HORECA Malta Magazine - Issue 9

CHALKBOARDS

EDITORIAL

As the weather starts to settle and the mood of locals and visitors to our island cluster transforms from a fun-filled palate to a cosy and warm craving, the horeca industry shifts into the complexities and nuances of autumn in Malta. Although short-lived, this season is all about new beginnings and fresh starts.

With HORECA Magazine’s Issue 9; a few feature improvements will be seen where the industry’s professionals are noticed and recognised for their devoted work in the sector. We’ll take a look at the General Managers, Owners, Chefs and Kitchen Staff of some of Malta’s favourite restaurants and hotels; with a cohesive and exclusive section we like to call Horeca Meets.

Following the same notion of admiration and respect for the professionals of the industry, we hone in on Victor Borg, a Chef driven by excellence and determination in both Grain Street and Under Grain - MICHELIN Guide Restaurants that can be found in the AX Rosselli Boutique Hotel

And speaking of Malta’s great hotels, this Issue we’ll get the scoop on the path and legacy of one of the biggest names in the hotel game; speaking to Claire Zammit Xuereb and learning about her journey with AX Hotels - discovering the pillars of the company and future projects opening new horizons for Malta’s hotel scene.

Before you dig in, be ready to experience a showcase of the finest of Malta’s talent, individuals that I am thankful for, excited by and always willing to learn more about. From our food trucks and food photographers to our MICHELIN restaurants and hotel moguls, I hope you enjoy their stories.

Bon appetit,

Kristina

Publisher

Ryan Galea ryan@horecamalta.com.mt

Editor Kristina Cassar Dowling editor@horecamalta.com.mt

Operations & Logistics

Tonio Schembri info@horecamalta.com.mt

Sales & Marketing

sales@horecamalta.com.mt

Administration

Jennifer Azzopardi

Clara Cachia

Daniela Sammut

Production and Design

Reno Cucciardi (switchpg.com)

Photography

Jonathan Borg Brian Grech

Christian Sant Fournier Distribution

Horeca Group

© Horeca 2022. All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission from the publisher or editor. Opinions expressed in Horeca are not necessarily those of the publisher or editor. All reasonable care is taken to ensure truth and accuracy, but the publisher and editor cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. While we endeavour to ensure that firms and organisations mentioned are reputable, the publisher or editor can give no guarantee that they will fulfil their obligations under all circumstances.

horecamalta.com.mt

Josef

Omar

Dr

Bruna

Dr Gavin Gulia Chairman Malta Tourism Authority

EXPORTING THE MALTESE GASTRONOMY

The summer has been quite an interesting and exciting season for us at the Malta Tourism Authority. Apart from continuing with our endeavours to continuously market our Maltese islands in the best way possible, we saw more mass events organised all over the islands – events which we gladly and proudly support. We have seen thousands of people gathering together, to enjoy the finest of international music, which is after all, the universal language. These events continue to enhance our tourism product, making it more versatile and making our islands more attractive to a wider demographic, all year round.

As we move into Autumn, we look forward to continue supporting events of this nature, and I do look forward to when we can reveal what we have planned for the Autumn months.

I was honoured to have witnessed the talents of a Maltese MICHELIN Chef in what was the first MICHELIN Four Hands Event organised by the MTA and MICHELIN in London. Executive Chef Victor Borg, from Under Grain in Valletta, joined forces with Chef Victor Garvey of SOLA Restaurant in Soho to create the ultimate fusion menu made with the best Maltese ingredients, and some of Chef Borg and Chef

Garvey’s signature dishes. The event was open to travel and food influencers and bloggers, who were surprised to know just how much Malta and Gozo have to offer gastronomically. We made sure to send them home with some local produce to keep them yearning for more.

The event was quite a successful one, and we have been receiving really positive feedback from all those who attended. The following day, the MTA Office in the UK organised another special dinner, for some of our main stakeholders, where this time, the food was prepared by Chef Kevin Bonello from DeMondion restaurant. Guests were once again given an overview of Malta’s finest food, and had the chance to sample a selection of Maltese wines, which again went down quite a treat. These two events gave us the opportunity to export one of our product’s main niches, which has been reaching new heights, year after year.

Being home to an abundance of outstanding produce, a sea brimming with delicious seafood and recipes dating back centuries, food and drink are the very essence of Maltese culture – and we made sure that our guests got to experience just that.

These experiences are something that we would like to repeat, in other countries all over Europe, and why not, even beyond! We are all looking forward to kicking off the process to organise our next Four Hands Dinner together with our partners at MICHELIN.

Food and Drink was also the main protagonist at an event which the MTA organised together with Heritage Malta in Bodrum, Turkey. During this event, the MTA introduced the Maltese islands to the audience, highlighting the richness of Maltese history and culture. The audience was presented with a ‘Taste History’ experience through cocktails prepared according to recipes compiled from historical archives by the Heritage Malta team. This promotional gastro-cultural activity is in line with MTA’s strategy in Turkey to target identified social demographics that can generate high level quality tourism to the Maltese islands all year round.

Maltese food was also mentioned quite a lot in Manchester, where, earlier this summer, the MTA, together with Hon Clayton Bartolo, Minister for Tourism announced the renewal of the VisitMalta partnership with Manchester United. For the announcement, the delegation was joined by legends Denis Irwin and Bryan Robson who still have fond memories of our marketing team’s efforts in teaching

them how to make pastizzi. A lockdown task that took place remotely and one which I must say they succeeded in. This is once again another international partnership which will continue to establish Malta as an ideal destination all year round, thanks to the global fan base which Manchester United has, and also thanks to strong connection which the club has with Malta - especially when considering that the oldest Manchester United Supporters’ Club is the Maltese one.

Moving forward, as a Tourism Authority we cannot but keep positive for what is to come in the next weeks and months, especially with encouraging statistics which we are constantly receiving, and which have been better than what we had predicted. As I always say, and I conclude with this, it is thanks to the joint efforts and resilience of each and every person who is somehow involved in this industry, that we are where we are today.

Food and Drink event which was organised by Malta Tourism Authority together with Heritage Malta in Bodrum, Turkey

The Role of the Chef in the Promotion of Local Produce

There is no denying that local produce is tasty, full of character and fresher than any other imported product due to the very short distance it has to travel from field and farm to fork.

The produce is picked and delivered for distribution within a few hours rather than travelling in temperature controlled containers, stored and distributed to the wholesalers who will in turn store it and distribute it to our restaurants. However there is a small issue with the local produce in grading which could put Chefs off from using the local produce against the imported one.

To sacrifice taste and quality for grading is definitely an issue which needs to be addressed so that the local Chefs can prepare more dishes utilising Malta and Gozo’s local produce - creating a situation where both sides can benefit.

Another issue to tackle is the variety of local produce available. The ever increasing trend of dining out requires that the dishes prepared and presented are varied in presentation and ingredients. Although seasonal produce is always best to consume, it has to be said that traditionally farmers prepared the mainstay produce which

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fuelled the locals. However there is also the fact that Malta has become a touristic destination and therefore the production of produce for this industry cannot be ignored. It is also a fact that we can enhance the stay of our guests through culinary experiences prepared by

the fruits of the land. This will give a holistic and unique experience to the tourist as taste is also a sensory element which people tend to remember many years after the experience. Both players of this experience need to communicate more in how and what is required to develop a synergy in the production of food which will end up on our tables. The Chefs, without any added difficulty, should be able to prepare local produce and promote the local freshness with their experience and talent.

Having said that, additional effort to use and promote local produce will no doubt have a benefit on the quality and taste of the dishes prepared. If both the Chefs and the producers are able to better understand what they can do to enhance each other’s business, both will benefit from a higher standard and quality served to our esteemed clients.

Dr Paulino Schembri D. Prof, MSc. (UCLan) is a food safety management systems consultant specialising in HACCP, working for the local industry. He is a lecturer at the University of Malta, University of Central Lancashire and Coordinator of the Master Chefs Diploma at the Institute of Tourism Studies.

The readers of the luxury travel magazine Connoisseur Circle have made their choice: Malta is their number 1 travel destination in Europe. The voters of the leading luxury travel magazine appreciate Malta for being a high-class destination for connoisseurs and culturally connected travellers with a refined taste.

They now recognized the archipelago for offering authentic savoir-vivre à la Maltese and a rich abundance of exquisite travel experience in the heart of the Mediterranean. With the Connoisseur Circle Hospitality Award 2022, the German representative office for the Malta Tourism Authority has once again received one of the most important and sought-after accolades in the luxury tourism industry.

“The German market remains of high importance for Malta’s tourism industry. We will continue working hard to sustain air connectivity from Germany to the Maltese islands, to ensure that more tourists within the region are given the opportunity to explore and enjoy the splendour of the Maltese islands,” outlined Minister for Tourism Clayton Bartolo. “After the turbulent months which the industry had to endure during the pandemic, recognitions

such as this one are once again another feather in the cap for the marketing teams at the MTA Head Office and in Germany, and a testament to their resilience, which is resulting in very high seat-load factors on the flights from Germany, as MTA’s strategy is moving towards higher quality tourism,” Mr Carlo Micallef, MTA CEO added.

The team around Martin Frendo, Manager of the Malta Tourism Authority in Frankfurt, and Senior Executive Michaela Hempel happily received the award: “We are very proud that Malta, with a history of over 7,000 years, countless historical sights and warm-hearted hosts, is the Readers’ Choice in Europe. We would like to thank Connoisseur Circle and their readers for this special recognition, which makes us very proud. We are looking forward to welcoming you again soon.”

Connoisseur Circle publisher Andreas Dressler sent the trophies on their journey around the globe: “With our Hospitality Awards, we wish to honour the tireless efforts of the hotels and destinations, especially in challenging times for tourism. With a high degree of professionalism and passion, they always strive to offer their guests unforgettable moments – for this, they deserve a curtain call.”

About Connoisseur Circle:

Connoisseur Circle is a well-established luxury travel magazine in Germany, Austria and Switzerland. An expert jury of renowned travel journalists and industry experts decide on the nominees and winners. In addition, Connoisseur Circle readers can vote for their favourites in the ‘Readers’ Choice’ categories. Beyond being available at selected retailers, the magazine is the partner of the German luxury tour operator DERTOUR Deluxe who distributes the magazine to their clients’

MTA Germany Staff Proudly showing off their award

Tony Zahra President – MHRA

A GOOD RECOVERY FOR HOSPITALITY BUT CHALLENGES AHEAD

The BOV Deloitte quarterly report presented to MHRA members on the 22nd July, gave a snapshot view of the hotel occupancy results for Quarter 1 and Quarter 2 of 2022. The report also looked forward in terms of bookings on the books for Q3 and Q4.

As expected in Q1, all categories of hotels in Malta and Gozo had a very difficult time when compared to the record year of 2019. The Pandemic restrictions were more or less still in full force and the appetite for travelers to get on a plane and visit another country was very subdued. Not so for Q2 when the restrictions were lifted very fast and the result was a surge of bookings that had not been seen since 2019. Indeed flights arriving in Malta were experiencing record breaking seat utilization which was well into the 90 percent bracket. The seats available to Malta or connectivity was running at 80 per cent of the 2019 figures and whilst in January this level of seat availability could have been interpreted by some analysts as bold,

given the state of the industry and the unknowns of the pandemic and the government’s actions, it turned out to be a level where demand was exceeding supply. This would have been a chance to add more seat capacity and thus the recovery to 2019 levels could have been reached even in 2022, however the aviation industry, like all hospitality everywhere, was experiencing its own HR crisis. Indeed we saw huge international airlines curtailing their programs due to shortage of staff and to compound matters the airports were reporting that they could not handle even the restricted flying and some even asked airlines to stop selling tickets. One very senior person in the Aviation industry summarized the situation to me as being; “total chaos in the industry”. Considering all of these challenges the results for Q2 for the accommodation sector in Malta and Gozo generally was satisfactory.

Looking forward into Q3 Deloitte reported some concerns. There clearly was a bias of consumer demand for three and four star accommodation with the five star segment

reporting bookings for July and August round about the 50 percent mark. Clearly the 3 and 4-star markets were winning whereas the 5-star market was performing less than forecasted. There has been no research done as to why this has come about. Some were arguing that the 5-star segment booked later than the 3 and 4-star and consequently when they tried to book, the seats had already been taken and therefore they could not travel to Malta. This could of course be what happened. We shall have to do more research to identify what has happened. It would be a major concern if the research was to find that the destination is not as attractive to the 5 star market as it used to be in years prior.

Looking into the coming winter, November 2022 - March 2023, the indications are that the number of seats on the market - Malta’s connectivity - is 80 percent of the seats that were available in the peak winter November 2018 - March 2019 - similarly for Summer 2023 it looks like we shall also have 80 percent of Summer 2019. The challenges with increasing the connectivity are there and will remain so until

the aviation industry returns to some normality. Of course ‘normal’ is subjective and the coming months look like they are going to be anything but normal - we are not only looking at the chaos in the aviation industry but the war in the Ukraine and now inflation could lead Europe into a recession. And to top it all, we now have a major crisis in the east with China threatening retaliatory military action following Ms Pelosi’s visit to Taiwan.

Forecasting and predicting results has always been a challenge - somewhere between an art and a science - forecasting and predicting results under the current international climate will be an even greater challenge and starts becoming more a game of chance than a logically thought out plan.

OCTOBER IS PINK, FOR MORE REASONS THAN ONE!

Devaux Champagne Cuvéé Roséé

No better way to start than with Champagne. The addition of a small quantity of Pinot Noir vinified as red and rosé wine before the prise de mousse fermentation gives softness and roundness to this champagne. A rich and elegant fruit expression is hidden within this rosé of a deep pink colour. A first aroma of soft and ripe raspberries, followed by aniseed notes. On the palate, Cuvée Rosée offers a lovely fresh and smooth mousse with a good balance and violet notes on the finish.

Villa Santera Primitivo Rosato Salento Igt

This Rosato is a 100% Primitivo. Primitivo grapes are identified by strong hints of berries that, in the case of red wines, turn into mature fruits and jam aroma. When Primitivo is harvested between the second and the third week of August, before allowing the process of dehydration to start, one can obtain rosé wines with fruity and fresh marks, highlighted by rosé vinification, very typical of this kind of grapes. The result will be a real freshsqueezed juice of primitivo, without any effects of oak or drying process.

Elena Walch 20/26 Rosé

A rosé from a family-run winery in Alto Adige showing outstanding elegance and refinement. With liveliness, freshness and juiciness, the wine presents itself in charming salmon tones and an attractive design. Pinot Noir, Lagrein and Merlot maintain their charm at the core, with pronounced aromas of raspberries, strawberries and citrus notes, with fine texture and the utmost finesse

Tormaresca Calafuria

Rosato Salento IGT

Rose petal pink in colour, this wine has intense aromas and is delicate on the nose with fragrant notes of white fruit, peaches, and grapefruit, harmoniously felt together with the floral sensations of violets. Initially soft flavour with a pleasurable acidity, then decidedly crisper and more bracing with an excellent balance between the acidity and the aromatic length and persistence.

We bring you a selection of Rosés from Europe. Let’s drink to our health and to that of all around us!

Isabella Guasconi DOK Malta Superior Syrah Rosé

This flirtatious Syrah Rosé is a fresh, dry, mediumbodied wine, fermented in cast stone vats, and benefits from a light passage through 500-litre oak tonneaux which contributes further to its overall structure and personality.

Domaines OTT Cuvéé Etoile

This rosé is very Ott in style yet reveals its own unique perfection, its own distinctiveness. It is the wine of a winemaker, a wine that explores an unexpected and exciting side of our three Provencal terroirs. The fruit is explosive, honest, bright and true to the Ott signature style yet it also takes its aromatic depth further with its exquisite body and mouthfeel. The subtle signs of ageing integrate smoothly into the intensity of the fruit, with its fresh, crunchy notes, subtle salinity and perfect balance.

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Joséf Bonello Anointed by the god Bacchus himself as one of his most loyal prophets, Joséf was entrusted with the sacred mission of bringing wine to people very early on in his adult life. Spreading his mantra that age improves with wine, he has now been delivering the good news for almost three decades, saving many a poor soul from being lost to meagre pleasures of other earthly potions by helping them see the light eternal, as seen through a gleaming goblet of wine of the finest.

RIBEYE

KNUCKLE

TENDERLOIN

STRIPLOIN

CHUCK-ROLL

This summer, the Malta Tourism Authority and Heritage Malta hosted an unforgettable evening in Bodrum, one of Turkey’s most popular tourist seaside resorts. The promotional event attracted a very exclusive audience of well-travelled individuals from all over Turkey, who seek to experience the heritage of the countries they visit.

The Malta Tourism Authority, represented by Mr Arthur Grima, Senior Marketing Manager, introduced the Maltese islands to the audience, highlighting the richness of Maltese history and culture. The audience was presented a ‘Taste History’ experience through cocktails prepared according to recipes compiled from historical archives by the Heritage Malta team. The documented recipes and the stories behind these cocktails were aptly described by Mr Liam Gauci, Heritage Malta Senior Curator.

The event called “A Taste of Anatolia in Maltese History”, was held in Bodrum Dibeklihan Culture and Arts Village on Saturday, 20th August, and was also attended by H.E. Dr Theresa Cutajar, Ambassador of Malta in Ankara, and Ms Nevin Salman, Head of Turkey UNESCO World Heritage Travellers Association

Through the educational and entertaining video presentations by Arthur Grima and Liam Gauci, the guests

learned about Malta’s cultural tourism offer, heard stories of long gone days and also enjoyed a taste of the beverages consumed at the time.

Speaking of the event, Arthur Grima said, “it was an opportunity to share a part of our cultural heritage with a very exclusive audience of travellers who seek to learn about the destinations they plan to visit.”

Liam Gauci said, “Taste History seeks to spur on such exchanges to bring together some of Malta’s key assets such as gastronomy and history, while sharing them with a wider audience.”

“Malta’s tourism prospects are based on the principles of quality and sustainability. Having the Malta Tourism Authority sustaining its reputation as a successful marketing vehicle is truly encouraging to make sure that the Maltese islands remain competitive on the world stage,” outlined Minister for Tourism Clayton Bartolo

MTA Chief Executive Officer added that “the high profile audience that attended the joint event in Bodrum are themselves influencers in Turkish society. This promotional cultural activity is in line with MTA’s strategy in Turkey to target identified social demographics that can generate high level quality tourism to the Maltese islands all year round.”

meets

From Founders to Managers, Directors to Servers, Sommeliers to Mixologists, Chefs to Bakers - every member of the Hotel and F&B industry plays an important role on the local scene.

With HORECA Meets we highlight the showstoppers of the industry, understand their roles and gain access to the insights of the sector through their personal experiences and their future aspirations. Here’s a selection of the hospitality superstars in the Maltese islands.

Do you want to feature in our upcoming HORECA MEETS?

Get in touch with our Editor to showcase your talent.

Kristina Cassar Dowling editor@horecamalta.com.mt

on mobile

General Manager Robyn Pratt, The Phoenicia Malta

2. Why are you so passionate about the hotel and hospitality industry?

I don’t think anyone can really say why. I think any true Hospitality Professional will tell you it gets into your blood and you either have it or you don’t. It’s long hours and hard work; so you’d better love it! I am very passionate about the people - nurturing a team of engaged employees who feel valued and in turn will pass on that feeling to their guests.

3. Mention five words to describe yourself and your work ethic.

Transparent, Committed, Authentic, Approachable, Hands on.

4. Where do you see yourself in the next five years?

Having the available time to enjoy the industry I have worked in for so many years but still contributing in some way.

5. Tell us one of the most rewarding experiences in your profession to date.

Seeing people who have both worked for me and with me move very successfully into senior leadership positions across the world both at hotel and senior leadership levels.

1. Tell us about your educational background and your work experience to date.

I have worked in the industry from the age of 15, as a parttime waitress - I have been part of the industry now for 46 years and counting. I have worked at hotel, regional, divisional and international level in major international brands. I truly value this background which gives me a perspective, not only at various levels, but also across different cultures. I have also gained a good understanding of the importance of valuing diversity and inclusion in the workplace.

6. What growth do you anticipate for the hotel and hospitality industry in the next 20 years?

Today’s trends show that guests’ expectations are more selective based on quality and personalisation. They will spend a little more as long as they feel value for money. Once countries like China and Japan start to travel again like the US, demand will be even stronger. In the short-term the roller-coaster ride may continue, but in the long-term I believe our industry will continue to grow in different ways. This means our HR practices will need to change due to the impact COVID-19 had and we will need to ensure Employee Engagement is higher on our agendas.

Founder Colin Ciantar, Bahia

1. Tell us about your educational background and your work experience to date.

I had a very normal education at St Augustine College, but started working very early within the businesses that my father used to run, mainly related to wholesale and retail in the food business. I consider these years with my father as some of the best foundations for my development, coupled with my constant involvement in sport. Later on in life I also treasure learning from people who are specialised in the various fields that I worked in. For the past thirteen years my focus work wise has been the restaurant business, with BAHIA entering into its 7th year this October.

2. Why are you so passionate about the hotel and hospitality industry?

There is something very special in seeing guests dedicate time, the most special resource on earth, at our restaurant. We are honoured that customers select us to spend their time, and seeing them satisfied at the end of an evening is very motivating.

3. Mention five words to describe yourself and your work ethic.

Respect, Trust, Detail, Quality, Value.

4. Where do you see yourself in the next five years?

There are a few objectives that we are aiming for as a team. We want to continue consolidating BAHIA at Corinthia in Balzan; delivering high quality at the right value to all our guests. Following the pause during COVID, we also want to continue proposing our unusual events - like Upside Down and Blindfolded - that have become part of our identity. 2023 will also bring new BAHIA projects to light.

5. Tell us one of the most rewarding experiences in your profession to date

Being awarded a MICHELIN Star is surely a memory hard to forget. Mostly because it was a recognition for a whole team that has been working towards building an offering for four years. Getting on a video call with all the team as the results were announced is a vivid picture in my mind.

Moving BAHIA to Corinthia Balzan was also a mammoth task that we are extremely excited by.

6. What growth do you anticipate for the hotel and hospitality industry in the next 20 years?

I think it is very challenging to envisage 20 years especially with what has happened in the last three years. Nevertheless, I envisage that convenience will continue to be a fundamental word for customers. I also think there will be a form of a dramatic shift in the way the sector operates from a staffing point of view.

Cluster General Manager Shawn Muscat, Urban Valley Resort & Spa

2. Why are you so passionate about the hotel and hospitality industry?

Working within this industry fuels me with mental stimulation as this industry is constantly evolving and facing tough challenges. I continuously learn from the encounters

I experience whereby; I share my knowledge and provide advice to both the people I closely work with but also to the members of the MHRA to which I am an active member. I feel that Malta has so much to offer, and that the hospitality industry can be a pivot point to showcase its product.

It would be a disservice if people working within this industry do not strive daily to outperform themselves and consequently be ambassadors to our island.

3. Mention five words to describe yourself and your work ethic.

Effective, disciplined, fair, implementer, business-centric.

4. Where do you see yourself in the next five years?

The industry and education have given me a lot of personal growth, I look forward to continuing sharing my knowledge and influencing team members and stakeholders positively, while focusing on my continuous personal development. Life is a journey; hence it is my motto to make the best out of every situation and appreciate the simple things in life.

5. Tell us one of the most rewarding experiences in your profession to date.

Achieving the highest grade within the Hilton Shine 4D Europe cohort remains a rewarding experience that fueled me to do better, followed by accomplishing the soft opening of Urban Valley Resort & Spa in a record time of eleven months after a complete gut out of the building and managing the whole project including all the technicalities.

6. What growth do you anticipate for the hotel and hospitality industry in the next 20 years?

1. Tell us about your educational background and your work experience to date.

I studied at ITS and after finishing my studies I completed a Post Graduate Diploma in Marketing and joined Hilton Hotel Malta where I was nominated for the Shine 4D course, later working at Hilton Milan. My journey continued with Radisson Blu eventually reaching the position of Assistant General Manager. Five years ago, I was entrusted with the project of converting a derelict building into a four-star superior resort, today Urban Valley Resort & Spa whereby, I occupy the role of Cluster General Manager, while handling other business interests of the group. My latest academic achievement was completing an Executive Masters in Business Administration at Henley Business School, University of Reading

The industry is at a crossroads, owing to lack of distinctive positioning. While private investors continued to improve hospitality products and new entrants complemented with attractive investments, we lack an overall lasting direction. It is time that all stakeholders consolidate their effort and discuss a long-term plan which should be on a national consensus. Malta struggles to achieve its own identity; hence a rejuvenating approach is necessitated to become more competitive. Continuing to market the island through a pricing strategy approach is perhaps not the most ideal scenario. To attract a higher quality tourist, we require a complete product, including an improvement in the environment, infrastructure, logistics and general aesthetics, which at present seem not to be constant. We have great opportunities, and the willingness of various stakeholders can place Malta on a unique platform, positioned in a differentiated approach to others.

to Norway to work at 3 MICHELIN-starred Maaemo where I learnt what it takes to be at the very top of your game, the energy, discipline and ethos were all on another level. Luckily I moved back to London just before the 1st lockdown and took the role as Head Chef at Bob Bob Ricard in London. I am currently the Executive Head Chef at Gracy’s Arts & Supper Club

2. Why are you so passionate about being a Chef?

I love all aspects of being a Chef, especially working as a team towards one shared goal. The creative side for me is where I really feel passionate, I love creating new disheswhen a plate of beauty comes together and you feel you’ve nailed it on the 2nd or 3rd attempt it’s a great feeling. I rarely come up with a dish and am 100% happy with it on the first try.

3. Mention five words to describe yourself and your work ethic.

Focused, Vigilant, Motivated, Productive, a little bit Stubborn.

Executive Head Chef Tom Peters, Gracy’s Arts & Supper Club

1. Tell us about your educational background and your work experience to date.

I started restaurant work at 14, while taking my GCSEs - I didn’t particularly like cooking at this time however I fell in love with the kitchen environment and quickly took interest in being involved with creating something as a team. I worked for 4 years at a 2 Rosette restaurant in Petersfield which led me to take a 3 year course in Professional Cookery at Southdowns College, Portsmouth.

As soon as I was able to, I moved to London and started working for Steve Groves at Roux at Parliament Square, where I spent almost 6 years and went from Commis Chef to Senior Sous Chef during this time. I then moved

4. Where do you see yourself in the next five years?

If you asked me this question before COVID I probably would have given you a different answer, as this period changed many Chef’s perspectives - however now I’m just trying to work hard with the opportunities I currently have and hopefully good things will follow.

5. Can you mention Chefs who have inspired you? What do you admire most about them?

I get asked this question a lot and it’s a tricky one to answer, I am not particularly inspired by what other people are doing. It’s more of personal connections I’ve made and people who have had patience with me and helped me in the beginning. It doesn’t have to be famous or successful people to inspire me but people who made positive changes and continue to work hard every day.

6. What is your favourite dish to cook and why?

There isn’t one specific dish that’s my favourite to cook, however the Turbot and Scallop Wellington that will be going back on Gracy’s Arts & Supper Club Menu in October is a special one to me, the main reason is it’s 100% original and I hadn’t seen it done before.

Chef Patron Letizia Vella,

The Golden Fork

1. Tell us about your educational background and your work experience to date.

I followed my passion for cooking by joining the local culinary school and followed a course at the Institute of Tourism Studies. A year through the course I travelled abroad to stage at Michelin starred restaurants, to embark on new experiences and further broaden my culinary experience. I went on to work at the two-starred Dinner by Heston Blumenthal in London, and The Fat Duck thereafter. Following short stints in working for other fine dining restaurants in Malta, I opened my own in 2019, The Golden Fork. Ever since I set foot in this industry I always had two simple goals; to work hard and deepen my knowledge. And to become one of the best Chefs on the island.

2. Why are you so passionate about being a Chef?

Being a Chef is certainly a labour of love. It requires holding a schedule that does not align with most people’s lives. For me, it is the love towards food and cooking that drives me to challenge myself and my boundaries every single day. Besides, nothing can replace that rush of adrenaline during a busy period when the ticket orders come flying in. The beauty of this industry is that each and every day is show time, a show which delivers smiles on grateful diners and a solid element of satisfaction to the whole team.

3. Mention five words to describe yourself and your work ethic.

Quality, Consistency, Self Determination, Discipline, Drive.

4. Where do you see yourself in the next five years?

Definitely improving my skills and my restaurant even further by reaching my goals and setting new ones. I will definitely keep pushing my limits and develop our food, alongside opting for new exciting challenges.

5. Can you mention Chefs who have inspired you? What do you admire most about them?

I believe that my experiences abroad planted a seed which has developed into a love towards the industry. Heston Blumenthal and his team at The Fat Duck have definitely inspired me along the way.

6. What is your favourite dish to cook and why?

This is a tough one! Each and every dish that we prepare consists of hours of research, thoughts and trials, they become like our children, we love them equally and shouldn’t have a favourite child. But, one dish which I singled out is our ‘Kusksu’ dish, which takes off from a classical recipe which has been modernised and finally landed on our menu.

Head Chef Giuseppi’s Chef Patron Rubino Michael Diacono

2. Why are you so passionate about being a Chef?

I suppose because I honestly find it so easy to cook. I still enjoy going to work, most days, and I honestly think that I can express myself better through food than words! Ask my wife.

3. Mention five words to describe yourself and your work ethic.

Bold, kind, organised, serious and a bit crazy (in the kitchen).

4. Where do you see yourself in the next five years?

Certainly not lying on a beach. Hopefully still in my kitchen surrounded by my team.

5. Can you mention Chefs who have inspired you? What do you admire most about them?

1. Tell us about your educational background and your work experience to date.

Truth be told, I never had any formal training in the culinary arts. I am totally self taught. I started cooking in my mother’s kitchen from a very young age and have never really looked back. During sixth form I would work summers at our family restaurant Sardinella and that got me hooked to kitchen life.

From there I moved to Giuseppi’s in Mellieha with my brother. 38 years later, I’m still in the kitchen at Giuseppi’s although in a different and much larger location. A good few years back my brother Karl and I took over Rubino in Valletta which is now ably looked after by my nephew Edward

I get inspired by all Chefs who work long and uncivil hours. I think our job is a killer and as I said above we all need to have a slight streak of madness in us to do this, day in day out for many many years and still enjoy it. So kudos to all Chefs. It would go amiss if I don’t mention my mother, Rita and her constant help at home, Giuseppa. They both played an important part in my choices.

6. What is your favourite dish to cook and why?

Not a question I like. I don’t really have any firm favourites or a signature dish. I think circumstance plays such an important part in what we create and when. On a summer evening at home, a plate of Spaghetti Rizzi with well chilled Sauvignon Blanc is perfect whilst on a bitterly cold night in winter maybe a Rabbit Stewed in Chocolate and Red Wine Sauce with a full bodied Brunello might do the trick.

Photo by Brian Grech

Grain by Grain: the Destiny of Executive Chef Victor Borg

Going about a Chef’s interview, for me, is always a little bit intimidating. Truth be told, I’d much rather speak to the masterminds of a kitchen than a performer on a stage, a bold leader or a creative in their exhibition space. Perhaps that’s because my view of a Chef is a combination of all these vibrant qualities; and Executive Chef Victor Borg is one of those masterminds whose work in the kitchen resonates with the passions of the industry.

The recipe for an excellent Chef is unique. Much like the signature dishes that chefs develop through the years, their characters, principles and aspirations for their trade are moulded out of the experiences and lessons taught. But one common ingredient, that I find essential to the recipe, is grit. Defining a Chef’s success by that pluck of courage is how the industry evaluates the character of a professional kitchen. A display that is entirely apparent when tasting menus are composed, dessert menus updated or wine pairings are reviewed; a process where character, opinion and taste are all laid down for judgement by its diner. Grain by grain, the character of a Chef comes together.

Character is built through experience and Victor Borg’s extensive portfolio of accomplishments has led him to Grain, the AX Hotels dining experience housed in the 5-star luxury boutique hotel Rosselli AX Privilege, Valletta.

Highlighted through Under Grain and Grain Street, Chef Victor’s kitchen was bold and tenacious enough to get two worthy stamps of approval from the MICHELIN Guide; a Bib Gourmand for Grain Street and a One MICHELIN Star for Under Grain. But to get all the way to the glamour of the Guide, there needs to be grit in your past.

Learning your trade young gives you the time to add embellishments to your art and for Chef Victor this started at the tender age of 15, when a summer job at the Dragonara Hotel paved the way for professional training at ITS - where the grains of Chef Victor Borg start to sprout.

“Enrolling in ITS in its second year of opening felt like destiny. I was a year short of enrollment age for the Institute’s opening year, so I used that time to gain some experience in the industry. Under the mentorship of Chef Victor Cassar, Silvio Briffa and Christopher Farrugia I learned the basics, the hard work and the rush of the catering industry - taking their advice at such a young age is now a very proud moment in my past.”

Chef Victor’s two-year training; learning the ropes in the kitchen and service duities in the F&B Diploma course at ITS; was all it took to cement the ideologies and techniques of a Chef into the young cook; but perhaps it was his time outside Malta that soared him to levels of elite culinary performance.

“Your training as a Chef is actually never complete, you’re continuously learning the language of food - but the truest way to learn is to explore through travel. My training experience was mainly in the hotel industry; namely Dragonara Hotel and The Phoenicia. These opportunities gave me the experience and the know-how but my time overseas is what boosted me my confidence in the kitchen. I first went to Bellevue Palace in Berne, Switzerland where my biggest challenge for the day was the language barrier. I steadily learned the ropes and kept my head in the game.” During this time, Victor Borg was already a celebrated Chef locally, but his name was not entirely new on the international scene either. His talent and passion were recognised early on in his professional training, securing him a spot on the Malta National Team of Chefs, who showcased the island’s culinary talent - competing, coaching and judging have all been a part of his journey. But one year in London, where he was merely a spectator led him to an experience of, yet again… destiny.

“I was a young Chef, inhaling every aspect that had to do with the culinary world, I read all the books and I travelled to as many of the international events as I could. During the London World Association of Chef Societies (WACS) Competition in 1997, I managed to take a quick taxi ride to 11, Park Walk, where I stood outside a closed restaurant and studied the menu on the board outside, only dreaming that one day I would be able to visit as a guest. But the next day, my dream would change.

As I returned to the competition hall, I wandered through the sound of chopping and sizzling until a tall, rather confident figure caught my attention. I turned slightly and saw the Chef, whose restaurant I fawned over the day before. It was Gordon Ramsay, the then-Head Chef at Aubergine. I plucked up the courage and approached him, using my passion and determination to secure a job under his mentorship, which lasted six months.”

In 1997, Ramsay was working to retain his second MICHELIN star which meant the pressure was turned right up. “We’d start prep at 07:00 and work all the way through to dinner service with a short 30 minute break at 17:30. There were many who never came back after their break, or didn’t show up the next day. Chef Ramsay was focused, serious and intense - pretty much a younger version of the TV Ramsay we all respect. He knew what he wanted and made it happen, and in a way, with every Chef that left his kitchen, I gained confidence that I was worthy and able. Worthy and able enough to open my own restaurant Mangetout in Xemxija when I was 25 years old.”

Mangetout was a crowd favourite, winning seven consecutive Definitive(ly) Good Guide Awards for Best Overall Restaurant and a space where Chef Victor Borg could begin his own journey in creating dishes that impress the palette and sooth the soul. Combining classical French training with Asian inspired flavours, Chef Victor brought something exciting and different to Maltese cuisine - something that is highly celebrated today.

Another, far more recent instance where Executive Chef Victor Borg celebrated his heritage through his own musings and flair was at the MICHELIN Four Hands event held in London, where Chef Borg worked alongside Chef Victor Garvey, SOLA’s One MICHELIN Star Head Chef. This was the first time MICHELIN invited a Maltese Chef to work on a Four Hands Dinner through which Chef Victor Borg was able to showcase his local gastronomy and MICHELIN prowess.

Life for a Chef is all about taking it to the next level - using that experience, confidence and, lest we forget, grit, to get you to where you need to be. Once Rosselli AX Privilege was in its stages of conception, the flair and accuracy of a Chef worth their salt was called upon and what a wonderful pairing it was, is and hopefully will be for a long, long time.

Pairing Chef Victor Borg with Grain just makes sense. His transformation of simple ingredients juxtaposed to his use of the finest luxurious produce, delicacies and culinary magic; give you the sense of whimsical eliteness. There’s something special about being escorted to a table, treated like royalty from the moment you enter the restaurant and prepare yourself for each course to be better than the last. But ‘knowing’ the Chef, the bold and eager way in which he talks and the friendly, yet confident look in his eyes, makes you fall in love with the culinary experience even more.

Whether it’s a flowing conversation or an absolutely top-level quality meal, Victor Borg is a man of the kitchen, a Chef whose choices are fuelled by his unique palette and sheer grit that led him to a destiny that his diners are entirely fortunate to have.

Are you ready for more HORECA interviews, more HORECA features and more HORECA opinions? We hope so because 2023 will bring you our digital version of the industry-driven magazine you know and love - HORECA Insider!

If you want to get your hands on HORECA’s INSIDER first digital issue scan the QR Code below for everything hotel, restaurant and catering related.

SCAN TO SUBSCRIBE

For Advertising Rates contact the Horeca Sales team on 9956 9997 or send an email to info@horecamalta.com.mt

Kitchen Brigades

Malta’s food scene is booming with talent and flair. HORECA’s Kitchen Brigades is a celebration of the dedication and hard work seen through the hands of Malta and Gozo’s Chefs, Bakers and Kitchen Staff. The heat of the kitchen may be intense but their passion and creativity always shines through. Here’s to the Kitchen Brigades that allow Malta’s culinary world to stand proud.

Executive Head ChefRoderick Vella and his team at

Chef Patron Jean Dingli and his team at Barbajean, Dingli

Head Chef Ed Diacono and his team at Rubino, Valletta

Chef Patron Robert Cassar and his team at Root 81, Rabat

Noni Kitchen Team

Horeca Expo

NOVEMBER 2022

decorators, investors... are welcome to discover a plethora of innovations in products and services, meet experts and players in the CHR sector

SIGEP 2023

FOIRE INTERNATIONALE ET GASTRONOMIQUEDIJON 2022

NOVEMBER 01 - 13, 2022

France, Dijon, Dijon CongrexpoParc des Expositions et Congrès de Dijon

This is the biggest economic event in Burgundy and one of the first six fairs in France. Discover the trends and developments in fifteen sectors, gastronomy to crafts through housing, furnishings and decor, beauty and health as well as leisure and recreation!

https://www.bestrade.co/en/ tradeshow/289-foire-internationale-etgastronomique-dijon.html

Expect amazing conferences, workshops, master classes, competitions, scenographies and other experiential spaces. Tailormade to draw, today, the contours of the hotel and catering industry of tomorrow.

https://www.bestrade.co/en/ tradeshow/316-equiphotel.html

JANUARY 2023

JANUARY 21 - 25, 2023

Italy, Rimini, Rimini Fiera

Sigep is the most important professional event in the world dedicated to Artisan Gelato and the Art of Dessert.

For over 40 years, it has been the reference point for innovations in the entire sector and provides a complete overview of all the news on the market : raw materials and ingredients, machinery and equipment, but also furnishings, packaging and services.

https://www.bestrade.co/en/ tradeshow/2138-sigep.html

SIRHA 2023

JANUARY 19 - 23, 2023

France, Chassieu, Eurexpo Lyon

SIRHA is the world reference event

EQUIPHOTEL 2022

NOVEMBER 06 - 10, 2022

France, Paris, Paris Expo Porte de Versailles

EquipHotel is the leading international exhibition for professionals in the hotel and restaurant sector. For 5 days hoteliers, cooks, chefs, restaurateurs, architects, designers,

for foodservice and hospitality. Visitors discover and are inspired to think about business and the opportunities of today and tomorrow. SIRHA brings together innovations, visions, exchange of knowledge and major competitions allowing everyone to integrate the new configurations of an ecosystem in constant evolution. Sirha brings together all trades, all sectors and businesses of all sizes, manufacturers and distributors in 11 sectors.

https://www.bestrade.co/en/ tradeshow/547-sirha.html

MTA FOCUSED ON ACHIEVING A QUICK RECOVERY FOR THE TOURISM SECTOR

Strengthening Malta’s position in the European Markets, tapping into new and emerging geographical markets and niches, and attracting growth in tourist arrivals during shoulder months of the year, are on the forefront of the Malta Tourism Authority’s Agenda for the rest of 2022 and moving on into 2023.

This was stated by Mr Carlo Micallef, Chief Executive Officer of the MTA during the press conference organised by Malta International Airport, to announce the Airport’s results for the first six months of the year.

Mr Micallef said that despite the pandemic’s threat still being present, and with a range of other factors impacting travel within the European region, tourism recovery in the second quarter of 2022 happened at a more accelerated rate than it was originally anticipated by industry experts – a trend which has been observed both in Malta and also in other countries.

“Naturally, this has created a mismatch between anticipated demand and consequently with the provision of supply against the actual demand which was experienced in the past 3 months,” he added.

Strong Tourism Demand to Malta

Mr Micallef said that there is a strong demand for tourism to Malta, which is highly evident when looking at the very high seat load factors being operated by airline operators this summer, adding that Malta’s major limiting factor at the moment is caused by the international shortage of airline and airport capacity in key source markets like the United Kingdom and Germany.

Notwithstanding, in June this year, the number of airline seats loaded on the Malta routes stood at 82% of June 2019 levels, while seat load factors went up from 84.1% in June 2019 to 85.5% in June this year. This signifies that the gap between this year and peak-year 2019 is getting narrower.

“The international shortage of airline capacity underlines the importance of a national carrier for an island which is almost entirely dependent on air travel,” Mr Micallef stated.

On the results which were presented today Mr Micallef noted that even in view of the fact that the first three months of the year were heavily impacted by the Omicron variant and the different levels of COVID-19 Travel Restrictions, “it is very positive to see markets like France, Poland and Hungary registering a performance better than in 2019, and countries like The Netherlands and Austria being very close to 2019 levels, especially when considering that 2019 was Malta’s record year.

On concluding, Mr Carlo Micallef said that the Malta Tourism Authority is looking ahead, and while there are several challenges, like the post-COVID Economic Scenario, rising fuel and food costs, as well as longer-term

climate change induced pressures on aviation costs, “we are confident that together with the Malta International Airport, the Minister for Tourism, and the Government’s backing, and also hand in hand with our partners in the industry, we shall recover tourism and rebuild on even stronger foundations.”

“Malta’s tourism optics are now focused on the ongoing priority - that being the recovery stage. The second step is to undergo a thorough analysis of nowadays tourism demands and adapt accordingly. Thirdly, a total revitalization aimed at revitalising the Maltese hospitality sector. Our aim needs to continue being that of nurturing the principles of quality and quantity together within Malta’s tourism product. This needs to be exactly the mentality for the upcoming years. The emphasis on striking a balance between volumes and quality needs to be a consensual priority. Quality is not just luxury but needs to be a satisfactory mandatory requisite in a tourist’s daily experience in Malta,” outlined Minister for Tourism

Clayton Bartolo

INVEST IN YOUR TEAM

Tailor made courses for personnel already working within the industry, in an accredited and non-accredited format, or custom designed to meet the respective customer needs.

Reach us on buisness@its.edu.mt so we may start designing your bespoke courses.

Our teams in business development, curriculum and accreditation, will work alongside your team to prepare programmes and courses that target your needs.

Courses may be developed in terms of soft skills and hard skills for the tourism sector at large, which includes; sustainability, hospitality, travel, tourism, diving, culture & heritage and catering amongst others.

Apart from tailor made courses, we also offer a number of part-time and short courses in various sectors, with most cohorts commencing in October and February.

FUNDING AVAILABLE

Courses may be eligible for funding through the Get Qualified Scheme, Training Pays (TP) and Investing in Skills (IIS). T&Cs may apply.

Nettuno Fisheries take to the Seas

You might not have heard of Nettuno

Fisheries but you must have heard of Nectar Limited, an importation and distribution company that delivers not only quality goods to the catering and retail industries, but also takes on innovative projects and stepping stones to improve the islands’ choice and selection of consumer products. Nettuno Fisheries was one of those sectors that Nectar Limited knew they could offer their stamp of quality approval in.

Back in 2016, Nectar was met with an opportunity for acquisition; with the fishery’s previous owner looking to retire and pass on the business to new yet experienced hands. Nectar Limited was the perfect solution in making sure that Nettuno Fisheries would carry on its success and grow exponentially in the retail and catering markets.

“The food service industry was growing, acquiring Nettuno Fisheries was a strategic choice for Nectar Limited, which we are glad to say was the right choice for our business. Since importing fish is so important to the horeca industry, we thought that we would succeed in sourcing quality produce, combining it with our quality services of importation, storage, distribution and customer after-salesand luckily we did,” commented Mario Abela, COO, Nectar Limited

The main pillars of the food industry in Malta are based on importation, due to the limitations in size and resources, our thriving sector of travel and hospitality depends on the outsourcing of produce through importation.

“Supporting local is still very important and at Nettuno Fisheries, we make sure to source locally whenever possible, seasonally and quota-wise. If we’re looking at the last months of summer into early winter, when lampuki are in season, we will make sure to support local fishermen and distribute their produce proudly.”

With the Food Service Division being one of the most prominent sectors of Nettuno Fisheries, hailing in produce from overseas is a must to meet the demand of the industry. The company’s move from Marsa to Ta’ Qali allowed for an improved premises to regularise their processes and as a result improve the quality of the produce destined for either the home or the professional kitchen.

The company’s huge investment of freezers, delivery trucks and more storage made the entire processing of the fresh fish produce easier and quicker - ensuring that HACCP processes are adhered to at all times. The Nettuno fisheries processing plant is also in possession of a Veterinary Certification, which is one of the highest standards of recognition in the raw foods processing industry.

“Daily and weekly upkeep of the facilities is what makes sure we are always giving the population of Malta and all the tourists visiting our islands the best of the best. Our standards are tied together with our reputation and it is always our goal to ensure that the Nectar name as a whole is synonymous with reassurance and quality.”

Mario Abela, COO, Nectar Limited

Their new space and existing focus on quality gave the Nettuno Fisheries team a challenge to meet; where supply would meet demand with quality as a main goal. Mario Abela comments;

“Products are sourced according to the markets’ needs with fish products coming in from other countries across the globe depending on who does what best - that’s the Nettuno Fisheries way!”

But as we all know, sometimes things do not plan out as we intended it. The COVID-19 Pandemic saw Nettuno Fisheries hectic grind of 2018 come to a near stop due to the fact that the restaurant industry was pretty much closed down on local shores.

“While streamlining and upgrading our processes in 20172018 was a great benefit to business in that short stretch, our plan had to change in 2020 with a whole new revision. But the Nectar culture is versatile; we had 30-40 staff members working in Nectar’s Food Service sector; and we needed to find alternative jobs for them as retention of staff was high on our list.

“We set to work with the Marketing Team to develop new packaging ideas to improve the brand awareness and exposure in the retail market. With home cooking becoming more and more popular, and visits to the supermarket preferably avoided, Nettuno Fisheries produce was a good idea through the eyes of the consumer. We also made sure to keep our relationship with our catering customers strong and steady; ensuring that we support their needs and restrictions in such a crushing time for business.”

But the only way to look at COVID-19 in a positive way is to think of the lessons learned and the improved practices adopted. Nettuno Fisheries retained most of its catering client base due to their humane and respectful approach to the unforeseen circumstances of the industry; and today, with the impending supply issues, price increases and shipping issues, the lessons of COVID-19 are coming back, giving priority to a focus on finding the right solutions for each sector individually and holistically.

“Our goals for the year are simple, we want to constantly evolve our range of products and brands, be able to store more stock to ensure our catering and retail clients are never missing their key produce and ensure that our fish products, fresh and frozen are of the highest quality at all times. Our ultimate goal is to keep steady on the path of expertise in the industry so as to provide our market with quality, affordability and reliability.”

Bruna Rodrigues Founder and Designer at Inpar Hospitality Concepts

Designing for experience: A strategy for loyal customers

What makes customers choose your business over the other thousands of competitors you have? Is good food, drinks and a cheap hotel room enough?

Customers are after much more than goods and services, to buy. They are after different and memorable experiences to live. We are living in what many believe to be an experience economy. An economy that is moved by the value people see in experiencing something rather than having something. In this economy, price is not a deciding factor anymore. Many pieces of research show that customers are willing to pay more if they know they will have a great experience.

In this new trend of consumers, offering a different and memorable experience is the answer to how to stand out from your competitors. Based on B. Joseph Pine II and James H. Gilmore (Welcome to the Experience Economy from Harvard Business Review). “An experience occurs when a company intentionally uses services as the stage and goods as the props, to engage individual customers in a way that creates a memorable event.”

How to design experiences

The simplified roadmap

The key to designing experiences is understanding your guests wants and needs.

2.Stage unique and desirable experiences

Differentiate your business by offering something your guests can just find at your establishment.

Consider every single detail when designing your guest experience. Even the smallest things will be noted by them.

4.Gain customer loyalty

Experiences are leading the market because like in many other industries, customers demand more personalization.

The desire to belong and to feel special is part of our nature.

Experiences are essentially personal events that are shaped by the mind of the guests. This means that even being presented in the same way, every person will feel different about it.

Your business doesn’t need to be in the entertainment industry to sell experiences. An experience is a combination of goods and services and the stage is your venue. A stunning place, a nice meal, attentive table service, delightful live music, a discount on a ride home… each of these items can be sold separately, but the value perception of each item alone is nothing compared to all the items delivered together to form a memorable experience for your guest.

The success of an experience relates to how deep you manage to immerse your guests in it. Differently from a virtual interaction, when you receive a guest in your establishment, you have a chance to engage all their senses. Chances are that the more senses you manage to engage, the higher the chances they will remember that interaction with your brand.

You can’t decide how your guests will feel and how they will act 100%, but you can influence that. The physical space

Guests are more likely to share and repeat positive experiences. A thoughtful design can mean a bigger profit in the end.

of your business is a super powerful touchpoint that you have to interact with your guests. The interior decor can influence how customers feel and interact with each other and the staff, how long they stay inside, how likely they are to share the experience on social media platforms, how much they will spend… There are infinite possibilities.

How do you want your guests to feel? Which impression do you want them to have of your brand? What do you want them to remember when they leave? These should be the first questions you answer when you’re creating an experience at your hotel, restaurant or any other catering space.

Every item presented in the space is a cue to reinforce the experience that you offer. Negative or wrong cues can leave the customer questioning if the value is worth the price that you charge.

A few years ago I went to Santorini to celebrate my birthday with a friend. For the celebration dinner, I was after a

1. Know your customer

3.Build positive experiences for your guests

modern fine dining restaurant with a sunset view. That wasn’t hard to find as the views from everywhere on the island are stunning.

On that bright day during summer, it was guaranteed that I would have the perfect view of the sunset. Arriving there their valet driver welcomed us at the door and soon after, a hostess took us inside. The table was already set and the view was breathtaking. The mix of natural textures, wooden elements, dark tones and unusual shapes in the furniture and the decoration, made me feel in a luxurious place. The food was amazing and the waiter that was serving us was super attentive. After the dessert, I searched the menu for my favourite drink and I couldn’t find it. I called the waiter and he promptly offered to make it. His attitude made me happy. A few minutes after the cocktail arrived in a diamond glass with a light blue plastic straw in it. The taste was good but the plastic straw got me wondering. Why does a place that has exclusive valet service for its guests use such a cheap prop for its drinks? It doesn’t make sense.

My experience wasn’t ruined by the plastic straw in a fine dining restaurant but that made me see less value in it. That was just a small detail in my evening but is a great example to show that even the smallest things matter when you’re

designing an experience. Everything in the space affects the customer experience and how they perceive a brand. When looking for a venue to eat or accommodation to stay at, customers are overwhelmed with options. Therefore, before even thinking about retaining customers, business owners need a strategy to attract them. Customer expectations are rising fast and to stay relevant in the industry, businesses need to keep up with the demand. Staging experiences are the way to differentiate your brand and bring the business forward.

The equation is simple. A positive experience is absolutely more likely to be repeated than a bad one. A consumer report done in Malta by Onest and Anchovy found that 73% of respondents stated that they will not go back to a shop/ company after they had a bad experience. This is a shocking number. Imagine how many opportunities your business has lost because of just one bad experience.

On the other hand, guests want to repeat good experiences and better than that, they want to share it. If you manage to impress them, delivering what they want, the positive impact of it on your revenue can be considerable because of the social impact.

All that is Truf e

Give a twist to your dishes with a wide range of Truffle sauces, creams, seasonings, fresh and preserved truffles from Umbria.

True Italian Taste!

FOOD Photography

Capturing the essence of a subject in photography is art, and with food photography that essence is infused with cravable desires that draw you in instantly.

Malta and Gozo’s Food Photographers are met with a huge selection of picture-perfect dishes to focus on and a skillset that immortalises a dish in the finest of displays. Here’s a selection of the latest food photography projects on the local scene.

Lindsey Bahia

Lindsey Bahia is a Malta-based, American-Filipino photographer, with a professional career that kicked off 6 years ago. Having realized her passion for this field and after gaining widespread recognition in the industry, her career path took a natural shift from business administration to full-time photography work. Her main areas of focus range from portraitures, events, fashion, food and corporate. This is evidenced by Lindsey’s vast portfolio, which includes work with Malta Fashion Week, Teatru Malta, SiGMA iGaming Village, Sarto, Charles & Ron, Valletta Glass, Cool RidePooling, HandsOn Systems Ltd., 1926 Beach Club, Café Del Mar and Lollipop.

lindseybahiapictures bahiapictures

Fry Beef Salad by Margaux 1926

Sean Mallia

Coming from his early roots as a student of the sciences at the University of Malta, this young photographer has always had an eye for the visual medium. Through architecture he discovered a love for photography which he continues to thrive in to this day. Many may know him from his work with food photography, however his skills outpace simply one dynamic.

seanmallia_photographer

Portrait by Kurt Paris and bio by Alex Hickey

Black Cherry, Almond Set Custard, Amaretto and Cherry Granita, Executive Chef Tom Peters, Gracy’s Arts and Supper Club

Tonio Lombardi

Tonio Lombardi first got into photography through the world of fashion which taught him how to stand out as a photographer. His interest in further developing his photography skills led him to the art of portraiture, interiors and architecture photography, food photography and styling as well as his speciality; a natural approach to fine art wedding photography. His esteemed clientele has allowed him to nurture his craft and express his talent across a multitude of local and international publications. Tonio has also held photography workshops and talks for the public.

Blue Elephant, Hilton Malta

Brian Grech

Brian graduated in Communications and Psychology at the University of Malta and for a few years worked as creative director with various international companies. Brian won the title of Best Fashion Photographer of the Year for three consecutive years at The Malta International Fashion Awards and is also known as a celebrated food photographer in the industry. His photographs are inspired by history, art and fashion. Brian puts a lot of attention to detail and to light; creating surreal imagery. His work has been published in Dazed & Confused (Korea), alongside photographs by Herb Ritts and Mark Seliger; Harpers Bazaar (UK), Elle Decoration, Wallpaper City Guides and other quality titles.

briangrechstudio briangrech

GIN-ger, Hyatt Regency

Stephen Galea

Stephen Galea is a commercial photographer focusing on advertising and product photography. His aim in photographing the local food scene is to achieve a higher standard and better-quality result while delivering the client’s needs and requests. On every project Stephen takes the necessary time to prepare prior to the day of a photoshoot, whether by building a set, creating self-projects, styling, or investing in the best ways to light his subject. Some of his clients include McDonald’s, Cisk and Frisk.

Paparazzi

new restaurant?

new hotel?

maybe

on the action

target the top influencers

ground

snaps of past events

it’s a hotel

even a catering event

along an invite for your future

social

To Food Truck or not to Food Truck?

If you’re a foodie and you know the Malta and Gozo food scene like the back of your hand, you have definitely come across some good food trucks in your days. Some we reminisce on, some we simply can’t get enough of and others that are so new on the block, this might be your introduction to them.

Let’s start off with the basics: running a food truck is no easy task - fact! Be it the logistics issue of where to park and where to set up; deciding if you’re set to be a stationary truck or a travelling truck that takes its cravable dishes to random parts of the island, or maybe it’s a storage question where stocking your fresh produce and goods could become quite the headache. But there’s one thing for certain, that when you find your groove and settle into the roots of your business - running a food truck is as fun as it gets!

The rush of the kitchen is amplified due to the tight and confined space, the heat is intense and the demand is pretty imminent due to the short opening hours that are usually dominated by a hungry lunch crowd who keep coming back for more, week after week. Whether you’re the Chef on duty, taking orders or simply there to help prep - there’s no time to chill until the last orders are called or your stock runs out - whatever comes first.

THE ONE THAT GOT AWAY: THE GRASSY HOPPER

Rewind back a couple of years where Malta’s healthy dining scene was pretty dim, with not many vegetarian, let alone vegan, options available and hardly any catering for gluten free diets until The Grassy Hopper found its way to the food truck scene. Sadly no longer available for our sustainable and health conscious quick-fix lovers, The Grassy Hopper revolutionised the way we look at fast-food, with naughty favourites like burgers, wraps and noodle dishes that allowed us to meet all our cravings but feel better about ourselves afterwards too. This clean eating concept was close to the first of its kind in Malta and through Yasmin De Giorgio’s efforts, the reaction was quite solid;

“We were one of the only vegetarian cafés on the island back then. In a way we created the market. Being in Gzira was good for us because we got a lot of support from nearby businesses. Our client base was very mixed, we had many people who worked in the area who came regularly but then we also had those who were into vegetarian food and would come specifically to visit us. We also had many tourists seek us out particularly for the type of cuisine we served.”

But how does a food truck come into existence? How does the inspiration start and what gives it the power to become a fully functioning eatery? In Yasmin’s case, it had a whole lot to do with culinary travel, South American cuisines in particular:

“I started The Grassy Hopper after travelling around South America and had so enjoyed stopping in various cafés that put healthy eating in a whole different light. It wasn’t about stopping yourself from eating good food, on the contrary it was about being more adventurous, experimenting with new vegetables, discovering super foods and so on. When I came back to Malta I was dying to have a place where I could enjoy healthy food in a fun way.” Although fighting to keep something alive is precisely what drives entrepreneurs as individuals, there has to come a time where letting go of a brainchild is the best option and most beneficial solution;

“During The Grassy Hopper reign, the local food truck regulations became impossible to keep up with and to keep the truck going. We were being forced to move everyday and since the truck was a trailer and not a vehicle itself, it was very cumbersome and costly. In the end that pushed us to open our first fixed outlet in Valletta and later the second one in Gzira.”

Yasmin’s personal journey with a healthier lifestyle took root through food, with cacao as a particular focus. This highly nutritious raw ingredient became the driving inspiration towards her new venture; Theobroma - a cacao brand that is still alive today through online purchasing or collection from Sanya, a wellness space that promotes healthy eating and healthy living into our everyday lives. Through Sanya Yasmin is able to serve the public sustainable and conscious practices that improve mindset and mentality on how we live and how we treat our bodies - the legendary Grassy Hopper Burger featuring as a star during organised events on site too.

While classic Grassy Hopper staples are only available from Sanya at this stage, Yasmin’s approach and vision of the food truck initiative is still a positive one;

“A food truck is a great way to test your concept. I have utmost respect for people that manage to run a truck long term, as it is pretty hard work. I will never say never to opening another truck in my future, because the DNA of an entrepreneur is always to get inspired by new ideas and who knows what the future will bring.”

THE SERIOUS CROWD FAVOURITE:

SAIGON ASIAN KITCHEN

There are plenty of favourites out there, but Saigon Asian Kitchen is probably one of the favourites around - known for their aromatic flavours, fresh ingredients and exciting menu of travel-inspired Asian dishes. Saigon’s stamp on the food truck scene began in 2019 where the Malta International Airport, Swatar and Ta’ Xbiex workforce were kept fed and content with their weekly lunchtime options. Now permanently fixed in Ta’ Xbiex, Saigon Food Truck is devoted to serving up a culinary storm in the form of their

Korean Fried Chicken Bowl, their selection of Banh Mi and of course all their golden fried nibbles and dumplings and gyoza.

“Saigon Asian Kitchen is all about celebrating the flavours and pleasures of the food that opened my eyes and my palate while travelling through Vietnam. Every dish on our menu is a memory and an experience - that’s exactly why I think our loyal customers enjoy a trip to Saigon,” commented Nicky

Nicky Micallef is the co-founder and co-owner of Saigon Asian Kitchen - a brainchild that he and his partner devoted their time, energy and creativity to after a long and inspiring trip through Asia. Prior to the Saigon food sensation that we know and love, Nicky worked in education where he devoted his time to making sure the students under his care were given the necessary focus and attention. Now, even though he’s well-read with an MA in Philosophy of Ethics under his belt, his passion and drive turned to the F&B industry with the bold and courageous step into the food truck world.

Busy and bustling, Saigon Food Truck is always ready to serve its customers and luckily even travels to hotspot events such as Earth Garden where the hungry campers are always excited for their lunch or dinner time treat, “we like to work with a system that allows customers a reduced waiting time while focusing on the quality of the food and presentation just the same.”

Nicky’s strive and determination can be noted with the serious boom he presented during and after the COVID period that we all know stifled the local food industry. “We knew the truck would not be as busy, so we geared up for deliveries and take outs - devoting all our focus to that model of service. In 2021 we opened Saigon Sliema Kitchen - a fixed restaurant situated in the Malta Union Club.”

While dining-in is a complete possibility, Saigon Sliema Kitchen is also adapted to service deliveries to its best ability, “the change we experienced from truck to restaurant is yet to make a difference in the way we function as a brand - perhaps this is because we do not necessarily promote the dining-in experience as much as we should to book out the dining area.”

If it ain’t broke don’t fix it - Saigon’s choice of a new location, while able to seat a good number of guests, was always intended to serve as a second point of contact to support the Truck. “The identity of Saigon is deeply rooted in the fact that we get all our orders out in a timely and efficient manner - the Truck serves us well and I think that closing it would be a disjustice to the family and community we’ve created with our staff and customer base - Saigon

Kitchen is an addition, a new step but not the next step.” The ideology that a food truck is a stepping stone into the industry might be true to a certain extent, but the reality is that it can very well be a permanent solution to a fruitful business. “We have some exciting ideas launching soon that we feel will cater to the greater population of MaltaSaigon at Home is one of them.”

Saigon at Home is a concept that will allow residents in Malta to order their Saigon favourites ahead of time; creating a take out experience that fits any schedule and weekly plans. They will also be offering this service to the entire geographical span of Malta through Saigon itself.

Nicky closed the conversation by saying, “ultimately, our goal for Saigon and our customers is to deliver an experience and gain a long-lasting relationship that caters to everyone’s needs - a food truck for all those busy bees in the Ta’ Xbiex area, two delivery and pick-up points to meet the demand and a home catering service that will reach the entire population hungry for an authentic Asian meal - it’s a good thing our Vietnamese coffee is so effective, it helps us get a lot done in the day!”

THE NEW GUYS ON THE BLOCK: THE PIZZA WAGON

When we think of pizza we very easily think of that eagerly awaited delivery from our local pizzeria or a sit down meal in the majority of Malta or Gozo’s restaurants. But if you want a good pizza you usually look out for the pizza places focusing on their dough, their choice of quality ingredients and of course the fresh and authentic toppings that take a pizza from good to great.

But what if that pizza was prepped and cooked in a food truck? And what if we said that it hit every mark on the ‘pizza expectations list’? Well, even though they’ve only been open for a handful of weeks, The Pizza Wagon is serving up slices of heaven with their pure Italian wizardry.

You might have heard of Christian Calabro’, Stefano D’Emilio and Chef Jacopo Di Giandomenico aka the masterminds behind The Meatball Guys - but did you know that their magical culinary concepts extend to pizza of

the finest quality? The Pizza Wagon is situated along the Sliema promenade where foot traffic and hungry after-work aperitivo-seekers are now easily summoned by the wafting aromas of perfectly cooked pizza dough.

“We invested a lot of time in the dough for The Pizza Wagon; in fact our pizzaiolo, after numerous tests, found the perfect mix to create the perfect texture that we think gives our pizza a special touch,” commented Christian

Selecting quality ingredients to feature as the toppers of your pizza is a relatively easy process, so to the pizza aficionado, it’s clear to say that the beauty of a good pizza is in the dough - The Pizza Wagon dough is fluffy and light, salty and perfectly oiled - and it’s got a unique taste and aroma that is quite hard to place, but it’s excellent. What makes The Pizza Wagon’s selection a whole lot more interesting is that every pizza, from the classic Margherita to the bold Peanut Butcher can be ordered as a 33cm standard size or a mini 23cm pizza - you can also opt for your selection to be quickly transformed into a calzone. “We wanted to offer our clients a variety of options. Choices for the smaller appetite, choices for the simple palates and also some for the adventurous eaters - but we also wanted to give the calzone its moment of glory, any pizza can be

a calzone, you just need to ask!” explained Christian with a smile on his face. “We are the only pizza truck on the island and thanks to the experience we’ve gained through The Meatball Guys, we’re ready to make The Pizza Wagon a huge success in Malta, but this is all thanks to our investor who pours a great deal of love into our concepts.”

The Meatball Guys featured on Shark Tank, with a keen interest from three of the sharks on the panel - but their alliance with Michael Bonello is what took them to the next level, allowing them the financial stability to start up The Pizza Wagon franchising the all-round experience with their influence overseas.

The switch from fixed location to food truck can be quite challenging, but also eye-opening. “Working in the food truck for the past few weeks has given us the opportunity to craft better skills as a team, it allows us to learn more about the food we are producing and focus on quality! Every day teaches us something new and luckily from day one, our feedback was good, so it’s encouraging for us to learn how to make our product and ourselves better. Both The Meatball Guys and The Pizza Wagon have allowed us to be creative and adventurous in an innovative way that meets the local market’s needs.”

DORELAN HOTEL COLLECTION

THE MEANING OF HOSPITALITY FOR DORELAN

Be it a typical hotel stay, an apartment for short let or a home for the elderly, what is key to the client making the booking, is the reassurance of feeling welcome to a room with little luxuries that lead to experiencing extraordinary moments that are not easily forgotten. Quality sleep, a unique comfort that can be guaranteed through an excellent mattress and bed system are surely one of the main drivers that lead to an ever-growing sound reputation and repeat clientele.

Dorelan’s philosophy is that of a state-of-the-art vision entirely dedicated to two-fold customer satisfaction, namely an inimitable sleep experience that is then shared with loved ones, once the stay is over. Investing in a quality bed system, combined with functional furnishings, the best sound proofing and top-notch cleanliness, is directly investing in the client, genuinely adding value to one’s stay, setting the property apart from the rest.

AN ALL-ROUND PARTNER

Dorelan grounds its business ethic in providing an allround service including consultancy, timely supply and aftersales support, enabling hospitality property owners to make the most of their investment. Dorelan gives priority to fully understanding the long-term commercial strategy of property owners and equally from a property owners’ perspective, knowing that Dorelan is not just another bedding supplier, but one that is competent, reliable, efficient and above all, long-standing, is peace-of-mind.

Dorelan is an exclusively Made in Italy company, dedicated to placing hospitality partners and their requirements at the forefront of every project. Dorelan, for years on end, has catered for an extensive list of hotels, international hotel chains and cruise lines, always embracing the challenge of designing a bed system specifically catering for the client in question. The Dorelan mattress, the very epitome of sleep quality in the bed system, is designed and built with exclusive technologies, targeting quality of sleep of a myriad of clients and durability over time. Pillows, very much of invaluable accessories for well-being during rest, are available in an extensive range of materials and shapes and so are toppers, the lightweight and practical type, easy to position and sanitise, allowing for flexibility in mattress comfort.

Dorelan, Sleep Well, Live Better

For a full Bedding experience visit our Dorelan store in Malta, at Triq L-Imdina, Central Business District, Birkirkara, a stone throw away from Oxford House, and now also in Gozo in Triq L-Imgarr, Ghajnsielem. Alternatively, find Dorelan on facebook. com/dorelanmalta or visit oxfordhouse.com.mt/dorelan/ Telephone: +356 2546 4161 E-mail: malta@dorelan.it

THE STORY, STRATEGY AND SUCCESS OF AX HOTELS

The hotel industry is a prominent aspect in Malta’s appeal and interest in the tourism sector. Booking a hotel stay for your travels is always a luxury, but when that extra element of comfort is added to your hotel experience by the hoteliers themselves - you know you’re in for a relaxing and pampered stay. AX Hotels is all about that top-tier treatment experience, Claire Zammit Xuereb, Director for Hospitality and Care at AX Group shares her family’s success story.

AX

Hotels is one of Malta’s largest chain of hotels, priding itself on offering world-class hospitality with heart. With hotels dating back to the 80s to new projects currently taking shape, AX Hotels is always seeking to tap into new markets to improve Malta’s hospitality offerings. Founded in 1975 by Angelo Xuereb, AX Group has left an impact in various sectors such as construction, hospitality, development and healthcare, all to great success. Perhaps due to their innate entrepreneurial spirit and focus on innovation and creativity, AX Hotels has developed into a household name synonymous with luxury and comfort in the hotel industry.

The second generation of AX Group is spearheaded by founder Angelo Xuereb’s daughters, Claire Zammit Xuereb, who is currently the Director for Hospitality and Care and Denise Micallef Xuereb, who is the Director for Construction and Development. Speaking to Claire about the history of the company as well as the future plans for the hotel industry is as inspiring as it is enticing.

“My official journey in the hospitality industry began in 2001. Although I was always interested in the industry and fell in love with it from a very young age, it was the BSc in International Hospitality Management from the University of Wales that sealed my career in the sector. I pursued

further studies in Hospitality and Tourism Management from the Centre International de Glion, taking on AX The Victoria Hotel as my first business venture.

Once The Victoria saw success, becoming a hotel of choice among many holidaymakers, AX The Palace Hotel was conceived - and this was where I started to experiment with the norms of the market and push the boundaries of Malta’s hotel traditions. It is also when I consolidated the two hotels under AX Hotels, uniting them under one brand mission.”

During this time in Malta, the concept of tourism was based on views, seascapes, beaches and leisurely activities, revolving solely around the sunny climate, but Claire saw an opportunity that Malta had not yet tapped into to any degree - urban cultural experiences. Travel during the summer season was a given in Malta - that was why people travelled here. However, there was a whole other sector that was not being explored; primarily the country’s history and culture - two facets that could expand Malta’s travel period to the shoulder months.

Despite a bold and ambitious feat, Claire took on the challenge headfirst and marketed The Palace as an urban city hotel in the heart of the island’s most prominent shopping district, transforming hotel categorisation as the island knew it: urban tourism was finally available in Malta. “European cities were booming with tourism opportunities

due to the influx of travellers within the city centres, where hotels, museums, restaurants, theatres and other cultural options were readily available - I wanted that for Malta.”

Packaged tourism was slowly dying out, and individualised trips (focused on an immersive cultural experience), was and still is, the way people discover a country. “As a company, my father first left an impact on the hotel industry in 1982 with Sunny Coast, mostly offering accommodation on a time-share basis, but in 1987, Suncrest changed the market’s dynamics with mass tourism becoming a norm for the island. This pioneering mentality influenced trends and transformed the tourism product Malta could offer, and through my goals and actions I hope to make the same impression on the island’s hotel expectations and needs today.” Claire shared that the scope behind her development in the hotel and hospitality sectors is to provide quality concepts that not only allow for the

brand to be a leader in the market, but also to provide the country with options that satisfy every genre of travel; whether niche or mass market. “My role in the company is to strategize operations to ensure that the 7 hotels and 13 restaurants currently under my directorship, are all offering something we, as a Group, can be proud of. Two of the most important factors that fuel my creativity and drive in the job are versatility and innovation. Offering a unique or niche experience through our hotel collection positions the brands strategically in the market.”

Currently our operating hotels all offer a competitive edge providing options to opposite ends of the spectrum.

The 4-star Victoria offers an experience where urban life, entertainment and culture are the focus of the staysimilar to The Palace’s 5-star experience a stone’s throw away. Both located in the heart of the island’s prominent shopping district of Sliema and within walking distance of the sea, urban city life blooms, peppered with chic cafés and stunning views to enhance the experience. While the level of hospitality and professionalism is met across every hotel part of AX Hotels, for a more tailored and personal experience, Rosselli AX Privilege and AX The Saint John are focused on that boutique experience, targeting two different audiences while located in the same street. Rosselli focusing on the up-market human element for the sophisticated traveller and The Saint John targeting the independent traveller. Further up north in the coastal town of Qawra is Sunny Coast, a family-friendly aparthotel with leisure facilities and award-winning dining options, all under the AX Hotels brand, located in the vicinity.

“My principles in directing AX Hotels are firmly set on adjusting the product to suit the demands of the market, updating older business models and even providing new

products and services to the industry.” It is widely known that 1 of the current 7 hotels under Claire’s directorship, Seashells Resort at Suncrest, is undergoing a massive rebranding and redevelopment which is set to transform and regenerate the seafront promenade of Qawra. Included in the redevelopment is the introduction of 8 newly developed, chic and innovative food and beverage brands offering a multitude of cuisines and dining styles targeting various guests. Through this venture, AX Hotels is able to offer added value for every traveller yet keeps the focus on quality at the core of the 4-star destination. “With the new projects on plan today, we’re hoping to provide Malta with the exciting Qawra destination set to open in 2023 and Verdala in Rabat, planned to open in 2024 with a whole new concept, not only in Malta but also in Europe, that will be entirely focused on wellness.”

Claire’s motto is that pushing boundaries will take you far. Her aspiration to always place quality in the human aspect above anything else and her strive to learn, motivate and adjust to market trends, needs and expectations is how she manages to achieve great feats in the industry. “Originality is also such an important factor, being new or different adds value to Malta’s tourism offerings and with the influence of social media conditioning a brand’s success, offering quality and accessibility is a must. Gaps in the market are meant to be filled, on the island and internationally.” With the company’s firm pillars of creativity, determination and integrity, as seen through Claire Zammit Xuereb’s vision, an optimistic future will surely be cemented in Malta’s hotel and F&B industry.

The Need for a Holistic Catering Industry Strategy

Tim Tebow once noted; “Catering is a lot like playing football: you have to be on your toes.” Never has this quote been more relevant to coin the current local catering industry. This is indeed a challenging time for the catering industry. A moment of truth for many establishments. A do or die situation for some.

An opportunity to renew, redefine and even grow, for others. The COVID-19 pandemic, the war in Ukraine as well as the recession looming on all corners of the planet have hit the local catering industry in different ways.

Whilst all local establishments have felt the bite, some are thriving, some have changed their modus operandi, some have shrunk their operations whilst others had to close or are on the brink of closing. No matter what situation establishments are facing, the challenges are quite the same for all - a scarcity of good human resources, a sudden increase in price of raw materials, a constantly changing consumer behaviour as well as a host of bureaucratic challenges just to mention a few. In conjunction with such challenges, the industry must also come to terms with other legal obligations including waste management and the Beverage Container Refund Scheme (BCRS). The introduction of green initiatives and obligations have always been welcomed by the sector. It is often the hasty approach adopted that is an issue for the industry.

The industry would be in a much worse state if the government wouldn’t have intervened during the COVID-19 pandemic by means of the COVID Wage Supplement, especially its extension over the past months. An extension which helped cushion the direct and indirect impact of the war in Ukraine on the industry. Above all, the wage supplement extension helped catering establishments to gear up for the summer season. The voucher scheme also played an integral part in the sustainability of the catering establishments as well as other schemes introduced by the government during the pandemic.

Whilst Malta has registered in 2021, one of the lowest unemployment rates in the European Union - 3.4% unemployment vis-a-vis an average of 6% in the EU the major challenge for the industry remains recruiting, headhunting and above all retaining human talent. A recent study commissioned by E-Cubed Consulting has highlighted the change in perception towards the sector from one with genuine career prospects to an industry that should be avoided. This is one of the major stumbling blocks to the industry’s long-term viability. A major challenge for the industry given the limited resources available. This is more critical, when the industry is seeking to focus more on quality rather than quantity. A major challenge for an industry that has to depend more on foreign employees. Up to the end of 2019, Malta registered over 48,000 third country nationals employees of which the majority were Serbian, Filipino and Indian. A major challenge for a country which is currently seeking to target key niche tourist segments. An integral element for an increasingly demanding and knowledgeable local clientele. A major challenge too for a sector which includes listed MICHELIN Star and MICHELIN Guide restaurants.

The issue of talent scarcity is not an easy task to address yet somehow, the government together with the industry itself need to work on a top-down plan to solve the industry’s staffing crisis. It needs a short and long term education vision which seeks to concretely address the matter. The measures introduced in the Budget 2022 are surely a good starting point yet more has to be done in terms of upskilling, in terms of educating imported talent, in terms of ensuring enough talent for today’s, but most of all, tomorrow’s catering industry. And in this process, it is the role of entities such as the Association of Catering Establishments to make sure that such challenges are addressed, to make sure that all parties involved come together to offer a better tomorrow.

Today a clear strategy for the industry is necessary more than ever. It is necessary for a better tomorrow for the catering industry. It is essential given the country’s dependency on the tourism sector. It is also essential, given the number of people who are directly or indirectly reliant on the sector. It is essential given the government’s vision for the industry.

Article written by:

Omar Vella is the current secretary of the Association of Catering Establishments (ACE). He is also director of Maltapoint Ltd. and the Chief Executive Officer of Union Print Co. Ltd.. Omar is also editor of several local business, lifestyle and food magazines.

READY FOR THE HEALTH & WELLNESS KICK?

Horeca Magazine speaks to Céline Vadam about the importance of Wellness in the Hotel Industry; sharing her expert advice on how we could incorporate sustainable lifestyle choices that bring holistic health to our overnight hotel stays.

What is your title and position at WE(i) Think and what is the company’s mission statement?

I founded WE(i) Think a little more than 2 years ago with the aim to bring more wellness and sustainability to hotels for both guests, employees, local communities and the environment. I have been working in hotel development for 15 years, including the luxury brand Four Seasons, and I have always been passionate about how the hospitality industry can touch so many lives as well as the important role it can have in supporting people living happier and healthier lives while protecting the planet.

I focus on putting together hospitality concepts and strategies with a holistic wellness approach, spreading to each department - from the hotel’s Spa to F&B and hotel rooms.

As an industry expert, how do you define wellness in the hospitality and F&B industry?

The Global Wellness Institute definition of wellness is the “active pursuit of activities, choices, and lifestyles that lead to a state of holistic health”. Within a hotel, there are a wide range of touchpoints that can be used to increase guests’ wellness experience and facilitate their wellness habits. Some touchpoints can be subtle, like creating attractive staircases with artwork to encourage guests to move and take the stairs rather than using the lifts. Others are more obvious like offering a selection of healthy items on the F&B menus.

Now the discrepancy in F&B comes in the alignment on what constitutes a healthy meal or drink, as there is no real definition while the building of a balanced plate varies according to a country’s dietary recommendations.

How can wellness services that you offer at WE(i) Think, for example, benefit the hospitality industry? What is your main target and aim?

Our services combine both my development and strategic background, with my health coaching and wellness practices. This allows us to create bespoke wellness oriented venues with infrastructures and programmes that are adapted to their target market, are attracted to guests and are profitable.

Wellness is a key concern for guests, who want to be able to continue their routine when they travel. They are educated on the topic and want to indulge while taking care of their health. When we think of F&B, healthy meals have evolved and are as delicious as comfort food, while leaving guests feeling better.

Part of our services include doping the concept, feasibility and financials for a project, but we also work on an operational level with operational teams to educate them around wellness and give the necessary tools to cater to guests requirements. In F&B, it became even more crucial with the wide range of diets to consider as well as dietary restrictions.

many different skills, people and mastercraft involved. It is fascinating to see how everything comes to life to ensure guests are having the best time. I think that it is important to also care for our employees and make sure that they are looked after.

Recruitment became an important issue in hospitality, for good reason. The model we are operating with is outdated and needs to be rethought to allow talents to grow, which would in turn translate into a more genuine and enhanced guest experience.

What is your vision for the hospitality industry? What sort of practices and techniques can we hope to improve for our guests’ enjoyment?

I love the hospitality industry and I have been lucky to have it as my playground! A hotel is like a mini town, with so

How can Malta’s tourism industry as a whole, hospitality and F&B included, grow and reach a higher potential?

What should our markets’ experts be focusing on?

The hospitality industry targets many individuals and livelihoods, from guests to employees and locals. It can be a driving force for change and nurturing. With that in mind, I think that the hospitality industry should take a lead on wellness and make sure that the environment we create for guests is respectful of their health and the planet.

We can’t have healthy people on a sick planet, the two go hand in hand. Standards need to be created to define what healthy means and encourage healthier habits: to illustrate; a glass of water shouldn’t be more expensive than a soda, or a salad more than a burger. We need to align on the definition of a healthy plate and make sure that healthy dishes are on display and not hidden at the end of the menu. Health is the new wealth.

Celine is the Founder & CEO of wellbeing concept consultancy WE(i) Think and has more than a decade of expertise in hospitality, tourism, wellness/spa, F&B and residential development. She is a certified integrative health coach from the Institute of Integrative Nutrition. She worked on a wide range of projects across the globe for international hotel and consulting companies and her vision is served by her multidisciplinary skills, placing the concept at the center of the project and involving market research, feasibility analysis, facilities programming, financial projections, operational structuring and programming. Her wellness competences are paired with her interest in sustainability for a holistic approach of wellbeing, from soft to integrative and including both people and planet. She co-founded the Hospitality of the Future Think Tank, sits on the board of the Hotel of Tomorrow Summit, and is part of the Global Wellness Institute Tourism Destination Initiative, Leading Hotelieres, the Academy of Hospitality Arts Wellness focus group and HospitalityNet Sustainability World Panel. She is a public speaker, addressing wellbeing and sustainability topics at major hospitality and tourism events, as well as a lecturer in renowned universities.

Industry Trends

FERMENTATION PRO DAVID ZILBER: BACTERIA ON THE STOVE!

STAR-CLASS FERMENTATION

The Canadian native gained cult status as head of fermentation at René Redzepi’s Noma. Copenhagen’s culinary mecca is considered by many to be the best restaurant in the world. Ranked number one several times on the prestigious World’s 50 Best Restaurants list, it has now recently been awarded three MICHELIN stars, to name just two of its most prestigious accolades. For four years, Zilber headed the fermentation laboratory there, which was built especially for him. His job: Working on fermentation techniques for new dishes until they were good enough to be tried out in the Noma test kitchen.

“This could be a new type of vinegar, or a kombucha made from microbes that we had not heard of before,” explains the 37-year-old. “There were no limits to our creativity, because it could get very wild and experimental. We never really knew what the end results would be. It just had to taste good.” Sounds like the perfect playground for a microbe-obsessed kitchen nerd, right?

MAKING THE FOOD SYSTEM MORE SUSTAINABLE WITH BACTERIA

Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save the world with tempeh, tomato sauce and salami.

Some say culinary revolutions begin in star restaurants. Heinz Reitbauer, for example. According to the Steirereck mastermind, “Top Chefs provide the catalyst for new products. We set an example for what will be eaten in our country in the future.” However, others say this simply isn’t true. In fact, top gastronomy is a world in itself. David Zilber is one of them. “What is eaten in fine-dining restaurants is just a tiny percentage of what people around the world eat,” he says. And Zilber knows it at least as well as Reitbauer –he cooked at the world’s best restaurants for 15 years.

“It was definitely a very educational period,” he says. However, he adds, “It was also very strenuous. And then came Corona.” For Zilber, this was a time when he suddenly had second thoughts. How long would this all last? When would he be allowed to tinker around in his lab again? And was the Noma ivory tower actually still the right place for him? “During that time, I realized I can’t bring about that level of social change in a restaurant that I would like to see in terms of diet and nutrition.” Zilber compares his role as Mister Fermentation at Noma to that of a punk rocker rebelling against the establishment. “Now I see you can do much more by transforming this system from the inside.” That’s exactly what Zilber has been doing at Chr. Hansen as a food scientist since the fall of 2020. But how?

Our food system is not sustainable. Too much is thrown away, most products leave far too much of an ecological footprint and agricultural yields are also shrinking.

THE SLIGHTLY DIFFERENT DATABASE

Hansen is a Danish biotech company based in Høsholm. It is one of the largest developers of food cultures and enzymes, which it supplies to large food groups, including Unilever and CocaCola. In turn, these companies use them to make their products.

“About one and a half billion people eat products containing Chr. Hansen cultures every day,” says Zilber. “This includes everything from beer to salami, wine, bread and fermented vegetables.” The top sellers are fermented dairy products, mainly yogurt and cheese.

“The company has a collection of over 40,000 bacteria that can be used for food. This is by far one of the largest collections in the world.” It’s exactly here where Zilber and his fermentation skills come into play. In his new in-house laboratory, he and a team of high-profile scientists are working with some of these 40,000 bacteria. How can they best be used to produce plant-based products that could make global diets healthier and more sustainable?

MICROBES AS BEST SELLERS

Fermentation is one of mankind’s oldest cultural techniques. We assume it has been used to preserve perishable foods at least since the agricultural revolution some 13,000 years ago. In the 19th century, one of the earliest theoreticians of this ancient process, Louis Pasteur, referred to it as “life without air.” The image of canning jars, in which processes known as “controlled fermentation” take place, has shaped our conception of fermented foods ever since.

However, a lot has happened in the last few years. Today, the term fermentation means “transformation of food by microorganisms – whether bacteria, yeasts or molds”. At least that’s what it says in the fermentation bible in “The Noma Guide to Fermentation,” published in 2019 by David Zilber together with René Redzepi. The book became a bestseller. Today you can find it in every serious restaurant kitchen, and it is regarded as a gastronomic standard. In it, Zilber passes on the knowledge he has acquired over the years about fermenting the modern way. Porcini juice, grasshopper garum, elderberry wine – fermentation suddenly became hip with creations like these.

There were no limits to our creativity. Things could get very wild. We never really knew what the end results would be. It just had to taste good!

IS PASTEURIZATION A PHASE-OUT MODEL?

Bacteria are the key players in fermentation. The simplest way to explain its effect is to use sauerkraut as an example. The bacteria are already on the raw cabbage. By adding salt and shielding it from oxygen, you can prevent bacteria humans can’t eat from multiplying. If these steps were not taken, the bacteria would spoil the cabbage, not ferment it.

The “good” bacteria, on the other hand, get to work gobbling up the sugars and starches in the cabbage. They produce what are called lactic acids. This gives the sauerkraut its characteristic sour flavor and ensures it keeps for a long time. They also release a vast amount of substances that are invaluable to humans, such as Vitamin C, B 2, B 12 and folic acid, as well as probiotics. These are bacteria that are particularly beneficial to our intestinal flora. And since they are in charge of around 60 to 80 percent of our immune system, the bacteria resulting from fermentation can positively impact the majority of immune responses in the human body.

CANNED REVOLUTION – FERMENTATION IS JUST GETTING STARTED

Zilber is already tinkering with the very first products. “I’ve been working on tempeh for a long time,” he says. “With the help of several combined lactic acid bacteria, we’ve transformed what many consider the somewhat earthy, tart flavor of this product into something much more pared-down and appealing, which gives it a flavor similar to soybean. We are also well on the way to bringing valuable vitamin B 12 to tempeh in sufficient quantities. This vitamin is otherwise predominantly found in animal products. Plant-based products will have to catch up. “Then there’s the canned tomato sauce. With the help of a single lactic acid bacterium, the right temperature and a sufficiently long fermentation time – the exact details are of course top secret – this tomato sauce takes on an amazingly savory flavor reminiscent of aged Parmesan. “If we could manage to produce this tomato sauce in large quantities, millions of people would be eating a tastier tomato sauce full of probiotics on their pizza or in their pasta overnight, and a healthier one at that.”

We still have no idea how many bacteria are on our planet. As far as fermenting is concerned, only one thing is certain: we’re just at the beginning.

David Zilber - Born in 1985, David Zilber began a culinary apprenticeship in his hometown of Toronto at 18. On the side, he regularly attended science lectures at university. After several stints in the world of top gastronomy: Zilber was, among other things, sous chef at the famous Hawksworth restaurant. In 2014, he joined the kitchen crew at Noma in Copenhagen. Two years later, René Redzepi appointed him Head of Fermentation. In his own laboratory, Zilber and several collaborators researched fermentation techniques that would play a major role in shaping Noma’s culinary line. David Zilber has been a Food Scientist at the Danish biotechnology company Chr. Hansen since mid-2020.

Industry News

CREM RISES TO THE TOP WITH AWARDWINNING COFFEE CUSTOMISATION

BESPOKE BUFFET SYSTEMS MAKER BIDS TO GROW PROFILE WITH FOODSERVICE CONSULTANTS

Hoeller Manufacturing, the manufacturer of bespoke buffet systems, has appointed Solutions International as an intermediary to connect with foodservice consultants and key accounts in the global hospitality sector.

The appointment is part of Hoeller’s strategy to promote its high-end systems to a wider audience, and in particular its innovative hot/cold buffet system that enables operators to switch from hot to cold service (from +140°C to -5°C) using the same plate.

Joachim Hoeller, founder of Austrian-based Hoeller Manufacturing, said: “Our ethos is one of taking the consultant’s and owner’s perception of a buffet system to another level, one where we can design a bespoke offering in glass, stone or stainless steel and to any size or dimensions they require. It’s about ceaseless innovation and breaking with convention to deliver what our customers need.” Hoeller Manufacturing delivers customised systems from its facility in Amstetten, Austria to any size, design, material, colour and function, often to within very tight budgets.

Its systems feature low profile cooling and heating generators that are not only very quiet but also take up less space under the counter, leaving more room for a better customer/operator experience.

An espresso machine is the foundation for outlets looking to serve coffee, so selecting the correct machine for your operation is important.

The award-winning Crem EX3 espresso machine defines the market in terms of personalisation. The stand out USP is its customisation capabilities: from selecting the colour, finish and type of barista lights, right through to the various customisable technical aspects of this model such as electronics and number of boilers and groups.

The EX3 is the definition of an espresso machine that is designed for each individual outlet. Ergonomics and user experience have been key to the development of the EX3, and it features pioneering Crem TechTM technology for superior in cup quality, the EX3 delivers espresso that a barista can be proud of and comes with a cool touch wand for added safety. The award-winning Crem EX3 espresso machine breaks new ground in customisation and design. Ergonomics and user experience have been key to the development of the EX3 which also features Crem’s pioneering Crem Tech technology for superior in-cup quality.

The increasing demand for barista quality coffee can be seen across all hospitality and foodservice segments, with more and more operators investing in their coffee offerings.

TAYLOR MIXES IT UP WITH NEW KODIAK RANGE

Foodservice equipment distributor Taylor UK has announced the launch of a new range of floor standing Kodiak planetary mixers, manufactured by Varimixer, intended for use by catering businesses needing the ability for high capacity, large batch mixing.

Designed after studying how mixers are used in professional kitchens and bakeries, the Kodiak range aims to help reduce heavy lifting and make cleaning and maintaining hygiene simpler for professionals in the industry.

Three floor standing models are available, with 10, 20 and 30 litre capacities, all made from stainless steel and designed to be able to withstand life in a busy kitchen while also being easy to clean.

As well as a hook, the mixer is supplied with a whip and beater attachment, and the Kodiak 20 and 30 models are also compatible with smaller mixing bowls and tools. A 12 litre capacity bowl is available for the Kodiak 20 and a 15 litre bowl for the Kodiak 30. Further versatility is added with the optional attachment drive, allowing for a mincer or vegetable cutter to be added to the unit, and it is available for all three models.

TRUE UPS THE ANTE WITH ENERGY COST CALCULATOR

True Refrigeration has unveiled a new online tool to compare energy usage, carbon consumption and long-term operating costs of commercial refrigeration products.

The company’s Energy Cost Calculator allows volume food and beverage operators and commercial kitchen specifiers to compare like-for-like refrigeration products to calculate annual energy usage and CO2 emissions and get a lifetime estimate of potential operation costs and environmental savings.

True’s Energy and Greenhouse Gas Equivalencies Calculator for Commercial Refrigeration enables users to enter the volume of units, provide data from the fridge’s energy label and submit the Kilowatt per hour (KWh) energy cost from a utility bill.

They can then select from four categories of fridge units to get a calculation of annual operating costs, estimated lifetime cost and CO2 production, comparing True with other products on the market.

Once the data is submitted, a one-page report is provided showing which products have been compared, the estimated total running cost and energy saving for one year and over a 10-year period.

The report also provides the unnecessary environmental impact equivalent of the refrigeration units compared, which is expressed as the number of vehicles on the road, trees cut down or annual home energy in a graphic illustration.

A masterclass on staying relevant in a digital age

How has The Definitive(ly) Good Guide to Restaurants in Malta & Gozo managed to retain its reputation as the authority on the local restaurant scene? In an industry where the goalposts are constantly changing, striving to stay in pole position requires foresight, stamina and substantial investment.

With the hospitality industry currently in a state of flux, one would expect a cautious approach to spending. Rather, Managing Director Lisa Grech, in a bold move, not unusual of one of our island’s leading female entrepreneurs, is on a mission to strengthen the digital presence of Malta & Gozo’s only survey based restaurant guide. A canny recognition of the changing trends as to how restaurant goers chose their next eatery was the catalyst to engaging a digital marketing guru and website design specialist to complement the core team.

As a result, during the past quarter, the popular social media platforms most loved by the visiting public and local foodies, restaurantsmalta have been elevated to the next level. Engagement with the regular, relevant content has created new channels of connectedness with diners out.

Throughout the recent annual restaurant survey conducted online during the month of September, the digital marketing campaign successfully culminated in a record breaking number of entries. Encouraged by this result, the website is undergoing a design rehaul which is set to be unveiled during the book launch on December 5th

Fans of black tie affairs are eagerly saving the date for the biggest event in the catering industry. On Monday 5th December, at The Xara Lodge, a glamorous Restaurant Awards Gala Dinner is set to be the scene of much anticipated excitement. Results of the survey voting will culminate in the biggest gongs in the industry as winners are presented with their coveted prizes. The Definitive(ly) Good Guide to Restaurants in Malta & Gozo book launch will also form part of the proceedings. The results contained within this closely guarded publication shall be unveiled to much fanfare!

Restaurants who are fortunate enough to form part of the awards recipient’s list will receive a formal letter inviting them to book their table for this prestigious evening. Guests shall be treated to a four course dinner, where each separate course is intercepted with presentations of awards, culminating in the much anticipated Top Restaurant Award and Special Award winners. Excellent live musical entertainment shall be enjoyed throughout the evening. After wrapping up the presentation on stage, HORECA Magazine’s crew will be capturing the enraptured reactions of gala dinner guests live on film, a feature which proved immensely popular during the last book launch party!

We caught up with Managing Director Lisa Grech to discover how ‘The Good Guide’, as it is affectionately known in local circles, has managed to retain its reputation as the unbiased authority on catering establishments since its inception over two decades ago.

“We have seen the landscape of the local catering industry change considerably throughout the years”, Lisa Grech, founder of The Definitive(ly) Good Guide to Restaurants in Malta & Gozo explains. “Nevertheless our ethos of raising the bar for diners out remains at the core of our business model. Being the only survey based restaurant guide lends us the edge of impartiality, while our reputation of weeding out those who vainly try to influence the survey results is second to none.”

The facts speak for themselves, with industry giants of The Definitive(ly) Good Guide’s main sponsors, namely Malta Tourism Authority, Nestle’ Malta and Global Payments solidifying their position as a force to be reckoned with. The wine sponsors Vini e Capricci by Abraham’s shall be pairing a carefully curated selection of their finest vintages during the Gala Dinner. Special Award sponsors including: James Caterers FNG Supplies Co Ltd; Ministry for Agriculture Fisheries and Animal Rights; The Catering Centre; Ministry for Gozo; American Express; Spiteri Catering and Ozo Group shall be proudly presenting these coveted awards on the night.

As the only annual publication for foodies in the Maltese archipelago, visitors to the islands customarily purchase their copy online before travelling. This helps them to plan all meals throughout their stay, as well as reserve tables beforehand in order to avoid disappointment. The book is also stocked in leading bookshops and stationeries across the islands.

Complemented by the website, www.restaurantsmalta. com, the Definitive(ly) Good Guide ensures that diners out have consistent accessibility to what’s trending on the restaurant scene locally. Food related events uploaded weekly to the portal and new restaurant openings are amongst the most visited landing pages on the website. Currently undergoing its 4th revamp, the portal is constantly being updated to optimise user experience to the fullest.

Gala dinner tickets will be available to purchase through the online shop as from the 5th November. This option has proved popular for many as an alternative staff meal ideaas Chef Patrons treat their team to a night of relaxation, where staff are almost unrecognisable out of their Chef whites! All lovers of good food are invited to attend. Don’t miss this opportunity to mingle with like-minded peoplethe Titans of the catering industry all gathered together in one glittering event!

Lisa Grech, Managing Director of The Definitive(ly) Good Guide

Horeca directory

LONGBOW LTD Triq l-Ahwa Zammit,  Qormi Malta QRM 3425  T: 21 488 268  longbowmalta.com

OK HOME Triq D’Argens, Gzira Malta GZR 1366 T: 21 343 865 okhome.com.mt

HOTEL EQUIPMENT SUPPLIES

JMP & C G1 Triq tal-Handaq Tal-Handaq, Qormi Malta QRM 4000 T: 21 413 154 jmpmalta.com

FRENDO ENTERPRISES CO LTD 65 Triq Joe Sciberras,  Hamrun Malta HMR 1552  T: 21 237 728 frendoent.com

MENSIJA TRADING CO LTD Triq il-Wasliet, Swieqi Malta SWQ 3112  M: 79 431 509  mensijatradingmalta.com

KOLS LTD c/o Mount Carmel Hospital Triq l-Imdina, Attard Malta ATD 9033 T: 21 438 762 kolsltd.com

C & H BARTOLI 9 Triq l-Istadju, Gzira Malta GZR 1300 T: 23 458 888 chbartoli.com

THE CATERING CENTRE 8 Triq il-Mosta, San Pawl Il-Bahar Malta SPB 3111   T: 21 577 305 cateringcentre.com

CONTINENTAL PURCHASING CO LTD 53, Mediterranean Bldg, Grd Level Triq l-Abate Rigord, Ta’ Xbiex Malta XBX 1122  T: 21 377 238  cpc.com.mt

HOTEL LINE LTD Triq it-Tliet Knejjes, Balzan Malta BZN 1300  T: 23 458 888 hotellinemalta.com PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406  T: 21 447 676  prokitchen.eu

MATTRESS COLLECTION Triq l-Imdina, Zebbug Malta   T: 21 461 961 mattresscollection.com.mt

R P L ENTERPRISES

81 Triq San Pawl, Naxxar Malta NXR 4016  M: 99 499 066

INFRARED HEATING MALTA Triq il-Kappella tal-Mirakli, Attard Malta  M: 77 991 381

POTTERWARE LTD 160 Crafts Village Ta’ Qali, Attard Malta ATD 4000  T: 21 414 773

SOLUTION - L LTD Triq il-Kappella tal-Mirakli, Attard Malta M: 77 991 381 VALIMEX T: 9945 2972 info@valimexmalta.com www.valimexmalta.com

GRECH CATERING SUPPLIES

LTD Mira Bldg, Level 2 Triq Kan K Pirotta, B’Kara Malta BKR 1114 T: 21 443 307 gcs.com.mt

LONGBOW LTD Triq l-Ahwa Zammit,  Qormi Malta QRM 3425  T: 21 488 268  longbowmalta.com

MENSIJA TRADING CO LTD Triq il-Wasliet, Swieqi Malta SWQ 3112  M: 79 431 509  mensijatradingmalta.com

MENU MAKER 17 Portico Mansions, Block E P5 Triq San Pawl, Naxxar Malta NXR 4018 M: 99 428 951 PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406  T: 21 447 676  prokitchen.eu

RENOVA CO LTD Factory M 10 Triq ilFurnara Qasam Industrijali, Mriehel , B’Kara Malta BKR 3000 T: 21 448 174  renovamalta.com

THE ART COLLECTION 246 Vjal l-Indipendenza, Mosta Malta MST 9022 T: 21 438 530

THE LEATHER HOUSE BY PINS & NEEDLES 25 Crafts Village Ta’ Dbiegi,  Gharb-Gozo Gozo GRB 1143 M: 99 823 638

AVIFILM EXPORT CORPORATION LTD

60 Triq Nofs In-Nhar, Valletta Malta VLT 1103  T: 21 244 525

BAKETECH SUPPLIES & SERVICES LTD

Triq il-Belt Valletta, Qormi Malta QRM 3619  T:

RESTAURANT EQUIPMENT SUPPLIES

BAKETECH SUPPLIES & SERVICES LTD Triq ilBelt Valletta, Qormi Malta QRM 3619 T: 21 446 908  baketechmachinery.com

C & H BARTOLI 9 Triq l-Istadju, Gzira Malta GZR 1300 T: 23 458 888 chbartoli.com

FRENDO ENTERPRISES CO LTD 65 Triq Joe Sciberras, Hamrun Malta HMR 1552 T: 21 237 728

CATERING EQUIPMENT

360 RETAIL SUPPLIES LTD Triq l-Imdina, Zebbug Malta ZBG 9015 M: 79 313 233   360retailsupplies.com ACLASS CATERING 17 Triq ir-Rifugjati talGwerra, Mosta Malta MST 4000 M: 99 875 503

FRIZOLL

12a Telghet Rahal Gdid, Paola Malta PLA 1703   T: 21 806 866 frizoll.com

GRECH CATERING SUPPLIES LTD Mira Bldg, Level 2 Triq Kan K Pirotta, B’Kara Malta BKR 1114  T: 21 443 307 gcs.com.mt

HOTELS & HOMES LTD. Merola Showroom Triq il-Wied, B’Kara Malta BKR 9027  T: 21 318 130

JOEM AUTO PARTS LTD 67 Triq Birkirkara, San Giljan Malta STJ 1301 T: 21 337 074  joemautoparts.com K C TRADING LTD K 1a Qasam Industrijali, Kordin, Paola Malta PLA 3000  T: 21 696 987  kcmalta.com

LONGBOW LTD Triq l-Ahwa Zammit, Qormi Malta QRM 3425 T: 21 488 268  longbowmalta.com M B F & CO 5b Adonis Triq Dun Karm Psaila, Zebbug Malta ZBG 3527  M: 99 842 236

MONTDIAC COMPANY LTD Hostel Jones Triq Sir Adrian Dingli, Sliema Malta  M: 99 706 003

MULTIVEND SERVICES LTD Triq in-Naggar, Mosta Malta MST 1761 T: 21 470 153 multivendservices.com

PACE PITTSFORM PRODUCTS 96 Triq Sant’ Ubaldeska, Paola Malta PLA 1408 T: 21 662 959

PHILIP PACE & SONS LTD Triq l-Imdina, Attard Malta ATD 9039  M: 99 424 646   shelvingmalta.com

PORTELLI WEIGHING SYSTEMS 88, 89 Triq San Pawl, Rabat Malta RBT 1240  T: 21 459 735 ivportelli.com

POTTERWARE LTD 160 Crafts Village Ta’ Qali, Attard Malta ATD 4000  T: 21 414 773 PREMIERE CUISINE LOCATION CATERING Triq il-Foss , Paola Malta PLA  T: 99 821 754  premierecuisinemalta.com

PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406  T: 21 447 676  prokitchen.eu

REFPRO REFRIGERATION

300 BT Buildings Triq San Tumas, Tarxien Malta TXN 1602 T: 23 956 000  refprorefrigeration.com

RS STEEL Ent 4, Door 12 Triq Valletta, Luqa Malta LQA 6000  T: 99 462 824

SPITERI CATERING EQUIPMENT & SUPPLIES Triq l-Arcisqof Pietru Pace, Victoria-Gozo Gozo VCT 2552  T: 21 560 779

SUGAR CRAFT 99 Triq Mons Arturo Bonnici Swatar, Msida Malta MSD 2250  M: 99 804 431

THE CATERING CENTRE 8 Triq il-Mosta, San Pawl Il-Bahar Malta SPB 3111   T: 21 577 305 cateringcentre.com

TKS - THE KITCHEN STORE 82 Triq in-Naxxar, San Gwann Malta SGN 9032  T: 22 587 420 tks-onlinestore.com

WORLDWIDE CO LTD Worldwide Bldgs Triq il-Belt Valletta, Qormi Malta QRM 3617 T: 21 447 904 worldwide.com.mt

RECC – REFRIGERATION, CATERING & SERVICING Triq is-Sebħ, Mrieħel Bypass, Qormi QRM 9053 T: 2766 3399 E: info@recc.mt www.recc.mt MENUS

COLOUR FOCUS DESIGN AND PRINT STUDIO Crown Court Basement Level 2 Triq it-Tamar Qawra, San Pawl Il-Bahar Malta T: 21 443 553 colourfocus.com.mt

GOZOCREATIONS Triq l-Ewropa, Victoria Gozo VCT 2737 M: 99445708 gozosigns.com

INNOVATIVE SOLUTIONS 229 Triq il-Kungress Ewkaristiku, Mosta Malta MST 9038 T: 21 423 572 innovative.com.mt

LOGOGRAFIX EXPRESS 198 Triq Birkirkara Kappara, San Gwann Malta SGN 4196   T: 27 498 829 fb.com/logografixexpress MENU MAKER 17 Portico Mansions, Block E P5 Triq San Pawl, Naxxar Malta NXR 4018 M:99 428 951 fb.com/122190197832804

PIXEL SERVICES LTD Digital Press Triq Victor Denaro, Msida Malta MSD 1604 T: 21 347 432 pixelmalta.com

PRINT RIGHT LTD Triq l-Industrija, Qormi Malta QRM 3000 T: 21 250 994

THE LEATHER HOUSE BY PINS & NEEDLES

PRINT RIGHT LTD 25 Crafts Village Ta’ Dbiegi, Gharb Gozo GRB 1143 M: 99 823 638

ALEXANDER CUTAJAR BE&A(HONS), PG DIP (BLDG CONS TECH)

2A AJ Maison Triq Mile End, Hamrun Malta HMR 1718 M: 99 824 232

ANDRE PIZZUTO BE&A(HONS) MA PLANNING (LONDON) A&CE 5 Design Principle Triq Sir Joseph Carbone, San Giljan Malta STJ 1320 M: 79 603 096

ANDREW AZZOPARDI DESIGN CONSULTANT Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar Malta NXR 1017 T: 21 420 472

ANTHONY BEZZINA BE&A(HONS) 18 Triq Cikku Portanier,  Sta Venera Malta SVR 1732 M: 99 430 012

ANTOINETTE INTERIOR DESIGN A & D Studio Triq il-Pitkali,

INTERIOR DESIGN

A SCICLUNA INTERIOR DESIGN 115 Triq l-Oratorju,  Bormla Malta BML 1509 M: 99 887 856

ADRIAN MICALLEF DESIGN (AM DESIGN)

Triq Giuseppe Briffa, San Gwann Malta M: 99 463 557

CAMILLERI BURLO

ARCHITECTS & DESIGNERS

20 Triq il-Wizna,  Swieqi Malta SWQ 2300 M: 79 827 534

CARLOS MAGRO INTERIOR DESIGN

22 Sqaq San Vincenz,  Zabbar Malta ZBR 1492 M: 99 459 796

DANIEL BORG BE&A (HONS), A&CE, MSC PROJ MNGT(MELIT) Triq il-Barrieri, Mosta Malta M: 79 280 889

DANIEL SCERRI PERITI (DSP)

14 Vjal De La Salle, Gzira Malta GZR 1531 M: 99 822 635 DAPHNE FENECH BE&A (HONS), MSC, CONS.TECH (MELIT) 75 CREAID Triq San Gorg, Naxxar Malta NXR 2549 M: 79 092 883

DAVID CARUANA INTERIOR DESIGN WORKS Sculptura Triq Alfred Gerada, Iklin Malta IKL 1681 M: 99 854 234

DEREK MIFSUD 23 Catang Triq id-Dahla Ta’ San Tumas, M’Skala Malta MSK 4026 M: 79 002 245 DESIGN PRINCIPLE 5 Triq Sir Joseph Carbone, San Giljan Malta STJ 1320 T: 27 041 800

DFAB.STUDIO Capital Business Centre, Ent A, Level 2, Triq taz-Zwejt, San Gwann Malta SGN 3000 T: 20 103 322

ELAINE SANCHEZ MICALLEF 43 Sqaq No 2 Triq Preziosi, Lija Malta LJA 1195 M: 79 064 088

ELIZABETH SAGUNA The Haven Triq F Assenza, Swieqi Malta SWQ 2321 M: 79 557 755

FORSITE F S DESIGN LTD Ivy Mansions Triq il-Qasam, Swieqi SWQ 3027 T: 21 383 211 forsitefsdesign.com

GODWIN ZAMMIT & ASSOCIATES 90 Misrah San Alwigi, B’Kara BKR 1472 T: 21 440 068

GRETA DESIGN 3 Triq Massimiliano Debono, Lija LJA 1932 T: 21 422 281 greta-design.com

IDESIGN - INTERIORS

PH 4 Sapphire Court Triq il-Barriera, Balzan Malta BZN 1201 M: 99 009 198

IMPACT DESIGN 56 Triq il-Vittmi tal-Gwerra Swatar, B’Kara Malta M: 79 049 031

IVAN ATTARD 9 Chamonelle Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar NXR 1017 M: 99 497 598

KZDESIGN STUDIO

7 Row E3 Triq Olaf Gollcher Ta’ Paris, B’Kara Malta M: 79 421 402

LAWRENCE MONTEBELLO & ASSOCIATES 40 Beaumont Place, Flt 1 Triq il-Kbira, Balzan Malta BZN 1259 T: 21 491 144

MANIERA GROUP 80 Triq it-Torri, Mosta Malta MST 3502 T: 21 411 790

MARCO GALEA ZAMMIT 115 Triq il-Hemel, Swieqi Malta M: 99 471 730

MARITA XUEREB

INTERIOR DESIGN Triq Mons F X Zahra, Balzan Malta BZN 1153 M: 79 210 192

MARK MIFSUD BONNICI Aliki Triq il-Fortizza tal-Mosta San Pawl Tat-Targa, Naxxar Malta NXR 2303 M: 99 423 212

MARTINA MICALLEF Med Vista Bldgs, Flt 6B Triq San Mark, San Giljan Malta M: 79 300 186

MATTHEW BRIFFA L-Ufficcju Triq Hal Kbir , Siggiewi Malta SGW 3090 M: 79 257 907 MEDISTONE Vjal Sir Paul Boffa, Paola Malta PLA 9024 T: 22 482 000 medistone.com.mt MICALLEF, VERONICA, BE&A(HONS), MSC(EDINBURGH), A&CE 25 Triq il-Merhba, Fgura Malta FGR 1830 M: 79 691 341

MICHAEL ANASTASI BE&A(HONS), MSC(LOND), DIC FORSITE F S DESIGN LTD Triq il-Qasam, Swieqi Malta SWQ 3027 M: 79 000 930

MMP STUDIOS/MANGION, MANGION AND PARTNERS

37 Dolphin Court, Blk C, Apt M Triq l-Ambaxxati, Ta’ Xbiex Malta XBX 1073 T: 21 336 704

NORITA FORMOSA

85 La Hoya Triq tal-Hamrija, M’Skala Malta MSK 3573 M: 99 449 241

PAUL CAMILLERI & ASSOCIATES

127 Triq l-Arcisqof, Valletta Malta VLT 1444 T: 21 224 889

PAUL STELLINI DESIGNS 106 Triq l-Imgarr, Ghajnsielem Gozo GSM 9017 M: 99 471 741

PIPPA TOLEDO DESIGN STUDIO Garden Terrace Court Triq il-Baltiku The Village, San Giljan Malta STJ 1881 M: 21 341 367 pippatoledo.com

RANDOLPH CARL BORG A&CE, BE&A(HONS), MSC(PAVIA)

98 Mirabell Triq id-Dawr, Mosta Malta MST 4316 M: 79 730 211

SANDY BONNICI INTERIORS

B6 Upper Crust Suites Triq il-Keffa L-Ibrag, Swieqi Malta SWQ 2256 M: 79 594 722 sandybonnici.com

SYMPHONY DESIGN HOUSE Cotswolds Close No 4 Triq Dom Mawru Inguanez, B’Kara Malta BKR 4813 M: 99 446 028 symphony.com.mt

TANTI INTERIORS

Triq il-Wied ta’ l-Imsida, Msida MSD 9022 T: 20 601 107 tanti-interiors.com

THEHOUSESHOP INTERIORS Marina Business Centre Triq l-Abate Rigord, Ta’ Xbiex XBX

FLOORING

LTD - PROJEKTE

LTD 13 T/G fi triq Valletta, Luqa Malta LQA 6000

23 676 100 projektesports.com

DIFESA SEAMLESS

Triq in-Nassab, Qormi Malta QRM 3543

79 452

VITRUVIAN

star Triq il-Qawra,

Il-Bahar Malta

BUGEJA MARBLES

CAMILLERI

MARBLE WORKS LTD Triq Hal Tarxien, Gudja Malta GDJ 1905 M: 99 468 711 camillerimarbleworks.com

CAMRAY MARBLE WORKS LTD

KW 4 Qasam Industrijali, Kordin, Paola Malta PLA 3000 M: 79 993 149 camraycoltd.com

COLEIRO GENERAL SUPPLIES LTD Triq il-Wied, B’Kara Malta BKR 9023

T: 21 492 082 coleiro.com

CUSTO BATHROOMS

Triq Joe Sciberras, Hamrun HMR 1550

M: 79 425 175 custobathrooms.com

DE VALIER CO LTD COMMERCIAL & INDUSTRIAL SOLUTIONS

Triq San Gwakkin Qasam Industrijali, Mriehel, B’Kara Malta BKR 3000

T: 21 491 111 devalier.com.mt

DESANA MARBLES

Triq il-Buskett, Dingli Malta DGL 2709 T: 21 451 350 desanamarbles.com

DEX Triq l-Imdina, Qormi Malta QRM 9011

T: 22 773 000 dex.com.mt

EVOLVE BY RS GROUP Triq l-Imdina, Zebbug Malta ZBG 9018

T: 21 805 486 evolve.com.mt

FLOCK IMAGE CO LTD 593 Triq San Pawl, San Pawl Il-Bahar Malta SPB 3418 T: 21 572 759 flockimage.com

FLOORS OF STONE 115 Triq il-Wied Ta’ L-Imsida, B’Kara Malta BKR 9021 T: 21 496 742 floorsofstone.com.mt G R F 117 Triq l-Assemblea Nazzjonali, San Gwann Malta SGN 3034 T: 79 424 422 grfmalta.com

HALMANN VELLA LTD

The Factory Triq il-Mosta, Lija Malta LJA 9016 T: 21 433 636 halmannvella.com

HMK INTERNATIONAL

The Factory Triq il-Mosta , Lija Malta LJA 9016 M: 79 499 456 hmkint.com

IDEAL BATHROOMS LTD Triq il-Kostituzzjoni, Mosta Malta MST 1137 T: 21 423 039 idealbathrooms.com.mt

JGC LTD BLB051 Qasam Industrijali, Bulebel, Zejtun Malta ZTN 3000 T: 21 824 101 jgcplayon.com

MARK SCHEMBRI & SONS LTD 44 Triq Santa Venera, Msida Malta MSD 1907 21 250 112 info@msa.com.mt MELI BUGEJA LTD Triq il-Mithna, Qormi Malta QRM 3102 T: 21 444 348 melibugeja.com.mt

MELVIN BORG CONCRETE WORKS LTD

5 Triq l-Ibjar, Paola Malta PLA 1540 M: 79 456 444 mbcwmalta.com

MCS BUILDING SOLUTIONS

6 T/G fi triq l-Imdina, Zebbug Malta ZBG 9051 M: 79 473 038 mcsmalta.com

MELVIN BORG CONCRETE WORKS LTD 5 Triq l-Ibjar, Paola Malta PLA 1540 M: 79 456 444 mbcwmalta.com

MODERN BATHROOMS LTD 396 Triq Fleur De Lys , B’Kara Malta BKR 9063 T: 21 441 689 modernbathroomsltd.com

M R C D LTD Triq Karmenu Camilleri, Qormi Malta QRM 4631 T: 21 468 770 mrcd.com.mt PARQUET WAREHOUSE LTD 230 Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar Malta NXR 1012 M: 79 496 475 www.facebook.com/ parquetwarehouse/

PM HOBBY DIY HOME SOLUTIONS Mriehel Bypass, B’Kara Malta BKR 3000 T: 22 988 000 pmhobby.com.mt

PROJECT TECHNIK Triq il-Kanun, Qormi Malta QRM 9032 T: 21 470 988 project-technik.com

RGP MARBLE WORKS Triq Gharram, Zebbug Malta ZBG 2851 M: 99 496 421 rgpmarblemalta.com

R LAUTIER NATURAL STONE WORKSHOP 146 Triq it-Torri, Msida Malta MSD 1821 T: 21 340 394 rlautier.com

RM FLOORING MALTA 83 Triq Hal Warda, Attard Malta M: 79 470 755

SEAMLESS SOLID SURFACES

4 Triq Guze’ Duca, Qormi Malta QRM 9088 T: 21 440 404 seamless.com.mt STONEAGE Triq San Silvestru, Mosta Malta MST 3702 M: 99 526 254 stoneage.com.mt

TESSERA Triq il-Kanun, Sta Venera Malta SVR 9031 T: 27 490 100 tessera.com.mt

THE TILE Triq Bella Vista, San Gwann Malta SGN 2690 T: 21 371 891 the-tile.com

THREE EIGHT NINE (389) LTD 2, 26 Triq Dun Xand Cortis, B’Kara Malta BKR 1531 T: 21 445 152 389.com.mt

VELLMANN LTD Pantar Estate Triq Pantar, Lija Malta LJA 2023 T: 21 424 990 / 21424991 vellmann.com

VELLA FALZON HOME Triq il-Wied ta’ l-Imsida , Msida Malta MSD 9022 T: 21 445 165 vellafalzon.com

XMUN PROJECTS LTD Bersim Triq Il-Qalb Ta’ Gesu’, Fontana-Gozo Gozo FNT 1030 M: 79 064 535 xmunprojects.com

M-QUIP CO LTD 137 Triq Il-Madonna tal-Gebla, Gzira Malta T: 21 320 410

ABELA EMANUEL (TAL-POWERFLAUT)

3 Ritman Triq l-Ghasir, Zebbug Malta ZBG 1500 M: 99 475 655

A DIFESA SEAMLESS 28 Triq in-Nassab, Qormi Malta QRM 3543 M: 79 452 975 www.facebook.com/ adifesaseamlesssurfaces

FRANKIE

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WHO ARE THE READERS OF HORECA MAGAZINE?

Horeca Magazine is Malta’s number one platform for the Hospitality and Tourism industries. It is the leading publication for the relevant sectors, showcasing hotels, restaurants, catering establishments and companies - whilst also giving exposure to latest products and services on the market, including equipment, furniture, tableware, cutlery, booking apps, payment systemsand much more.

Key establishments covered by Horeca Magazine include hotels, restaurants, pizzerias, clubs & lounges, cocktail bars, bistros, supermarkets, deli houses, butchers, wines & spirits merchants and more.

Horeca Magazine is exclusively hand delivered making it the perfect medium to promote your related services to a readership of more than 30,000 industry professionals and decision makers - including Establishment Owners, CEOs, Directors, Purchasing Managers, Executive Chefs, Food and Beverage Managers, General Managers and more.

Bistros

Gaming

DIGITAL PRESENCE

Ministries & Constituted Bodies

Boutiques

Stores, Gourmet & Deli Shops and other Horeca companies.

features all the latest news from the world of hospitality, catering and foodservice, together with feature articles including information on latest trends, product launches, manufacturers and trade fairs.

&

Essential design,

and fashion.