Build Your Own Buffet
Plated Lunch and Dinner
Reception and Buffet Enhancements
Individual Break Selection
Morning and Afternoon Breaks
Hampers On The Go
Lunches On The Go
Reception Buffet Enhancements
Contact Mulholland Catering
We provide top-notch catering services to Barrie, Ontario and the surrounding areas. You’ll love our passion, attention to detail and professionalism. We’ll love working with you to help you create the perfect celebration, party or event. Get in touch with us today.
Chef Scott Connor
Born in Glasgow, Scotland, Scott possessed a deep love for cooking as a young child and found inspiration in his mother’s home cooking. Connor decided to do something different at age 12 by enrolling in a local cooking class that would later develop into a successful culinary career.
Scott later attended the Glasgow College of Food Technology, and by the age of 16, he was cooking professionally at the Michelin-star-winning Craigendarroch Hotel in Aberdeen, Scotland. He later moved south of Hadrian’s Wall to London, where he became a Chef de Partie at the five-star Landmark Hotel. Wishing to advance his culinary resume, he pursued the cuisine of countries outside Europe. Connor held numerous positions at the Mandarin Oriental Hotel in Bermuda, including Chef de Cuisine. He later travelled across yet another ocean and took the helm of the prestigious ToTT’s restaurant at the Excelsior Hotel, Mandarin Oriental in Hong Kong. After placements in Thailand and Toronto Scott has now moved into the realms of the Gastropub and after opening Fairmont Hotels first Gastropub in the Famous Royal York Hotel in Toronto, he has found himself North of the city in his first business venture The Local Gastropub in downtown Barrie. Here Scott returns to his roots and offers British and local pub fare blended with great Canadian beers.
Connor has won Bermuda Gold Awards for many culinary achievements and Best Chef in Bermuda. He was also a contributor to the James Beard Foundation in New York City where he featured Scottish and Bermudian cuisines. In 2003 he was cited in The New York Times and Food & Wine magazine as “Bermuda’s most innovative Chef” and has been featured on television shows in Bermuda, Hong Kong and Toronto showcasing signature dishes.