FOOD & DRINK
Ryan Marmara’ is Osborne Caterer’s executive chef. Having won numerous awards throughout his career, including Junior Chef of the Year and Chef of the Year back to back, he’s well known for his innovative approach to delicious wedding fare. “I like to do things differently and, at Osborne, we always try to be as focused and competitive as can be. Research is at the very heart of our work and we keep a constant eye on new trends and styles. We also abide by quality and aim to use the best, seasonal produce because we know it makes a huge difference to the end result. In fact, Villa Arrigo’s owner, Veronica Zammit Tabona, is equally committed to quality and innovation, as well as personal attention and dedication. We are constantly motivated by our desire to be one of the best and most forward-looking wedding destinations on the island.
PHOTOS: ALAN CARVILLE
Personally speaking, the secret to our success is a blend of ‘taste’ and ‘aesthetics’, as a good first impression really counts with wedding food. A balanced combination of flavours, aromas and textures is a must, so that a tasty, fun and creative result comes together. To achieve this, I try to use local produce whenever I can, and aim to get inspired by each couple and what they want for their day. When it comes to our menus, we offer a huge variety of allinclusive set menus, although these can also be personalised with food-themed tables, plated menus, semi-plated options with a buffet and even full-buffet menus. However, we have a number of items that never fail to disappoint, including our veal wellington, quail wrapped in guanciale, warm cinnamon doughnuts and chocolate pralines. This year is already set to be an exciting one trendswise, and our new menus will include innovative themed buffet stations, new canapés and plated menus for seated weddings, which are becoming increasingly popular. I’m particularly excited about the new themed buffet tables, as they are set to be the first of their kind on the market.”
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