A message from Jimmy Garcia and Richard Groves

My first big, grown-up decision was taken 12 years ago. I realised that I was incredibly unhappy in my job (as a city trader) and determined that I simply had to turn my childhood passion, inspired by my dad, into my day job. That passion was, is and always will be food. And more specifically, I wanted it to be amazing food that was at the heart of good times and the catalyst for good conversations. In short, I think that all of life’s big events are better with great food.  

Fast forward to now, and Jimmy Garcia Catering (I still smile when I say that!) employs 25 permanent staff, we are listed as a preferred supplier in only the finest venues and have catered at hundreds more. We have ongoing client relationships with major global brands and have catered for them in various international locations. Oh, and I have two kids of my own now!

My second decision was the one that played the biggest part in how we got to where we are now. That’s the one that saw me picking up the phone to Richard Groves, I'll let him take it from here...

When Jimmy first called I was immediately intrigued, and really rather impressed by his story. I knew I wanted to get involved. With my thirty plus years working for Create and Smart, I know a thing or two about corporate catering and I could quite clearly envision the next phase of Jimmy’s journey. After our first meeting, the synergy was obvious and I knew I wanted to be instrumental in taking Jimmy Garcia Catering to new heights, and to the most notable venues in the City and beyond.

My commercial experience and Jimmy’s creative foodie flair, coupled with our passion for delivering the exceptional makes for an exciting time at JGC as business continues to thrive and flourish.

We’re now preferred caterers for a mix of traditional and iconic venues, as well as the innovative and cutting edge. Our experienced team are well versed in the challenges and nuances of working in a variety of interesting spaces. We’ve produced the first split level dinner at The Design Museum, multiple banquets across all of The Historic Royal Palaces; we’ve created culinary masterpieces in The National Gallery and show stopping feasts at The Roundhouse - and we’re not stopping there!

Three years down, another ten, twenty, thirty to go? I’ll be here as long as I’m working, making life’s events taste better with our food.

So take a moment to see where and how we work, and stay up to date with our new newsletter, designed with you, a member of the London venue community, in mind.

Jimmy Garcia