In their pledge towards sustainability, Jimmy’s has been planting a tree for every BBQ customer, enabling customers to plant extra trees. They're also donating profits from their bespoke SKOOT Limoncello Cooler.
To date, Jimmy’s has planted 1,862 trees and has countered 10.99 tonnes of carbon.
We are excited to introduce you to Jimmy himself, the proud founder and owner of Jimmy’s Pop-up and Jimmy Garcia Catering. Jimmy is one of the top luxury creative caterers in the UK. Jimmy and his team are specialists in delivering unparalleled food experiences at outstanding private parties, events and weddings and deliver dishes that taste so good, they stop you in your tracks.
What’s your journey been to what you’re doing now?
I found out whilst in the midst of it that I didn't want to be a City trader! I loved cooking and I loved feeding friends and family so I thought I'd give it my best shot. It's been an incredible ride from my first pop-up " restaurant" in my front room to now employing over 20 people on the Events side of our business and operating 3 regular pop-up sites ( with more to come, watch this space!) and catering for some of the world's biggest brands in amazing locations both here and abroad.
What venues are you involved in?
From Kensington Palace to the Roundhouse, from Outernet to The Design Museum, from Old Billingsgate to our new first ever as an exclusive caterer, Christ Church in Spitalfields, we are listed at some amazing locations. That's on top of our own Popup venues thanks to our friends at Southbank and Somerset House, we have worked so hard to be recognised amongst the most prestigious venues in the UK.
What are some of your passions and loves in the industry?
I still love running my business- no two days are the same and there's so much joy to be taken from creating an idea on a piece of paper and then working with the team and our clients to help bring the creative process along and bring suppliers onboard with meticulous planning, and then see the look of happy guests when that vision comes to life- whether it's the opening of a popup or the beginning of a dinner for 700, there's no better feeling.
What is one thing you’d love to change in the hospitality/ restaurant sector?
I'd like to see businesses and people get back to using only seasonal, UK produce and let's really look at cutting back on waste. If you do end up with leftover food make sure that you find a great home for it -we're getting to work with our nearest Community Kitchen in Waterloo.
One thing you’re most excited about over the next 6 months?
That "one" thing is all the new things! This Winter's pop-ups ( Fire & Fromage and Chalet Suisse) and (shhh...) a new one for Spring/Summer as well as getting stuck into working at Christ Church, Spitalfields.
What is your favourite venue and what do you always order/ drink?
I'm going to say La Esquina in New York! A secret Tequila Bar is hidden behind the kitchen of a taco counter... proper speakeasy vibes and party time when you get in there! Yep, you guessed it, I order tacos and margaritas!
Alternatively, Pam's Garden in Clapham is a venue that's incredibly close to my heart and is where I started my Catering career and even launched my first BBQ club popups there. From the hidden location to the beehives and vegetable patches, to the tight-knit group of neighbour characters and of course my 88-year-old landlady Pam- the Legend. I'd normally have a glass of wine or something stronger (sometimes anything!) upstairs with her in her house after service.
What are the main challenges the industry is facing around sustainability?
As events are such a short-term and temporary output, there is inevitably a lot of waste associated with the industry.
There are many challenges when it comes to improving sustainability in our industry but when it comes to food, we as a country and indeed industry need to improve our ability to recycle and streamline our waste systems to reduce waste, especially when it comes to compostable and biodegradable materials as there's so much contradictory information out there.
We also need to find a way to reset the food system so that all communities can buy local and from British regen farmers - not only those who can afford good quality meat and vegetables.
How does SKOOT help you address them?
SKOOT helps us to offset any of our carbon output by being able to empower clients and customers to choose to make their event or meal with us Carbon Neutral by planting numerous trees (depending on the size of the event) across various projects throughout the world.
What's your favourite ocean/sea?
My favourite sea would have to be the Mediterranean - I spent 3 years travelling around it on a yacht. It made me realise hospitality was the career for me, and also to appreciate the beauty and joy that a sunrise and a sunset over the water can bring.
Jimmy’s and its customers are helping maintain the joys of nature, simultaneously rebuilding a community and providing much-needed sustainable employment.
