Blue Ginger Catering
Corporate, Weddings & Private chef
Phone:
07958 773905
Email:
Ever dreamed of hosting the perfect party or dining experience without worrying about cooking? Blue Ginger Catering is an experienced catering company who offers a selection of personal services catering to your specific culinary needs, cooked and served to perfection
We design your perfect menu around your favourite dishes and flavours.
Andy Chang has 28 years of catering experience across 5* resorts, top London restaurants & as a private chef on super yachts
A Bit About us
Blue Ginger Catering is a rare gem in the Cardiff and South Wales culinary scene. Our cuisine is inspired by locally sourced ingredients and all of our menus are designed in person with the host, where the highest quality products serve as the stars of each dish. We are proud to share the best that Cardiff has to offer.
Example Menu
Example Menu A
Fresh baked Cob and Fresh churned butter for the table
To Start
Crispy duck, duck spring roll, Cashew nuts, Thai salad, Watercress, Orange & Soy ketchup
Mains
Pan roasted welsh farmed chicken breast, truffle oil, slow braised beef fritter, beef and red wine Reduction
Smoked bacon potato purée, butternut squash & curry puree, creamed cabbage, panache of vegetables Edamame & peas
Dessert
Gooey chocolate brownie, raspberry textures, honeycomb, chocolate ganache, meringue, toffee sauce Madagascan vanilla ice cream (v)
Chocolates & Shortbread
Example Menu B
Fresh baked breads and churned butter for the table
To start
Smoked Caerphilly cheese and leek tart, mascarpone hot crust pastry
Battered king prawn, garlic aioli fresh garden salad
Mains
Char Siu pork belly, pork and apple bon bon, Pan fried wild mushroom, Pont neuf potatoes with truffle & parmesan
Sides
Creamed cabbage and bacon or
Panache of vegetables or
Burrata with slightly salted fresh plum tomatoes, fresh basil, black pepper and olive oil
Dessert
Chocolate Fondant Tart
Milk chocolate & vanilla sponge Bon Bon
Clotted cream
Chocolates & Shortbread
Example Menu C
Fresh baked Cob and churned butter for the table
To start
Wye valley smoked salmon and prawn mousse
Pickled cucumber, Marie rose ketchup
Tomato and red pepper salsa
Mains
8oz pan roasted welsh fillet of beef, truffle & wild garlic pesto sauce, Short rib croquettes, Butternut squash & curry puree, Fondant potatoes, Pan fried Oyster mushrooms, peas & edamame
Beef & red wine reduction
Sides
Panache of vegetables
Dessert
Raspberry crème brulee, Vanilla ice cream