cooking for the table
Chef Peter Mundy has 20 years experience as a professional chef of high acclaim, having cooked for a variety of high profile private clients and businesses at a range of exclusive venues.
Trained in Classic French and Modern English cuisine by renowned chef Paul Groom, Peter has developed his own style and passion for creating great dishes. Now based in Devon, Peter is also a well-regarded consultant in the Catering Industry and currently runs two successful catering businesses for all kinds of functions including weddings, private parties and corporate events.
Peter Mundy Catering Ltd was recently shortlisted for a prize with the prestigious Wedding Industry Awards for Caterer of the Year.
Peter’s ethos is to use fresh, seasonal, local produce, and is excited to be designing and cooking the bespoke menus for the F.E.A.S.T. Project participants.
Miguel Tenreiro is of Portuguese roots but grew up in South Africa where he trained at the Castle Hotel in Kyalami, Johannesburg under chef Jade Sullaphen. In the UK he worked at the Royal Castle hotel in Dartmouth under head chef Henri Gunter, and most recently as the head chef at the historic Luttrell Arms in Dunster.
Chef Miguel has a passion for hunting and fishing - pheasant cooked in a kamado (smoker) and locally shot venison are some of his favourite dishes. Slow roasted pork belly cooked over an open fire with sweet potato crisps, cauliflower puree and apple compote is Miguel’s idea of food heaven.
Seasonality is also a very important consideration to the taste and quality of his creations. Chef Miguel believes in the understanding of where the food he uses was grown, and in reducing food miles, and also supporting the local farmers. All of which is very much in line with The F.E.A.S.T. Project’s mission and why he is so excited to be part of it.