Jimmy Garcia Catering are thrilled to announce that they have been accredited as a preferred supplier at two of London's most prestigious venues: the Victoria and Albert Museum, South Kensington (V&A) and Two Temple Place. This recognition marks a significant milestone in their journey to deliver exceptional culinary experiences in iconic settings.

They cannot be more excited to become an accredited caterer at the V&A.  The Museum embodies and champions creativity, design, and entertainment – all complementary with elegant and engaging entertaining within the unique Museum spaces. (And of course ideally aligned to Jimmy’s philosophy.)

Jimmy Garcia Catering are so pleased and honoured to have the opportunity to create exclusive menus and presentational styles to reflect the chosen gallery space or current exhibition.

Two Temple Place, a hidden gem on the Embankment, was the home of William Waldorf Astor and has the atmosphere and grandeur of a London mansion with the intimacy of a private home.  This makes it an absolute must for weddings, private dinners, and all styles of corporate events.

Being part of the accredited supplier lists at these esteemed venues allows Jimmy Garcia Catering to bring their innovative menus and immersive dining experiences to new audiences. They are excited to collaborate with clients to create unforgettable events that reflect the unique character of each location.

Jimmy Garcia Catering look forward to crafting memorable moments at the V&A and Two Temple Place, continuing their commitment to excellence in every event they cater.

Find out more here

A canapé favourite: wild mushroom & wild garlic vegan kataifi bon bon

One of the most popular canapés with clients is Jimmy Garcia Catering’s wild mushroom and wild garlic kataifi bon bon with dehydrated chive dust. A beautiful vegan canapé that perfectly balances earthy wild mushrooms with the fresh brightness of wild garlic. Their very own chefs foraged the wild garlic in season from the Sussex countryside, carefully processing it into wild garlic oil, butter, and powder. Wrapped in delicate, crisp kataifi pastry, each bon bon offers a satisfying crunch, unveiling a rich, silky filling. Finished with a sprinkle of dehydrated chive dust, this bite-sized delight is both visually enchanting and bursting with vibrant, herbaceous flavour - a true celebration of nature’s freshest ingredients.

See their Spring/Summer 2025 canapé menus here