newest member of the GJ team. After spending several years in the event industry Sophie’s love of food took over and she retrained as a chef in 2016. Now we use both of her skill sets to our advantage as she works across event planning, keeping the kitchen running smoothly and creating delicious food.