Experience that counts
With more than thirty years in the food industry, Ian Mundy first trained as a chef at The Grand Hotel in Bristol.
He went on to work in a number of hotels and other catering establishments in the area before finally establishing his own catering operation. Crucially, Ian understands the overiding importance of ingredients, having managed a fishmonger’s shop for several years. This time on the supply side is just one of the reasons why he is able to offer an exceptionally detailed knowledge of all types of fish, seafood and game.
Since launching Top Table Catering, Ian has provided the vision and commitment to quality that is needed to make events special. He has worked for many different clients including private individuals, commercial organisations, clubs and church groups.