Scone Palace has appointed Ginger Snap as its preferred corporate hospitality catering supplier to its 2013 programme of corporate hospitality events.
Scone Palace, near Perth, is the original home of the Stone of Destiny and the crowning site of the Kings of Scotland until 1651.
Ginger Snap is headed up by managing director Tania Dixon. Based in Edinburgh, Dixon, 30, recently won the title of Best Independent Event Caterer 2012 and was a finalist at the Scottish Event Awards 2012.
The company's clients include Brewin Dolphin, Bonham's, Merrill Lynch, Petroleum Experts and Louis Vuitton.
Dixon started the business from a kitchen within a barn at her parents' Perthshire home six years ago and now operates from a new 1,000sq ft premises in Edinburgh's Leith district.
Her parents are the driving force behind the Ochil Foods family business, which has been supplying gourmet food to the hotel, restaurant and catering industry in Scotland for more than 30 years.
Commenting on Ginger Snap's appointment, Heather McArthur, events manager at Scone Palace, said: "We are delighted to be partnering with one of Scotland's most innovative and exciting catering companies and look forward to working with Tania and her team to bring the very best in creative Scottish cuisine to our corporate client base.
"The company's strong commitment to provenance and using freshly prepared and locally sourced produce is particularly refreshing and will allow us to showcase our fantastic Scottish and Perthshire produce to clients from across the world in highly imaginative ways."
Tania Dixon, founder and managing director of Ginger Snap, said: "Scone Palace represents one of Scotland's most iconic visitor attractions. We are thrilled at the prospect of working with the organisation as its preferred corporate caterer for 2013.
"Given the history of this venue and the extensive range of events it hosts on an annual basis, this provides a unique platform for Ginger Snap to truly demonstrate out creative approach to food, which has Scotland's vibrant natural larder at the heart of it. Having secured this exceptional opportunity, I am confident that guests will be very impressed by our offering."
By Neil Gerrard
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