Award Winning Team of Vinnie & Tracy

Our executive Chef Vincent Kelly has been regional winner and national finalist in both The Gordan Ramsey scholar 2002 and more recently All Ireland chef of the year 2005.Vinnie has been doing national competitions both here and abroad since he was 17 and has collected over 15 Gold, Silver & Bronze awards for his recipes and cooking in the last 10 years.

Manager Tracy Burton has studied Marketing and Management and brings with her a vast amount of working experience in a management role within the industry itself. It is therefore perhaps no wonder that ginger catering is now becoming one of Irelands leading Catering establishments.

No amount of awards can speak for everyday experience in the catering industry of which this couple have plenty! But don’t take our word for it, come on in to visit us for lunch or dinner at Oscars 64

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Service Standards at Ginger Catering:

In order to serve food to the public, every food business is obliged to register with the Health Service Executive (HSE). A “Food Business” means any undertaking, whether for profit or not, and whether public or private, that is carrying out any or all of the following: Preparation, Processing, Manufacturing, Packaging, Storing, Transportation, Distribution, Handling and Handling or offering for sale or supply of foodstuffs. The “Proprietor” is the person who carries on the food business at the premises and includes the person in charge. Here at gingercatering.com we take our food hygiene very seriously and comply fully with industry standards including the recently effective “Hygiene Package” applicable from 1st January 2006 which are listed below.
1. EC 852/2004: Regulation on Food Hygiene
The emphasis is on the food business operators to apply food management principles within their business, such as

1. apply general hygiene rules and work to the principals of HACCP
2. comply with microbiological criteria of food stuffs
3. demonstrate that procedures meet legal requirements
4. maintain procedures based on HACCP
5. maintain the hot and cold chain of food
6. satisfy inspectors of existence of adequate procedures
7. maintain up to date records/documents and retain for five years.

2. EC 853/2004: Regulation on Specific Hygiene Rules for Food of Animal Origin
3. EC 854/2004: Regulation on Official Controls of Foods of Animal Origin
4. Council Directive 2002/99: Regulation on Animal Health
5. Council Directive 2004/41 which repeals previous directives and establishes conditions for production and placing on the market food stuffs of animal origin intended for human consumption.

For more information on food hygiene you can visit  Failte Irelands web site by visiting failte Irelands web site at the following address www.failteireland.ie

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Email:info@gingercatering.com