Tania Dixon, 30, worked in her family’s Ochil Foods business while in her teens, and after graduating in food marketing and management at Newcastle University had spells with catering firms in London.
But the desire to work for herself saw her return to Perthshire in 2006, when she launched Ginger Snap in the family kitchen.
As orders began rolling in to supply dinners for up to 400 people, she moved into a converted barn.
She has now taken a 1,000sq ft unit in Leith and lists the Royal Edinburgh Military Tattoo, Louis Vuitton and Merrill Lynch among her clients.
Turnover is expected to grow from last year’s £360,000 to £500,000.
“Now that we’re based in Edinburgh, I hope we will become the preferred caterer for more venues in the city,” she said.
“Part of the success has been that we’re not prescriptive about menus. We come up with bespoke menus for each wedding we do.”
Ginger Snap now serves clients across Scotland. “This weekend we have weddings in Forfar, Perthshire and St Andrews,” she said.
Expanding into its new Edinburgh base has also allowed the firm to recruit two chefs to cope with the increased demand.