Ginger Jar Food

18/09/2024

17/09/2024

A new company by Ginger Jar founder Jenny McNeill has just launched. Please show your love & support for as we take our first steps into the world of edible experiential events!

04/09/2024

Yesterday came to see us for a tasting for an event next month - this is the second year in a row with this interiors client and we’re delighted to be invited back!

A few new dishes on the menu from prawn crumpets (our take on prawn toast) to cognac flamed mussels and watermelon tartar sushi rolls w/ pickled lemon.

Thanks to & for keeping the wheels running smoothly. ❤️

06/08/2024

Still one of my favourite experiences to be a part of. We delivered an on stage dinner at with a grafitti theme to follow the concept of the play, ‘Misty’, which had transferred from the to the West End.



& were part of the team that delivered the dinner from a VERY back stage area. was our wonderful client!

15/07/2024

Cooking at last week was an absolute pleasure. Check out the recipes on our website - summertime coq au vin and crispy duck bao buns!

08/07/2024

When working with colleagues becomes working with friends. The very best of combinations x

05/07/2024

Amazing to be a part of this experience. With my Gingerline hat on I designed & delivered this pop up for Ninja Double Stack. Such fun!

09/04/2024

and in no particular order... we introduce five London venues who we are currently loving working with! In our 15 years we've worked in spaces the length and breadth of London, and the UK, delivering brand activations, corporate gatherings, press events and weddings. These five locations have recently played host to menus we've designed for the likes of TikTok, Volvo, Tropic, Tommee Tippee and Subway. Take a scroll for further inspiration x

28/02/2024

Beautiful, home made kanelbullar by & Heather following ‘s recipe.

Part of our selection for launch of the EX30. Produced by

23/12/2023

Finally getting a relaxed smile from Mr GJ as he finishes his year of study and sits down with a pint of wine at one of our favourite local restaurants

Proud of you James and sending thanks for all you do for us.

22/12/2023

We had the pleasure of designing these little press boxes for to showcase their patisserie course.

Using failsafe Leiths recipes and some of our own imagination they included lemon sherbet marshmallows, passion fruit macarons, dark chocolate & miso truffles and a rich chocolate brownie.

21/12/2023

Invented for a 50th birthday where the birthday boy’s favourite restaurant, Bubble Dogs had closed it’s doors. Champagne and posh hot dogs including Steph’s Mac n Cheese dog w/ roast garlic aioli & pink pickled onions.

20/12/2023

Inspired by a dish created for a supper club - seared tuna w/ ajo blanco, crushed habas fritos & pickled grape

19/12/2023

Lucy taught us a version of this dressing, which I probably make at least once a month.

Blitz together tahini, Chinese black vinegar, garlic, ginger, coriander, brown sugar, chilli flakes and soy sauce into magicness.

Here we’ve used it to dress a crunchy poached chicken, noodle & vegetable salad.

18/12/2023

Inspired by a dish on we use the whole cauliflower to create a beautiful starter.

Roasted leaves, shaved florets, florets of romanesco cauliflower, pickled stems, yeasted cauliflower purée. Try Lee’s recipe for the purée and pickled grapes. They are WINNING!

16/12/2023

Flash back to working with on this tropical fragrance filled event for at the wonderful

We designed canapés inspired by the Surf & Comfort scents, including these mini Bounty-inspired chocolate mousses w/ a coconut white chocolate bark.

15/12/2023

This delicious winter panzanella (with roast squash, apple, chicory, rosemary croutons & sherry vinaigrette) featured on a wedding menu for Anna & Xaver at

We’ve been working at 100 Barrington, formerly Brixton East, since for over 10 years and love to see what the owners have done to make it the venue you see today ❤️

Anna & Xaver challenged us to create a non traditional menu full of bold flavours and we loved every minute of it.

Planner

14/12/2023

When and I took two whistle stop visits to Singapore to train the chefs at Raffles Convention Centre on our menu.

Designed for ‘s - we worked with to take a huge cast of dancers and producers with us to pull off an experiential gala dinner for 1000.

This dish is miso yeasted cauliflower, yuzu pickled carrot, radish & cucumber cup.

13/12/2023

Did you know that GJ Jenny is the food designer behind ‘s shows since 2017?

This dish was from Chambers of Flavour 4 - the Food Recycling Centre. Our take on fried chicken w/ waffles - spiced beetroot ketchup, maple glaze. Dreamy.

11/12/2023

An old one this. When first started GJ and was trying food photography from home.

Poach the smoked haddock in aromatic milk then use that to make the pilaf rice. To***co onion rings. Curry sauce.

10/12/2023

Our wedding starter from nearly 10 years ago. Because we couldn’t decide on just one dish and have a love of snacking!

Luscious prawns w/ garlic aioli, courgette flowers w/ Monte Nebro cheese, smoked haddock scotch eggs w/ curried mayo, mini merguez w/ sumac yogurt & pomegranate, duck rilletes w/ cornichons…

10/12/2023

Nearly 10 years ago on a June afternoon, our wedding starter was luscious prawns w/ garlic aioli, courgette flowers stuffed w/ monte nebro goat’s cheese, smoked haddock scotch eggs w/ curried mayo, mini merguez w/ sumac yogurt & pomegranate. All the picky bits!

09/12/2023

Aromatic beef & crispy noodle salad from The Chef’s House, the supper clubs Ginger Jar used to run as open kitchen nights.

08/12/2023

When you choose to cook fish and risotto at your first ever wedding, as the starter.

Seabass, pickled fennel salad, saffron risotto. Circa 2010

07/12/2023

Our Lynda proclaimed these would be her dessert island, death row dish.

Goat’s cheese fritters w/ thyme & blossom honey. Serve as a canapé or a starter course.