Among the well-fed and the well-connected, Gingers is as close to a household name as a catering company can get.
Known particularly for its exquisite canapes and trademark desserts, the boutique company also prepares delicious main courses, for both corporate clients and private individuals.
The dishes use high-quality ingredients to create generous portions of tasty choices such as duck spring rolls, crab avocado, slow cooked pork, and beef served on a bed of risotto. The dishes are mainly Western with some Asian influences.
One of those influences is Asian root ginger, the partial source of inspiration for the company's name. The other half comes from the curly ginger hair that sits atop the head of Gingers' founder, chef Liz Seaton.
This year, as Gingers celebrates its 10th birthday, Seaton's transformation from chef to seasoned businesswoman is complete.
Seaton is no celebrity chef, and looks unlikely to screech orders or throw tantrums in the kitchen. Instead, seated sedately, in a simple black dress with her hands folded on her lap, she looks every inch the poised, focused and no-nonsense business owner that she is - albeit one with a warm smile and sparkling eyes that hint at a certain fun-loving feistiness.
That sense of adventure has taken Seaton a long way - from Scotland, where she was first inspired by the cooking of both her parents, on to chefs college in Edinburgh, then trying her hand at corporate catering before sailing around the Mediterranean and the Caribbean as a chef on private yachts.