Jimmy Garcia Catering
In 2011, Jimmy Garcia turned his passion for bringing people together over great food into his first dining experience—a 25-seat pop-up “restaurant” in his South West London living room.
Since then, Jimmy’s innovative approach to catering has earned acclaim from Time Out, The Sunday Times, Vogue, The Financial Times, and more, establishing him as one of the most creative names in the industry.
At Jimmy Garcia Catering, our Michelin-trained chefs and dedicated event planners share a commitment to exceeding expectations. Every event we cater is built on creativity, meticulous attention to detail, and a love for fresh, seasonal, and responsibly sourced ingredients.
For 14 years, we’ve built a reputation for delivering unforgettable dining experiences.
Because at Jimmy Garcia Catering, quite simply…Life’s events taste better with our food.
Sustainability
We have some B-rilliant, B-ig news to share with you - we have become a certified B Corporation business!
We are very excited as you might imagine and becoming part of this incredible global community helps cement our position as a business for good.
Over and above our seasonal and local focus, our using suppliers who operate with the highest standards in animal welfare and biodiverse plant and crop growing the last 18 months have seen us paying particular attention to our carbon impact, our people and our support for the communities in which we serve.
This includes the introduction of our first electric van, changing our waste collection partner in order to become a zero to landfill business, introducing a new wellness benefits package for our team and, in addition to our work with the Community Fridge at Waterloo and St Annes Church, Wandsworth we are partnering with The Share Community based less than a mile from us. The Share Community gives educational opportunities for adult students with SEN and autism with the aim of gaining paid employment opportunities. One of the courses they run is in catering and we have already had one of our chefs running a workshop in one of their kitchens, and two of their students getting work experience in our own kitchen and we are very much looking forward to developing this relationship further.
Our Suppliers
We’re incredibly proud to work with outstanding British and local suppliers, whose exceptional ingredients shape every one of our menus. These long-standing relationships allow us to source the very best seasonal produce for our events, with menus that celebrate provenance and thoughtful sourcing.
While there are far too many brilliant people and businesses to list here, we’ve highlighted a few of our all-time favourites below, which you’ll see on your menus. These are producers whose passion and craftsmanship consistently elevate our food.
Founded in 1994 by Charles and Belinda Nash, Sutton Hoo Chicken was born from a desire to return to truly traditional, ethical poultry farming.
Today, Belinda continues to run the farm alongside her godson and Managing Director, Will Waterer, with her daughters Josie and Annabelle also part of the family team - all united by a passion for rearing chickens the right way.
Set on 40 acres of meadows in Suffolk, Sutton Hoo’s free-range chickens roam and forage naturally, living in mobile, naturally ventilated houses and growing slowly to develop their exceptional flavour and texture. Every decision on the farm is driven by care for the birds, respect for the land, and a belief that great food starts with great farming.
Sutton Hoo Chicken
Calum Franklin is the award-winning chef behind The Pie Room, widely recognised for redefining classic British cuisine through a contemporary lens. With a deep respect for tradition, Calum has elevated the humble pie into a refined culinary experience, combining nostalgia with precision, creativity and flair.
Championing locally sourced British ingredients, Calum focuses on seasonality, craftsmanship and balance, applying meticulous technique to every element of his dishes. His approach places flavour and provenance at the forefront, resulting in food that feels both comforting and exciting.
Through The Pie Room, Calum has earned widespread acclaim and a loyal following, becoming a leading voice in modern British cooking. His contribution brings a distinctly British character to the menu, delivering dishes that are thoughtful, beautifully executed and unforgettable for guests.
The Pie Room
Simona di Vietri founded La Latteria in London in 2016 with the vision of recreating the tradition of fresh Italian cheesemaking in the UK. Drawing on her roots in southern Italy, she set out to bring the authenticity of mozzarella, burrata, stracciatella, and ricotta made daily - just as they are enjoyed in Italy.
Working with milk from carefully selected British farms, Simona and her team craft every cheese by hand using time-honoured Italian techniques. The result is a collection of fresh cheeses that embody both exceptional flavour and sustainable provenance, produced locally to reduce food miles while maintaining the highest standards of quality.
Through La Latteria, Simona has created a unique bridge between Italy and the UK - celebrating artisanal skill, supporting British dairy farmers, and proving that world-class Italian cheese can thrive right here in London.
La Latteria
Kricket was founded by Will Bowlby and Rik Campbell with a vision to reimagine Indian dining in London, combining bold regional flavours with the best of seasonal British produce. Drawing inspiration from India’s diverse food culture and London’s vibrant culinary scene, Kricket has become known for its modern, small-plate approach to Indian cooking.
With a focus on flavour, balance and sustainability, the team champions carefully sourced ingredients and inventive techniques, creating dishes that are vibrant, generous and full of character. Their cooking celebrates spice and freshness in equal measure, delivering food that feels both exciting and approachable.
Awarded a Michelin Bib Gourmand, Kricket has established itself as a standout name in contemporary Indian dining. Their contribution brings energy, creativity and depth to the menu, offering guests a confident and memorable expression of modern Indian cuisine.
Kricket
ChalkStream Trout
Hugo Hardman is the founder of ChalkStream Trout, establishing the business in 2015 with a vision to champion the exceptional quality of trout raised in England’s rare chalk streams. A Hampshire local, Hugo was driven by a desire to protect these unique environments while producing trout of outstanding flavour and provenance.
Working closely with his long-time collaborator Arthur Voelcker, Hugo oversees every stage of production, combining careful husbandry with a chef-focused approach to quality.
Together, they have built ChalkStream into a respected name among leading chefs, known for its integrity, sustainability, and deep connection to the chalk streams of southern England.
Founded in 2016 by husband-and-wife team Tom and Lucy Wilson, KANPAI is the UK’s first craft sake brewery, blending traditional Japanese brewing techniques with British innovation.
Tom and Lucy honed their skills in Kyoto and at sake-brewing school before turning a home-brewing hobby into an award-winning brewery. Now based in London Bridge, they produce small-batch, preservative- and sulphite-free sake using locally installed custom equipment, hand-filling and labelling every bottle themselves.
At the heart of KANPAI is experimentation - seasonal batches, boundary-pushing flavours, and a core range that balances purity, flavour, and character. Every bottle is a reflection of passion, precision, and the belief that sake deserves to be as celebrated here as abroad.
KANPAI
Let them speak for themselves…
Meet the Barista: Ben Lewis
Ben Lewis, known professionally as Barista Benji, is the UK’s reigning latte art champion and one of the country’s most creative coffee professionals. With a passion for specialty coffee sparked in his teens, Ben has transformed his skill with steamed milk and espresso into a craft that blends technical precision with artistic expression.
Growing up in the UK coffee scene after his first barista job at 16, Ben quickly became fascinated by the art of latte design. Under the mentorship of a former UK champion, he developed his ability to pour intricate figures - from cartoon characters to playful motifs - and honed his craft through years of competition and practice.
In 2025, Ben was crowned the UK Latte Art Champion and went on to place in the top ten at the world championships, a testament to his dedication and creativity. Beyond competitions, he shares his expertise as a trainer, content creator and brand collaborator, helping others explore the artistry behind exceptional coffee.
Ben’s work brings an engaging, imaginative dimension to any event or programme, bridging craft, community and the joy of coffee in ways that consistently impress and inspire.