The Heart of the Party
Meet Tania Burton, Owner of Ginger Snap and the key ingredient to your wedding planning and catering experience
Tanis, tell us your story.
I started the business back in 2006 when I was only 23 by doing friends’ weddings and events and I quickly started to cater more and more weddings and events all over Scotland. In 2018, my husband joined the team to head up the kitchen and in 2020 we relocated to our current home, a farm in the North West of England so we now can cater from the North of Scotland all the way down to Cheshire. Over the years my little black book has grown and I also offer full wedding planning as well.
How do you use your expertise and imagination to guide nervous, new couples through the process of planning their wedding catering?
I always like to speak to my couples before I even send them a quote as I always feel you get to know someone even after one phone call in order to create a bespoke quote for each and every client. This also allows me to share my expertise and knowledge with them to start the trust process, that we know what we are doing and the couple are in very safe hands.
As mentioned, your husband James Burton who was a Masterchef: The Professionals finalist heads up the kitchen. How does James work with couples to create the perfect menu for their big day?
James is so passionate about what he does and he can talk for hours about the food and we find it really inspires our couples. We like to invite our couples along to a Ginger Snap showcase and show them what we are all about and really spoil them for an afternoon with canapes, wine and a lovely lunch. We then follow this up with a video call in the following couple of weeks to discuss in detail what the couple would like to have for their wedding menu and create a bespoke menu for them.
What are current wedding food trends - what’s proving popular?
We are finding that plated food is making a comeback and beautifully presented simple and delicious food where the ingredients shine is extremely popular. Another, popular trend is foregoing dessert for a dessert reception where we create bite-sized petit fours and pass them around like canapes at the end of the meal.
We have also been doing alcoholic slushies on the bar – very popular this year are Spicy Margs!
Where are you based and where do you cover?
We are based in the North West of England and cover from the North of Scotland, to the Lake District & Northumberland, Yorkshire and Cheshire.
How many menus can couples choose from?
The options are endless.
What are your most popular starters, mains & desserts?
This year a cured trout starter, a beef main course and a raspberry mousse for dessert.
How many canapés would you recommend per guest?
At least 5 – it is my favourite part of the day.
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