Our 10 mile canape menu for summer 2024 featuring our favourite suppliers
Jimmy is a zero-food waste champion with a passion for seasonality, locality, and provenance that ensures his food not only tastes and looks incredible but also tells a story.
By working closely with small farms and artisan suppliers, we minimise transportation emissions and food miles. Plus, our clients get to enjoy the freshest, most flavourful produce that each season has to offer.
Our ‘10-mile canapé menu’ is our way of doing our bit while showcasing the incredible bounty of produce right here in London.
It features ingredients almost all sourced within 10 miles of our Battersea HQ and is just one of the ways that we're looking to do things differently here at Jimmy Garcia Catering. It's good for the planet and just plain delicious!
We have a root-to-tip, nose-to-tail, zero-waste approach to everything we do. Life’s events taste better with our food.
Listed below are 11 suppliers we use to create our 10 mile canape menu for summer 2024 with details of the canapes each one has helped us to create.
Kappacasein Dairy
Bermondsey (5.4 miles)
The Bermondsey Hard Press we use in our ‘Bermondsey Bomber’ is an Alpine-style, raw milk cheese made by William Oglethorpe at the Kappacasein Dairy in Bermondsey. The recipe is based on a Swiss Gruyère, Hard Pressed has the texture of a farmhouse Cheddar rather than the supple texture of Gruyère, and is clean and sharp and works perfectly in our arancini.
‘Bermondsey Bomber’
Bermondsey Hard Press (Kappacasein Dairy) arancini, wild garlic emulsion, shallot ring
London Honey Co
Bermondsey (5.9 miles)
Steve Bonbow from The London Honey Company makes the honey we use at Jimmy Garcia Catering. It’s a lively, complex, honey with citrus notes, from the diverse flora of the capital's trees, parks and gardens and comes straight from his beehives on London rooftops and in wild urban corners and is unpasteurised and minimally filtered retaining its natural properties. We use it to create chilli and orange fermented hot London honey in our ‘Acton Ricotta and London Bees’ canapé.
‘Acton Ricotta and London Bees’
La Latteria ricotta, chilli and orange fermented hot London honey, seeded cracker
Toast Brewing
Euston (6.5 miles)
When Louisa Ziane co-founded the Toast Ale brewery in 2015, her mission was to create a sustainable beer that tastes amazing and makes a positive impact. By brewing with surplus bread, Toast Ale transforms leftover loaves into liquid gold, and since their launch, they've saved enough slices to stack nearly five times the height of Mount Everest! Committed to environmental causes, the company donates 100% of its profits to environmental charities, helping to support Mother Nature. We use Toast beer to make the bechamel in our Toast Beer Rarebit canape.
‘Toast Beer Rarebit’
Brown butter crumpet, truffle emulsion, pickled pearl onion, torched Toast Beer bechamel
La Latteria
Acton (8.3 miles)
La Latteria - started by Simona di Vietri, a native Southern Italian who found herself living in London and, after missing the best mozzarella from home, decided to start making it here in London! They now create the very finest, artisan Italian cheeses with Buffalo milk from Oxford. They are so good they were visited by Stanley Tucci for his Searching for Italy TV show and you will find their wonderful stracciatella and ricotta in our ‘Acton Ricotta and London Bees’ and ‘The Ten Mile Tomato Tree’.
‘The Ten Mile Tomato Tree’
Stuffed cherry tomato, La Latteria stracciatella, wild garlic pesto (GF)
‘Acton Ricotta and London Bees’
La Latteria ricotta, chilli and orange fermented hot London honey, seeded cracker
Tempus Charcuterie
Weybridge (17.3 miles)
Tempus Charcuterie was founded by Master Chef alumni Tom Whitaker and Dhruv Baker, who together produce charcuterie of a quality previously only found in Italy and Spain, but they’re doing it just 20 miles away in Weybridge. We use their delicious No.8 in our Scallop ‘Burger’. If you’re wondering what No.8 is, we’re here to help. If Nduja embodies the fiery soul of Calabria, and Sobrasada, the chorizo-like spread from Mallorca, is distinctly Spanish, No.8 is what Tempus call their version. Their process is unique: starting with a salami that is flavoured with confit garlic, garlic oil, and dried chive, then slow-fermented and aged for 2-3 months. They then add dried orange peel, fennel, Mexican chilli, cayenne, and mace, balancing the lactic tang with rich, garlicky pork. No.8 is proudly British, with its true home in Surrey.
Scallop ‘Burger’
Hand-dived scallop, Tempus No.8, apple gel, pickled granny smith
Moxon’s Fishmonger
Wimbledon (2.2 miles)
Robin Morton from Moxon’s Fishmongers in Clapham, with their own smokehouse in Wimbledon, supplies the smoked mackerel for our ‘Mackerel Pate en Croute’, hot smoked salmon for our ‘Egg in a Nest,’ and cods roe for our ‘Chicken Toast and Whipped Cod’s Roe’ canapés. Robin is a passionate advocate for sustainable fishing practices. His team prides itself on sourcing the freshest fish from responsible sources, ensuring their seafood is both fresh and ethically harvested through trusted suppliers.
‘Egg in a Nest’
Moxon’s smoked hot smoked salmon quail scotch egg, dill emulsion, bronze fennel
‘Mackerel Pate en Croute’
Moxon’s smoked mackerel, pickled cucumber jelly, croustade, dill
‘Chicken Toast and Whipped Cod’s Roe’
Chicken and nori crisp, whipped cods roe (Moxton’s), green apple gel, borage flowers (GF)
Peckham Sauce Co
Peckham (6.8 miles)
The hot sauce we use in our pulled lamb taco is handmade in small batches by the Peckham Sauce Co. in South London. They blend a mix of secret spices with fermented Dutch Chilli and Scotch Bonnet to create London’s freshest and finest hot sauce. It’s 100% vegan, 100% natural, and free from preservatives or additives.
‘Pulled Lamb Taco’
Lamb belly taco, Peckham Sauce Co small batch hot sauce, fresh radish, lime and coriander yoghurt (GF)
East London Liquor Company
Bethnal Green (9.3 miles)
Alex Wolpert and his team at The East London Liquor Company produces the gin we use to cure the salmon in our Hackney Gin Cured Salmon canapé. Based in the industrial heart of London's East End, they choose innovation over tradition. Their distillery, amongst canal-side warehouses and old school pubs, creates award-winning gins, whiskies, vodkas, and rums. Ignoring old practices, they bring liquor production back to the East End, championing the underdogs of the beverage world. Their approach ensures that their products are anything but old school.
‘Hackney Gin Cured Salmon’
East London Liquor Co gin cured salmon, blood orange pearls, lemon gel (GF)
Sutton Hoo Chicken
Ipswich (87 miles)
Belinda Nash and Will Waterer from Sutton Hoo Chickens produce the chickens used in our ‘Chicken Sandwich.’ They rear a traditional breed grown for 10 weeks, which is 25% longer than standard free-range chickens. This slow-rearing process ensures they have constant access to the Suffolk countryside. Sutton Hoo’s passion for exceptional welfare and traditional farming produces succulent, flavorful chicken with a special, authentic taste. The chickens' extended exercise, longer growth period, and natural, varied diet result in superior flavour.
‘Chicken Sandwich’
Sutton Hoo confit chicken terrine, Brixton bakery (BreadBread) croutes, wild garlic emulsion
BreadBread
Brixton (3.5 miles)
BreadBread is an artisan bakery in Brixton making sourdough loaves and other baked goods from naturally fermented dough and high-grade flour. Founded by Bridget Hugo in 2010 (she also co-founded Franco Manca) BreadBread provides the bread for our ‘Chicken Sandwich’ canapé croutes. The team at BreadBread follow the principles of the ‘thoughtful kitchen,’ working with the seasons, minimising waste, and adding a touch of creativity to bake close to perfection.
‘Chicken Sandwich’
Sutton Hoo confit chicken terrine, Brixton bakery (BreadBread) routes, wild garlic emulsion
Great Beyond Brewing Company
Hoxton (7.9 miles)
Great Beyond Brewing Company is an independent craft brewery based in Hoxton, East London, founded Ollie, Nick and John. They’re passionate about combining sustainability and quality ingredients to produce beers that delight. We use their Imperial Stout to braise the beef shin in our ‘Braised Beef Bun’. Their stout is delicious! It boasts a jet-black colour, topped with a tan head with bold notes of coffee, chocolate, caramel, and burnt sugar.
‘Braised Beef Bun’
Great Beyond Brewing Stout braised beef shin, mustard emulsion, fermented carrot skin gel, brioche bun
Jimmy’s Trimchi
Battersea (0 miles)
We have a root to tip, nose to tail, zero waste approach to everything we do. Our trimchi is our zero waste take on kimchi made from vegetable trimmings from the kitchen. We use it in our ‘Duck and Daikon Roll’ canape. We also ferment our carrot trimmings and turn it into a gel that we use to garnish our ‘Braised Beef Bun’
‘Duck and Daikon Roll’
Smoked duck daikon roll, trimchi, spring onion, sriracha (GF)
10 mile canape menu summer 2024
‘Bermondsey Bomber’
Bermondsey Hard Press (Kappacasein Dairy) arancini, wild garlic emulsion, shallot ring
‘Toast Beer Rarebit’
Brown butter crumpet, truffle emulsion, pickled pearl onion, torched Toast Beer bechamel
‘Acton Ricotta and London Bees’
La Latteria ricotta, chilli and orange fermented hot London honey, seeded cracker
‘The Ten Mile Tomato Tree’
Stuffed cherry tomato, La Latteria stracciatella, wild garlic pesto (GF)
Scallop ‘Burger’
Hand-dived scallop, Tempus No.8, apple gel, pickled granny smith
‘Mackerel Pate en Croute’
Moxon’s smoked mackerel, pickled cucumber jelly, croustade, dill
‘Chicken Toast and Whipped Cod’s Roe’
Chicken and nori crisp, whipped cods roe (Moxton’s), green apple gel, borage flowers (GF)
Hackney Gin Cured Salmon
East London Liquor Company gin cured salmon, blood orange pearls, lemon gel (GF)
‘Egg in a Nest’
Moxon’s smoked hot smoked salmon quail scotch egg, dill emulsion, bronze fennel
‘Braised Beef Bun’
Great Beyond Stout braised beef shin, mustard emulsion, fermented carrot skin gel, brioche bun
‘Pulled Lamb Taco’
Lamb belly taco, Peckham Sauce Co small batch hot sauce, fresh radish, lime and coriander yoghurt (GF)
‘Chicken Sandwich’
Sutton Hoo confit chicken terrine, Brixton bakery (BreadBread) croutes, wild garlic emulsion
‘Duck and Daikon Roll’
Smoked duck daikon roll, trimchi, spring onion, sriracha (GF)