How would you describe your business in one sentence? 
We are an independent family-run takeaway and catering establishment specialising in international vegan & vegetarian food and drinks with a unique twist whilst taking into consideration different dietary requirements.
When did you launch and who is behind it?
I’m Mona, the founder of Mona’s Munch, and I’m a professional culinary chef with tons of experience working in the food industry all the way from bakeries to fine dining restaurants. I opened Mona’s Munch in May this year to follow my dream of being able to cook what I’m passionate about with all my heart. This is why I chose to only cook vegan & vegetarian food inspired from cuisines around the world.
When did your ‘lightbulb moment’ happen?
When I was 12. I’d always be helping in the kitchen from a very young age, and I remember wanting to learn all the complex recipes and dishes my mother and grandmother would make. This led me to my first job in a bakery when I was 15. I then worked my way up to Sous Chef before becoming a private chef. Whilst working as a chef, I was making dishes that I was not able to enjoy myself, being vegetarian. So, I promised myself that I would one day have my own place and make food that people would not only enjoy but also connect with. Food that would be healthy for the body, mind and soul. Food made with love.
What did you do prior to starting your business?
Before opening Mona’s Munch, I had worked at different restaurants. I also went to university to study Spanish, French and management with a year abroad in Mexico and Canada. After this, I was running a street food stall by Wandsworth Common whilst catering for events and working as a private chef. Later I went on to study at Culinary School, Leiths School of Food and Wine.
What were three of the most challenging aspects of setting up your business?
In my case, it was getting the premises up to scratch. This meant more than just having a functionally running kitchen but creating an atmosphere and energy in the small space that I have. One that would attract people and pique their interest. Another challenge was sticking to my budget. As a young business owner, I had an image of what I wanted, but it was getting there within the constraints of my budget that pushed me to be more creative. Lastly, balancing work and social life whilst making sure I still make time for myself.
What makes Mona’s Munch unique?
We offer a bespoke service where we can make our food very specific to your preference, taste, and dietary requirements.
What inspired you to go vegan, when did you do so and what are some of the benefits?
I grew up vegetarian and continued by choice as I got older. I always feel healthier and have more energy as a vegetarian. I believe it is unfair and unkind to eat animals. For me, making this choice is based on ethical considerations.
How do you source your ingredients, and why is that important to you?
I handpick my ingredients as I like to see the quality beforehand. I like knowing where my produce comes from and whether it is ethically sourced. My family background is in farming hence supporting farmers and making sure they are treated fairly is close to my heart.
What is your bestselling vegan item, and what makes it a customer favourite?
To be honest, I have so many! The Vegan Thaali is a traditional Indian meal consisting of multiple elements. It is perfect for lunch or dinner. For drinks, we have Vegan Masala Chai, homemade Ginger Beer, Hibiscus Cooler and fresh Watermelon juice. And for something sweet, our fast-selling energy balls are a gift from heaven. I sold 20kg in 4 days of opening!
How do you educate customers on the benefits of a vegan lifestyle?
I promote the health benefits of being vegan or vegetarian. I also showcase a range of delicious dishes in my cooking classes.
If you had the opportunity to do it all again, what would you do differently?
Honestly, there have been ups and downs. But I’ve learnt so much along the way, so I wouldn’t change anything!
What three tips would you offer to aspiring entrepreneurs?
I’d say, be original and do not worry about competition. Have faith in your product or service and just go for it. Naturally, you will learn and improve things over time.
What are some common myths about vegan food that you’d like to debunk?
That it’s bland and options are limited. I can say from experience I have converted so many sceptics into enjoying my vegan food regularly.
Do you live in Wandsworth and if so where?
Yes, I was born and raised in Wandsworth. I currently live in Tooting Bec.
Name your favourite independent shop in the borough.
Oasis Charity Shop, the staff are kind and helpful plus they are supporting a great cause.
Finish this sentence: I like being based in Wandsworth because…
There is plenty of green-space, it’s safe, and people are friendly!